Pressure Cooker Chicken Biriyani

Pressure-cooker chicken biriyani

Ingredients (Serves 3)

1. Biriyani / basmati rice – 1.5 cup, washed and drained (I used Costco basmati rice)

2. Chicken – 1/2 kg, cut into small pieces (You can use 6 chicken drumsticks instead. You can halve them or leave them whole)

   Ginger-garlic paste – 2 tsp

   Yoghurt – 1 tbsp

   Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp

   Lemon juice – 1/2 tsp

   Pepper powder – 1/2 tsp

   Garam masala powder – 1/2 tsp

   Salt – To taste

3. Oil – 2 tbsp

4. Cashews – 2 tbsp

5. Ginger-garlic paste – 1 tsp

    Onion – 1 small, thinly sliced

    Green chilly – 1, slit

6. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1 tsp

    Garam masala powder – 1 tsp

7. Tomato – 1/4 cup, finely chopped

8. Cilantro – 1/2 cup, chopped

    Mint leaves – 1/2 cup, chopped

9. Salt – To taste

10. Water – 2 1/4 cup (Boil water adding enough salt)

11. Ghee – 1 tsp

Method

1. Marinate the chicken pieces with ingredients numbered 2. Set aside for 30 mts.

2. Heat  2 tbsp oil in  a pressure cooker at medium heat. Fry cashews until golden. Next add ginger-garlic paste, sliced onion and little salt. Saute until onion starts to change color. Add ingredients numbered 6 and saute until their raw smell is gone. Next add chopped tomato and saute until mushy. Add chicken pieces and cook for 5 – 6 minutes stirring occasionally. Next add washed and drained rice, chopped cilantro and mint leaves. Mix well.

3. Add 2 1/4 cup hot water( in which enough salt is added) and 1 tsp ghee. Mix well.

4. Close the pressure cooker with its lid and cook for 1 whistle (if you are using a high quality basmati rice, it takes lesser time to cook). Open after 10 minutes. Fluff the prepared biriyani using a fork and gently transfer to a serving bowl. You can top it with fried onions, raisins and more cashews. Serve immediately with raita, pickle and pappad.

Tip

If you are using 6 chicken drumsticks instead – make slits on the thicker parts of the flesh and then marinate with the ingredients numbered 2 (and you can also shallow fry them in 2 tbsp oil until browned on both sides.)

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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