Thahira's Tamilnadu Style Chicken Biriyani

Yield: 4

prepSoak 2 cups basmati rice in cold water
4 tbsp / 60 ml peanut oil	Heat oil, toast spices	Cover & cook 7–8 min on medium	Pressure cook 2 whistles / 4–5 min	Rest 20 min covered, serve hot
2 stick cinnamon
2 cardamom pods
2 cloves
2 medium onions, sliced	Sauté onions until soft
2 medium tomatoes, chopped	Add tomatoes & ginger-garlic paste
1 pod garlic, minced
2 inch / 5 cm piece ginger, minced
3 green chillies, slit	Sauté until oil streaks, add chillies & chicken
750 g chicken with bone
1 1/2 tsp salt	Add salt, spice powders & yogurt
1 tsp red chilli powder
2 tsp coriander powder
1/2 cup / 120 ml plain yogurt
2 cups / 500 ml basmati rice, soaked and drained	Add rice, herbs & lemon juice
15–20 mint leaves, coarsely chopped
6–7 sprigs coriander leaves, coarsely chopped
Juice of 1 small lemon

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