I have another chicken briyani recipe that I made when the blog started and it was pretty basic and I cooked it in an electric rice cooker. I decided to make chicken briyani again and this time it’s in a pressure cooker.The recipe might sound complicated the first time around because of a few steps involved. However, once the briyani is cooked and you eat the first spoonful of chicken biryani, you will make this again. And, according to K, I beat all the chicken biryani cooks of NZ. How cool is that!!! Lets get past the rambling and on with the recipe.
- Chicken – medium sized pieces
- Yogurt – 1 cup
- Coconut Milk – 1 can
- Rice – 2 cups
- Salt to taste
To Dry Roast and Grind:
- Cinnamon – 1 inch piece
- Cloves – 4
- Cardamom – 4
- Fennel Seeds – 1/2 tsp
- Coriander Seeds – 1tbsp
- Cumin Seeds – 1tsp
To Saute and Grind:
- Onions – 1/2 cup sliced
- Ginger – 2 tbsp worth of pieces
- Garlic – 2 tsbp worth of pieces
- Green chillies – 15
- Cashew nuts – 15
- Bay leaves – 3
- Staranise – 3
- Cinnamon – 1 inch
- Onions – 1/2
Now I know this looks like a long list of ingredients but trust me its not that complicated!
First wash the rice and allow it to soak in water
In a fry pan, dry roast the ingredients (To dry roast and grind list) and grind it into a smooth powder. Heat some oil in the same fry pan and saute the ingredients (To saute and grind). Saute until the onions are soft, and not browned. Transfer this to the food processor, add the yogurt and grind it with the powder.
Marinate the chicken pieces with this paste for 30mins.
Once marinated, heat some oil in a pressure cooker, and add the Tempering list of ingredients. Once softened add the chicken pieces and saute till dry. Next add the can of coconut milk, mix well and close the pressure cooker. Cook for one whistle, and turn off the heat.
When the pressure is gone, pour out the gravy into a separate bowl. For the 2 cups of rice, we will need 4 cups of liquid, so measure out the gravy. If it does not come to 4 cups of liquid, add water. Close the pressure cooker and cook for 1 whistle on medium heat. Let the pressure go down and transfer to a serving tray.
I garnished it with some freshly chopped coriander leaves and boiled eggs. You could also fry some onions and roast cashews in some butter to use as garnish.I served with this some raita.