Chicken Biryani ~ a pressure cooker recipe
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Chicken Biryani ~ a pressure cooker recipe

Biryanis are a top favourite dish of my household. Both Mr.hubs and Miss 3.5yr old love biryani with all of their lives. I made this on new year's day and it was demolished :) Click on the link to read this recipe .... IF you don't have a pressure cooker, you can still make this in a regular non-stick pan. Please don't feel intimated by all the ingredients, its just a few steps to follow and the result is the most delicious meal idea that will surely impress your friends and family.
One big thing to note is that its not spicy! You can however make it extra hot by increasing the number of chillies being used. I use a store bought biryani masala and suggest using MTR or Eastern bran which ever is readily available in your local Indian grocery store.
I made a raita and also some chicken 65 (another household favourite) to complete this dish.
ENJOY!

Beula Pandian Thomas

Ingredients

4-serving
  1. 4 cups basmati rice of
  2. 8 - 10 chicken drumsticks
  3. 3 onions large sliced
  4. 2 tbsps ginger paste
  5. 2 tbsps garlic paste
  6. 3 green chillies
  7. Handful coriander leaves mint leaves each of and
  8. 1.5 tbsps masala store bought Biryani (MTR or Eastern brand)
  9. 1/2 tsp turmeric powder
  10. 1/2 cup ghee (clarified butter)
  11. 3 cloves cardamom ,
  12. 1 star anise
  13. 2 bay leaves
  14. 1/4 inch cinnamon stick
  15. 3 tbsps yogurt
  16. 2 cups coconut milk
  17. 6 cups water
  18. 1/4 cup cashew nuts
  19. to taste Salt

Method

30 mins
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    First we begin by prepping a few things: Wash the rice and soak it in some water. Next grind the ginger, garlic and green chillies together. Chop and prep the other ingredients such as the chicken and onions.

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    Add 1/4 cup ghee to the pressure cooker, and once it has melted through and heated add the spices: staranise, bay leaf, cardamom, cinnamon and cloves. Fry for a few seconds and then add the onions and continue frying over medium heat until the onions start to brown.

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    Next add the ginger-garlic-chilli mix and continue frying. The biryani masala, turmeric powder and the yogurt and mix it all together.

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    Add the chicken pieces and mix together and coat the chicken well with the fragrant delicious smelling masala.

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    Add 6 cups of water and 2 cups of coconut milk and season with salt.

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    Reduce the heat to medium low and let it cook till the chicken is cooked about 50%

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    Drain the rice and add it to the cooker along with the coriander and mint leaves.

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    Check for seasoning one last time, before closing the cooker and letting it cook for 2 whistles and turn the flame off.

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    While the cooker was doing its job, I fried the cashew nuts in 1/4 cup ghee :)

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    Once the pressure has released, open up the cooker. I gently transfered the rice to a serving bowl and granished it with the deliciously fragrant fried cashew nuts.

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    Serve with some raita and chicken 65 like I did.

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