This Pressure Cooker Chicken Biryani, is one of those biryanis that just happen in Amma’s Kitchen. She read this somewhere and added her own twist. The first time she made, she didn’t even tell me that she was making a biryani. Yes I would have gone with my camera for a step by step picture shoot. However the times we have made, we seem to be in an eternal hurry, hence even though this has been repeated, I never got around clicking the pictures.
The pictures I have for now are those clicked from Daddy’s iphone and it was a drama as those pictures seem to have got lost and I decided I will click them again later. However on restart, the pictures appeared again and the lazy me, never went back clicking.
This biryani that seem very unassuming got thumbs-up from everybody at home. Infact kids loved it so much that we repeated this again.I guess the long gap in making a biryani also contributed to the liking. Anyways I also heard that the rice has a wonderful taste to it, so you must try if you are looking for a new version of the biryani.
Pressure Cooker Chicken Biryani
Chicken Biryani in Pressure Cooker
For the Chicken marinade
1/2 kg Chicken
1/2 cup Curds
1 tbsp Ginger Garlic paste
1 tsp Red Chili Powder
1 tsp Garam Masala
A Pinch Turmeric powder
Salt to taste
Mint Leaves handful
For the Rice
2 cups Rice
1 cup Onions Fried
1/4 cup Milk
1 Anise Star
1/2 tsp Shah Jeera
1 Marati Moggu
2 tbsp Butter
1 Green Chillies
Salt to taste
How to make the Biryani
For making the Rice:
Wash and soak rice for 30 mins. Bring a pot of water to boiil, add the rice, salt and 1 tsp oil. Bring to boil, switch off right away and drain the water. Fluff the rice to make it separate.
For the Chicken Marinade:
Wash and cut chicken boneless pieces into bite size. Take it in a bowl and add all the ingredients for the marinade. Mix and marinate for 45 mins.
To make the Biryani
Deep fry the onion julinnes, remove and keep it aside.
In a pressure Cooker, add butter, when it starts melting, add all the whole spices, saute well and then add chopped green chilies. Now add chicken along with the marinade. Simmer and cook for 5 mins.
Spread the chicken pieces properly, then on top, add the fried onions, next add the par boiled rice, sprinkle one ladleful milk. Do not stir or mix the layers. Now cover with lid and pressure cook for 1 whistle.
Switch off and place the cooker over a tawa and dum cook for 15 min.
Let the pressure fall down, transfer to a bowl, and serve.
Though you notice that there is only the curds and milk added for liquid, the chicken gets cooked and the bottom didn’t get burnt. If you want to have coloured grains, you can mix any food colour in some part of the milk and sprinkle before pressure cooking.
Do not mix the rice with chicken, you can mix while eating.
This goes for the March Week 2, Cooking from Cookbook Challenge Group.