Pressure cooker is probably the most important vessel to cook for Indians. Its easy, quick, and healthy as well. But whoever makes biryani in a pressure cooker, honestly, I do. I am always looking for quick meals and I love hosting Indian non-vegetarian meals. In my 30 years of life, I never have and probably never will find anything close to the Mutton Biryani that my dad cooks, but I had to find something that I can replicate yet be quick and easy. Indians have all the spices needed for the recipe at home, you can easily find the spices in Indian stores. It is not the healthiest dish but very very tasty and royal, if you want it to be! I am not sure if everyone knows how to eat Biryani because you don’t have to eat the whole spices but making is a fun process, and probably you can never get it right the first time, honestly, even I mess up a lot of times. But a word of caution, if it comes out perfect, the aroma will get your taste buds craving for just that one more serving! If you know your cooker well, and if the meat is tender enough, this recipe will make you a really yummy Biryani
Tip: To make it royal, just fry dry fruits like cashews, almonds in ghee and garnish the biryani with additionL dry fruits like raisins and even pistachios if you like!
All you need:
- 2 1/2 cups rice, preferably long grain
- 1 lb chicken pieces preferably with bones
- 1/2 cup yogurt
- 2 green chillies, slit
- 2 large or 4 medium onions, finely sliced
- 1 tomato, sliced
- 2 tbsp ginger garlic paste
- Powdered spices : 1 tsp turmeric powder,1 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tbsp chili powder, 1 tsp garam masala
- Whole spices : 1 bay leaf, 1 black cardamom, 1 anistar, 1 mace, 3 green cardomom, 4 cloves, 6-8 black peppercorns, 1 tsp cumin, 1 inch cinnamon
- 6 and 1/2 cups of water
- 1/2 cup oil
- 1/4 cup melted ghee(clarified butter)
- few saffron strands dissolved in 2 tbsp warm milk
- 2 tbsp chopped cilatro for garnish(optional)
Ready, Set, Go:
- Wash gently and soak rice for half an hour.
- Marinade chicken with powdered spices, yogurt, salt, green chilies and ginger garlic paste.
- Meanwhile heat entire oil and half ghee. Drop in the onions and fry onions till crispy. Reserve remaining oil.
- Bring about 6 cups of water to boil. Add whole spices and little salt. Add rice.
- Boil for about 3-4 minutes making sure rice is not fully cooked. Drain. Do not throw away the whole spices.
- In the pressure cooker, heat the remaining oil and layer some of the crispy onions in the bottom of cooker, make a layer with chicken, rice, onions every layer add little water feom the remaining half cup and little salt. Reserve little onions for garnishing.
- Pour warm milk with saffron on top, rest of the ghee, orange food color if you’d like.
- Cook on medium low heat with lid on 4 heat for 5 mins. Turn down the heat to lowest possible for the remaining time on 2. Turn off heat and let it sit for about 10 mins.
- Add remaining fried onions, cilantro.
- Serve with raita if possible.