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 Peppers
, crushed
•
1
Large
Tomato
, chopped
•
2
Tbsp
Fresh Cilantro
, chopped
•
2
Tbsp
Fresh Mint Leaves
, chopped
•
2
Curry Leaves
•
as needed
Ground Turmeric
•
1
tsp
Garam Masala
, ground
•
1
Tbsp
Yogurt
•
2
in
Cinnamon Sticks
•
4
Whole Cloves
•
4
Black Cardamom
•
1
Bay Leaf
•
1
Lime
, juiced
•
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 Peppers (8), and Tomato (1).
4.
Add Fresh Cilantro (2 Tbsp), Fresh Mint Leaves (2 Tbsp), and Curry Leaves (2), Ground Turmeric (as needed), Garam Masala (1 tsp), Yogurt (1 Tbsp), Cinnamon Sticks (2 in), Whole Cloves (4), Black Cardamom (4), Bay Leaf (1), Lime (1), 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
1143
FAT
40.1 g
PROTEIN
60.2 g
CARBS
134.2 g
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