Kerala style Pressure Cooker Chicken Biriyani
Author:
Yummy N Tasty
Posted on,
28, Mar 2019
12.4 K views.
7
5/5 ( 2 votes )
Yields
4-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
3 Hrs - 0 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Chicken - 1 Kg, cut into medium sized pieces
- Long Grain Basmati Rice - 3 cups
- Water - 3 ½ cup, for cooking biriyani
For Marination:
- Red Chilli Powder - 1 Tablespoon
- Black Pepper Powder - ½ Teaspoon
- Turmeric Powder - ½ Teaspoon
- Garam Masala Powder - 1 Teaspoon
- Lime Juice - 1 Tablespoon
- Salt to taste
For Ginger-Garlic-Green Chilli Paste:
- Ginger - 1 large piece [ 20 Gms ]
- Garlic - 5-8 cloves [ 25 Gms ]
- Green chillies - 3-4 Numbers
For Chicken Masala:
- Onion - 2 large, thinly sliced [ 400 Gms + 50 Grams for Frying ]
- Tomato - 2 large, chopped [ 200 Gms ]
- Coriander leaves, chopped - 2 Tablespoon
- Mint leaves, chopped - 2 Tablespoon
- Curry leaves - 2 sprig
- Red Chilli Powder - ¾ Tablespoon
- Coriander Powder - 1 Tablespoon
- Turmeric Powder - ½ Teaspoon
- Garam Masala Powder - 1 Tablespoon
- Lime Juice - 1 Tablespoon
- Vegetable Oil - 4-5 Tablespoon, if frying chicken
- Vegetable Oil - 2 Tablespoon
- Ghee - 2 Tablespoon
- Salt to taste
Whole Spices Used:
- Cardamom - 3 Nos
- Cinnamon - 1 inch stick
- Cumin Seeds - ½ Teaspoon
- Star Anise - 1 Nos
- Black Pepper Corns - 5-6 Nos
- Mace - 1 Nos
For Garnishing:
- Cashew nuts - 10-15 Nos
- Raisins - 10 Nos
- Coriander leaves and Mint leaves - a handful
Instructions:
Initial Preparation:
- Clean and wash the chicken pieces. Drain the water completely.
- Take the chicken and the ingredients mentioned in 'For Marination' in a large bowl.
- Mix well and refrigerate overnight for best results or at-least 2 hours.
- Wash the Basmati rice thoroughly and soak for 45 minutes. Then drain to a colander. Set aside.
- Grind together the ingredients mentioned in 'For Ginger-Garlic-Green Chilli Paste' and make a fine paste. Set aside.
Frying Chicken & Garnishing Items:
- Heat 4-5 tablespoons of oil in a pan, add in the cashew nuts and fry until slightly golden in color on low-medium heat.
- Then add in the raisins and fry until the raisins are puffed up and the cashew nuts are golden in color on low heat. Transfer to a bowl and set aside.
- Then add in the 50 gms of thinly sliced onion and fry until golden in color on medium heat. Transfer to a kitchen paper towel. Set aside.
- Now add in the marinated chicken pieces and shallow fry the chicken pieces. Transfer to a plate and set aside. This step is completely optional. But highly recommended.
- NOTE: If you are not frying the chicken pieces, you can fry the cashew-nuts, raisins and onion in the pressure cooker itself. Do it before the step 2 of 'Biriyani Preparation'.
Biriyani Preparation:
- Heat 2 tablespoons of ghee and 2 tablespoons of oil in a '5 LITRE' pressure cooker. You can use the same oil, which you used to fry the chicken pieces.
- Add in the whole spices mentioned and saute for a minute on low-medium heat.
- Now add in the sliced onion and saute until the onion turns light brown.
- Then add in the prepared 'Ginger-Garlic-Green Chilli Paste' and saute until the raw smell disappears on medium heat.
- Now add in the turmeric powder, coriander powder, red chilli powder, garam masala powder and saute until the raw smell goes, for about 1-2 minutes on low-medium heat.
- Add in the chopped tomatoes and saute until the tomatoes are finely mushy.
- Now add in the fried chicken and mix well. OR, Add in the marinated chicken pieces, if you had not fried the chicken.
- Add in the chopped coriander leaves, mint leaves and mix well. Cover and cook for 10-15 minutes on low-medium heat. Stir occasionally.
- Then remove the lid and cook until the gravy is nicely thick.
- Now add in the soaked basmati rice, 3 ½ cup water, lemon juice, salt and gently mix everything together. Salt should be little higher than the normal.
- Close the pressure cooker and don't put the weight. Cook on MEDIUM heat until you see the pressure releases through the nozzle.
- Once you start seeing the pressure releasing through the nozzle, LOWER THE HEAT.
- Put on the weight and cook until first whistle or 7-8 minutes on LOW-MEDIUM heat.
- Remove from heat, wait for 30 minutes or until the pressure releases naturally.
- Then open the cooker, you can see all the liquid is absorbed well and the rice is cooked through.
- Gently fluff the rice from the bottom of the pressure cooker using a fork. If you see any water content at the bottom, cover the cooker and pressure cook again for 2-3 minutes on low heat.
- Then transfer the biriyani into a wide dish and spread the biriyani slightly. Set aside for 5-6 minutes.
- Garnish with fried onions, cashew nuts, raisins , chopped coriander and mint leaves.
- Serve warm with raita, papad, and pickle on side.
PLEASE FOLLOW THE NEXT STEPS AS DESCRIBED:
Comments
Recommended
Kerala style Pressure Cooker Chicken Biriyani
Author - Yummy N Tasty |
Posted on - 28, Mar 2019 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-style-pressure-cooker-chicken-biriyani/ |
Cooking time - 3 Hrs - 0 minutes |
Serving - 4-6 person(s) |
Ingredients :
- Chicken - 1 Kg, cut into medium sized pieces
- Long Grain Basmati Rice - 3 cups
- Water - 3 ½ cup, for cooking biriyani
For Marination:
- Red Chilli Powder - 1 Tablespoon
- Black Pepper Powder - ½ Teaspoon
- Turmeric Powder - ½ Teaspoon
- Garam Masala Powder - 1 Teaspoon
- Lime Juice - 1 Tablespoon
- Salt to taste
For Ginger-Garlic-Green Chilli Paste:
- Ginger - 1 large piece [ 20 Gms ]
- Garlic - 5-8 cloves [ 25 Gms ]
- Green chillies - 3-4 Numbers
For Chicken Masala:
- Onion - 2 large, thinly sliced [ 400 Gms + 50 Grams for Frying ]
- Tomato - 2 large, chopped [ 200 Gms ]
- Coriander leaves, chopped - 2 Tablespoon
- Mint leaves, chopped - 2 Tablespoon
- Curry leaves - 2 sprig
- Red Chilli Powder - ¾ Tablespoon
- Coriander Powder - 1 Tablespoon
- Turmeric Powder - ½ Teaspoon
- Garam Masala Powder - 1 Tablespoon
- Lime Juice - 1 Tablespoon
- Vegetable Oil - 4-5 Tablespoon, if frying chicken
- Vegetable Oil - 2 Tablespoon
- Ghee - 2 Tablespoon
- Salt to taste
Whole Spices Used:
- Cardamom - 3 Nos
- Cinnamon - 1 inch stick
- Cumin Seeds - ½ Teaspoon
- Star Anise - 1 Nos
- Black Pepper Corns - 5-6 Nos
- Mace - 1 Nos
For Garnishing:
- Cashew nuts - 10-15 Nos
- Raisins - 10 Nos
- Coriander leaves and Mint leaves - a handful
Instructions :
Initial Preparation:
- Clean and wash the chicken pieces. Drain the water completely.
- Take the chicken and the ingredients mentioned in ‘For Marination’ in a large bowl.
- Mix well and refrigerate overnight for best results or at-least 2 hours.
- Wash the Basmati rice thoroughly and soak for 45 minutes. Then drain to a colander. Set aside.
- Grind together the ingredients mentioned in ‘For Ginger-Garlic-Green Chilli Paste’ and make a fine paste. Set aside.
Frying Chicken & Garnishing Items:
- Heat 4-5 tablespoons of oil in a pan, add in the cashew nuts and fry until slightly golden in color on low-medium heat.
- Then add in the raisins and fry until the raisins are puffed up and the cashew nuts are golden in color on low heat. Transfer to a bowl and set aside.
- Then add in the 50 gms of thinly sliced onion and fry until golden in color on medium heat. Transfer to a kitchen paper towel. Set aside.
- Now add in the marinated chicken pieces and shallow fry the chicken pieces. Transfer to a plate and set aside. This step is completely optional. But highly recommended.
- NOTE: If you are not frying the chicken pieces, you can fry the cashew-nuts, raisins and onion in the pressure cooker itself. Do it before the step 2 of ‘Biriyani Preparation’.
Biriyani Preparation:
- Heat 2 tablespoons of ghee and 2 tablespoons of oil in a ‘5 LITRE’ pressure cooker. You can use the same oil, which you used to fry the chicken pieces.
- Add in the whole spices mentioned and saute for a minute on low-medium heat.
- Now add in the sliced onion and saute until the onion turns light brown.
- Then add in the prepared ‘Ginger-Garlic-Green Chilli Paste’ and saute until the raw smell disappears on medium heat.
- Now add in the turmeric powder, coriander powder, red chilli powder, garam masala powder and saute until the raw smell goes, for about 1-2 minutes on low-medium heat.
- Add in the chopped tomatoes and saute until the tomatoes are finely mushy.
- Now add in the fried chicken and mix well. OR, Add in the marinated chicken pieces, if you had not fried the chicken.
- Add in the chopped coriander leaves, mint leaves and mix well. Cover and cook for 10-15 minutes on low-medium heat. Stir occasionally.
- Then remove the lid and cook until the gravy is nicely thick.
- Now add in the soaked basmati rice, 3 ½ cup water, lemon juice, salt and gently mix everything together. Salt should be little higher than the normal.
- Close the pressure cooker and don’t put the weight. Cook on MEDIUM heat until you see the pressure releases through the nozzle.
- Once you start seeing the pressure releasing through the nozzle, LOWER THE HEAT.
- Put on the weight and cook until first whistle or 7-8 minutes on LOW-MEDIUM heat.
- Remove from heat, wait for 30 minutes or until the pressure releases naturally.
- Then open the cooker, you can see all the liquid is absorbed well and the rice is cooked through.
- Gently fluff the rice from the bottom of the pressure cooker using a fork. If you see any water content at the bottom, cover the cooker and pressure cook again for 2-3 minutes on low heat.
- Then transfer the biriyani into a wide dish and spread the biriyani slightly. Set aside for 5-6 minutes.
- Garnish with fried onions, cashew nuts, raisins , chopped coriander and mint leaves.
- Serve warm with raita, papad, and pickle on side.
PLEASE FOLLOW THE NEXT STEPS AS DESCRIBED:
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