Pressure Cooker Chicken Biriyani

One pot chicken biriyani made in a pressure cooker for a lazy weekend.

Followed the recipe of my dear friend which she have added in her blog https://gopsgourmet.blogspot.com/2015/03/pressure-cooker-chicken-biriyani.html with some changes.

Ingredients:
Chicken - 1 kg (around 8-9 medium pieces)
India Gate Basmati rice - 2 cup
Ginger garlic paste - 3 tbsp
Onions - 2 big finely chopped
Tomato - 1 chopped
Green chilies - 3 finely chopped
Red chilly pwd - 3/4 tsp
Coriander pwd - 1 tsp
Turmeric pwd - 1/2 tsp
Garam masala -1.5 tsp
Chicken masala - 1 tsp + 3/4 tsp
Yogurt - 3 tbsp
Bay leaf - 1
Ghee - 3 tbsp
Sunflower oil - 2 tbsp
Salt
Coriander leaves
Cashews - 10-15 nos
Raisins - few
Water for rice - 2 cups

Method:
- Marinate the chicken in yogurt, salt and chicken masala powder for 15 min.
- Wash the rice and soak it in water for ten minutes, drain and keep aside.
- Heat oil and ghee in a pressure cooker and add bay leaf.
- Add onion, green chilies and saute till it turns brown, after that add the ginger garlic paste.
- Add tomato pieces and let it cook till it is soft.
- Now add the masala powders and saute for a minute
- Add the marinated chicken pieces
- Cook the chicken for ten min in medium to low flame until a gravy is formed.
- Finally add the soaked rice, coriander leaves, 2 cups of water on top of the chicken gravy
- Add salt and 1 tbsp ghee, do not mix now.
- Close the pressure cooker with weight and cook till u hear one whistle as per original recipe.
- It took for me around 20-25 mins in medium flame. Then I increased the flame to high.whistle didn't come for me.
- Switch off the flame as soon as u hear one whistle or as mentioned in previous step and let it rest for ten min until the steam settles down.
- Open the lid and let it cool for sometime
- Gently transfer to a serving dish and garnish with fried nuts and raisins and coriander leaves.
- Garnish with few small pieces of pineapple (optional)