Let's see how to make chicken biryani in pressure cooker. It will become easier to cook biryani if the ingredients are ready.
INGREDIENTS
1. Chicken - 1 Kg
2. Basmathi Rice - 1 Kg
3. Onions - 4-5
4. Green Chilli - 4
5. Chilli Powder - 4 Teaspoons
6. Salt - 3 Teaspoons
7. Turmeric Powder - 1/2 Teaspoon
8. Coriander Seeds Powder - 2 Teaspoons
9. Cumin Seeds Powder - 1 Teaspoon
10. Garam Masala Powder - 1/2 Teaspoon
11. Clarified Butter (Ghee) - 3 Tablespoons
12. Coriander Leaves - 1 Cup
13. Mint Leaves - 1 Cup
14. Curd - 1/2 Cup
15. Ginger Garlic Paste - 2 Teaspoons
16. Lemon Juice - 2 Tablespoons
17. Whole Garam Masala
Chicken needs to be marinated first. Clean the chicken and put it in a mixing bowl. Add 4 teaspoons chilli powder, 3 teaspoons salt or salt to taste, 2 teaspoons ginger garlic paste, 2 teaspoons coriander seeds powder, 1 teaspoon cumin seeds powder, 1/4 teaspoon garam masala, 1/2 teaspoon turmeric powder, 2 tablespoons lemon juice, 1/2 cup curd, 4 diced green chillies, 1/2 cup mint leaves, 1/2 cup coriander leaves and mix. Marinate for a minimum of 1/2 hour. Secure a lid and put it in the fridge. The more tome it is marinated, the tastier it will be. Wash and soak basmathi rice. Soak for 1/2 hour. Heat 3 tablespoons clarified butter (ghee) in a cooker. Oil also could be added. Add 2-3 bay leaves. Add 5-6 cardamom, 6 cloves, 1/2 teaspoon shahjeera, 3-4 small cinnamon stick pieces and fry. Fry for some time and add diced onions. Fry till onions turn brown. The more you fry the onion, the tastier it will be. Close the lid and fry. After onions turn brown, add marinated chicken and mix. Close the lid and let chicken cook on medium flame for 10 minutes. Drain all the water from the soaked basmathi rice and add this rice to the cooker over chicken. Add the rest of 1/2 cup mint leaves, 1/2 cup coriander leaves and mix carefully. Mix carefully or the chicken pieces will be crushed. Here I soaked rice for 1/2 hour. For 1 cup rice, add 1 1/2 cup water. Quantity of water will depend on the type of rice also. Mix. Taste the water and add salt if necessary. Close the lid and cook for 2 whistles. Let it cool down and open the lid.
