Easy pressure cooker chicken biriyani/How to make Chicken biriyani in pressure cooker

    Chicken biriyani is one of the amazing biriyanis available. The chicken pieces are delicious and tender when cooked along with rice and spices. Dum biriyanis are the yummiest one but it takes some time to prepare. Chicken biriyani can be prepared in a pressure cooker quickly and easily. 



Ingredients:
  • Basmati rice - 2 cup
  • Water - 3 3/4 cup
  • Curd - 1 tbsp
  • Big onion -1 big ( finely sliced )
  • Tomato - 1 medium sized ( chopped )
  • Shallots/Small onion - 5 big
  • Ginger - 1 medium sized piece
  • Green chilli - 1
  • Garlic - 5 small
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1 tsp
  • Garam masala powder - 1 1/4 tsp
  • Cashews - 10
  • Kismis - 2 tbsp
  • Onion - 1/2 finely sliced for frying (garnishing - optional)
  • Lemon juice - tsp (optional)
  • Salt to taste
  • Oil
For marination:
  • Chicken - 2 big thigh piece or (500 gm chicken pieces)
  • Ginger garlic paste - 1tbsp
  • Turmeric powder - 1 tsp
  • Kashmiri chilli powder - 1 tsp
  • Garam masala powder -  1 tsp
  • Curd - 1 tbsp
  • Lemon juice - 1 tbsp (optional)
  • Salt to taste
Preparation:
  • Wash and soak the rice for 30 mins. After 30 mins drain the rice and keep aside.
  • Wash and clean the chicken pieces. If the chicken pieces are big make slits on both the sides so that masalas get absorbed well.
  • Marinate the chicken pieces with the ingredients for marination and keep aside for 20 mins.
  • Heat oil in a pan. Fry the cashews till it turns light brown. 
  • Remove it and fry the Kismis. When its done remove it and fry the sliced onions for garnishing till it turns light brown and crispy.
  • Fry the chicken pieces until its 70 % cooked. Keep aside.
  • In a grinder crush together small onions, garlic, ginger and green chilli. Keep aside.
  • Heat a cooker and add some oil/ghee. Add crushed mixture and saute till raw smell goes.
  • Add sliced onions and saute till it turns light brown.
  • Add Turmeric powder, chilli powder and garam masala. Saute for another 1 min.
  • Add chopped tomatoes and saute till it becomes soft and mushy. 
  • Add curd and combine well. Add enough salt.
  • Add fried chicken pieces and cook for 5 mins.
  • Add water preferably hot water.
  • Check the salt at this stage and add more if needed.
  • When the water starts boiling add drained rice and mix well. Add lemon juice and check the salt again.
  • Close the cooker and cook for 1 whistle.
  • Switch off and keep aside. 
  • Open when the pressure is completely released.
  • Fluff the biriyani using a fork and garnish with fried onion, cashews and raisins.
Notes:
  • The quantity of water may vary depending on the rice used. For me 2 cup of basmiti rice needs 3 3/4 cup water.
  • Cooking time may also vary depending on the rice.
  • If the tomato is very tangy you can avoid adding lime juice or you can reduce the amount of tomato.

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