Chicken is considered as versatile meat and you can play with this to make many delicious recipes. Chicken is everyone’s favourite and that too Chicken biryani is definitely a crowd-pleaser. I have already shown a few biryani’s in our blog and this particular biryani is very easy to make in one pot. There is not extra biryani powder or any fancy ingredients. We can make this delicious biryani using easily available ingredients.
This is a very quick and easy biryani. We can make this when we don’t have time to make biryani powder or keep the biryani in dum. Just get the simple ingredients ready and make a base curry and add rice and cook for 2 whistles. Heavenly delicious chicken biryani is ready. You will be amazed by the taste and flavour that you get from this biryani.
Check out the video recipe here:
Tips to make a perfect Pressure Cooker Biryani:
1. Wash and soak rice for 30 minutes to get long rice after it is cooked.
2. You can replace seeraga samba instead of basmati rice.
3. Cook the base curry well before adding the chicken.
4. Try to use chicken with the bone for better taste.
5. I always add rice and water in an equal quantity, and it works perfectly.
Here is the detailed recipe:
Take a pressure cooker and add 50 ml oil and add whole garam masala (1 stone flower, 3 cinnamon sticks, 2-star anise, 10 cloves, 10 cardamoms) and saute for a few seconds.
Then add 2 big onions (finely chopped) and saute for 2 to 3 minutes. Add 1 tsp ghee.
Note: Ghee can be added along with the oil. I forgot to add at that time so adding it now.
Now add 2 tbsp ginger garlic paste and saute well to remove the raw smell.
Then add 6 to 7 green chillies (You can add more or less according to your preference) and add 2 tomatoes finely chopped and saute till the tomatoes are soft.
Add salt. Salt will help to bring the moisture from the tomatoes which help in fast cooking. Cook till the onions and tomatoes are cooked well.
Once onions and tomatoes are cooked well. Add 1 cup mint leaves and 1 cup coriander leaves and mix well.
Cook for 2 minutes. Add little water to avoid burning at the bottom.
Then add 1 tbsp chilli powder (you can adjust according to your preference) and 1/2 cup yogurt.
Mix everything well and allow it to cook for a few minutes. Then add 600 gms of chicken.
Mix chicken well with the base masala and cook for 4 to 5 minutes. Then add washed and soaked 2 cups basmati rice and mix well with the chicken.
Fry the rice in the chicken for few minutes before adding water. By doing this way, we get good rice texture once it is cooked. Then add 2 cups of water (I always add rice and water in the equal quantity).
Add 2 tbsp lemon juice and 1 tsp ghee (adding ghee is optional)
Cover the cooker and cook for 2 whistles. Allow the cooker to release the pressure on its own before opening the cooker. Once opened fluff the rice carefully without breaking them.
Serve Chicken biryani with Raita or Brinjal Curry
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