Chicken biryani

1.First marinate the chicken pieces with the marination items, (poke the holes in drumsticks with fork then only masalas easily goes inside) for about 1 hrs. I use fried onions in the marination part itself.
2.Heat oil and ghee in the pressure pan, season the whole spices and then curry leaves.
3.Follow with slitted green chilies and sliced onions. Fry for a while till onions turns translcent.Then add the chopped coriander and mint leaves, saute for a while then add the chopped tomatoes.
4.Close the pressure pan with the lid to cook tomatoes to mash in a medium fire.
5.After the tomatoes get mashed and the oil separates on the surface, now add the marinated chicken mixture to the pan.
6.Turn it well and cook in a medium flame ,close the pan with the lid (Don't put the weight to the pan).
7.Cook till the raw smell of the masalas goes out and the oil separates on the surface.
8.Chicken itself leaves water while cooking , so don't need to add water at this stage.
9.Meanwhile wash the basmathi rice nicely and soak in water for 10 mts.
10.The water measurement for basmathi rice is (1:1), but for this we already got little bit of water in the masala try to add the water depends upon the water in the pan.
11.Add the washed basmathi rice to the masala mixture and turn it gently , now put the fire in high till it bubbles.
12.After the boiling starts put the fire to medium turn the rice mixture from the bottom of the pan and close it with the lid, cook the biryani without the whistles for 20 minutes.
13.After the Biryani cooked well open the lid for 10 mts and then try to turn it gently.
14.Now the delicious biryani is ready to serve. We enjoyed this Chicken Biryani with Shahi Paneer.