Ambur chicken Briyani(using pressure cooker) my way

Ingredients
Basmati Rice  3 cups
Onion Chopped 1
Tomato chopped 1
Green Chilli Slit 2
Bay Leaf 1
Cardamom 2
Clove 3
Cinnamon 1 inch
Oil and salt as required
For marination
Chicken 8 pieces of medium size
Curd 3 tbsp
Chilli powder ½ tsp
Coriander powder ½ tsp
Coriander mint leaves chopped 4 tbsp
Vinegar 1 tsp
Marinate chicken with above ingredients for ½ hour
To grind
Onion ½
Cinnamon 1 inch
Cloves 4
Garlic 10 pods
Ginger 1 inch
Grind to coarse paste

Preparation
Wash and soak rice in 5 cups of water for 20 min
In a pressure pan add oil, cinnamon, cloves,cardamom,bayleaf and onion.saute well
Add ground paste and tomato
Sauté well till oil seperates
Add marinated chicken and cook till oil oozes out
Strain rice and reserve water
Add rice and toss well till rice coats well with masala
Add reserved water and add salt
Close the pan lid
When pressure starts coming out, put the whistle and cook for 10 minutes in simmer
Serve hot with raita

Chicken briyani(chettinad style using pressure cooker)

Ingredients

Chicken ½ kg

Seeraga samba rice 3 cups

Onion chopped 1

Tomato chopped 2

Green chilli slit 4

Curd 2 tbsp

Turmeric powder ½ tsp

Cinnamon 1

Bay leaf 1

Coriander and mint leaf chopped 2 tbsp

Garam masala 1 tsp

Salt and oil as required

To grind

Ginger  1 inch

Garlic 8 pods

Coriander and mint leaves chopped 1 cup

Small onion 10

Grind into paste without adding water

Preparation

1.      Soak rice in 5 cups of water

2.      In a pressure pan add oil (ghee), cinnamon,bay leaf, chopped onion and slit green chilli . saute well

3.      Add chopped tomatoes and cook till it is mushy

4.      Add ground paste and salt till raw smell goes off

5.      Add chicken and saute till it turns white

6.      Add curd, turmeric powder and salt

7.      Add soaked rice straining water

8.      Toss well till transparent

9.      Add  4 ½ cups of water and close the pan lid

10.  When the pressue starts releasing, put on the whistle and simmer for 10 minutes

11.  Once the pressure settles down , add chopped mint coriander leaf and garam masala

12.  Fluff with a fork

Serve hot with curry of your choice and raita