Pressure Cooker Chicken Biryani - Tamil Style Easy Chicken Biryani
Easy homestyle chicken biryani recipe using pressure cooker. This is a fail proof beginners / bachelors friendly recipe that can be made with easy to find ingredients!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: lunch, Main Course
Cuisine: Indian, madras, south indian, tamil nadu
Keyword: biryani, chicken biryani, how to make chicken biryani in pressure cooker, pressure cooker chicken biryani
Servings: 4
Author: Mullai Madavan
Equipment
Pressure cooker
Ingredients
Rice & Water
2cupsBasmati rice
3cupsWater1:1.5 rice water ratio used
Biryani Masala Powder - Grind coarsely
2petalsStar Anise
3eachGreen Cardamom
5eachCloves
1inchCinnamon stick
Temper
1/4cupOil
2tbspGhee
3eachBay leaf
1eachStar Anise
32 inchCinnamon
4eachCardamom
6eachCloves
1/2tspCumin seeds
Saute
500gramsChicken
2cupsOnionthinly sliced
1cupTomato
8eachGreen chili
1/4cupMint leaves
1/4cupCoriander leaves
2tbspPlain Yogurt
1/4tspTurmeric powder
1tspRed Chili powder
1tspCoriander powder
1tsp Biryani Masala Powder (from above mentioned 4 spices) / or use any store bought chicken masala powder
1tbspLemon juice
3tspSaltor to taste
Garnish
1tbspGhee
1/4cupCoriander leaves
Instructions
Prep work
Soak Basmati rice in enough water for at least 30 minutes.
Thinly slice onion, chop tomatoes, slit green chilies, make ginger garlic paste, coarsely grind spices to make biryani masala powder, chop mint and coriander leaves.
Temper
Heat oil and ghee in a pressure cooker pan.
Temper with whole garam masala. Bay leaf, star anise, cinnamon, cardamom, cloves and cumin seeds.
Saute onions and green chilies for 10 minutes or until soft.
Fry ginger garlic paste along with onion until the raw smell leaves.
Add chopped tomatoes and cook until soft and mushy.
Add mint and coriander leaves and saute along.
Now add turmeric powder, red chili powder, coriander powder, biryani masala powder and salt. Fry for few minutes until the oil separates.
Add plain yogurt along with chicken and saute for few minutes.
Now water and bring it to a light boil. Add some more mint and coriander leaves.
When the base gravy starts to boil, add rice and squeeze some lemon juice on top.
Seal the cooker with lid and put the weight on. Maintain medium high flame and cook up to 1 whistle and then put it at the lowest flame setting and cook for another 10 minutes.
Turn it off and let it rest for 15 minutes undisturbed or until the pressure settles.
Drizzle ghee and garnish with coriander leaves.
Mix it gently to fluff it up and transfer immediately to a serving bowl or tray.