Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner as well. Making a chicken biryani is a lengthy process but once you taste the mixture of the chicken, spices, and rice, you will know that all your efforts were totally with it!
Soak rice for at least 20 to 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.
Marinate chicken using ingredients under marination. Set this aside.
Add oil to a pressure cooker and heat it.
Add the dry spices and saute till they begin to sizzle.
Add onions and fry till they turn golden,
add ginger garlic and fry till the raw smell goes off.
Add chicken and fry till the color changes.
Add chopped tomatoes, yogurt, red chili powder, corinader, pudina.
Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
Add the rest of the masala powder and fry till you get a nice smell.
Pour water or thin coconut milk and bring it to a boil.
Drain off the rice completely and add it to the cooker.
Cook till the water very little is left, cover the pressure cooker lid and turn on the flame to very low.
(If using basmathi rice, cook it for about 3 to 5 minutes, do not let it whistle.)
(If using normal rice that is slightly on the harder side to cook allow it to whistle once.)
Let the pressure go down. Fluff up the rice with a fork.
Or transfer it immediately to a wide utensil to prevent turning mushy.
If desired you can drizzle one spoon of ghee, coriander leaves and boiled eggs.
Serve chicken biryani in pressure cooker with onion raita or biryani shorba or sherva. #biriyani