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Chicken biryani recipe | How to make chicken biryani in pressure cooker
Ingredients
- Chicken½ kg
- Yoghurt7 tbsp
- Garlic · paste1 ¼ tbsp
- Salt½–¾ tsp + ¾ tsp
- Turmeric¼ tsp
- Chili powder½–1 tsp + ¼–½ tsp
- Garam masala½–1 tbsp + 1 tsp
- Lemon1 tbsp
- Bay leaf1
- Cardamom4
- Clove6
- Cinnamon1 inch
- Star anise1
- Cumin¾ tsp
- Mace1
- Rice2 cups
- Ghee2 tbsp
- Onion1 + 2 tbsp
- Mint¼–½ cups
- Chili pepper1
- Saffron1 pinch
Instructions
- Put the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and red chilli powder in a bowl and mix. Taste and adjust salt and spice.
- Slit the chicken pieces, add them to the marinade and mix well. Cover and rest for 1 hour up to overnight.
- Rinse the basmati rice three times, soak it for 30 minutes, then drain it in a colander.
- Heat the ghee or oil in a pot or pressure cooker.
- Add the whole spices (bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera and mace) and let them sizzle.
- Add the onions and fry, stirring often, until evenly light brown but not burnt.
- Add the chicken and sauté on medium heat for 5 minutes until pale.
- Cover and cook on low heat until the chicken is tender. Sauté to evaporate excess moisture.
- Taste and add more salt if needed. Stir in the yogurt, half the chopped mint, the slit green chilli, red chilli powder and garam masala. Mix well and spread the chicken evenly on the bottom.
- Spread the drained rice over the chicken.
- Add salt to 3½ cups of water and stir. Taste; it should be slightly salty. Bring it to a rolling boil.
- Pour 2 cups of the hot water down the sides of the cooker or pot, then gently pour the rest over the rice. Level the rice and sprinkle the remaining mint. Add fried onions and saffron milk if using.
- Pot method: cover and cook on medium heat for about 15 minutes after the water boils, adding ¼ to ½ cup more boiling water if the rice is still hard and dry, until grainy but not mushy.
- Cooker method: cook on medium-high heat with the lid and whistle on until you hear 1 whistle, then move the cooker off the burner and let the pressure drop naturally.
- Fluff the biryani with a fork and serve from the top layer down to the bottom so each portion gets rice and chicken.
Summarized from Swasthi's Recipes's video. Watch it for the details.
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