Pressure Cooker Chicken Biriyani - Chettinad Style
Servings 5
Ingredients
- 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
Instructions
- 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!!!
Notes
1. Cant wait for the chicken to cook? Add the chicken, close the lid and leave it for 5 minutes - do not wait for any whistle. Switch off and once the pressure is gone - another 5 minutes - open the lid, switch on the flame and continue with the remaining process.
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.
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.