Chicken biryani recipe, Pressure cooker chicken biryani

Note

* 1 cup = 235 ml

How to make easy chicken biryani with step by step images

1. Wash and soak rice in water for 20 minutes. Wash chicken and keep it aside. Slice onions thin and make slit in green chilli.
   
2. Heat oil and ghee in pressure cooker, add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom. When aromatic add sliced onion and green chilli. Saute well.
   
3. When the onions look sauteed add ginger garlic paste. Saute well until the raw smell goes. Keep the flame in low to medium from this point as the ginger garlic paste can get burnt easily. Now add chopped coriander and mint. Saute until they shrink in size.
   
4. Now add the chicken pieces, salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix well and cook the chicken for a minute so that they get coated well in masala.
   
5. Now add curd to it and mix well. After a minute add soaked rice and water. (By now my chicken was little cooked so I used 2 cups of water for 2 cups of basmati rice. Also my rice was soaked for 20 minutes so I dint require extra water, if your soaking time was less or chicken is raw add some more water) Mix everything well and check for salt.
   
6. Now allow the mixture to boil well. When the mixture has started to boil close it and pressure cook for 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker. When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!