Recipe of Homemade Pressure Cooker Chicken Biryani
by Mario George
Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, pressure cooker chicken biryani. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pressure Cooker Chicken Biryani is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Pressure Cooker Chicken Biryani is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook pressure cooker chicken biryani using 44 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pressure Cooker Chicken Biryani:
Take For 3 people :
Get large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
Get big onions for browning
Make ready green chillies (quantity may vary as per the hotness of green chillies)
Make ready dried rose petals powder
Get fried mint and coriander leaves mix
Make ready For Rice:
Make ready basmati rice(soaked for 30 mins)
Prepare black cumin
Take star anise
Prepare mace flower
Get green cardamom
Prepare black peppercorns
Make ready cinnamon stick
Get green chilli
Get mint and coriander leaves mix
Make ready For Brine:
Make ready salt
Make ready For marination (cooked):
Take black cumin
Take cinnamon stick
Get medium sized bay leaves
Get black cardamom
Prepare mace flower
Get green cardamom
Make ready black peppercorns
Make ready medium sized onion
Prepare ginger garlic paste (ginger garlic ratio 1:2)
Prepare chopped small sized tomato
Prepare red chilli powder
Prepare chopped coriander and mint leaves mixed
Prepare biryani masala
Prepare green chillies
Steps to make Pressure Cooker Chicken Biryani:
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.
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.
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.
Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
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.
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.
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.
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.
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.
Do comment your reviews after trying out the recipe.
So that’s going to wrap it up for this special food pressure cooker chicken biryani recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!