CHICKEN BIRIYANI (PRESSURE COOKER)
BIRIYANI takes place often in our weekend holiday lunch menu, This pressure cooker biriyani is much easy to make. I used to do this when i crave for some special biriyani but home made one.
Just give a try ....... HAPPY COOKING ..💥
INGREDIENTS:
- Onion - 1+ 1/2 sliced
- Tomato - 1 sliced
- Green chilli - 3 pcs
- Garlic - 4 - 5 pods
- Ginger - 1 large pc
- Coriander leaves +mint - 3/4 cup
- jeeraka samba rice - 300 gms
- Chicken - 350 gms
- Curd - 3 tsp
- Coconut milk - 1 cup
- Water - 2 cups
- Ghee - 2 tbl spn
- Oil- 1 tbl spn
- Lemon - 1/2 pc
- Salt - to taste
- Turmeric powder - 1/2 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1+1/2 tsp
- Biriyani powder - 1 tbl spn
- Cinnamon - 2pcs
- Cardamom - 2 pcs
- Star anise - 1 whole
- Blac stone flower - 2 pcs
- Cloves - 3-4 pcs
- Bay leaf - 1 pc
- Cashews - 5 pcs
- Raisins (optional) - 1 tbl spn
RECIPE :
Take all the ingredients
Soak rice for 30mins
Slice onions , tomato & slit green chillies
Marinate chicken with 1 tsp of curd , 1/4 tsp of turmeric powder , 1/2 tsp of chilli powder & salt
Take a pressure pan
Heat ghee and oil
Add all the whole spices
After a minute add cashews & raisns
Now add freshly crushed ginger & garlic. Always try to use freshly crushed one. Avoid use of store bought
Fry it for a min
Now add chillies & onion
Saute well till onion turns translucent
Add tomato ,and some salt
Close the pan for 2- 3 mins to get tomato mushy
Add all the spice powders , saute it
Add coriander leaves & mint leaves, saute it
Add curd , give a stir
Now add the marinated chicken
Mix well & add 1/2 cup of water
Close the lid & cook the chicken for 2 whistles in medium flame
Let it cool , open it
Add soaked rice
Add coconut milk & water
Squeeze lemon juice in it
Adjust spice level
Close the lid & pressure cook for 2 whistles in medium flame
Let it cool for 20mins
Open it & fluff up the rice with forks
Serve hot with boiled egg & onion raita
ENJOY.....💗
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