Mar 26, 2012

Chicken Biryani - Pressure Cooker Method!!!!

Hi guys!!!

I just realised that I have not posted a Chicken Biryani recipe. Although, I prepare it quite often (atleast fortnightly). I prepare chicken biryani every other week. I try different types of biryani, but, this quick pressure cooker method is often repeated. The simplicity in the procedure and the yummy end result is a perfect solution when I really need a quick fix weekend lunch.

When you have all the ingredients ready and handy the whole process takes very little time. Now lets see the recipe.


Basmati rice - 2 cups
Chicken - 300 gms
Onion - 1 big
Tomatoes - 1 big
Green chillies - 1 or 2
Ginger & Garlic paste - 1 tsp
Corriander & Mint leaves - a bunch each
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Biryani masala - 1 tsp ( any store-bought brand)
Cinnamon - 1 inch stick
Bay leaves - 2
Cloves - 5
Star Anise - 2
Cardamom - 2
Salt - as per taste
Ghee - 2 tbsp
Food color dissolved in water (optional)


1. Clean and cut the chicken in desired size pieces. Chop the onion, tomato, chillies and the fresh leaves.
2. Heat the ghee in a pressure cooker and add all the whole spices and let it sizzle.
3. Now add the chopped green chillies and the fresh leaves and saute till the leaves wilt. Next add the onions and saute till they turn transparent.
4. Now add the ginger garlic paste and saute till the raw smell leaves. Next add the chopped tomatoes and keep mixing till they form a paste with the onions.
5. Add the chicken pieces and keep mixing to avoid sticking to the bottom. Keep mixing well till the chicken turns white. Then add all the masala powders and salt and mix well.
6. Finally add the rice along with 3 cups of water and let it cook under pressure for 10 minutes.
7. When the pressure is off, open the lid and randomly sprinkle the water with food color and fork the rice up and serve hot with raita or just cucumber.


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