Pressure Cooker Chicken Biryani. Place the chicken parts closely in the pressure cooker and slightly fry the chicken, turning the meat constantly so they cook evenly over medium-high to high heat. Should you find that the chicken not browning due to liquid from the curd, then just continue cooking until there is less liquid. Pressure Cook Chicken Biryani Add the browned chicken thighs with all its juice back to the Instant Pot, then add the well drained rice in Instant Pot. *Pro Tip: Make sure to add the chicken in Instant Pot first and then the rice on top to avoid the "Burn" error.
Drain the rice and set aside.
In a pressure cooker heat oil and ghee, Fry some cashews and raisans in that til golden.
Now in the same oil, crackle all the seasoning ingredients and pandan leaves.
You can have Pressure Cooker Chicken Biryani using 44 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pressure Cooker Chicken Biryani
- You need of For 3 people :.
- Prepare 3 of large pieces of Chicken (150 to 200 grams each or whole leg piece preferably).
- Prepare 1/2 cup of yogurt.
- It's 3 of big onions for browning.
- Prepare 4 of green chillies (quantity may vary as per the hotness of green chillies).
- It's 8-10 strands of saffron.
- You need 1/4 tsp of dried rose petals powder.
- It's 2 tbsp of fried mint and coriander leaves mix.
- You need 3 tbsp of ghee.
- Prepare of For Rice:.
- It's 3 cups of basmati rice(soaked for 30 mins).
- You need 1/4 tsp of black cumin.
- You need 1 of star anise.
- It's 1 of mace flower.
- Prepare 4 of green cardamom.
- You need 4 of cloves.
- Prepare 5 of black peppercorns.
- You need 1 of cinnamon stick.
- It's to taste of Salt.
- It's 2 of green chilli.
- You need 1 tbsp of mint and coriander leaves mix.
- You need of For Brine:.
- Prepare 1 tbsp of vinegar.
- It's 4 tbsp of salt.
- Prepare of For marination (cooked):.
- Prepare 1/4 tsp of black cumin.
- Prepare 1 of cinnamon stick.
- Prepare 2 of medium sized bay leaves.
- Prepare 1 of black cardamom.
- You need 1/2 of nutmeg.
- Prepare 1 of mace flower.
- Prepare 4 of green cardamom.
- It's 4 of cloves.
- Prepare 6-10 of black peppercorns.
- It's 1 of medium sized onion.
- You need 2 1/2 tbsp of ginger garlic paste (ginger garlic ratio 1:2).
- You need 1/2 of chopped small sized tomato.
- Prepare 1/2 tbsp of salt.
- It's 1/2 tbsp of red chilli powder.
- It's 2 tbsp of chopped coriander and mint leaves mixed.
- Prepare 2 tbsp of biryani masala.
- You need 1/4 cup of yogurt.
- You need 3-4 of green chillies.
- It's 1 1/2 tbsp of oil.
Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice, herbs,saffron milk & then ghee. I have shared that traditional hyderabadi biryani here. The recipe shared here in this post details a short cut method to make a simple one pot delicious chicken biryani in a pressure cooker or a pot. So what I have shared in this post is not a dum style.
Pressure Cooker Chicken Biryani instructions
- Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs..
- Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage..
- For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight..
- Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside..
- For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. Once the rice is half cooked, remove the rice immediately out of water..
- Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it..
- After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice..
- Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours..
- Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference..
- Do comment your reviews after trying out the recipe..
My favorite Chicken recipe - very easy, delicious and flavorful , ready under very less time- Pressure Cooker Chicken Biryani(Hydearbadi Dum Biryani)! Trust me this recipe will make you stop getting those takeout's which are much expensive and the portions are pretty small for big hungry tummies. Chicken Biryani In Pressure Cooker A wonderful fragrant chicken biryani which is cooked in pressure cooker saving all the time consuming steps of layering and waiting for the biryani to cook in dum. Never over stir the Biryani rice as soon as you open the dum pot or in this case the pressure cooker. Always toss gently and wait for excess steam to escape first.