Parvathy Omanakuttan's Chicken Biryani

My earliest memory of food: The way my mother used to feed me as a toddler.The stories and excuses she would make to ensure I finished the meal!
My favourite recipe: Chicken biryani made by my mom.
I love cooking: But I don't know if I could cook 3-4 times a day, like my mother. Cooking to me is therapy. But I guess it's very different when one has to cook daily.
When I have the kitchen to myself, I like to cook: Oats and eggs.
Special meals I prepared for my loved ones: I cooked a proper Kerala meal for my dad when my mom was away. The last time I cooked was a few weeks ago, when my friends came over to my place. I made pomfret fry and prawn curry, Kerala style.
Men who cook are irresistible: I would love my man to cook and surprise me from time to time! Cooking together could also be a lot of fun.
On shoots, I prefer eating healthy and homemade food: I stay away from oily, spicy and hotel food. If I have to order, I go for fruits, dal and rice.
Best meal I have eaten till date: The food at Golden Dragon, Taj Mahal Palace in Mumbai, is out of the world. I am yet to eat Chinese as good as that.
Chicken Biryani
INGREDIENTS: Basmati rice: 2 cups, Chicken pieces: 34 kg, Milk: 12 cup, Yogurt: 1 cup, Onion (sliced): 3, Ginger paste: 1 tsp, Garlic paste: 12 tsp, Green chilli paste: 1 tsp, Tomato puree: 12 cup, Red chilli powder: 2 tsp, Turmeric powder: 1 tsp, Roasted cumin powder: 1 tsp, Garam masala powder: 2 tsp, Green cardamom powder: 12 tsp, Coriander powder: 1 tsp, Coriander leaves: 2 tbsp, Oil: 7 tbsp, A pinch of saffron, Salt to taste.
METHOD: Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Mix well. Marinate the chicken pieces in this mixture and keep aside for a few hours. In a pan, heat oil and fry the onions until golden brown. Add the marinated chicken and cook for 15 minutes. In a pressure cooker, add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder and the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.