Step-by-Step Guide to Make Perfect Chicken biryani in pressure cooker
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Many things affect the quality of taste from Chicken biryani in pressure cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken biryani in pressure cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken biryani in pressure cooker is 4-5 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken biryani in pressure cooker estimated approx 45 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Chicken biryani in pressure cooker using 23 ingredients and 6 steps. Here is how you can achieve it.
This is a very easy chicken biryani recipe.. Do try when you are in a hurry.. #cookpad #biryani #chicken #ERC
Ingredients and spices that need to be Prepare to make Chicken biryani in pressure cooker:
- 50 ml oil
- as required Whole spices mixture
- 1-2 Bay leaves
- 2 finely sliced onions
- 3-4 fresh green chillies
- 1.5 tbsp ginger garlic paste
- 1 tomato pureed
- 1/2 kg Marinated chicken
- 1/2 kg basmati rice (soaked for 30 minutes and then strained)
- Handful chopped coriander leaves and torn mint leaves
- 1 tbsp ghee
- 1.5 tbsp biryani masala
- as required Birista of 1 onion
- as required Few drops of Kewra water
- as needed Hot water
- 3 Boiled eggs cut into thick roundels for garnish
- Chicken marination with
- as per taste Salt
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- 2-3 tbsp curd
- 1 tbsp chicken masala
- 1 tbsp ginger garlic paste
Instructions to make to make Chicken biryani in pressure cooker
- In a mixing bowl, marinate chicken with the above-mentioned ingredients for 1-2 hours in the fridge.
- Next heat a pressure cooker with oil. Put bay leaf, whole spices, fresh green chillies and sliced onions. As onion turns brownish, add ginger garlic paste. Cook for some time. Then add the pureed tomato. Cook for some more time. Then add the marinated chicken. Mix well and cook till all masala and chicken combine well.
- Next add the rice. Mix. Saute all together for some time. Next add biryani masala. Give a nice gentle mix, be cautious else rice grains may break. Cook for some more time. Next add hot water in the ratio 1:2.
- Put coriander leaves, mint leaves. Add ghee. Put Kewra water. Give a nice mix. Check the salt. Add if needed. Now put the lid. Cook in medium heat for 2 whistles.
- Switch the flame off. Let it settle. Remove the cooker lid. Do not disturb the rice. As it settles down, using a fork fluff up the rice.
- Transfer the biryani into a serving plate. Put birista and boiled eggs on top. Serve with kachumber and green chutney.
While this is in no way the end all be guide to cooking easy and quick lunches it is good food for thought. The stark reality is that this will get your creative juices flowing so you may prepare wonderful lunches for your family without needing to perform too terribly much heavy cooking from the practice.
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