Pressure Cooker Chicken Biryani. Chicken biryani recipe made in pressure cooker or pot. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions.
Use your Pressure cooker to make this gorgeous, delectable one-pot Chicken Biryani for any festive occasion including Ramadan.
It's quicker, full of flavour and the best meal to feast with your family.
Biryani, a mix of rice and meat, spices galore cooked in layers of meat and rice.
You can cook Pressure Cooker Chicken Biryani using 44 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pressure Cooker Chicken Biryani
- Prepare of For 3 people :.
- You need 3 of large pieces of Chicken (150 to 200 grams each or whole leg piece preferably).
- You need 1/2 cup of yogurt.
- Prepare 3 of big onions for browning.
- Prepare 4 of green chillies (quantity may vary as per the hotness of green chillies).
- It's 8-10 strands of saffron.
- It's 1/4 tsp of dried rose petals powder.
- It's 2 tbsp of fried mint and coriander leaves mix.
- Prepare 3 tbsp of ghee.
- It's of For Rice:.
- You need 3 cups of basmati rice(soaked for 30 mins).
- You need 1/4 tsp of black cumin.
- It's 1 of star anise.
- It's 1 of mace flower.
- You need 4 of green cardamom.
- It's 4 of cloves.
- You need 5 of black peppercorns.
- Prepare 1 of cinnamon stick.
- Prepare to taste of Salt.
- It's 2 of green chilli.
- It's 1 tbsp of mint and coriander leaves mix.
- It's of For Brine:.
- It's 1 tbsp of vinegar.
- You need 4 tbsp of salt.
- Prepare of For marination (cooked):.
- It's 1/4 tsp of black cumin.
- You need 1 of cinnamon stick.
- It's 2 of medium sized bay leaves.
- You need 1 of black cardamom.
- Prepare 1/2 of nutmeg.
- You need 1 of mace flower.
- It's 4 of green cardamom.
- It's 4 of cloves.
- Prepare 6-10 of black peppercorns.
- It's 1 of medium sized onion.
- It's 2 1/2 tbsp of ginger garlic paste (ginger garlic ratio 1:2).
- Prepare 1/2 of chopped small sized tomato.
- You need 1/2 tbsp of salt.
- Prepare 1/2 tbsp of red chilli powder.
- Prepare 2 tbsp of chopped coriander and mint leaves mixed.
- You need 2 tbsp of biryani masala.
- It's 1/4 cup of yogurt.
- Prepare 3-4 of green chillies.
- It's 1 1/2 tbsp of oil.
The process of making biryani in the pressure cooker is a shortcut method but taste wise you will not find much difference. Here is the video for Pressure Cooker Chicken Biryani. Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker.
Pressure Cooker Chicken Biryani instructions
- Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs..
- Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage..
- For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight..
- Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside..
- For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. Once the rice is half cooked, remove the rice immediately out of water..
- Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it..
- After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice..
- Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours..
- Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference..
- Do comment your reviews after trying out the recipe..
It helps in keeping the rice intact while cooking without becoming mushy. Quick Pressure Cooker Chicken Biryani© When you want to make a delicious Biryani - MINUS all the fuss. Whip out that pressure cooker and let's get cooking! With this RECIPE, Biryani can be a quick meal on any day of the week! This is a quick version of Malabar Style Biryani, made in the pressure cooker.