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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
½ tsp. shahi jeera
marinate
1 ½ tbsp curd/ yogurt
1 tsp ginger garlic paste
Salt as needed
¼ tsp. turmeric
¼ tsp. red chili powder
½ to ¾ tsp biryani masala or garam masala powder
Other ingredients
½ kg chicken
2 cups of aged basmathi rice
3 ¼ 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 ½ tbsp curd/ yogurt
12 mint leaves / pudina finely chopped
coriander leaves from 12 stems finely chopped
1 ½ ginger garlic paste
2 green chilies sliced or chopped
1 large onion sliced thinly
¼ tsp. red chili powder
To powder (or use 2 tsps readymade biryani masala or garam masala )
Very small nutmeg piece
4 cardamoms
¼ to ½ tsp. Pepper corn
5 cloves
Small cinnamon stick
½ tsp. fennel seeds / saunf
½ tsp. stone flower / kalapasi (optional)
Instructions
Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.
Marinate chicken using ingredients under marination. Set this aside.
Add oil to a pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle.
Add onions and fry till they turn golden, add ginger garlic and fry till the raw smell goes off.
Add chicken and fry till the color changes.
Add chopped tomatoes, yogurt, red chili powder, corinader, pudina.
Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
Add the rest of the masala powder and fry till you get a nice smell.
Pour water or thin coconut milk and bring it to a boil.
Drain off the rice completely and add it to the cooker.
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.
Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy.
If desired you can drizzle one spoon of ghee, coriander leaves and boiled eggs.
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.
https://www.youtube.com/watch?v=2_jSEyTYEgo
popular na dish to sa eastern part ng mundo
eto rin ang pamalit na pagkain ng mga pinoy na mahihilig sa mga maanghang na putahe.
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
½ tsp. shahi jeera
marinate
1 ½ tbsp curd/ yogurt
1 tsp ginger garlic paste
Salt as needed
¼ tsp. turmeric
¼ tsp. red chili powder
½ to ¾ tsp biryani masala or garam masala powder
Other ingredients
½ kg chicken
2 cups of aged basmathi rice
3 ¼ 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 ½ tbsp curd/ yogurt
12 mint leaves / pudina finely chopped
coriander leaves from 12 stems finely chopped
1 ½ ginger garlic paste
2 green chilies sliced or chopped
1 large onion sliced thinly
¼ tsp. red chili powder
To powder (or use 2 tsps readymade biryani masala or garam masala )
Very small nutmeg piece
4 cardamoms
¼ to ½ tsp. Pepper corn
5 cloves
Small cinnamon stick
½ tsp. fennel seeds / saunf
½ tsp. stone flower / kalapasi (optional)
Instructions
Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.
Marinate chicken using ingredients under marination. Set this aside.
Add oil to a pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle.
Add onions and fry till they turn golden, add ginger garlic and fry till the raw smell goes off.
Add chicken and fry till the color changes.
Add chopped tomatoes, yogurt, red chili powder, corinader, pudina.
Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
Add the rest of the masala powder and fry till you get a nice smell.
Pour water or thin coconut milk and bring it to a boil.
Drain off the rice completely and add it to the cooker.
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.
Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy.
If desired you can drizzle one spoon of ghee, coriander leaves and boiled eggs.
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.
https://www.youtube.com/watch?v=2_jSEyTYEgo
popular na dish to sa eastern part ng mundo
eto rin ang pamalit na pagkain ng mga pinoy na mahihilig sa mga maanghang na putahe.
)
