Clean the chicken well and wash it well with haldi, salt and water.

Wash the basmati rice, soak it for about 20-25 minutes before using.

Take a heavy bottom pressure cooker, add oil and heat it.

Add whole garam masala such as cloves, cardamoms, cinnamon and shahi zeera, saute well.

Add slit green chillies, saute well.

Add sliced onions and saute until onions turn slight brown.

Add ginger garlic paste and saute for few minutes to get rid of raw smell.

Add the cleaned and washed chicken into the cooker, mix well.

Roast the chicken for few minutes and keep stirring in between.

Roast the chicken until it changes its color.

Add salt as per taste, red chilli powder, turmeric powder, mix well.

Cook this masala for few minutes on low flame and until oil starts leaving the sides.

Add the chopped tomatoes, mix well and cook until the tomatoes get soft.

Whisk or beat the yogurt well and add into the chicken.

Mix all the ingredients well.

Cook this chicken gravy for 4-5 minutes on low flame.

Add the garam masala powder, kali mirch powder, coriander leaves, mint leaves, mix well.

Add 5 cups of water since there is already around 1 cup of water present in the curry.

Add the soaked basmati rice into it.

Mix everything well.

At this step, add salt as per requirement, taste it and add more if required.

Mix up everything.

Cover the lid of the pressure cooker.

Pressure cook the biryani for 4-5 whistles on high flame.

Reduce the steam completely.

Carefully remove the lid of the pressure cooker.

Check the biryani and allow it to cool down.

Serve the biryani.

Enjoy it with raita.