Instant Chicken Biryani in Pressure Cooker |Step-by-Step Guide|Quick & Delicious!
Here's a simple and quick recipe for making instant chicken biryani in a pressure cooker:
Ingredients:
2 cups basmati rice
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
1/4 cup plain yogurt
2 tablespoons ginger-garlic paste
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
4 green chilies, chopped
1/2 cup fried onions (optional, for garnish)
1/4 cup ghee or vegetable oil
Whole spices (1 bay leaf, 4-5 cloves, 4-5 green cardamom pods, 1 cinnamon stick)
Biryani masala powder (available at most grocery stores)
Salt to taste
Water
Instructions:
1. *Prepare the Rice:*
Wash the basmati rice thoroughly and soak it in water for about 30 minutes.
In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it's about 70-80% done. Drain the water and set aside.
2. *Marinate the Chicken:*
In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, biryani masala powder, chopped mint leaves, chopped coriander leaves, and salt. Let it marinate for at least 30 minutes.
3. *Sauté Onions:*
Heat ghee or oil in the pressure cooker. Add the thinly sliced onions and sauté until they become golden brown.
4. *Add Whole Spices:*
Add the whole spices (bay leaf, cloves, cardamom, and cinnamon) to the sautéed onions. Sauté for a minute until they release their aroma.
5. *Add Tomatoes and Green Chilies:*
Add chopped tomatoes and green chilies to the cooker. Cook until the tomatoes are soft and the oil starts to separate.
6. *Add Marinated Chicken:*
Add the marinated chicken to the cooker. Cook for 5-7 minutes until the chicken is partially cooked.
7. *Layering:*
Spread the partially cooked rice evenly over the chicken in the pressure cooker.
8. *Add Water:*
Add enough water to just cover the rice. Typically, for 2 cups of rice, you might need about 3-4 cups of water. Adjust according to your rice variety.
9. *Pressure Cook:*
Close the lid of the pressure cooker without the weight. Cook on medium heat for about 10-15 minutes or until you hear two whistles. Then, reduce the heat to low and cook for another 5-7 minutes.
10. *Serve:*
Once the pressure releases, open the cooker carefully. Gently fluff the biryani with a fork. Garnish with fried onions (optional) and serve hot.
Enjoy your instant chicken biryani!Sure, here's a simple and quick recipe for making instant chicken biryani in a pressure cooker:
Ingredients:
2 cups basmati rice
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
1/4 cup plain yogurt
2 tablespoons ginger-garlic paste
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
4 green chilies, chopped
1/2 cup fried onions (optional, for garnish)
1/4 cup ghee or vegetable oil
Whole spices (1 bay leaf, 4-5 cloves, 4-5 green cardamom pods, 1 cinnamon stick)
Biryani masala powder (available at most grocery stores)
Salt to taste
Water
Instructions:
1. *Prepare the Rice:*
Wash the basmati rice thoroughly and soak it in water for about 30 minutes.
In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it's about 70-80% done. Drain the water and set aside.
2. *Marinate the Chicken:*
In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, biryani masala powder, chopped mint leaves, chopped coriander leaves, and salt. Let it marinate for at least 30 minutes.
3. *Sauté Onions:*
Heat ghee or oil in the pressure cooker. Add the thinly sliced onions and sauté until they become golden brown.
4. *Add Whole Spices:*
Add the whole spices (bay leaf, cloves, cardamom, and cinnamon) to the sautéed onions. Sauté for a minute until they release their aroma.
5. *Add Tomatoes and Green Chilies:*
Add chopped tomatoes and green chilies to the cooker. Cook until the tomatoes are soft and the oil starts to separate.
6. *Add Marinated Chicken:*
Add the marinated chicken to the cooker. Cook for 5-7 minutes until the chicken is partially cooked.
7. *Layering:*
Spread the partially cooked rice evenly over the chicken in the pressure cooker.
8. *Add Water:*
Add enough water to just cover the rice. Typically, for 2 cups of rice, you might need about 3-4 cups of water. Adjust according to your rice variety.
9. *Pressure Cook:*
Close the lid of the pressure cooker without the weight. Cook on medium heat for about 10-15 minutes or until you hear two whistles. Then, reduce the heat to low and cook for another 5-7 minutes.
10. *Serve:*
Once the pressure releases, open the cooker carefully. Gently fluff the biryani with a fork. Garnish with fried onions (optional) and serve hot.
Enjoy your instant chicken biryani!
Информация по комментариям в разработке