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Chicken Biryani ( Pressure cooker method )

Posted Jan 25 2009 4:27pm


You will need

Chicken – 500 g
Salt – ½ teaspoon
Curd – 1 tablespoon
Turmeric powder – 1/ 2 teaspoon
Marinate chicken with above ingredients for half an hour .

Basmati rice – 1 cup
Onion -3 ( finely sliced )
Tomato – 2 ( finely chopped )

Masala ingredients

Ginger – 2- inch piece
Garlic cloves – 10
Chilli powder – ½ teaspoon
Green chilli – 1
Coriander leaves ( chopped )- 2 teaspoon
Mint leaves ( chopped ) – 2 teaspoon

Make a smooth paste of ginger , garlic , green chilli and chilli powder. Finally add chopped coriander leaves and mint leaves. Just crush it.

Whole spices

Cardamom – 4 ( broken )
Cloves -4
Cinnamon – 4 ( 1 – inch piece )
Star anise – 2


Cashew nuts ( broken ) – 10
Raisins – 10
Cooking oil – 2 teaspoon
Ghee – 2 teaspoon

For raita

Onion – 2 ( chopped finely )
Tomato / cucumber – 2 ( chopped finely )
Thick curd – 1 cup
Salt to taste

Method
Mix all the ingredients together and serve with biryani.


Method

1, Soak basmati rice for half an hour in water . Drain out water and spread it on kitchen towel for drying.

2, In a kadai, heat cooking oil. Add finely sliced onion and fry on a medium flame till get golden colour.Add chopped tomato and sauté well for 3- 4 minutes. Add masala paste and sauté for 5- 8 minutes. Finally add marinated chicken pieces , salt to taste and ½ cup water. Cover with a lid and cook for till done ( cooking time approximately 15 – 20 minutes ).

3, Remove chicken pieces to another plate. Strain chicken gravy through a fine sieve. You may get ¾ - 1 glass chicken gravy. Keep aside.

Final preparation

Heat ghee in a pressure cooker on a slow flame. Add whole spices and sauté well. Add broken cashew nuts and raisins. Shallow fry till get a nice aroma of spices and golden colour of nuts and raisins. Add basmati rice. Shallow fry for 5-8 minutes on a slow flame. Add cooked chicken pieces, 1 glass chicken gravy + ½ glass water ( 1 cup basmati rice : 1 ½ glass water ; Mix remaining chicken gravy and water ). Add salt to taste. Close the cooker. Let the rice cook until 3 whistles. ( More than 3 whistles will overcook the rice ). Switch off gas flame. Allow the cooker to cool naturally. Serve chicken biryani with cucumber / tomato raita.



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