Biriyani (In Pressure Cooker)


Biriyani (In Pressure Cooker)


 Ingredients
  1. Ghee – 3 Tbsp
  2. Oil – 3 Tbsp
  3. Cinnamon – 2 inch piece
  4. Cloves – 4
  5. Cardamom – 4
  6. Bay leaf – 1 large
  7. Fennel seeds – 3/4 tsp
  8. Onion – 2 big sliced
  9. Ginger Garlic paste – 4 tsp
  10. Green chilies – 8 to 10
  11. Coriander leaves – handful
  12. Mint leaves – handful
  13. Tomatoes – 1 big
  14. Turmeric powder – 1/2 tsp
  15. Coriander powder – 1/2 tsp
  16. Rice – 2 cups
  17. Hot Water – 1 cup
  18. Coconut milk – 1 cup
  19. Salt to taste
  20. Fried cashew nuts, raisins and coriander leaves for garnish
  • METHOD 
  • Wash the rice well under running water till the water is no longer cloudy. Strain and keep aside.
  •  Heat the ghee and the oil on a medium flame.
  • Add the whole spices  bay leaf, cardamom, clove , cinnamon and fennel seeds to the ghee and wait till a nice aroma fills the room.
  • Add the onions and the green chilies and cook till translucent. The chillies you add now will form the spice part of the biryani. If you like heat in your biryani, add more chillies.
  • When onions are translucent, add the ginger garlic paste , coriander and mint leaves till the raw smell goes off.
  • Now add the tomatoes and cook well. the ingredients will all be well cooked and in a mishmash form.
  • Add the chicken, turmeric , coriander powder and salt . Mix well.
  • Cook this chicken covered (invert the pressure cooker cover and place on top) till almost 3/4 done.
  • At this stage , add the drained rice, water and coconut milk. Give it a gentle stir. There will be gravy left over from the chicken, hence we add only this much of liquid.
  • Cover the pressure cooker and cook on medium low flame. Switch off when the first whistle is heard. Keep 10 minutes and then open.
  • At this stage , be prepared to get assaulted by the mouth watering aroma of the biryani.
  • Add the cashew, raisins and coriander leaves

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