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Chicken Biryani in Pressure Cooker

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Chicken Biryani in Pressure Cooker

Features:
  • Non Vegetarian
  • Medium

Directions

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Ingredients

For Biryani Masala
Cardamom – 10nos
Cloves – 7-8nos
Black cardamom – 1no
Mace (Javitri) – 4 blades
Nutmeg (jaiphal) – ¼ piece
Cinnamon (1’stick) – 3nos
Shahi Jeera (caraway) – 2tsp
Saunf – 1tbsp

For Marinating Chicken
Chicken (on bone) – 1kg
Salt – to taste
Ginger Garlic paste – 3tbsp
Turmeric – 1 tsp
Chilli powder – 1tbsp tsp
Biryani Masala (prepared above) – 1tbsp
Mint leaves – ½ cup
Coriander chopped – handful
Green chilli chopped – 2nos
Kewra Water – 2tbsp
Curd – 1½ cup

For Biryani
Ghee/Oil – ¼ cup
Bayleaf – 1 no
Onion sliced – 2cups

For Rice
Basmati rice – 2cups
Water – 3cups (approx)
Salt – to taste

Steps

1
Done

For Rice 

Wash and soak the rice in water for at least 30mins. Drain the water and keep aside.

2
Done

For Biryani Masala

Dry roast all the spices in a pan for 2 mins and remove from heat. Cool off a bit and add them to the mixer grinder. Grind them into a powder and store this powder in an airtight container.

3
Done

For Marinating Chicken 

Marinate the chicken with salt, ginger garlic paste, turmeric, chilli powder, biryani masala, mint leaves, coriander chopped, green chillies, kewra water and curd. Mix the chicken and keep aside.

4
Done

For Biryani

Heat ghee in a large pressure cooker and add a bayleaf. Add sliced onions and cook them till they brown. At this stage add the marinated chicken and cook the chicken on high flame. Cook the chicken till it is ¾th cooked.

5
Done

Now add 3cups of water to the chicken and bring it to a boil. Add soaked and drained rice and gently stir the pressure cooker. Taste the dish to check for salt. It needs to be quite salty because while cooking rice will absorb the excess salt and the final seasoning of the dish will be perfect.

6
Done

Once you add water make sure the level of water and rice is the same. Bring it to a boil and then close the pressure cooker and cook the biryani on high heat till you get the first whistle. Now lower the heat and when you get the second whistle turn off the heat. Let the pressure cooker sit for 5 mins and then carefully remove the lid.

7
Done

Scoop out the biryani using a think metal spoon. Because the biryani is cooked in a pressure cooker it is possible that the rice is sticky and has lots of moisture. But do not worry because as soon as you dish it on to a platter within few mins the excess moisture will dry up.

8
Done

Garnish the chicken biryani with fresh mint leaves and serve.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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