Chicken Biryani In Pressure Cooker
January 09, 2017
Biryani is mainly prepared with rice and some kind of meat, unlike its counterpart Pilaf which is a vegetarian version. But, nowadays, you will find mix-n-match of both.
Who doesn't love Biryani?? and if that too prepared in a pressure cooker, life becomes so easy. Even your kids will love it as this is less spicy, unlike other biryanis. This is the main reason I ended up making this biryani for feeding my li'l son.
Just to make it clear, I haven't used any biryani masala. It's as simple as that. There are fewer chances that you might have stock of pudina/mint leaves. So, better buy a small bunch before you start off. As it will enhance biryani's taste.
How To Make Chicken Biryani in pressure cooker:
1. Marinate cleaned chicken with all the ingredients mentioned under 'Marination'. Mix well and keep aside for at least 20-30 minutes.
2. Wash rice 2-3 times. Keep aside till you prepare for biryani. No need to soak the rice, as it will get cooked easily.
3. Heat oil or ghee in a pressure cooker. When hot, add all the ingredients under 'Tempering'. Stir it.
Tip: Adding salt to onion will help to cook fast.
5. Add mint and coriander leaves and tomato. mix well. Cover and cook till tomatoes get mushy.
6. Open the lid and add marinated chicken and pepper. Mix well. Cover and cook till chicken is 1/2 cooked. Mix often to avoid burning.
9. Open and serve hot with your favourite raita. I served along with onion carrot raita and chicken lollipop.
Chicken Biryani In Pressure Cooker
INGREDIENTS
1 cup = 250 ml (All measurements are levelled until otherwise mentioned)
Marination :
Tempering :
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INSTRUCTIONS
- Marinate cleaned chicken with all the ingredients mentioned under 'Marination'. Mix well and keep aside for at least 20-30 minutes.
- Wash rice 2-3 times and soak in 1 cup water. Keep aside to soak till you prepare for biryani. If you are using Jeera Samba rice, no need to soak it. It easily becomes soggy.
- Heat oil or ghee in a pressure cooker. When hot, add all the ingredients under 'Tempering'. Stir it.
- Add ginger- garlic paste, stir. Now add sliced onion and slit green chillies. Add little salt. Mix well.
Tip: Adding salt to onion will help to cook fast.
- Add mint and coriander leaves and tomato. mix well. Cover and cook till tomatoes get mushy.
- Open the lid and add marinated chicken and pepper. Mix well. Cover and cook till chicken is 1/2 cooked. Mix often to avoid burning.
- Drain water from rice and keep it aside. Later, we will use this 1 cup water for cooking. Add the soaked rice into the cooker. Mix and cook for 4-5 minutes.
- Add curd and water. Mix and check for salt. Let it boil. Close the lid of cooker without whistle. As soon as the steam comes out, put the whistle and cook for 2 whistles. Wait for the pressure to go off.
- Open and serve hot with your favourite raita. I served along with onion carrot raita and chicken lollipop.
RECIPE NOTES
Soaking will help in less cooking time.
I prefer to add rice (without water) after chicken as sauteing will prevent the rice to get mushy.
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