Chicken Biryani is an ultimate one-pot chicken casserole. It is perfect for large gatherings or family feast. Making a chicken biryani in the pressure cooker not only saves lot of time but also biryani is evenly cooked. Even on busy weeknights a chicken biryani meal cooks in less than 20 minutes if you prep the ingredients beforehand! Serve Chicken Biryani with yogurt and salad of your choice.
SERVINGS : 246
READY IN : 1hr 40min
PREP TIME : 15min
COOK TIME : 24min
Ingredients
1 cup plain Greek-style yogurt 1 lemon, juiced 1 tablespoon ginger-garlic paste 1/2 teaspoon red chile powder salt to taste 2 pounds boneless, skinless chicken thigh, cut into bite-size pieces 4 cups basmati rice, rinsed 6 cups water 1/2 teaspoon saffron threads 2 tablespoons milk 1/4 cup ghee (clarified butter) 1 cup thinly sliced red onion 1 cup minced onion 1 teaspoon black cumin seeds 1 bay leaf 1 star anise 4 whole green cardamom pods 4 whole cloves 1 tablespoon ginger-garlic paste 1 cup diced tomatoes 2 green chile peppers, sliced 1 teaspoon red chile powder, or to taste 1 teaspoon turmeric powder 1 teaspoon garam masala salt to taste 6 cups water 1 tablespoon roughly chopped fresh mint leaves 1 tablespoon roughly chopped fresh cilantro leaves
Directions
Whisk yogurt, lemon juice, 1 tablespoon ginger-garlic paste, ½ teaspoon red chile powder, and salt together in a bowl until marinade is well combined. Add chicken pieces and stir to coat each piece with marinade and cover. Marinate chicken in the refrigerator for at least 1 hour or best overnight.
Place rice in a bowl and top with 6 cups water.
Sprinkle saffron into a separate bowl and top with milk.
Set pressure cooker to Sauté mode on High. Add ghee to inner steel pot; sauté sliced red onion until golden brown, about 2 minutes. Transfer sautéed onion to a paper towel-lined plate. Press Cancel.
Set pressure cooker to Sauté mode on Low for 12 minutes. Add minced onion, cumin seeds, bay leaf, star anise, cardamom pods, and cloves to inner steel pot; sauté until onion is lightly browned, about 4 minutes. Add 1 tablespoon ginger-garlic paste and sauté for 2 minutes.
Stir chopped tomato, green chile pepper, 1 teaspoon red chile powder, turmeric powder, garam masala, and salt into onion mixture. Sauté until tomatoes are softened and oil separates from the masala, about 5 minutes.
Mix marinated chicken pieces with marinade into tomato mixture; sauté chicken for remaining time. Press Cancel.
Add 6 cups water to the inner steel pot.
Lock pressure cooker lid into place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High for 5 minutes. Allow the steam release naturally.
Transfer soaked rice to a colander and drain well.
Pour soaked rice over chicken layer in pressure cooker and spread rice evenly. Sprinkle fried onion, chopped mint, and cilantro leaves over rice layer.
Pour saffron milk over fried onion layer.
Lock pressure cooker lid into place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High for 5 minutes. Allow steam to release naturally.
Remove lid and gently mix biryani using a fork.
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