This is the Sunday Biryani my mom used to make for us. Its very simple to make and one of the easiest Biryani recipes. The different thing about this Biryani is the addition of coconut milk. It gives a nice richness and flavor to the Biryani. Here is how to do Pressure Cooker Chicken Biryani
For other varieties of Biryani, Click Here
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Set aside.
We will need the following two pastes for the biryani.
First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water.
Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water.
Heat oil in a pan and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes.
Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.
Add in the coconut milk and water. The ratio of liquid to rice is one rice : two liquid. I used 1.5 cups of rice. So we will need 3 cups of liquid. I used 1.5 cups of coconut milk and 1.5 cups of water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Chicken Biryani hot.
- 10 cloves garlic
- 10 shallots (small onions)
- 2 inch piece ginger
- 3 green chillies
- 2 teaspoon fennel seeds
- 2 inch piece cinnamon
- 1 cardamom
- 1 clove
- 2 tablespoon vegetable oil
- 2 onions
- 3 green chillies
- 2 tomatoes
- 6 sprigs coriander leaves, chopped
- 8 stalks mint leaves, chopped
- 500 grams chicken
- 2 teaspoon salt
- Juice of one lime
- 1.5 cups Basmati Rice
- 1.5 cups Coconut Milk
- 1.5 cups water
- Gently wash the basmati rice in running water and let the rice soak in the water. Set Aside.
- First Paste: Grind ginger, garlic and shallots to a smooth paste adding ¼ cup of water.
- Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding ¼ cup of water.
- Heat oil in a pan and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes.
- Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
- Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes.
- Add in the coconut milk and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan.
- Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve hot.
The post Amma’s Coimbatore Style Easy Pressure Cooker Chicken Biryani appeared first on Kannamma Cooks.