Chicken biryani in cooker | Easy cooker chicken biryani with basmati rice:
Chicken biryani using basmati rice in Hyderabad style prepared easily in a pressure cooker. Basmati rice is cooked with whole spices and tenderly marinated chicken
Equipment
- Pressure cooker
Ingredients
Ingredients:
- 500 g Chicken
- 2 cups basmati rice 1 cup=250g
- 3 cups water
- 11/2 tsp crystal salt
- 2 tbsp oil
- 2 onions
- 1 tbsp ginger garlic paste
- 2 green chillies
- 1 tomato
- 1 tsp chilli powder
- ½ tsp biryani masala
- ½ cup mint leaves one handful
- To marinate:
- 2 tbsp. thick curd
- 1 tsp ginger garlic paste
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp salt
- Biryani whole spices:
- 2 Bay leaves
- 2 cardamom
- 2 inch cinnamon
- 1 star anise
- 1 Black cardamom
- 2 mace
- 1 tsp fennel seeds/sombu
Instructions
Preparation:
- Slice onions.
- Rinse and chop green chillies, tomatoes and mint leaves.
- Wash and soak basmati rice with enough water for 30 minutes.
How to marinate:
- Clean the chicken pieces and add curd, chilli powder, turmeric powder, ginger garlic paste and mix well.
- Keep the marination aside for 15 to 30 mins.
Recipe:
- Choose a correct size pressure cooker, heat some oil and add all the whole biryani spices one by one and sauté well.
- When nice aroma arises, add sliced onions and fry them until golden brown color achieved. Roasting onions nicely is an important step to achieve the desired taste.
- Add ginger garlic paste and sauté well to remove the raw flavor completely.
- Put green chillies and chopped tomatoes and cook them until they become soft.
- Now add chilli powder and biryani masala.
- Add on some chopped mint leaves and cook for two mins.
- You can add the marinated chicken along with the marination.
- Mix well and stir for two minutes. By this time the chicken pieces start absorbing the masala and will become quarter cooked.
- Chicken cooks on its own water and gets a nice aroma from the marinated masala.
- Pour the mentioned quantity of water. If the juice released from chicken is more wait for the sauce to get absorbed into the pieces before adding water. Or else you can reduce a ¼ cup of water from the given measurement while adding water.
- Put required salt and let the water come to boiling stage.
- When the water starts boiling, add soaked, drained rice and mix well.
- Close the lid and put on weight. Give just one whistle and keep in simmer for 5 minutes. Alternatively, you can just close the cooker lid without weight on it and keep in medium flame for 10 full minutes. Both methods work fine.
- Let the pressure release on its own and open the lid, fluff the rice gently.
- Serve with onion raita.
Notes
Tips/notes: 1) Be careful with the usage of water quantity. I have given the general measurement here. If your chicken is very tender then reduce ¼ cup from the given measurement. 2) Always soak basmati rice before making biryani. 3) I have used pieces with bones. If you are using boneless chicken fully then reduce the cook time. Add water immediately after adding chicken pieces. If you wait long enough for the pieces to cook in masala before adding water the pieces may become hard and chewy because of overcooking.
Nutrition
Calories: 320kcal
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