Grandma Style Country Chicken Biryani

Make a paste of grated coconut,shallots,1 fistful of mint leaves, fennel seeds,cloves,cinnamon,cardamom,3 green chillies and cashews

Wash and soak the jeera samba rice

In a large pressure cooker add 100 ml oil and saute the sliced onions till pink

Then add chopped tomatoes, slit green chillies, remaining mint leaves,half of the coriander leaves and saute well

Then add the ground paste and saute till oil seperates

Now add the chicken pieces ,salt turmeric powder and saute well

Then add 200 ml water and pressure cook for 5-6 whistles as country chicken takes time to cook

Once the pressure is naturally released ,open and add water in the ratio of 1:1.5 approximately 8 cups

Once water starts boiling add the soaked and drained rice and pour the remaining oil

Pressure cook for 2 whistle

Open and garnish with coriander leaves and give a gentle stir

Serve hot with raitha

My grandma used to do this in fire wood and a large vessel called dheksa. I have simplified it in a pressure cooker.she doesn't add lemon or curd