Easy delicious Chicken biryani that can be prepared in a pressure cooker
Author: Swasthi Recipe type: Main Cuisine: Indian Yield / Serves: 3
Ingredients (240 ml cup used)
dry spices to Temper
1 bay leaf 3 green cardamoms 4 to 6 cloves Small Cinnamon stick 1 Star anise tsp. shahi jeera marinate 1 tbsp curd/ yogurt 1 tsp ginger garlic paste Salt as needed tsp. turmeric tsp. red chili powder to tsp biryani masala or garam masala powder Other ingredients kg chicken 2 cups of aged basmathi rice 3 cups water or thin coconut milk(if using normal rice use little more water) 2 tbsp. Oil Salt as needed 1 medium tomato (about half cup) 1 tbsp curd/ yogurt 12 mint leaves / pudina finely chopped
coriander leaves from 12 stems finely chopped
1 ginger garlic paste 2 green chilies sliced or chopped 1 large onion sliced thinly tsp. red chili powder To powder (or use 2 tsps readymade biryani masala or garam masala ) Very small nutmeg piece 4 cardamoms to tsp. Pepper corn 5 cloves Small cinnamon stick tsp. fennel seeds / saunf tsp. stone flower / kalapasi (optional)
Instructions 1.
Soak rice for at least 20 to 30 minutes. If using normal rice (not
basmathi) soak it for 30 minutes. 2. Marinate chicken using ingredients under marination. Set this aside. 3. Add oil to a pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle. 4. Add onions and fry till they turn golden, add ginger garlic and fry till the raw smell goes off. 5. Add chicken and fry till the color changes. 6. Add chopped tomatoes, yogurt, red chili powder, corinader, pudina. 7. Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft. 8. Add the rest of the masala powder and fry till you get a nice smell. 9. Pour water or thin coconut milk and bring it to a boil. 10. Drain off the rice completely and add it to the cooker. 11. Cook till the water very little is left, cover the pressure cooker lid and turn on the flame to very low. If using basmathi rice, cook it for about 3 to 5 minutes, do not let it whistle. If using normal rice that is slightly on the harder side to cook allow it to whistle once. 12. Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy. 13. If desired you can drizzle one spoon of ghee, coriander leaves and boiled eggs. 14. Serve chicken biryani in pressure cooker with onion raita or biryani shorba or sherva.
Notes Do not use thick coconut milk, biryani will look curdled.