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RECIPE
20 INGREDIENTS7 STEPS15MIN

Chicken Biryani in Pressure Cooker

3.0
2 Ratings
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Classic chicken biryani cooked in a pressure cooker. This makes it easier and healthier!

15MIN

Total Time
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 cups
Hot  Water
2.2 lb
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
2
Curry Leaves
1 tsp
Garam Masala , ground
1 Tbsp
Yogurt
2 in
Cinnamon Sticks
4
Whole Cloves
4
Black Cardamom
2 Tbsp
to taste
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Estimated Total: Est. Total:
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Nutrition Per Serving
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CALORIES
1339
FAT
52.2 g
PROTEIN
49.1 g
CARBS
168.3 g

Directions

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Step 1
Clean and wash the Chicken (1 kilogram) and cut it to pieces.
Step 2
Wash the Basmati Rice (3 cup) and strain it and keep it aside.
Step 3
Marinate cut chicken with Onion (3), Fresh Ginger (2 tablespoon), Garlic (2 tablespoon), Green Chili Pepper (8), and Tomato (1).
Step 4
Add Fresh Cilantro (2 tablespoon), Fresh Mint Leaves (2 tablespoon), and Curry Leaf (2), Ground Turmeric (1/2 teaspoon), Garam Masala (1 teaspoon), Yogurt (1 tablespoon), Cinnamon Stick (2 inch), Whole Clove (4), Black Cardamom (4), Bay Leaf (1), Lime Juice (2 tablespoon), and Salt (to taste). Set aside to marinate.
Step 5
To a pressure cooker put the marinated chicken along with the marinade. Add washed rice.
Step 6
Pour Water (3 cup). Water should be just above the rice. So adjust the amount of water accordingly. Do not add more water.
Step 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.

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Nutrition Per Serving
Calories
1339
% Daily Value*
Fat
52.2 g
67%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
113.0 mg
38%
Carbohydrates
168.3 g
61%
Fiber
9.8 g
35%
Sugars
10.2 g
--
Protein
49.1 g
98%
Sodium
1316.4 mg
57%
Vitamin D
0.0 µg
0%
Calcium
127.5 mg
10%
Iron
5.2 mg
29%
Potassium
1179.7 mg
25%
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