My head is literally drained these days. Must be because of the way my days are moving. Everything is moving at such a fast pace that I am not able to comprehend things properly. However, Alhamdulillah, things are good. I guess without straining myself too much for today, I will leave you all with this lovely set of rules, for you to read and ponder:
All of you who frequently read this blog of mine do know how biriyani mad our family is. Fridays are not complete without a meal of biriyani. If it is not biriyani, then it has to be Neychoru with some non-vegetarian fare. A normal rice and curry meal is strictly forbidden on a Friday! Somehow, I seem to like that schedule too. Having normal food throughout the week does entail for some celebration over the weekend, right? I am always on the look out for new biriyani recipes to try and Alhamdulillah, most of them have come out perfect. Of course, do put in your experience to play as well. As soon as I saw this biriyani recipe that uses coconut milk, I couldn’t stop myself for making it. And I must tell you, it smells and tastes just awesome! I’ve already made this a couple of times and I will definitely make this again in the future, whenever I feel too lazy for sure.. it’s that easy to make! 🙂
Pressure Cooker Chicken Biriyani - Chettinad Style
- 1 kg chicken cut into medium pcs, washed and drained
- 3 cups of rice washed and drained
- 2 tbsp ghee
- 1 tsp cloves
- 1 tsp black peppercorns
- 2 cardamoms
- 1 small pc cinnamon
- 1 large bay leaf
- 3/4 tsp fennel seeds
- 3 large onion sliced thinly
- 4 green chillies increase for more spice
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 3 tbsp chopped coriander leaves
- 2 large tomatoes chopped
- 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- 1-1/2 cup hot water
- 1-1/2 cup coconut milk
- Fried cashews and raisins for garnishing
- Heat your pressure cooker, I used my 7 litre one.
- Heat the ghee, add in the whole spices and fennel seeds and wait till an aroma wafts the kitchen (wah!).
- Add the sliced onions and slit green chillies and saute till the onions become transparent.
- Add in the ginger and garlic paste and cook till the raw smell goes.
- Add in the chopped tomatoes and continue to cook till the tomatoes get smashed up.
- Now add the masala powders, the chicken and salt and cook till the chicken is 3/4 done.
- Pour in the hot water and coconut milk, dump in the rice, give it a nice stir, check seasoning and close the lid of your pressure cooker.
- Allow it to cook for one whistle, switch off and allow the pressure to go by itself.
- Open the lid and give it a nice stir. Spend some time enjoying the wonderful aroma, dump in the fried cashews and raisins. Dig in warm with some raitha and achar!!!
2. Do not add more water than stated, the stock of the chicken will also be there so it is perfect for cooking the rice.
3. Add in mint leaves if required. Since my family are not very fond of too much mint and coriander leaves in biriyani, I avoided it.
4. Reserve the ghee in which the cashews and raisins are fried. Once the biriyani is done, pour it in... Already, the biriyani is quite low on ghee content.