Ingredients:

1. Chicken (preferably Boneless or Legs)
2. Basmati Rice
3. 1/2 Onion
4. 1/2 Tomato
5. Lemon
6. Ginger Garlic Paste
7. Fresh Coriander
8. Cooking Oil
9. Pure Ghee
10. Spices: Salt, Turmeric, Red Chilli Powder, Black Pepper, Cumin (Jira) Powder, Coriander (Dhania) Powder, Garam Masala, Cloves, Cardamom (Elaichi), Cinnamon Sticks (Dalchini)
11. Optional: Saffron (Kesar) and Cashews if available

Cooking Instructions:

1. Marinate chicken with salt, turmeric, red chilli powder, black pepper, lemon juice, ginger garlic paste and fresh coriander
2. Cook chicken in pressure cooker with sufficient water
3. In a mixer, make paste with onions, tomato, fresh coriander, 2-3 sticks of cloves and cardamom
4. In rice cooker, add basmati rice and water
5. Add spices to rice: salt, turmeric, red chilli powder, black pepper, cumin powder, coriander powder, garam masala, 1-2 cinnamon stick
6. Add 2 spoons of onion, tomato paste made in [3]
7. Add ginger garlic paste
8. Add lemon juice and fresh coriander
9. Add 1 spoon of cooking oil and 2 spoons of pure ghee or butter
10. If available, add saffron and fried cashews for additional taste
11. When rice is partially cooked, add cooked chicken pieces and 1/2 bowl of chicken broth (water used to cook chicken)
12. Serve hot

Cooking Preparations:

1. Marinated Chicken

2. Onion, Tomato, Coriander Paste (with Cloves, Cardamom for Extra Flavor)

4. Chicken Broth

5. Making Biryani in Rice Cooker

Final Dish: