Cooker Biryani

Ingredients

  • DH Jeerakasala Rice – 3 cups
  • DH Ginger Garlic Paste – 2 tbsp
  • DH Turmeric Powder – 1 tsp
  • DH Coriander Powder – 4 tsp
  • DH Chilli Powder – 3 tsp
  • DH Garam Masala – 2 tsp
  • Chicken pieces – 500 grams
  • Onion – 2 (sliced)
  • Tomato – 2 (chopped)
  • Green chillies – 3 (slit lengthwise)
  • Curd – ½ cup
  • Coriander leaves – 3 sprigs (chopped)
  • Mint leaves – 3 sprig (chopped)
  • Cinnamon stick – 3 small pieces
  • Cloves – 6
  • Cardamom – 3
  • Bay leaf – 1
  • Ghee – 3 tbsp
  • Oil – 4 tbsp
  • Salt – to taste
  • Water – 6 cups (boiling)
Heat oil and half the ghee in a pressure cooker, on medium flame. Add the spices. When they start to splutter, add onions, ginger garlic paste and green chillies. Sauté well. Add tomatoes and half of the chopped coriander and mint leaves. Add the masalas and fry for a few seconds. Pour in the curd, add salt and mix well. Add the chicken pieces. Sauté well (the curd should reduce and become a thick gravy). Add washed, soaked and drained rice. Mix well, reduce the flame to minimum and add boiling water. Add the rest of the ghee, chopped coriander and mint. Close with the lid. The biryani should cook in 1 or two whistles based on pressure cooker. Do not remove the lid for 15 minutes. Serve hot with chicken fry, raitha and salad.
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