Delicious Pressure Cooker Chicken Biryani Recipe :- Making tasty chicken biryani may be accomplished with relative ease by using the Pressure Cooker Chicken Biryani method. The Basmati Rice, chicken, spices, coriander and mint leaves, and whole spices are the ingredients that go into the preparation of this spicy Indian rice meal.
Delicious Pressure Cooker Chicken Biryani Recipe
The dish known as biryani can be prepared in a number of different ways, one of which is the chicken dum biryani, which is prepared by layering rice and chicken. Obtain the knowledge necessary to prepare the most delicious chicken biryani using a pressure cooker, which may be served with raita, mirchi ka salan, and biryani brinjal.
Ingredients
- 2 cups Basmati Rice
- 3 cups Water
- ½ kg Chicken
For Biryani base
- 2 tbsp Coconut Oil
- 2 tbsp Ghee
- 2 large Onion sliced thinly
- 1 large Tomato chopped finely
- 3 no Green chilli slit
- 3 tbsp Ginger Garlic Paste
- 1 no Pandan leaf or bay leaf
- ¼ cup Coriander Leaves
- ¼ cup Mint leaves
- ½ cup Plain Yogurt curd (unsour)
- 2 tsp Red chilli powder
- 2 tsp Garam Masala powder
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- Salt to taste
- 1 tsp Lemon Juice
Whole Spices to Use
- 1 tsp Cumin seeds
- 1 tsp Fennel Seeds
- 1 stick Cinnamon
- 5 no Cloves
- 5 no Cardamom
- 1 no Bay Leaf
For Garnish
- 2 tbsp Cashews
- 2 tbsp Golden Raisins sultanas or mishmash
Instructions
The basmati rice should be washed and soaked for approximately half an hour. After straining, set it aside. Bring the oil and ghee to a simmer in a pressure cooker. Cashews and raisins should be fried in that until they turn golden. After straining them, set them aside.
At this point, add all of the ingredients for the entire spices as well as the pandan leaves to the same oil. Please let them to sizzle for a few seconds. Brown the onion and green chilli by adding them to the pan and frying them over a low heat. Ginger garlic paste should be added and then sautéed for one minute.
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Tomatoes, spice powders, coriander leaves, and mint leaves should be added to the mixture. After adding the yoghurt and lemon juice, give it a thorough mixing. Add the chicken pieces at this point, and continue to sauté them for five to six minutes, or until the chicken is completely covered in the masala.
Put in the basmati rice that has been soaked and drained, and mix it together carefully. Take three cups of water, add some salt, and thoroughly combine all of the ingredients. A total of 1.5 cups of water is required for every one cup of basmati rice that we use.
The mixture should be brought to a full boil, stirred one last time, and then the flame should be reduced. Put the lid on the pressure cooker, then put the weight on the whistle, and cook it for one whistle for the specified amount of time.
Simmer the flame to the lowest possible setting after one whistle, and continue cooking for five minutes. At this point, you should turn off the heat and let the pressure to release on its own.
After the pressure has been released, the pressure cooker should be opened and fluffed with a fork in a very gentle manner.
Place the mixture in a serving dish. Cashews and raisins that have been cooked, along with some mint leaves, should be used as garnishes. On top of it, you could sprinkle some fried onions. It should be served with raita and salan.
Nutrition
- Serving: 1servings
- Calories: 732kcal
- Carbohydrates: 97g
- Protein: 22g
- Fat: 28g
- Saturated Fat: 14g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 0.1g
- Cholesterol: 68mg
- Sodium: 107mg
- Potassium: 702mg
- Fiber: 6g
- Sugar: 11g
- Vitamin A: 1012IU
- Vitamin C: 16mg
- Calcium: 162mg
- Iron: 4mg
Notes
It is essential to take the time to thoroughly wash the rice and soak it for at least half an hour.
For improved flavour absorption, choose chicken that has been sliced into pieces that are around the same size.
You can taste the base masala and make any necessary adjustments to the amount of salt and lemon juice.
Chicken without the skin is your best bet. When you want to add flavour, use fresh ginger garlic paste.
