Friday, August 20, 2010

chicken biriyani in pressure cooker | pressure cooker chicken biriyani


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chicken biriyani in pressure cooker

chicken biriyani in pressure cooker or pressure cooker chicken biriyani is an easy and quick biriyani and the beauty of this recipe is that you only need the pressure cooker to make this biriyani

Imagine the flavour, aroma, and taste of rice cooked along with meat and that is what makes pressure cooker biriyani so special. I read somewhere that there are more than 56 types of biriyanis wow!! that is quite a number. Making biriyani the traditional way can be time consuming, cooking and straining the rice, making the kuruma, layering them, baking them etc etc. So biriyani was always reserved for The Special Occasion until one of my friends told me how it can be made in a pressure cooker and all it takes is just ½ hour. So today, I thought of sharing this recipe so that all those newly weds, busy moms, not-so-busy moms, dads, or even a teenager with the help of someone can make this chicken biriyani. Cooker biriyani is one of the easiest ways to make a biriyani and less time consuming which should be a delightful boon for working moms.

I have created a collage with easy step by step pics; so it should be very easy to make. There is no need to soak the rice. Just wash the rice and put it into a strainer. You can garnish it with fried onions, cashew nuts, and raisins. While I was making this I completely forgot the garnishing part as my kids were terribly hungry and waiting to pounce on it, so imagine I garnished them J. The most important part after closing the cooker is DO NOT PUT THE WEIGHT and after steam comes put the fire on low and keep it for 7 minutes and then turn off heat and open only after 15-20 minutes. The next main thing is the rice; here in Calicut there are so many varieties of rice that one gets totally confused. Using kaima rice, koolan rice etc is good, I make with loose biriyani rice which I get from Reliance, so you pick ur choice on that. If you don’t get mint leaves or if u don’t like mint leaves it is fine to omit them. Desi ghee or refined oil plus ghee is best suited, but can also make with refined oil only. Most biriyani recipe does not have coriander powder and chilly powder; I personally like a little of both (can omit them to suit your taste). So lets get started.

chicken biriyani in pressure cooker, step by step method:

chicken biriyani in pressure cooker 1

chicken biriyani in pressure cooker | pressure cooker chicken biriyani


PREP TIME: 10 mins    |  COOK TIME: 7 mins    |  AUTHOR::
  chicken biriyani in pressure cooker  

  INGREDIENTS

  • Basmati rice: 2 cups wash and keep aside to strain
  • Chicken: 1/2 kg
  • Oil or ghee: As needed
  • Water: 4 cups minus 2 tbsp
  • To grind coarsely:
  • Green chilies: 3-5
  • Garlic: 2 pods
  • Ginger: 2 inch
  • Coriander leaves: A small bunch
  • Pudina or mint leaves: little
  • 2 or 3 shallots
  • For garnishing:
  • Cashew nuts: 10
  • Raisins: 7
  • Fried Onions
  • For sautéing:
  • Cardamon: 5-10.
  • Cinnamon: 2 pieces
  • Cloves: 5-10
  • Saunf: 1/2 tsp
  • Onion: 2
  • Tomato: 2
  • Kashmiri chilly powder: 3/4 tsp
  • Coriander powder: 3/4 tsp
  • Garam masala: 3/4 tsp
  • Organic Turmeric: ¼ tsp
  • Lemon: Juice of half a lemon
  • Extra chopped pudina and mint leaves
  • Salt to taste


  METHOD:

  1. Wash and clean the basmati rice and put it on a strainer.
  2. In small mixie bowl add in green chilies, coriander leaves, pudina leaves, ginger, garlic, and shallots. Grind them coarsely and keep aside.
  3. Heat oil or ghee in pressure cooker and fry cashewnuts and raisins and take them out and keep aside. Take a little onion from the sliced onion and fry that also in the same oil, drain and keep aside.
  4. Add in saunf, cardamon, cinnamon, and cloves. Add in the sliced onion and lightly saute it. Add salt.
  5. When the onions start to brown add in the coarsely grounded green masala and let it fry for a min.
  6. Add in Kashmiri chilli powder, coriander, turmeric, and garam masala powders. Mix well for a minute. Add in the chopped tomatoes and let it get cooked on low flame. Add in the chicken and mix well, let it also fry for 3 minutes so that the masala is nicely coated with the chicken and the moisture in the chicken has absorbed.
  7. Add in 4 cup minus 2 tbsp water and allow it to boil, then squeeze half a lemon mix well. Add in the strained basmati rice and mix well. Add in a little chopped coriander and mint leaves.
  8. Close the cooker and when steam comes simmer the fire for exactly 7 minutes and then switch off the fire. Do not open the cooker for 15 to 20 minutes.
  9. Open the cooker after 15-20 minutes, garnish with fried onions, cashewnuts, raisins and chopped mint and coriander leaves.
  10. Serve hot with curd and pickle.

NOTES

  • Do not put the weight of the cooker on its hob.

©Copyright Reserved, first published on nisahomey.com

26 comments:

  1. good work with the collage. ur becoming a professional at this ! my mom in law makes this biriyani. i tried my amma's biriyani once but its so long and tedious. i was actually looking for this recipe.thats a lot.i was just telling nibuchet abt ur blog :)

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  2. Thanks ponz for the love and encouragement.

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  3. I will ask anju to try. dint know about ur this blog. good keep it up. although i am getting your site in arabic. got to check the setting

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  4. Hi Nisa
    I am very new to ur blog..everything looks so easy and tempting..the first recipe i m trying today is ur palappam..and next wud be ur chicken biryani cooked in a pressure cooker..hope both turns out well for me .thank u so much for giving us so many wonderful recipes.

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  5. Hi Nisa

    I randomly picked your recipe for a quick lunch and it just clicked at home with a bang! The following week my husband recommended the same biryani for a his team at home. I hadn't added the url to my favourites and I kept struggling to get your recipe thru 2 days and luckily the history revealed it on the day of the party and I was the most happiest person! Talk of a recipe that really clicks!!!

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    Replies
    1. Laiza, yay! I am so happy to read ur lovely comment...this is truly and inspiration to me...actually I keep reminding myself to repost this with a nice picture and more easy step by step pics...but I guess I am a bit lazy :)...thanks a lot for taking time to comment and I am glad I could help u in this way...do mail me ur id (if that's fine with you).
      nisahomey@gmail.com..see u around dear.

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    2. Hi Nisa

      After last May, I actually pulled myself to cook up this marvel again only now due to my hectic life added with a pinch of laziness!
      I must say this recipe has just been better every time I make it!!! Thanks once again

      Laiza

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  6. This comment has been removed by a blog administrator.

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  7. hey nisachechy, i tried this recipe today and i must say that this is definitely a keeper!! you know how much i appreciate easy n quick recipes like this. thanks so much for sharing it!!

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    Replies
    1. Sona, thanks for taking time to comment...and glad that you enjoyed the recipe...comments from cousins is an added inspiration!

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  8. hai nisa chechi
    , i tried dis recipe.itz realy gud....tnz so much.............

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    Replies
    1. I am so glad that it turned out perfect for you, Soumya...thanks for stopping by with the feedback!

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  9. Chechz, amazing work!!!! It's very recently that i found your blog and it is very in handy at all times. Ayyo, i forgot to introduce myself.... My name is Jeny, all the way from Australia. Regards to the whole family. A very Happy New Year.

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    Replies
    1. Hey Jeny! thanks for stopping by :) Have a wonderful year ahead!!

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  10. Nisa, Thanks for posting this recipe. I followed it to the `t' and it came out very well. What I like best about your posts is the simple and practical way in which you give recipes and tips to match. True to your blog title you do make sure `Cooking is Easy'. Keep up the fabulous posts coming- you are a hit!

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    Replies
    1. Hello Aruna, thanks for stopping by...I am so glad that this recipe worked for you and that you enjoyed it....your comments really inspire me...thanks a ton :)

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  11. had a small doubt..do we have to switch off the fire after 7 mins in low heat? will the chicken gets cooked in 7 mins..?

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    Replies
    1. Hi Anon, yes!! we have to switch off the fire after 7 min and keep the cooker closed for 15 to 20 min.....the steam retained in the pressure cooker is enough for the chicken to get cooked...hope this helps..thank you for stopping by :)

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  12. Hi chechi.... my name is ramya from calicut....i have a doubt regarding which brand garam masala should be used for this biriyani....

    thx

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  13. Hi Ramya, Eastern Garam Masala is my favorite! Thanks for stopping by and nice to know that you are from Calicut!

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  14. HEY TNX...BDW CAN WE USE THIS SAME METHOD FOR PREPARING CALICUT CHICKEN BIRIYANI?

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    Replies
    1. Sure why not?? Check my rice varieties label for more similar recipes...

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  15. how many people would i be able to serve with this measurement?

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  16. hi nisa, what is chicken QTy that is used here

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Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.



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