Spicy Chicken Biryani In A Pressure Cooker Recipe by Sonal Sardesai Gautam
Spicy Chicken Biryani in a Pressure Cooker Cooking Instructions 30 minutes 1 Wash the chicken thoroughly. 2 In a blender jar, add 4 to 5 green chilies, cilantro, 3/4 teaspoon cumin seeds, ginger, and garlic. Grind to a fine paste, adding a little water if needed. 3 Place the chicken in a large bowl. Add the prepared green masala paste, mint leaves, yogurt, cloves, black peppercorns, cinnamon, star anise, fennel seeds, grated nutmeg, mace, and a little salt. Mix well. Cover and set aside to marinate for 1 to 2 hours. 4 Wash the rice and soak it in water. 5 Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, black cardamom, and 2 to 3 slit green chilies. Let them splutter. 6 Add the sliced onions and sauté until golden brown. 7 Now add the marinated chicken along with the marinade. Cook on medium heat, stirring occasionally, for 12 to 15 minutes. 8 Drain the rice and add it to the cooker. Mix well with the chicken masala and sauté for 30 to 40 seconds. 9 Add 4 to 5 cups of water or as needed, add a little salt, and mix well. 10 Close the pressure cooker and cook on high heat until one long whistle, then reduce the heat and cook for 1 to 2 more whistles. 11 Once the pressure releases, serve the hot biryani with raita or yogurt! 1 Wash the chicken thoroughly. 1 Wash the chicken thoroughly. 2 In a blender jar, add 4 to 5 green chilies, cilantro, 3/4 teaspoon cumin seeds, ginger, and garlic. Grind to a fine paste, adding a little water if needed. 2 In a blender jar, add 4 to 5 green chilies, cilantro, 3/4 teaspoon cumin seeds, ginger, and garlic. Grind to a fine paste, adding a little water if needed. 3 Place the chicken in a large bowl. Add the prepared green masala paste, mint leaves, yogurt, cloves, black peppercorns, cinnamon, star anise, fennel seeds, grated nutmeg, mace, and a little salt. Mix well. Cover and set aside to marinate for 1 to 2 hours. 3 Place the chicken in a large bowl. Add the prepared green masala paste, mint leaves, yogurt, cloves, black peppercorns, cinnamon, star anise, fennel seeds, grated nutmeg, mace, and a little salt. Mix well. Cover and set aside to marinate for 1 to 2 hours. 4 Wash the rice and soak it in water. 4 Wash the rice and soak it in water. 5 Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, black cardamom, and 2 to 3 slit green chilies. Let them splutter. 5 Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, black cardamom, and 2 to 3 slit green chilies. Let them splutter. 6 Add the sliced onions and sauté until golden brown. 6 Add the sliced onions and sauté until golden brown. 7 Now add the marinated chicken along with the marinade. Cook on medium heat, stirring occasionally, for 12 to 15 minutes. 7 Now add the marinated chicken along with the marinade. Cook on medium heat, stirring occasionally, for 12 to 15 minutes. 8 Drain the rice and add it to the cooker. Mix well with the chicken masala and sauté for 30 to 40 seconds. 8 Drain the rice and add it to the cooker. Mix well with the chicken masala and sauté for 30 to 40 seconds. 9 Add 4 to 5 cups of water or as needed, add a little salt, and mix well. 9 Add 4 to 5 cups of water or as needed, add a little salt, and mix well. 10 Close the pressure cooker and cook on high heat until one long whistle, then reduce the heat and cook for 1 to 2 more whistles. 10 Close the pressure cooker and cook on high heat until one long whistle, then reduce the heat and cook for 1 to 2 more whistles. 11 Once the pressure releases, serve the hot biryani with raita or yogurt! 11 Once the pressure releases, serve the hot biryani with raita or yogurt! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oyster Sauce Chicken Thigh Budget Friendly (American) Mexican Macaroni Air Fryer Loaded Chicken Taquitos California Farm Indoor Mung Bean Sprouts The Best Steamed Broccoli Ever Oyster Sauce Chicken Thigh Budget Friendly (American) Mexican Macaroni Air Fryer Loaded Chicken Taquitos California Farm Indoor Mung Bean Sprouts The Best Steamed Broccoli Ever Frozen shami kababs White chickpeas |Frozen Besan k Baray 🍃🌸🍃 Tangy Paneer Pizza Frozen Strawberry Dahi bhale Mutton Masala | Restaurant style 🍛🍛🍛 Instant kheer mix Dried Mint Leaves Chicken tortillas wrap Frozen shami kababs White chickpeas |Frozen Besan k Baray 🍃🌸🍃 Tangy Paneer Pizza Frozen Strawberry Dahi bhale Mutton Masala | Restaurant style 🍛🍛🍛 Instant kheer mix Dried Mint Leaves Chicken tortillas wrap