Chicken Biryani- Tawa Method

* Grind the Tomato+Onion+Green chillie+Coriander leaves+ Mint leaves to a smooth paste..

* Heat the pressure pan with oil saute the ginger garlic paste.

* Add in the grinded paste and cook till the oil separates.

* Now add the Marinated chicken pieces.

* Mix them up with the cooked masala and add 1/2 cup water..

* Cover and cook for 2 whistles..{Can skip this step too i used big chunks of chicken pieces, also we love to have soft meat in Biryani} after The pressure release open the pressure cooker and cook till the water dries up.

* Heat the tawa or heavy bottom pan with ghee, temper the fennel seeds, bay leaf, cardamon, cinnamon, cloves, star anise.

* Saute the slitted onions, fry till they turns pink in color.

* Add in the Ginger Garlic paste, saute them for a while.

*Add in the Chopped tomatoes cook till they mashed up.

* Add the Cooked chicken, curd and chopped coriander leaves and mint leaves.

* Add in the Rice, Coconut milk and water {Rice:Water= 1:2}, along with add the salt.

* Once the Rice get boiled, water will starts to reduce, mean while cover the tawa with a Foil paper{Make sure Little water should there when you cover} Close it with a tight lid and put the flame in low for 20 mins, then switch off the flame and let them in rest for 30 mins.. this is how i did the dum procedure..:)

* Just Poke it with forks and change the biryani to serving bowls..

Note:
* Have to keep an eye after adding rice and water, there should little amount of water before u cover it with foil, otherwise the bottom batch will note to burn..

* I used big chunks of chicken, thats i marinated and pressure cooked the chicken..