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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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