How to Spring Yummy Chicken Biryani ~ a pressure cooker recipe

How to Spring Yummy Chicken Biryani ~ a pressure cooker recipe Delicious, fresh and tasty.

Chicken Biryani ~ a pressure cooker recipe. Tips to make the pressure cooker biryani. The following recipe ingredients have three components that need to be prepared for the Biryani to be assembled smoothly. Make sure to keep all the ingredients ready.

The beauty of this chicken biryani in pressure cooker is the use of freshly grounded biryani masala.

It goes well with onion-tomato raita and some kebabs.

What chicken to use in Pressure Cooker Chicken Biryani.

You can have Chicken Biryani ~ a pressure cooker recipe using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken Biryani ~ a pressure cooker recipe

1. It’s of basmati rice of.

2. It’s of chicken drumsticks.

3. You need of onions large sliced.

4. It’s of ginger paste.

5. It’s of garlic paste.

6. It’s of green chillies.

7. You need of coriander leaves mint leaves each of and.

8. Prepare of masala store bought Biryani (MTR or Eastern brand).

9. Prepare of turmeric powder.

10. You need of ghee (clarified butter).

11. It’s of cardamom ,.

12. It’s of star anise.

13. Prepare of bay leaves.

14. You need of cinnamon stick.

15. Prepare of yogurt.

16. It’s of coconut milk.

17. Prepare of water.

18. You need of cashew nuts.

19. You need of Salt.

We use chicken thigh for this recipe as we prefer the softer dark meat over chicken breast.

However if you prefer breast meat you can use that instead.

See our step by step slide show on how we made our Pressure Cooker Chicken Biryani.

Now add the soaked rice to the Cooker and fry for a minute.

Chicken Biryani ~ a pressure cooker recipe instructions

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..

Add the chicken pieces to the Pressure Cooker.

Turn off the oven and let the pressure release itself.

Cooking biryani on dum can be a lengthy and tiresome process, but you can use this quick recipe of pressure cooker chicken biryani when you are feeling lazy.

The process of making biryani in the pressure cooker is a shortcut method but taste wise you will not find much difference.

Learn how to cook Instant Pot Chicken Biryani (Pressure Cooker Chicken Biryani)!