chicken biriyani in pressure cooker or pressure cooker chicken biriyani is an easy and quick biriyani and the beauty of this recipe is that you only need the pressure cooker to make this biriyani

Imagine the flavour, aroma, and taste of rice cooked along with meat and that is what makes pressure cooker biriyani so special. I read somewhere that there are more than 56 types of biriyanis wow!! that is quite a number. Making biriyani the traditional way can be time consuming, cooking and straining the rice, making the kuruma, layering them, baking them etc etc. So biriyani was always reserved for The Special Occasion until one of my friends told me how it can be made in a pressure cooker and all it takes is just ½ hour. So today, I thought of sharing this recipe so that all those newly weds, busy moms, not-so-busy moms, dads, or even a teenager with the help of someone can make this chicken biriyani. Cooker biriyani is one of the easiest ways to make a biriyani and less time consuming which should be a delightful boon for working moms.

I have created a collage with easy step by step pics; so it should be very easy to make. There is no need to soak the rice. Just wash the rice and put it into a strainer. You can garnish it with fried onions, cashew nuts, and raisins. While I was making this I completely forgot the garnishing part as my kids were terribly hungry and waiting to pounce on it, so imagine I garnished them J. The most important part after closing the cooker is DO NOT PUT THE WEIGHT and after steam comes put the fire on low and keep it for 7 minutes and then turn off heat and open only after 15-20 minutes. The next main thing is the rice; here in Calicut there are so many varieties of rice that one gets totally confused. Using kaima rice, koolan rice etc is good, I make with loose biriyani rice which I get from Reliance, so you pick ur choice on that. If you don’t get mint leaves or if u don’t like mint leaves it is fine to omit them. Desi ghee or refined oil plus ghee is best suited, but can also make with refined oil only. Most biriyani recipe does not have coriander powder and chilly powder; I personally like a little of both (can omit them to suit your taste). So lets get started.

chicken biriyani in pressure cooker, step by step method:

chicken biriyani in pressure cooker | pressure cooker chicken biriyani

PREP TIME: 10 mins    |  COOK TIME: 7 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Basmati rice: 2 cups wash and keep aside to strain
• Chicken: 1/2 kg
• Oil or ghee: As needed
• Water: 4 cups minus 2 tbsp
• To grind coarsely:
• Green chilies: 3-5
• Garlic: 2 pods
• Ginger: 2 inch
• Coriander leaves: A small bunch
• Pudina or mint leaves: little
• 2 or 3 shallots
• For garnishing:
• Cashew nuts: 10
• Raisins: 7
• Fried Onions
• For sautéing:
• Cardamon: 5-10.
• Cinnamon: 2 pieces
• Cloves: 5-10
• Saunf: 1/2 tsp
• Onion: 2
• Tomato: 2
• Kashmiri chilly powder: 3/4 tsp
• Coriander powder: 3/4 tsp
• Garam masala: 3/4 tsp
• Organic Turmeric: ¼ tsp
• Lemon: Juice of half a lemon
• Extra chopped pudina and mint leaves
• Salt to taste

  METHOD:

1. Wash and clean the basmati rice and put it on a strainer.
2. In small mixie bowl add in green chilies, coriander leaves, pudina leaves, ginger, garlic, and shallots. Grind them coarsely and keep aside.
3. Heat oil or ghee in pressure cooker and fry cashewnuts and raisins and take them out and keep aside. Take a little onion from the sliced onion and fry that also in the same oil, drain and keep aside.
4. Add in saunf, cardamon, cinnamon, and cloves. Add in the sliced onion and lightly saute it. Add salt.
5. When the onions start to brown add in the coarsely grounded green masala and let it fry for a min.
6. Add in Kashmiri chilli powder, coriander, turmeric, and garam masala powders. Mix well for a minute. Add in the chopped tomatoes and let it get cooked on low flame. Add in the chicken and mix well, let it also fry for 3 minutes so that the masala is nicely coated with the chicken and the moisture in the chicken has absorbed.
7. Add in 4 cup minus 2 tbsp water and allow it to boil, then squeeze half a lemon mix well. Add in the strained basmati rice and mix well. Add in a little chopped coriander and mint leaves.
8. Close the cooker and when steam comes simmer the fire for exactly 7 minutes and then switch off the fire. Do not open the cooker for 15 to 20 minutes.
9. Open the cooker after 15-20 minutes, garnish with fried onions, cashewnuts, raisins and chopped mint and coriander leaves.
10. Serve hot with curd and pickle.

NOTES

• Do not put the weight of the cooker on its hob.

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