Pressure cooker Biriyani

I don’t normally like cooking rice in the pressure cooker as it is not healthy, plus after some time no matter what the rice starts caking…not really fun stuff. However, a once in a while celebratory biriyani could be made in the pressure cooker… especially if it’s a last minute thing. Qatar has a new king and so I decided to celebrate the fact with a biriyani. It was a working day, when time is short but appetite is not. A quick perusal of the blogging world and a quicker call back home gave me this easy biriyani. If you are organized you can have the biryani ready in about an hour. How awesome is that.

This is also a very light biriyani without much masala, so it works great as a weekday lunch when you can’t afford that afternoon nap.The masala is less not the taste so my dear lovelies you just HAVE to try this out… you’ll see

IMG_6841

Ingredients

To temper

Oil – 2 tblsp

Star Anise – 1

Cloves – 3

Bay leaves – 2

Cardamom – 4

Cinamon – 1 stick (2 inches)

Other ingredients

Basmati Rice – 500 gms (2 cups)

Onions – 2 (thinly sliced)

Tomato – 1 (chopped)

Green Chilly – 4(slit)

Ginger – garlic paste – 1 tblsp

mint leaves and coriander leaves – a handful each

Curd – 1/2 cup (diluted along with 1/2 cup water)

Water- 2 cups

Turmeric powder – 1/2 tsp

chili powder- 1 tsp

Salt – to taste

To marinate

Chicken 500 gms

ginger garlic paste – 1/2 TSP

Curd – 1 tblsp

Chilly powder- 2 tsp

Turmeric powder – 1/4 tsp

Method

Marinate the chicken in the masala

Marinate the chicken in the masala

IMG_6822

Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

IMG_6825

Dilute curd with water

IMG_6827

Heat oil in a pressure cooker. Add the tempering ingredients one by one

IMG_6828

Add the onions and sauté till pink.

IMG_6831

Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

IMG_6833

Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

IMG_6835

Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

IMG_6836

Add the curd-water mixture, water, and check for salt.

IMG_6838

Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

IMG_6839

Fluff it with a fork and serve.

IMG_6841

Enjoy

 

Wash and soak rice for half an hour. Marinate the chicken in the masala. Keep both aside for half an hour.

Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

Heat oil in a pressure cooker. Add the tempering ingredients one by one.

Add the onions  and sauté till pink.

Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

Cook covered for 10 minutes without any liquid.

Add the curd-water mixture,  water, and check for salt.

Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

Biriyani ready. Open and leave it for cooling and eat it with raita.

Simple na

I hope you will ALL try it and let me know if you liked it.

 

Advertisements

3 thoughts on “Pressure cooker Biriyani

  1. Pingback: My Homepage

  2. Pingback: Recipe Index | anishathefoodie

  3. It was awesome Ani…. Well cooked and the spices aroma was too good… We enjoyed good Briyani after such a long time….. Thank u

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s