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Pressure Cooker Chicken Biryani
Pressure Cooker Chicken Biryani

Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to pressure cooker chicken biryani recipe. To make pressure cooker chicken biryani you only need 44 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Pressure Cooker Chicken Biryani:
  1. Prepare For 3 people :
  2. Provide large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
  3. Provide yogurt
  4. You need big onions for browning
  5. Take green chillies (quantity may vary as per the hotness of green chillies)
  6. Get saffron
  7. Provide dried rose petals powder
  8. Take fried mint and coriander leaves mix
  9. Take ghee
  10. Use For Rice:
  11. You need basmati rice(soaked for 30 mins)
  12. You need black cumin
  13. You need star anise
  14. You need mace flower
  15. Provide green cardamom
  16. Prepare cloves
  17. Provide black peppercorns
  18. Use cinnamon stick
  19. Get Salt
  20. Get green chilli
  21. You need mint and coriander leaves mix
  22. Get For Brine:
  23. Get vinegar
  24. Provide salt
  25. Prepare For marination (cooked):
  26. Take black cumin
  27. Get cinnamon stick
  28. Use medium sized bay leaves
  29. Provide black cardamom
  30. You need nutmeg
  31. Take mace flower
  32. Take green cardamom
  33. Provide cloves
  34. Take black peppercorns
  35. Get medium sized onion
  36. Provide ginger garlic paste (ginger garlic ratio 1:2)
  37. Get chopped small sized tomato
  38. Use salt
  39. Prepare red chilli powder
  40. Prepare chopped coriander and mint leaves mixed
  41. You need biryani masala
  42. Take yogurt
  43. Provide green chillies
  44. Use oil
Instructions to make Pressure Cooker Chicken Biryani:
  1. 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.
  2. 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.
  3. 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.
  4. Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Do comment your reviews after trying out the recipe.

Recipe with step by step pictures and video. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Put all the whole garam masala spices and sauté for a minute. Video Version of Pressure Cooker Chicken Biryani Recipe.

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