DISH NAME : PRESSURE COOKER CHICKEN BIRYANI

Preparation Time : 20 minutes

Cooking Time : 45 minutes

Description

Cooker biryani is comparitively easier to make compared to the traditional method of biryani making.

Note

1) The cup i have used is 250 ml. cup.
2) I use a very aged rice and hence i use double the qty of water to rice to cook biryani.
3) Garnish is entirely optional.
4) I soaked basmati rice after washing for 30 minutes. This is to remove starch. Do not wash rice after soaking, grains will break.

Method

1) Marinate chicken with all the marination ingredients for minimum 1 hour. Keeping over night is ideal.
2) Heat oil for garnish. Deep fry onions. while frying add a tiny bit of salt. Remove when golden and keep aside. it will turn a shade darker and crispier when cool.
3) In the same oil fry cashews till golden. Remove and keep aside.
4) In the same oil fry raisins till they plump up. remove and keep aside.
5) In a pressure cooker, add 2 tbsp of onion fried oil. Fry cardamom, cloves and cinnamon.
6) Fry sliced onions till golden brown.
7) Add ginger, garlic and chilli crushed. Fry till raw smell goes.
8) Add tomatoes and salt and cook till pulpy.
9) Now mix in chicken, corriander and mint leaves and saute well.
10) Add rice and fry lightly.
11) Now add boiling water. Adjust salt to taste.
Add ghee and lime juice.
12) Cook for 1 whistle. Put off fire. Let it remain like that till pressure subsides.
13) After opening the cooker fluff with a fork.
14) Garnish with cashew, raisins and fried onion.

Serving Suggestions

Serve with raita and pickle.