Easy Way Prepare Pressure Cooker Chicken Biryani the  Makes Drooling Can spoil the tongue

Easy Way Prepare Pressure Cooker Chicken Biryani the Makes Drooling Can spoil the tongue

  • chakhleinsta
  • chakhleinsta
  • Oct 2, 2021

Good afternoon, I are going to share those Again looking for a pressure cooker chicken biryani recipe that is delicious How to making it is very not difficult. Just need patience and persistence. So that pressure cooker chicken biryani has aroma and taste that can to arouse appetite.

In order for the taste of pressure cooker chicken biryani, you need to do start from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare pressure cooker chicken biryani delicious as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings required in prepare
  1. Prepare For 3 people :
  2. Prepare 3 large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
  3. Use 1/2 cup yogurt
  4. Prepare 3 big onions for browning
  5. Take 4 green chillies (quantity may vary as per the hotness of green chillies)
  6. Use 8-10 strands saffron
  7. Use 1/4 tsp dried rose petals powder
  8. Prepare 2 tbsp fried mint and coriander leaves mix
  9. Prepare 3 tbsp ghee
  10. Take For Rice:
  11. Prepare 3 cups basmati rice(soaked for 30 mins)
  12. Take 1/4 tsp black cumin
  13. Prepare 1 star anise
  14. Use 1 mace flower
  15. Take 4 green cardamom
  16. Use 4 cloves
  17. Prepare 5 black peppercorns
  18. Prepare 1 cinnamon stick
  19. Take to taste Salt
  20. Prepare 2 green chilli
  21. Use 1 tbsp mint and coriander leaves mix
  22. Prepare For Brine:
  23. Prepare 1 tbsp vinegar
  24. Prepare 4 tbsp salt
  25. Prepare For marination (cooked):
  26. Prepare 1/4 tsp black cumin
  27. Prepare 1 cinnamon stick
  28. Prepare 2 medium sized bay leaves
  29. Prepare 1 black cardamom
  30. Take 1/2 nutmeg
  31. Prepare 1 mace flower
  32. Take 4 green cardamom
  33. Use 4 cloves
  34. Use 6-10 black peppercorns
  35. Prepare 1 medium sized onion
  36. Prepare 2 1/2 tbsp ginger garlic paste (ginger garlic ratio 1:2)
  37. Prepare 1/2 chopped small sized tomato
  38. Prepare 1/2 tbsp salt
  39. Prepare 1/2 tbsp red chilli powder
  40. Use 2 tbsp chopped coriander and mint leaves mixed
  41. Use 2 tbsp biryani masala
  42. Use 1/4 cup yogurt
  43. Use 3-4 green chillies
  44. Take 1 1/2 tbsp oil

Warm the ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges. When Floating Valve drops, open the lid carefully. Oh~ love how the aromatic spices filled the room as we open the lid.

Instructions to cook Pressure Cooker Chicken Biryani:
  1. Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
  2. Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
  3. For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
  4. Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
  5. For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. Once the rice is half cooked, remove the rice immediately out of water.
  6. Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
  7. After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
  8. Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
  9. Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
  10. Do comment your reviews after trying out the recipe.
  11. Done and ready to serve!

Once the oil is heated, add half portion of the sliced onions. Fry it until it is light golden. Take it out and drain the excess oil on a kitchen tissue. We will use it later for layering the biryani. Place chicken breast and chicken thigh pieces in a large bowl.

relatives or to be inspiration in do culinary business. Good luck!