Thahira's Tamilnadu Style Chicken Biriyani

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1. 1Step 1: Heat oil in a pan and add the spices: cinnamon, cloves, and cardamom. Add the onions and saute until soft.
2. 2Step 2: Once the onions are soft, add the tomatoes and the ginger garlic paste.
3. 3Step 3: Saute the mixture until streaks of oil appear on top. Then add the green chillies and the chicken. Briefly saute for a minute to coat the chicken.
4. 4Step 4: Add the salt, red chilli powder, and coriander powder. Add the yogurt.
5. 5Step 5: Cover the pan with a lid and cook on medium flame for 7-8 minutes. While the chicken cooks, soak the rice in cold water.
6. 6Step 6: After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure the liquid left behind (about 1.5 cups). The measurement need not be accurate. Use 1 cup rice = 250 ml. For 2 cups rice and 750 grams meat, require 1.5 times water to the quantity of rice. Add back the meat and let the mixture come to a boil.
7. 7Step 7: Drain the rice and add it to the pan. Add the coriander leaves, mint leaves, and lemon juice.
8. 8Step 8: If using a pressure cooker, cover the lid and cook for exactly two whistles (about 4-5 minutes). If cooking directly in a pan, cover with a lid and cook for the first 4 minutes on medium flame. Open the lid, gently mix once from the bottom, cover again, and simmer for 10 minutes on very low flame.
9. 9Step 9: Remove the pan from heat and set aside.
10. 10Step 10: Wait for the pressure to release naturally. If cooking in a pan, do not disturb for the next 20 minutes. The rice will swell and absorb the remaining moisture. This time is important; do not rush.
11. 11Step 11: Serve hot.