In a pressure cooker add in the county chicken, Turmeric powder and salt. Pressure cook the country chicken for 3 whistles or until its cooked. Separate the chicken and water separately. Don’t discard the water we will use them this for biryani or you can also prepare soup or Rasam with this water.

Take a heavy bottomed pressure cooker add in oil or Ghee once it becomes hot add in the tempering ingredients. Wait till it splutter and then add in the sliced onions. Cook till it becomes golden brown in color. Next add in the Mint and coriander leaves .Clean the leaves well before adding in to the pressure cooked. You can chop the coriander leaves into small pieces before adding.

Next add in the tomatoes and wait till its cooked well, Next add in the ginger garlic paste and fry till the raw smell leaves. cook in a medium flame. Now add in the cooked chicken pieces. Mix everything well.

Now add in curd and all the spice powders and mix everything really well for about 2 mins. Now add in the soaked rice and mix well.

Let the rice blend with the chicken and the spice powders hence let it stay for about 2 mins and then add in the measured water. My standard measurement is for 1 cup basmati rice 1 ¼ cup of water .soak the Basmati Rice for 30 mins before cooking. Wait till the added water comes to a boil and check for salt and spice if anything is less adjust according to your taste. Pressure cook for one whistle and wait till the pressure get released by itself. Carefully fluff with a fork after opening the cooker without breaking the rice.