Biryani doesn't need any introduction and it's the most popular rice dish around the world. Though the origin of Biryani is uncertain, it's to be believed that the modern day Biryani was originated from persia and brought into India by Mughals.In India,throughout the nation, you can find variety of biryani recipes and each region has its own influence on Biryani and come up with unique biryani recipes like Hyderabad Biryani,Malabar Biryani,Ambur Biryani and Dindugal Biryani and so on.
Traditionally in biryani, meat and rice are cooked separately and then layered with one another and cooked together on dum. It's really a labor of love and you can't do it more often, in that situation, pressure cooker biryani is really a savior. It's so easy to make and apart from marination time,you can cook this biryani under 30 mins. I have already share how to cook mutton biryani in pressure cooker,so today we're gonna see how to cook chicken biryani in pressure cooker.
Procedure
Traditionally in biryani, meat and rice are cooked separately and then layered with one another and cooked together on dum. It's really a labor of love and you can't do it more often, in that situation, pressure cooker biryani is really a savior. It's so easy to make and apart from marination time,you can cook this biryani under 30 mins. I have already share how to cook mutton biryani in pressure cooker,so today we're gonna see how to cook chicken biryani in pressure cooker.
Chicken Biryani in pressure cooker
Preparation Time : 1 hr | Cooking Time : 30 mins | Serves : 2 to 3
Recipe Category: Biryani | Recipe Cuisine: Indian
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Chicken - 400gms
Basmati rice - 1 cup
Onion -1
Tomato - 1
Green chili - 2
Ginger Garlic paste - 1 tsp
Mint & coriander leaves - a handful each
Lemon juice - 1 tsp
Cashew - 5
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5
Cardamom - 2
Curry leave - few
Ghee - 1 & 1/2 tbsp
Oil - 1 tsp
Water - 2 cups
Salt
To marinate
Curd - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 tsp
Salt - enough for chicken.
Chicken - 400gms
Basmati rice - 1 cup
Onion -1
Tomato - 1
Green chili - 2
Ginger Garlic paste - 1 tsp
Mint & coriander leaves - a handful each
Lemon juice - 1 tsp
Cashew - 5
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 5
Cardamom - 2
Curry leave - few
Ghee - 1 & 1/2 tbsp
Oil - 1 tsp
Water - 2 cups
Salt
To marinate
Curd - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 tsp
Salt - enough for chicken.
First wash the chicken with water thrice and add 1/2 tsp of turmeric powder and rub it well and wash once and keep it ready,then add all the ingredients listed under "To marinate" one by one.
Mix it well and cover it with lid and keep aside for minimum 1 hrs.
Soak the rice in water for 20 mins.Chop the onions into thin slices, tomato into small pieces and slit the green chili. Remove the stem from coriander and mint leaves and keep it ready.
Heat the pressure cooker with ghee & oil,add the spices (cinnamon,cloves,cardamom & bay leaf) & saute for 30 secs and then add the cashews and saute till the cashew becomes golden brown. 
Add the onions,curry leaves & green chili and saute till the onions becomes translucent.Then add the ginger garlic paste,saute till the raw smell leaves,then add the tomatoes and saute for 2 mins.
Now add the marinated chicken,coriander & mint leaves and mix it well.Let the chicken cook in the pot for 10 mins.
In the mean time, heat the water to boil and drain the water from rice and keep it ready.
After 10 mins of cooking chicken, add the boiling water and salt.
Add the rice, mix it gently without breaking the rice and finally squeeze the lemon juice.
Once the water comes to vigorous boil, close the pressure cooker with lid and put on whistle. Cook it for 3 whistle.Once the pressure released from the cooker automatically, remove the lid and gently stir with slotted spoon and it's ready to serve.
That's it, Tasty and fluffy Chicken Biryani is ready. Serve it with raita .
Notes:Mix it well and cover it with lid and keep aside for minimum 1 hrs.Soak the rice in water for 20 mins.Chop the onions into thin slices, tomato into small pieces and slit the green chili. Remove the stem from coriander and mint leaves and keep it ready.Heat the pressure cooker with ghee & oil,add the spices (cinnamon,cloves,cardamom & bay leaf) & saute for 30 secs and then add the cashews and saute till the cashew becomes golden brown. Add the onions,curry leaves & green chili and saute till the onions becomes translucent.Then add the ginger garlic paste,saute till the raw smell leaves,then add the tomatoes and saute for 2 mins.Now add the marinated chicken,coriander & mint leaves and mix it well.Let the chicken cook in the pot for 10 mins.In the mean time, heat the water to boil and drain the water from rice and keep it ready.After 10 mins of cooking chicken, add the boiling water and salt.Add the rice, mix it gently without breaking the rice and finally squeeze the lemon juice.Once the water comes to vigorous boil, close the pressure cooker with lid and put on whistle. Cook it for 3 whistle.Once the pressure released from the cooker automatically, remove the lid and gently stir with slotted spoon and it's ready to serve.That's it, Tasty and fluffy Chicken Biryani is ready. Serve it with raita .- The ratio of rice to water is 1:2, make sure the rice is soaked for 20 mins.
- Don't add water while cooking chicken in the open pressure for the initial 10 mins.The water from the chicken and curd is enough.
- After 10 mins of cooking chicken,i left out with 1/2 cup of water, that's enough for cooking chicken further. so i added water just enough for rice.
- For extra flavor, you can add 1 tsp of ghee when you open the pressure cooker and mix it gently.
- Use good quality of ghee & basmati rice,that yields great flavor to the rice.
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