Best ever and easy recipe of famous Indian Hyderabadi Dum Chicken Biryani,that too in a pressure Cooker! You will lick your fingers!
Trust me this recipe will make you stop getting those takeout's which are much expensive and the portions are pretty small for big hungry tummies.
Its very simple recipe and all you need is few minutes to cook this and serve to hungry souls.
I have been making biryani the regular way of giving "DUM" to the biryani by sealing the rim of the pan with dough and cooking on a low flame till all the flavors of spices are well mixed in the chicken and rice.But what if you are in a hurry and want to make something very restaurant style? then this biryani will come to your rescue.
I have shared many other Chicken recipes here on the website,HERE is the link to my other Chicken recipes.
Step by Step details of how to make Chicken Biryani in a pressure cooker:
- In a pressure cooker,add oil and when its hot add the sliced onion,sugar and keep sauteing it for few seconds.
- After that add cornstarch,and mix well.Cook this till onion is crisp and brown.Keep that aside.
- In the same cooker,add the marinated chicken mentioned in the recipe.
- Add water and pressure cook for 15 minutes. Cook this on medium heat.
- Let the steam release on its own.
- Meanwhile cook the rice with spices mentioned till its half done. Do not completely cook the rice.
- Add this rice in layers over the chicken alternating between chopped mint and cilantro,fried onion.
- Finally add some ghee and saffron milk.
- On medium heat let the steam come then put the weight on the pressure cooker lid and cook on medium flame for 7-8 mins.
- Switch off the heat,let it cool off till steam releases.
- Serve immediately with raita.
Chicken Biryani (Pressure cooker easy recipe of Hyderabadi Dum Biryani)
Ingredients
- For Marination:
- 250 Grams Chicken (Maximum of 4 Pieces, leg and thighs)
- 4 Cloves
- 4 Green Cardamom
- 1 Inch Cinnamon Stick
- As per need,Salt
- 1 Tablespoon Yogurt
- 1/4 Cup Cilantro,Chopped
- 1/4 Cup Mint, Chopped
- 1 Teaspoon Ginger Paste
- 1 Teaspoon Garlic Paste
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Tandoori Masala Powder
- 1 Tablespoon Biryani Masala
Powder
- 2 Tablespoon Ghee / Clarified Butter
- 2 Medium Red Onion,chopped
- 1 Large Tomato,chopped
- A pinch Orange-Red Food Color(optional)
- 1 Cup Water
- For Rice:
- 1 Cup Long Grain Basmati Rice
/ Long Grain Rice, washed and soaked for 15 Mins
- 4 Green Cardamoms
- 5 Peppercorns
- 2 Bay Leaf, Whole
- Salt as per taste
- 1 Inch Cinnamon stick
- For Fried Onion/ Birista:
- 1 Large Red Onion,sliced
- 1 Tablespoon Oil
- 1/4 Teaspoon Sugar
- 1 Teaspoon Corn Starch
- For Garnish:
- 2 Teaspoon,Ghee
- 1/4 Cup Mint Leaves, chopped
- 1/4 Cup Cilantro chopped
- a Pinch Saffron
soaked in 1/4 Cup Tablespoon Warm Milk
Powder
/ Long Grain Rice, washed and soaked for 15 Mins
soaked in 1/4 Cup Tablespoon Warm Milk
Instructions
Marinate the chicken with the ingredients mentioned for marination.
Keep water to boil for cooking the rice.
Add cardamom,bay leaves,peppercorns,salt and cinnamon.
When the water starts boiling add rice and cook till its 50% done.
Drain the rice and keep aside.
In a Pressure Cooker
,add oil and when its hot,add the sliced onion,sugar and let it fry.
After a few seconds when the onions start to cook,add cornstarch and stir well.
Let this cook till the onions turn brown and crisp.
Switch off the heat and keep the onion aside.
In the cooker add marinated chicken and water,close the lid and cook on medium heat for 15 minutes.
Let the steam release off on its own, then open the lid and add the half of cooked rice,half of chopped mint and cilantro,some fried onion.
Repeat this for the remaining contents.
Finally add some ghee and saffron milk.
Start the heat on medium flame,and close the Pressure Cooker
lid but without the weight.
When it starts to release steam,close it with weight and cook for 7-8 minutes.
Switch off the heat,let it release the steam build up in the cooker before opening.
Serve the biryani with raita or salad of your choice.
Keep water to boil for cooking the rice.
Add cardamom,bay leaves,peppercorns,salt and cinnamon.
When the water starts boiling add rice and cook till its 50% done.
Drain the rice and keep aside.
In a Pressure Cooker
,add oil and when its hot,add the sliced onion,sugar and let it fry.After a few seconds when the onions start to cook,add cornstarch and stir well.
Let this cook till the onions turn brown and crisp.
Switch off the heat and keep the onion aside.
In the cooker add marinated chicken and water,close the lid and cook on medium heat for 15 minutes.
Let the steam release off on its own, then open the lid and add the half of cooked rice,half of chopped mint and cilantro,some fried onion.
Repeat this for the remaining contents.
Finally add some ghee and saffron milk.
Start the heat on medium flame,and close the Pressure Cooker
lid but without the weight.When it starts to release steam,close it with weight and cook for 7-8 minutes.
Switch off the heat,let it release the steam build up in the cooker before opening.
Serve the biryani with raita or salad of your choice.
Details
Prep time: Cook time: Total time: Yield: 4
- You need to adjust the spice level as per your taste buds.
- Adding salt to rice is optional.
- You can also increase the quantity of Biryani Masala Powder.
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must try recipe! However, 1 tsp MDH biryani masala _ is it the one with the whole garam masalas or is the biryani powder??
ReplyDeleteThanks :) yes its the biryani powder...actually u can use any brand :) Happy Cooking.
ReplyDeleteamazing you explore with great way thanks for sharing <3 love from usa
ReplyDeleteNice post.
ReplyDeleteBiryani is love, Even I like every type of biryani, But Sindhi Biryani is my first love.
ReplyDelete