Imagine the flavour, aroma, and taste of rice cooked along with meat and that is what makes cooker biriyani so special. I read somewhere that there are more than 56 types of biriyanis wow!! that is quite a number. Making biriyani the traditional way can be time consuming, cooking and straining the rice, making the kuruma, layering them, baking them etc etc. So biriyani was always reserved for The Special Occasion until one of my friends told me how it can be made in a pressure cooker and all it takes is just ½ hour. So today, I thought of sharing this recipe so that all those newly weds, busy moms, not-so-busy moms, dads, or even a teenager with the help of someone can make this chicken biriyani. Cooker biriyani is one of the easiest ways to make a biriyani and less time consuming which should be a delightful boon for working moms.
I have created a collage with easy step by step pics; so it should be very easy to make. There is no need to soak the rice. Just wash the rice and put it into a strainer. You can garnish it with fried onions, cashew nuts, and raisins. While I was making this I completely forgot the garnishing part as my kids were terribly hungry and waiting to pounce on it, so imagine I garnished them J. The most important part after closing the cooker is DO NOT PUT THE WEIGHT and after steam comes put the fire on low and keep it for 7 minutes and then turn off heat and open only after 15-20 minutes. The next main thing is the rice; here in Calicut ur
INGREDIENTS:
Basmati rice: 2 cups wash and keep aside to strain.
½ kg chicken cleaned.
Oil or ghee: Accordingly.
To grind coarsely.
Green chilly: 3.
Garlic: 2 pods.
Ginger: 2 inch.
Coriander leaves: A small bunch.
Pudina or mint leaves: little.
2 or 3 shallots.
For sautéing:
Cardamon: 5-10.
Cinnamon: 2 pieces.
Cloves: 5-10.
Onion: 2
Tomato: 2
Kashmiri chilly powder: 3/4 tsp.
Coriander powder: 3/4 tsp.
Garam masala: 3/4 tsp.
Turmeric: ¼ tsp.
Lemon: ½.
Salt to taste.
For garnishing:
Cashew nuts: 10 to 15.
Raisins: 10 to 15.
Fried onions (fry sliced onion; half onion)
METHOD:
In small mixie bowel put in green chilies, coriander leaves, pudina leaves, ginger, garlic, shallots, and grind them coarsely and keep aside.
1. Heat ghee in a pressure cooker, put in cardamon, cinnamon, and cloves.
2. Put sliced onion and fry till light brown.
3. Put in the grinded masala and fry till the raw smell goes.
4. Put in turmeric, red chilly, coriander powder, and garam masala fry for a minute and add the chopped tomatoes, salt, and fry till it is well incorporated and oil comes on top.
5. Add the chicken to it and mix it well for about 3 or 4 minutes.
6. Pour 3 ¾ cups of water into it and let it boil. Squeeze ½ lime and put in the strained rice. Check salt and close cooker (do not put weight). When steam comes put the fire on low and wait for 7 minutes. Open after 20 minutes and mix well with a spoon.
7. Sprinkle chopped coriander leaves and garnish them with cashew nuts, raisins, and fried onions. Serve hot with raita, curd, and pappadom.
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