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
Oil – 2 tblsp
Star Anise – 1
Cloves – 3
Bay leaves – 2
Cardamom – 4
Cinamon – 1 stick (2 inches)
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
Chicken 500 gms
ginger garlic paste – 1/2 TSP
Curd – 1 tblsp
Chilly powder- 2 tsp
Turmeric powder – 1/4 tsp
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.
I hope you will ALL try it and let me know if you liked it.