Wednesday, 18 September 2019

Home style Chicken Biryani made in Pressure Cooker

This is one of the way I make Chicken Biryani at home. A quick easy way to enjoy, when you crave for home cooked Chicken Biryani. This is a Bengali style Chicken Biryani.

Chicken Marination 
750 grams Chicken pieces cleaned and washed 
1 small Onion paste 
3 to 4 Green Chilli paste
8 medium size Garlic Cloves paste
1 small piece of Ginger paste 
1 tsp Coriander powder 
1 tsp Cumin seeds
1 tsp Bengali Garam Masala powder
( 3 Green Cardamom, 3 Cloves and 1 medium size Cinnamon stick ground into powder)
1 tsp Turmeric powder 
1 tsp Red Chilli powder 
Salt to taste 
1/2 cup Curd
2 tbsp Mustard Oil 

Mix onion, garlic, ginger and chilli paste together. Take a bowl, added a curd, ground paste, turmeric powder, garam masala powder, red chilli powder, coriander powder, cumin powder, salt and mustard oil. Mix all the ingredients together. Add the chicken pieces and marinate the chicken for minimum one hour. 

To cook the Rice 
1 1/4 cup of Basmati Rice washed and soaked in water for 30 minutes 
4 cups of Water
Salt to taste 
6 Pepper Corn
3 Cloves 
3 Green Cardamom 
1 small stick Cinnamon 
2 Bay leaves 

Take a pot, add water, salt, whole Garam masala and bay leaves. Let the water boil. Add the soaked rice. Let the the rice cook till it’s 50 percent done. Strain the water and leave the rice in the strainer. 

To make the Chicken Dum Biryani 
Marinated Chicken 
Half cooked Rice 
2 big size Potatoes cut into big chunks 
1 medium size Onion sliced 
2 tbsp Coriander leaves chopped 
2 tbsp Biriyani Masala 
1/4 tsp Turmeric powder 
Salt to taste 
1/2 cup Lukewarm Milk
2 Pinch of Saffron 
1 tsp Kewra water
2 to 3 Drops of Mitha Attar
1/2 cup Mustard Oil
3 tbsp Melted Ghee 

Add the saffron into the milk and keep it aside. Take a pressure cooker, add oil. Let the oil heat. Rub salt on the potato chunks. Add the potatoes into the oil, add turmeric powder. Fry the potatoes till light brown in colour. Remove and keep it aside. Add the onion and stir fry on low flame until golden brown in colour. Remove half the fried onion and keep it aside. In the same oil, add the marinated chicken. Stir occasionally and cook the chicken for 10 minutes. Add the potatoes. Continue to cook for another 5 minutes. Add the Biriyani masala. Stir and cook for another minute. Add 1 cup of water. Let the chicken simmer for 5 minutes. Switch of the flame. Add the rice and spread the rice well. Drizzle the saffron milk on the rice. Drizzle the ghee. Sprinkle the fried onion and coriander leaves. Drizzle the kewra water and mitha attar. Put the cooker lid on. On a very low flame, let the Biriyani cook on Dum for 15 minutes , switch off the flame just before the first whistle. Let the pressure release. Open the lid and serve the Chicken Dum Biryani with mint Raita or any raita of your choice. 


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