Chicken Biryani – Pressure Cooker Chicken Biryani Recipe

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Chicken Biryani Recipe

Ingredients: Basmati Rice – 1 kg
Ghee – 3 tbsp
Oil – 2 tbsp
Whole spices
(Cinnamom, Cloves, Cardamom & Bay leaf)
Onion – 5 nos thinly sliced
Tomato – 4 nos chopped
Biryani Masala paste – 4 tbsp
Coriander leaves – 1 bunch
Mint leaves – 1 bunch
Coconut Milk – 1 liter
Salt to taste

To Marinate Chicken
Chicken – 1 1/2 kg
Chilli powder – 2 tbsp
Turmeric powder – 1/2 tsp
Salt to taste

 

Home-made Biryani Masala
Ingredients

Red Chilli – 8 nos
Coriander powder – 3 tsp
A piece of Ginger
Garlic – 15 cloves
Shallots – 10 nos
Green chilli – 3 nos
Coriander leaves – 1 cup
Mint leaves – 1 cup
Water – 4 to 6 tsp

Note: The above measurements are for 1Kg of rice

Method:
1. First Blend Red Chilli & Coriander powder.
2. Then add Ginger, Garlic, Shallots, Green chilli & blend it.
3. Now add 1 cup of Coriander leaves & blend it.
(add a tea spoon of water if needed)
4. Add 1 cup of Mint leaves & blend it.
5. Finally add 4 to 6 tsp of Water & blend it to a paste consistency.

Suggestion: Avoid refrigeration. Try make the masala paste fresh. Fresh masala will give a nice aroma and taste to your biryani.

Marinating Chicken:
1. Marinate the chicken by rubbing Turmeric powder, Chilli powder & Salt.
2. Let it aside for 15 to 20 minutes.

Soaking The Rice:
1. Soak the Basmati Rice in water for 30 minutes & strain the water.
2. Let it aside for another 30 minutes.

This is the Pressure cooker Chicken Biryani recipe.
1. Heat 3 large tbsp of Ghee & 2 tbsp of Oil.
2. Add the whole spices. (Cinnamon, Cloves, Cardamom & Bay leaf)
3. Add the sliced Onions & saute till it becomes brown.
4. Add the finely chopped Tomatoes.
5. Add the Biryani Masala paste & mix well.
6. Now add the marinated Chicken pieces
7. Add Coriander leaves & Mint leaves.
8. Add Salt to taste
9. Now add 1 litre diluted Coconut milk & mix.
Note: Check for seasoning, add more salt if needed.
10. Pressure cook it for 5 whistles.
11. Wait till the pressure is gone
12. Final step add the soaked Basmati rice to the chicken gravy & mix it gently.
13. Close the lid & put the flame to medium-low.
14. Wait till you see steam on the nozzle & then add the weight.
15. Let it cook for about 10 minutes.

source

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