Pressure Cooker Biryani

Pressure Cooker Biryani:

Pressure Cooker Biryani is a delicious biryani, which is easy to make and is very tasty. Often this is reserved for special occasions such as festivals, parties or holidays. Most of us think , it involves a lengthy process, but once you have all the ingredients, preparing it is very simple. Care has to be taken while cooking the rice, that the grains are not broken or meshed up. 

Garnish with dry fruits , freshly chopped coriander leaves and serve hot with onion or cucumber raitha.

 Here is the most tasty and yummy Pressure cooker biryani recipe…:)

To Marinate Chicken:

·Chicken                           - 500 g

·Curd                                  - ½ cup

·Turmeric pwd                     - ¼ tsp

·Red chilly pwd                   - 1 tsp

·Salt                                   - 1 tsp

Spices needed:

·Cloves                              - 3

·Cardamom                        - 2

·Cinnamon                          - 2

·Star anise                           - 2

·Bay leaf                             - 1

For Masala Paste

·Ginger                               - 1

·Garlic                                - 5 pods

·Red chilly pwd                 - 1 tsp

·Green chilly                       - 3 or 4

·Mint and coriander leaves

Other Ingredients:

·Basmati rice                      - 3 cup

·Onion                                - 4

·Tomato                               - 3

·Ghee                                 - 2 tbsp

·Oil                                     - 2 tbsp

·Cashew                                - 4 or 5

·Raisins                              - 7 or 8

·Salt to taste

Method:

1.     Wash and soak basmati rice for 10 mins in water , drain and reserve.

2.     Marinate chicken with curd, turmeric pwd, red chilly pwd and salt.

3.     In a deep frying pan, heat 1 tbsp of ghee and cooking oil..

4.     Add finely sliced onion and fry on a medium flame, till they turn golden.

5.     Add chopped tomatoes and allow to cook.

6.     Take ginger, garlic, chilly pwd, green chilly, mint and coriander leaves in a blender.

7.     Blend it to smooth paste.

8.     Add this masala paste and sauté for 6 to 8 mins.

9.     Now add marinated chicken pieces, and combine well.

10.  Allow to cook in medium flame for 4 to 5 mins.

11.  Heat ghee in a pressure cooker.

12.  Add cashew and raisins.

13.  Fry to golden and keep aside.

14.  In the same ghee, add cloves, cinnamon, cardamom, star anise and bay leaf.

15.  Wait to splutter.

16.  Now add basmati rice, shallow fry for 4 to 5 mins.

17.  Finally add the curry and chicken prepared in step 10.

18.  Taste and adjust salt and seasonings.

19.  Add 5 ½ cups of water.

20.  Cover with lid and pressure cook for 1 whistle and simmer the flame for 5 mins.

21.  Once the pressure turns off, gently combine the rice.

22.  Add the golden fried cashew and golden raisins.

23.  Serve hot with cucumber or onion raitha...;)