One full onion diced,
one handful of mint,
one handful of coriander,
lots of Ginger and garlic
Cumin seeds
Fenel seeds
Cashews - 10 pieces for thickness
Grind the above to paste
Use saute mode in instant pot and Add a little oil , add chopped onions , saute well. Add the ground paste , then saute well then add
1 sp of chili powder
1 sp of coriander powder
1 sp of garam masala ( all the powder masalas are for 4 cups of rice ) add salt as needed
Add chicken big pieces
Add water more than the chicken
Cook this in pressure cook mode for 10 mins and release pressure immediately after done.
( if you need more quantity of kozhambu add extra onions and cashews and increase the water content, also adjust the masala quantity accordingly)
In a separate pan, add oil and ghee together and add sliced onions , add whole garam masalas then add the liquid from the kozhambu , in 1:2 ratio for rice. We can add 60% kozhambu and 40% water for this. And add mint leaves and green chilies probably 2 for 4 cups of rice in this and check salt . Make sure it's salty a little. The rice should have been washed and soaked for 30 mins on the side. Once the liquid starts to boil add rice to it and cook with open lid until rice and water comes to same level and then cover up and cook in low flame for 15 mins. And then turn off the flame.
On the side the chicken from the kozhambu is taken and in a separate pan add a little oil and and add onions and tomatoes one by one saute it and then add these chicken pieces and don't make it too dry. Just mix it with a little chili powder, dhania power and garam masala and then add it to the biriyani and mix gently.
Biriyani is ready to be eaten.
