Pressure Cooker Chicken Biryani

Name: Pressure Cooker Chicken Biryani
Total time: 18000 s
Yield: 3 servings
Cuisine: American
Ingredients: For 3 people :; 3 large pieces of Chicken (150 to 200 grams each or whole leg piece preferably); 1/2 cup yogurt; 3 big onions for browning; 4 green chillies (quantity may vary as per the hotness of green chillies); 8-10 strands saffron; 1/4 tsp dried rose petals powder; 2 tbsp fried mint and coriander leaves mix; 3 tbsp ghee; For Rice:; 3 cups basmati rice(soaked for 30 mins); 1/4 tsp black cumin; 1 star anise; 1 mace flower; 4 green cardamom; 4 cloves; 5 black peppercorns; 1 cinnamon stick; to taste Salt; 2 green chilli; 1 tbsp mint and coriander leaves mix; For Brine:; 1 tbsp vinegar; 4 tbsp salt; For marination (cooked):; 1/4 tsp black cumin; 1 cinnamon stick; 2 medium sized bay leaves; 1 black cardamom; 1/2 nutmeg

chakhleinsta @cook_17149752

As weird as the name gets, the recipe gets much easier. #Biryani, being the name of one of most Scrumptious recipes in India, has got 17 different predominant flavors spread throughout the country. So I come up with a version which does not belong to any part of India, but helps you out with a great recipe in less effort.
I bring you the Pressure Cooker Chicken Biryani. Don't worry we are in no way going to pressure cook the rice nor the chicken. It's just a replacement of the tedious "Dum" method where we replace it with pressure cooker, an easily available utensil in every house hold.
It being an obvious fact that you cannot escape the effort of marination and brown onions while making a biryani, so expecting a recipe with less prep time is absolute disaster.
Lets get down to the #favourite recipe without further ado.

chakhleinsta @cook_17149752

Saved

Ingredients

1.5 hrs

3 servings

For 3 people :
3large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
1/2 cupyogurt
3big onions for browning
4green chillies (quantity may vary as per the hotness of green chillies)
8-10 strandssaffron
1/4 tspdried rose petals powder
2 tbspfried mint and coriander leaves mix
3 tbspghee
For Rice:
3 cupsbasmati rice(soaked for 30 mins)
1/4 tspblack cumin
1star anise
1mace flower
4green cardamom
4cloves
5black peppercorns
1cinnamon stick
to tasteSalt
2green chilli
1 tbspmint and coriander leaves mix
For Brine:
1 tbspvinegar
4 tbspsalt
For marination (cooked):
1/4 tspblack cumin
1cinnamon stick
2medium sized bay leaves
1black cardamom
1/2nutmeg
1mace flower
4green cardamom
4cloves
6-10black peppercorns
1medium sized onion
2 1/2 tbspginger garlic paste (ginger garlic ratio 1:2)
1/2chopped small sized tomato
1/2 tbspsalt
1/2 tbspred chilli powder
2 tbspchopped coriander and mint leaves mixed
2 tbspbiryani masala
1/4 cupyogurt
3-4 green chillies
1 1/2 tbspoil

Saved

Steps

1.5 hrs

1

Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
2

Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
3

For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
4

Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
5

For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice.
Once the rice is half cooked, remove the rice immediately out of water.
6

Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
7

After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
8

Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame.
Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
9

Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
10

Do comment your reviews after trying out the recipe.