Pressure Cooker Chicken Biryani - Tamil Style Easy Chicken Biryani
Easy homestyle chicken biryani recipe using pressure cooker. This is a fail proof beginners / bachelors friendly recipe that can be made with easy to find ingredients!
Servings: 4
Equipment
- Pressure cooker
Ingredients
Rice & Water
- 2 cups Basmati rice
- 3 cups Water 1:1.5 rice water ratio used
Biryani Masala Powder - Grind coarsely
- 2 petals Star Anise
- 3 each Green Cardamom
- 5 each Cloves
- 1 inch Cinnamon stick
Temper
- 1/4 cup Oil
- 2 tbsp Ghee
- 3 each Bay leaf
- 1 each Star Anise
- 3 2 inch Cinnamon
- 4 each Cardamom
- 6 each Cloves
- 1/2 tsp Cumin seeds
Saute
- 500 grams Chicken
- 2 cups Onion thinly sliced
- 1 cup Tomato
- 8 each Green chili
- 1/4 cup Mint leaves
- 1/4 cup Coriander leaves
- 2 tbsp Plain Yogurt
- 1/4 tsp Turmeric powder
- 1 tsp Red Chili powder
- 1 tsp Coriander powder
- 1 tsp Biryani Masala Powder (from above mentioned 4 spices) / or use any store bought chicken masala powder
- 1 tbsp Lemon juice
- 3 tsp Salt or to taste
Garnish
- 1 tbsp Ghee
- 1/4 cup Coriander leaves
Instructions
Prep work
- Soak Basmati rice in enough water for at least 30 minutes.
- Thinly slice onion, chop tomatoes, slit green chilies, make ginger garlic paste, coarsely grind spices to make biryani masala powder, chop mint and coriander leaves.
Temper
- Heat oil and ghee in a pressure cooker pan.
- Temper with whole garam masala. Bay leaf, star anise, cinnamon, cardamom, cloves and cumin seeds.
- Saute onions and green chilies for 10 minutes or until soft.
- Fry ginger garlic paste along with onion until the raw smell leaves.
- Add chopped tomatoes and cook until soft and mushy.
- Add mint and coriander leaves and saute along.
- Now add turmeric powder, red chili powder, coriander powder, biryani masala powder and salt. Fry for few minutes until the oil separates.
- Add plain yogurt along with chicken and saute for few minutes.
- Now water and bring it to a light boil. Add some more mint and coriander leaves.
- When the base gravy starts to boil, add rice and squeeze some lemon juice on top.
- Seal the cooker with lid and put the weight on. Maintain medium high flame and cook up to 1 whistle and then put it at the lowest flame setting and cook for another 10 minutes.
- Turn it off and let it rest for 15 minutes undisturbed or until the pressure settles.
- Drizzle ghee and garnish with coriander leaves.
- Mix it gently to fluff it up and transfer immediately to a serving bowl or tray.
- Serve warm with boiled egg and raita!