Chicken biriyani in pressure cooker

Name: Chicken biriyani in pressure cooker
Total time: 5400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 cup basmati rice; 500-600 grams Chicken; 2.5 medium sized onions; 1.5 tomatoes (half a can); 2.5 tablespoon Yogurt; 2 tablespoon ginger garlic paste; 2 tablespoon butter; 1.5 tablespoon coriander powder; 0.5 teaspoon turmeric powder; 1 tablespoon garam masala; 2 teaspoon salt (4x0.5 teaspoons); 8 whole cashewnuts; 5 cardamoms; 8 cloves; 1 star anise; 1 cinnamon piece; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 2 bay leaves

DeeGeo @cook_112275101

Inspired by Mia’s Kitchen on YouTube and refined through six years of cooking it at least 50 times. Follow the recipe word for word for guaranteed results.

DeeGeo @cook_112275101

Inspired by Mia’s Kitchen on YouTube and refined through six years of cooking it at least 50 times. Follow the recipe word for word for guaranteed results.

Saved

Ingredients

1 hr 30 minutes

4 servings

1.5 cupbasmati rice
500-600 gramsChicken
2.5medium sized onions
1.5tomatoes (half a can)
2.5 tablespoonYogurt
2 tablespoonginger garlic paste
2 tablespoonbutter
1.5 tablespooncoriander powder
0.5 teaspoonturmeric powder
1 tablespoongaram masala
2 teaspoonsalt (4x0.5 teaspoons)
8whole cashewnuts
5cardamoms
8cloves
1star anise
1cinnamon piece
1 teaspoonfennel seeds
1 teaspooncumin seeds
2bay leaves

Saved

Steps

1 hr 30 minutes

1

Slice the onions lengthwise
2

Soak the basmati rice for 40 minutes. Set it aside.
3

Heat a pressure cooker on medium flame. Brush the base with ½ teaspoon oil, then add 2 tablespoons butter. Let the butter melt gently, being careful not to burn it. Add the whole spices and sauté for 1 minute until slightly golden. Keep the flame on medium. Add the cashew nuts and fry for another minute.
4

Add the onions and stir lightly. Add ½ teaspoon salt, cover the cooker with the lid (do not lock it), and cook until the onions soften well.
5

Add ½ teaspoon turmeric powder, followed by ginger-garlic paste. Fry for 1–2 minutes until aromatic. Add coriander powder and sauté well, then add garam masala and fry well.
6

Add tomatoes (approximately the equivalent of 1½ fresh tomatoes; canned chopped tomatoes work well). Add ½ teaspoon salt, cover the cooker (not locked), and cook until the tomatoes break down completely and form a thick paste.
7

Add chicken. 500-600 grams of chicken. Go with a mix of thigh (もも) pieces and chicken legs.
8

Once the chicken starts warming up, add 2½ tablespoons yogurt and ½ teaspoon salt. Stir well, cover (not locked), and cook for 2–3 minutes until the chicken is partially cooked. Do not overcook.
9

It's time to add rice. Drain the water from rice. Once rice is added there's no chance to stir the base. Hence, make sure that masala and chicken pieces are evenly spread at the bottom of the cooker. Add rice on top.
10

Pour 180 ml water (half the rice measurement), just enough to barely cover the rice. Add ½ teaspoon salt, gently stir only the top layer to distribute the salt, and sprinkle chopped coriander leaves.
11

Close the cooker and cook until one full whistle. Turn off the heat and allow the pressure to subside naturally. Do not rush to open the lid. If using this recipe for the first time, wait an additional 5–10 minutes to ensure the rice is fully cooked.
12

Once opened, do not stir immediately. Let the dish rest briefly, then gently fluff the rice with a fork to prevent clumping.
13

Ready to be served. Garnish with a sprinkle of finely chopped coriander leaves on top.

Tips

Cover the cooker = keeping lid on top; not closing tightly.
Close the cooker = close tightly with the washer on.
The 2 teaspoon salt can be increased to 2.5. in that case add 1 teaspoon salt with the chicken.