Chicken Biryani ~ Pressure Cooker Method

This is one of those biryanis that just happen in Amma's Kitchen. She read this somewhere and added her own twist. The first time she made, she didn't even tell me that she was making a biryani. Yes I would have gone with my camera for a step by step picture shoot. However the times we have made, we seem to be in an eternal hurry, hence even though this has been repeated, I never got around clicking the pictures.

The pictures I have for now are those clicked from Daddy's iphone and it was a drama as those pictures seem to have got lost and I decided I will click them again later. However on restart, the pictures appeared again and the lazy me, never went back clicking.

This biryani that seem very unassuming got thumbs-up from everybody at home. Infact kids loved it so much that we repeated this again.I guess the long gap in making a biryani also contributed to the liking. Anyways I also heard that the rice has a wonderful taste to it, so you must try if you are looking for a new version of the biryani.

Chicken Biryani in Pressure Cooker

Ingredients Needed:


For the Chicken marinade

Chicken - 1/2 kg
Curd - 1/2 cup
Ginger Garlic paste - 1 tbsp
Red chili powder - 1 tsp
Garam Masala - 1 tsp
Turmeric powder a pinch
Salt to taste
Lemon - 1/2
Mint handful

Rice - 2 Cups

For the Rice

Deep Fried Onions - 2 medium
Milk - 1/4 cup
Anise Star - 1
Shah Jeera - 1/2 tsp
Clove - 2
Cinnamon - 1
Cardamom - 1
Mace - 1
Marati Moggu - 1
Butter - 2 tbsp
Green Chilies - 1
Salt to taste

How to make the Biryani

For making the Rice

Wash and soak rice for 30 mins. Bring a pot of water to boiil, add the rice, salt and 1 tsp oil. Bring to boil, switch off right away and drain the water. Fluff the rice to make it separate.

For the Chicken Marinade:

Wash and cut chicken boneless pieces into bite size. Take it in a bowl and add all the ingredients. Mix and marinate for 45 mins.
rice soak for 45

To make the Biryani

In a pressure Cooker, add butter, next all the whole spices, saute well and then add chopped green chilies. Now add chicken along with the marinade. Simmer and cook for 5 mins.

On top add the fried onions, next add the par boiled rice, sprinkle one ladleful milk. do not stir or mix the layers. Now cover with lid and pressure cook for 1 whistle.

Switch off and place the cooker over a tawa and dum cook for 15 min.

Let the pressure fall down, transfer to a bowl, and serve.

Notes:

Though you notice that there is only the curds and milk added for liquid, the chicken gets cooked and the bottom didn't get burnt. If you want to have coloured grains, you can mix any food colour in some part of the milk and sprinkle before pressure cooking.

Do not mix the rice with chicken, you can mix while eating.



This goes for the March Week 2, Cooking from Cookbook Challenge  Group.

Posted in: Indian Cook