Kashmiri restaurant style chicken Biryani recipe |How to make Biryani in Rice cooker

Kashmiri restaurant style chicken Biryani recipe |How to make Biryani in Rice cooker. Ingredients: 500 g boneless chicken, cut into pieces 2 cups basmati rice 2 medium onions, chopped 3 medium tomatoes, chopped 2 teaspoons ginger-garlic paste 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon garam masala 1 teaspoon cumin seeds 1 cinnamon stick 4 cloves 4 green cardamoms 4 black peppercorns 2 bay leaves 3 cups chicken broth 1 cup plain yogurt 1/2 cup ghee or oil 2 teaspoons lemon juice Salt to taste Fresh coriander leaves for garnish Instructions: Rinse and soak the basmati rice for 20 minutes. Drain and set aside. In a pan, heat ghee or oil and add cumin seeds, cinnamon, cloves, green cardamoms, black peppercorns, and bay leaves. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Cook until the tomatoes are soft. Add chicken pieces and cook until they are browned. In a separate pan, heat 3 cups of chicken broth. Add the drained basmati rice to the chicken broth and cook until the rice is just done. In a rice cooker, layer the chicken mixture and rice alternately. Pour the remaining broth over the rice and sprinkle lemon juice and salt to taste. Stir well and close the lid of the rice cooker. Cook on high heat until the rice is done. Serve hot, garnished with fresh coriander leaves. Enjoy your delicious and aromatic Kashmiri-style Biryani!