Step 1: Marination of Chicken

L in a bowl, mix yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, red chill powder, biryani masala, and salt

Add the chicken drumsticks to the marinade and coat then well. Set aside for at least 30 minutes

Step 2: Cooking Onsions

Heat 2 tablespoons of oil in a pressure cooker

Add thinly sliced onines and sauté until they turn golden brown.

Remove half of the fried onions and set them a e for layering

Stino 3: Cooking Chicken

is the same pressure cooker with the remaining onions, add marinated chicken along with the marinade.

Cook the chicken on medium-high heat for about 3 minutes.

Add 1/4 cup water, cover the pressure cooker with a lid, and cock on medium flame for 2 whistles. Tum off the heat and let the pressure release naturally

Step 4: Layering Biryani

Sprinkle half of the chopped coriander leaves, mint leaves, and fried onions

Spread the remaining rice evenly

Top with the remaining chopped coriander leaves, mint leaves, friest onions, and pour saffron souked milk over the rice

Add 3 cups of water around the edges of the pressure cooker.

Drizzle 2 tablespoons of ghee over the rice, sprinkle some kewra water for fragrance

Step 5: Dum Cooking

Cover the pressure cooker with a lid and seal it with dough or a cloth

Cook on high flame for 5 minutes until you see steam coming out from the lid.

Tum off the heat and let the biryani rest for 10 minutes.

Open the lid gently fluff the biryani with a fork, and serve hot