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 of 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. Saute well (the curd should reduce and become a thick gravy). Add washed, soaked and drained rice. Mix well, reduce the flame to a minimum and add boiling water. Add the rest of the ghee, chopped coriander and mint leaves. Close with the lid. The biryani should cook in 1 or two whistles based on the pressure cooker. Do not remove the lid for 15 minutes. Serve hot with chicken fry, raitha and salad.
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