Classic chicken biryani cooked in a pressure cooker. This makes it easier and healthier!
Total Time
15min
3.0
2 Ratings
Author: Anju's Recipe Book
Servings:
4
Ingredients
•
3
cups
Basmati Rice
•
3
cups
Hot
Water
•
2.2
lb
Chicken
•
3
Onions
, sliced
•
2
Tbsp
Fresh Ginger
, crushed
•
2
Tbsp
Garlic
, crushed
•
8
Green Chili Pepper
, crushed
•
1
Large
Tomato
, chopped
•
2
Tbsp
Fresh Cilantro
, chopped
•
2
Tbsp
Fresh Mint Leaves
, chopped
•
2
Curry Leaves
•
1/2
tsp
Ground Turmeric
•
1
tsp
Garam Masala
, ground
•
1
Tbsp
Yogurt
•
2
in
Cinnamon Sticks
•
4
Whole Cloves
•
4
Black Cardamom
•
1
Bay Leaf
•
2
Tbsp
Lime Juice
•
to taste
Salt
Cooking Instructions
1.
Clean and wash the
Chicken (2.2 lb)
and cut it to pieces.
2.
Wash the
Basmati Rice (3 cups)
and strain it and keep it aside.
3.
Marinate cut chicken with
Onions (3)
,
Fresh Ginger (2 Tbsp)
,
Garlic (2 Tbsp)
,
Green Chili Pepper (8)
, and
Tomato (1)
.
4.
Add
Fresh Cilantro (2 Tbsp)
,
Fresh Mint Leaves (2 Tbsp)
, and
Curry Leaves (2)
,
Ground Turmeric (1/2 tsp)
,
Garam Masala (1 tsp)
,
Yogurt (1 Tbsp)
,
Cinnamon Sticks (2 in)
,
Whole Cloves (4)
,
Black Cardamom (4)
,
Bay Leaf (1)
,
Lime Juice (2 Tbsp)
, and
Salt (to taste)
. Set aside to marinate.
5.
To a pressure cooker put the marinated chicken along with the marinade. Add washed rice.
6.
Pour
Water (3 cups)
. Water should be just above the rice. So adjust the amount of water accordingly. Do not add more water.
7.
Mix well and close the cooker and switch on the flame. After one whistle switch off the flame and let the pressure go completely. Open the cooker and stir slowly. Serve hot with pickle and salad.
Nutrition Per Serving
CALORIES
1339
FAT
52.2 g
PROTEIN
49.1 g
CARBS
168.3 g
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