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Chicken Biryani ~ a pressure cooker recipe
Chicken Biryani ~ a pressure cooker recipe

Before you jump to Chicken Biryani ~ a pressure cooker recipe recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken biryani ~ a pressure cooker recipe recipe. You can cook chicken biryani ~ a pressure cooker recipe using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Chicken Biryani ~ a pressure cooker recipe:
  1. Provide 4 cups basmati rice of
  2. Use 8 - 10 chicken drumsticks
  3. Provide 3 onions large sliced
  4. Provide 2 tbsps ginger paste
  5. Use 2 tbsps garlic paste
  6. Take 3 green chillies
  7. Prepare Handful coriander leaves mint leaves each of and
  8. You need 1.5 tbsps masala store bought Biryani (MTR or Eastern brand)
  9. Prepare 1/2 tsp turmeric powder
  10. Prepare 1/2 cup ghee (clarified butter)
  11. You need 3 cloves cardamom ,
  12. Take 1 star anise
  13. Use 2 bay leaves
  14. Use 1/4 inch cinnamon stick
  15. You need 3 tbsps yogurt
  16. Prepare 2 cups coconut milk
  17. Get 6 cups water
  18. You need 1/4 cup cashew nuts
  19. Use to taste Salt
Steps to make Chicken Biryani ~ a pressure cooker recipe:
  1. First we begin by prepping a few things: Wash the rice and soak it in some water. Next grind the ginger, garlic and green chillies together. Chop and prep the other ingredients such as the chicken and onions.
  2. Add 1/4 cup ghee to the pressure cooker, and once it has melted through and heated add the spices: staranise, bay leaf, cardamom, cinnamon and cloves. Fry for a few seconds and then add the onions and continue frying over medium heat until the onions start to brown.
  3. Next add the ginger-garlic-chilli mix and continue frying. The biryani masala, turmeric powder and the yogurt and mix it all together.
  4. Add the chicken pieces and mix together and coat the chicken well with the fragrant delicious smelling masala.
  5. Add 6 cups of water and 2 cups of coconut milk and season with salt.
  6. Reduce the heat to medium low and let it cook till the chicken is cooked about 50%
  7. Drain the rice and add it to the cooker along with the coriander and mint leaves.
  8. Check for seasoning one last time, before closing the cooker and letting it cook for 2 whistles and turn the flame off.
  9. While the cooker was doing its job, I fried the cashew nuts in 1/4 cup ghee :)
  10. Once the pressure has released, open up the cooker. I gently transfered the rice to a serving bowl and granished it with the deliciously fragrant fried cashew nuts.
  11. Serve with some raita and chicken 65 like I did.

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