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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