Chettinad Chicken Biriyani

1: Marinate the chicken with chili powder, turmeric powder, yogurt, salt, ghee, oil, and whole spices.

2: Prepare a paste of ginger, garlic, shallots, and green chilies.

3: Sauté the marinated chicken along with the prepared paste and onion until cooked.

4: Mix in the red chili powder, chicken masala, coriander powder, and coriander + mint leaf paste.

5: Layer the marinated chicken with soaked basmati rice.

6: Add water, cover, and cook for 2-3 whistles in a pressure cooker.

7: Let the biriyani rest for 5-10 minutes before serving.

8: Serve the biriyani layered with ghee and coriander leaves.