If you know my blog well, then you know I’m a great biryani fan. I love to try different versions.Yes, biryani is one dish one which takes quite a twist when it comes to method for preparation. Everyone has secret ingredients and their own twits to bring out the best flavor and texture. Today I’m sharing pressure my verison of making chicken biryani using pressure cooker for Kavitha and for you all too. Do give a shot and let me your thoughts! Enjoy!
Turmeric Powder : 1 tsp
Coriander Powder : 2 tbsp
Homemade Briyani Masala or Garam Masala : little, just to sprinkle on final stage
Chicken : 1.1 lb/1/2 kg
Green Chilly-Ginger-Garlic minced together : 1 tsp
Whole Garam Masala : (Green Cardamom : 5 pods, Black Cardamom : 1 pod, Cinnamon Stick : one 2″ piece)
1. Wash and soak the basmati rice for around 15 min,then drain it and set aside.(Note : Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less.)
2. In a bowl, add all the ingredients listed above ” For Marination” and allow the chicken to marinate for 1/2 to 1 hours.
3. Soak the poppy seeds, fennel seeds, cashewnut in the water for 10-15 minutes and grind it to smooth paste along with grated coconut and keep it aside.
4. In a pressure cooker heat oil and 3 tbsp ghee, add all the ingredients listed above
” For Seasoning” saute until fragrant for a minute. (Note : Make sure not to burn the spices)
8. Add the nutty paste and cook for a minutes. Pour in 3 cups of hot water and bring to boil.
9. Meanwhile heat 1 tbsp ghee in another pan over medium heat, add the drained basmati rice and fry for couple of minutes.
11. Bring this mixture to a boil, cover with lid and pressure cook it for 1 whistle. Immediately shift the pressure cooker from the hot burner, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
- Chicken may be substituted with mutton/lamb/goat or beef or pork as you wish, but make sure you pressure cook meat before, then add rice and water as needed. Keep in mind, pressure cooking time depends on the type of meat and pressure cooker you use.Good quality meat should cook in 1 to 2 whistles. If using matured meat like lamb allow 4 to 6 whistles while cooking the meat.
- Original recipe doesn’t call for any marination, but i personally prefer marinating the poultry /meat,this way the meat get tenderize and blends with spices and gives you soft, juicy and flavorful meat.
- Always sprinkle corainder and mint leaves as final layer over the rice, which makes the biryani taste more flavorful.
Related Posts :
Kappa /Tapioca Biriyani /Ellum Kappayum /Tapioca with Meat