October 11 is celebrated every year as World Biryani Day. We don’t need a specific occasion to enjoy this delightful dish fit for the Nawabs. With my super easy recipe, you can master the art of an equally delicious and gratifying Chicken Biryani that’s ready in under an hour. There’s no need to hunt for the perfect biryani when you can cook a wholesome and healthy biryani at home. This iconic dish deserves a poetic honor, so here are a few lines:
Leave the Kebabs for the Nawabs,
And you take solace in Biryani
The superior cuts are reserved for the best,
And you take whatever is rest
Though Biryani is debated amongst the Khansamas and the Royal,
Let’s prepare it our way and be Loyal
With variations like Dum, Handi and Tawa,
And spices emanating like lava
Purest of Ghee and Saffron,
And Basmati Rice on the Run
Let the Meat slowly churn
Top it with an Onion burn
Add some Kewda and Rosewater,
And see the magic like Harry Potter
Brings out the best of Aroma,
Don’t forget to pair it with Korma©
Pressure Cooker Biryani
Prep Time – 20 mins
Cook Time – 20 mins
Total time – 40 to 50 mins
Serves – 4
Ingredients:
Chicken – 400 gm ( Curry Cut )
Basmati Rice – 2 cups
For the marination :
Curd – 30 gm
Ginger garlic paste – 1 tbsp
Coriander powder – ½ tsp
Nutmeg powder – ½ tsp
Cinnamon powder – ½ tsp
For masala frying :
Onions – 30 gms
Green chillies – 4 to 5 pcs
Cloves – 5 pcs
Black Peppercorns – ½ tsp
Bay Leaf – 1 piece
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1 tsp
Garam Masala – a pinch
Salt – to taste
Lemon juice – 1 tbsp
Ghee – 30 gms
Milk – ½ cup
Kewda essence – a few drops ( optional )
Method :
1 ) Clean the Chicken. In a large vessel, place the chicken and add all the ingredients
mentioned for marinate. Mix well cover with lid or film and set it in the refrigerator for 20
mins.
2 ) Slice the onions and slit the green chillies lengthwise and set aside.
3 ) Heat Ghee in a pan, fry the Chicken pieces till golden brown, remove and set aside.
4 ) In the same pan, fry the onions and green chillies. Now add all the spices and saute further
for 2 mins. Add a little water and give it a boil. Remove from flame.
5 ) Clean and wash the Basmati Rice, and drain well. Add the masala and fried chicken and mix
well. Add desired water, should be enough to just cover the mixture. Add Milk and mix it again.
6 ) Pour over the lime juice and Kewda essence. Place the vessel in the Cooker and let it cook for 3
whistles on a high flame.
7) Reduce the flame to sim and cook for another 5 to 7 mins. Remove from flame. Let the steam
release. Serve hot with Korma and Raita.
N.B – individual timings on pressure cooker cooking might vary depending on the size
and make.
