Pressure Cooker Chicken Biryani

INGREDIENTS
300 grams of basmati rice
½ cup of ghee (seems like a lot but trust me on this)
A small fistful of whole spices like cloves, cardamom, star anise, bay leaf, etc
4 cups of sliced onions
5 green chillies (adjust to taste)
2" piece of ginger
5-6 cloves of garlic (note that Indian ones are smaller in size so use fewer if using the larger kind)
A fistful of coriander leaves
A fistful of mint leaves (I didn't have any)
300 grams of chicken drumsticks (or any pieces you prefer)
½ tsp of turmeric powder
1.5 tbsp of biryani masala (we use and like Eastern brand)
3 tbsp of plain curd
200 ml of thick coconut milk
¼ cup of cashew nuts

INSTRUCTIONS

1. Prep the ingredients first by slicing the onions, cleaning and setting aside the coriander leaves and mint leaves, and grinding the ginger, garlic, and green chillies together. Also soak the rice for 30 minutes and set aside to drain completely

2. Heat ¼ cup ghee in a pressure cooker pan and add the whole spices. Fry for 20 seconds or until fragrant

3. Then add the sliced onions and fry until golden brown

4. Now add the ground chilli-ginger-garlic paste. Fry for a minute until it turns fragrant

5. Next, add the biryani masala, mix well to combine and add the curd

6. Mix and then add the washed chicken pieces along with turmeric and salt

7. Mix again to coat the chicken pieces with the masala

8. Add the coconut milk and 600ml water on top of that

9. Simmer until the chicken pieces are semi-cooked

10. Add the soaked, drained rice to this and top off with chopped coriander leaves and mint leaves

11. Fry the cashew nuts in the remaining ¼ cup ghee until golden brown

12. Drain and set aside the cashew nuts and add the hot ghee to the pressure cooker

13. Close the pressure cooker and cook for 15 minutes or 2 whistles