I prefer to cook non-veg foods only when my cousins are at my home. Sometime before, my cousin cooked this biryani when she visited us and it seems to be her favorite and signature dish. I even posted couple of weekend meal plate pictures with this biryani in my Instagram page.
As It can be prepared in pressure cooker, it wont take much time to cook. The procedure appears to be very easy and I started making it quite often. It tasted delicious and the taste was consistent every time. Make sure to use the good quality biryani masala and rice for this biryani.
Preparation Time: 20 minutes
Cooking Times: 30 minutes
The recipe video is available at Indian curry trailYoutube channel.
Chicken – ½ kg
Rice – 2 and ½ cups
Ghee – 1 tbsp
Oil – 2 tbsp
Clove – 2
Green Cardamom – 2
Cinnamon Stick – 1 inch piece
Bay leaf – 1
Fennel Seeds – 1 tsp
Onion – 2 cups, sliced
Green Chillies – 5
Ginger garlic Paste – 2 tbsp
Tomato – 1 cup, chopped
Turmeric powder – ½ tsp
Biryani Masala – 2 and ½ tbsp
Red chilli powder – ½ tsp
Salt – to taste
Coriander Leaves – a handful
Mint Leaves – a handful
Water – 5 cups
1) Clean the chicken. Slice the onion and chop tomato.
2) In a pressure cooker, add oil and ghee.
3) Add cloves, green cardamom, cinnamon stick, bay leaf, fennel seeds one by one. Let the spices splutter.
4) Add sliced onion. Saute till it becomes soft.
5) Add slit green chillies.
6) Add ginger garlic paste and give a nice stir.
7) Add tomato and cook till it becomes mushy.
8) Add turmeric powder, biryani masala and red chilli powder. Mix well.
9) Cook in the low flame and let the oil separates from the gravy.
10) Add chicken pieces and give a stir so that the masala coats well with the chicken.
11) Add salt to taste.
12) Now, the chicken releases the water and cook(no need to add water). Keep covered while the chicken is cooking.
13) Once the chicken is almost cooked, remove the lid and let it continue cooking till the gravy becomes thick and oil separates from it.
14) Now, add rice and required water. I added 5 cups of water for 2 and 1/2 cup rice.
15) Add coriander and mint leaves.
16) Gently mix well and Pressure cook it for 3 whistles.
17) Once the steam suppresses, remove the lid and fluff it off.
18) Serve hot.
1) Serve chicken biryani with any of your favorite raita. Please click here for the raita varieties available.
2) Chicken biryani can also be served with Eggplant gravy as a maincourse or for lunch.
1) Adjust the green chillies quantities according to its spicy level.
2) I used sona masuri rice. It can be replaced by seeraga samba rice or by basmati rice. Make sure to adjust the water quantity according to the rice you use. I use 1 cup water for 1 cup seeraga samba rice and 1 and 1/2 cup of water for 1 cup of basmati rice. Again, It varies according to the brand. so I suggest to follow the package instructions.
3) Biryani masala is the key ingredient and do not skip this.