Pressure Cooker Chicken Biriyani

 Marination Ingredients:

• Ginger Garlic Paste - 1 Table Spoon
• Turmeric Powder -1/4 Tea spoon
• Chili  Powder - 1/2 Tea spoon
• Biriyani Masala or Chicken Masala - 1/2 Tea spoon    
• Jeera-1/4 Tea spoon
• Black Jeera  - 1/4 Tea spoon
• Salt - 1 1/4 Tea spoon
• Lemon-1/2 portion (Replace with 1 Table spoon Yogurt)

  Preparation:

1. Marinate chicken for 30 minutes
2. Soak Rice (3 cups Biriyani Rice) for 30 minutes
3. Fry/Caramelize 5 onions (Put half of the onions for the marination)
4. Fry 1 onion to be in golden brown color
5. Add one tomato slice and fry until juice dissolves
6. Add marinated chicken
7. Half cook the chicken and stop when oil comes out
8. Filter the soaked rice and add it in
9. Add 5 cups of water (If the gravy has 1/2 cup, then you have to add 4 1/2 cups of water to the mixture)
10. Mix it well and add salt (for your liking) to the mixture
11. Take the rest of the caramelized onions (the ones we saved in the beginning from the 5 onions) and sprinkle them on the top
12. Close the cooker with whistle in medium heat
13. Keep the cooker closed until 3 whistles have come
14. After the 3 whistles, pour water, and immediately open cooker to avoid overcooking (move the cooker to a different stove)
15.  Gently mix the biriyani and pour it into a container  (suggest using a glass container because a plastic container might melt)
16. Let the biriyani cool down for 5 minutes
17. Serve and enjoy