Pressure Cooker Chicken Biryani|प्रेशरकुकर चिकन बिरयानी

Hey Foodies,

Welcome back to Nicely Spicy. Today a special treat for you as this Pressure Cooker Chicken Biryani Video is the 50th video 👏 of my channel. This was possible only because of your support & encouragement. I thank you my viewers and hope for your continuing patronage🙏🙏

This No-Fuss, Quick & Easy Pressure Cooker Chicken Biryani recipe is so easy to make that even the bachelors & husbands can try & impress their loved ones. The Birista can be store- brought for saving more time.

Biryani gravy paste can be made ahead & stored in refrigerator. The ingredients used are readily available & this Chicken Biryani can be made during the ongoing #Lockdown too.

Recipe Card:

Prep. Time: 15 mins

Cooking Time: 45 mins

Serves: 6-7 persons

Chicken Marinade:

1 kg Chicken, mixed pieces

2 tsp Ginger-Garlic/Adrak-Lehsan Paste

1 tsp Salt/Namak

1/2 tsp Turmeric/Haldi Powder

For Onion-Tomato Paste:

3 Onions/ Pyaz, large

5 Tomatoes, medium sized

12-14 Garlic cloves/Lehsan

2 inch Ginger/Adrak pieces

2 Green Chillies/Hari Mirch

A handful of Coriander/Dhania Leaves

A handful of Mint/Pudina Leaves

For Chicken Gravy:

1/4 cup Oil/Tel

Biryani Masala,

Lal Mirch/Red chilli powder,

Haldi/Turmeric Powder

Salt

Biryani Rice:

3 cups/600 gms Biryani Rice/Basmati Chawal

2 Black Cardamom/Badi Elaichi

1 tsp Black Peppercorns/Kali Mirch

2 Star Anise/Chakrifool

2 inch Cinnamon/Dalchini

4 Green Cardamoms/Choti Elaichi

7-8 Cloves/Lavang

1 tbsp Oil/Tel

2 liters Water/Pani

Salt/Namak to taste

Method:

Chicken:

1. Clean & wash the chicken (preferably large sized biryani cut pieces) properly.

2. Add ginger-garlic paste, haldi & salt & mix well.

3. Marinade for minimum 15-20 minutes or overnight in refrigerator, if you have time on hand.

4. Cut onions & tomatoes into large pieces. Add ginger, garlic, dhania, pudina & green chillies. Grind the Onion-Tomato Paste ingredients into a fine paste.

5. Heat oil in a pressure cooker.

6.Add Onion –Tomato paste & saute on high flame till it leaves oil.

7. Add Biryani Masala, Red chilli powder, Turmeric Powder & Salt & mix well

8. Add marinated Chicken pieces and saute on high flame till they turn white.

9. Pressure cook for 3-4 whistles. Let it cool down on its own.

Rice:

1. Wash & soak rice for 15-20 minutes.

2. Heat oil in large pot. Add the whole spices & let them splutter till aromatic.

3. Add the soaked rice, salt & water. Bring to a boil on high flame.

3. Stir gently so as to not break the rice & let it cook till 3/4 done. To check it, press a grain between your fingers. When center part is uncooked, remove the rice from heat & drain the water.

4. Fluff the rice & keep aside.

Assembly:

1. Spread the cooked rice on chicken gravy evenly. If making 2 layers then remove half of chicken aside and spread half of rice. Then repeat with other half chicken & rice, thus alternating the layers.

2. Do not pack the chicken & rice layers tightly. For a non-sticky biryani, steam should be able to pass between each grain of rice.

3. Add fried onions, pudina, dhania, saffron milk, fried almonds & cashews & Biryani Essence (optional).

4. Cover the cooker with its lid but remove the whistle & rubber ring.

5. Let it cook for 10-15 mins on slow flame. Your Pressure Cooker Biryani is ready to be served piping hot.

6. Sprinkle some fried onions & serve with Onion Tomato Raita for a wholesome meal.

If you are a visual learner, watch the YouTube video here:

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