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Thursday, 31 August 2017

Making briyani in pressure cooker recipe



  Making briyani is not much a difficult task; especially when it is in pressure cooker. Here is the easy and quick recipe of chicken biriyani in pressure cooker.

Ingredients:
  •     Chicken-1/2 kg
  •     Oil+ghee- ¼cup (or less)
  •     Whole garam masala pieces-few
  •     Onion thinly sliced-3
  •     Tomato thinly sliced-2
  •     Ginger, garlic paste- 1 1/2 tbsp
  •     Green chilly slit- 2 nos
  •     Curd-2tbsp
  •     Turmeric powder-1/2tsp
  •     Chilly powder-1tsp
  •     Coriander powder- 1/2 tsp
  •     Pepper powder-1tsp
  •     Garam masala-1tbsp
  •     Carrot chopped-2tbsp
  •     Mint leaves chopped-one handful
  •     Coriander leaves-one handful
  •     Lemon juice-1tbsp
  •     Salt-to taste
  •     Oil-2tbsp
  •     Basmati rice -2cup
  •     Boiling water-3 ¾ cup
  •     Salt-to taste

Preparation:

  •      Soak the rice in water for just 10 minutes.
  •     In the pressure cooker  heat of oil and add whole garam masala pieces.
  •     Add onion in to it and sauté until golden brown in color.
  •     Add ginger, garlic paste and green chilly in to it.
  •     When the raw smell goes off; add all the powders one by one mixing well after each addition.
  •     Add chopped tomatoes in to it.
  •     When the tomatoes are sauted and mashed well add chicken pieces, coriander leaves, mint leaves and salt.
  •     Add curd in to it and mix well.
  •     Cover the lid  (not with whistle )and cook about 15 minutes (or until the chicken gets cooked by its half) in a low-medium flame (open the lid often and stir the chicken often).
  •     After that add drained rice along with 3 ¾ cup of boiling water, chopped carrots, lemon juice and enough salt in to the chicken masala.
  •     Mix well, cover the lid of pressure cooker and cooks on medium-high flame for just one whistle (switch off the flame quickly when the whistle comes).
  •     Open the lid only after the pressure releases completely by itself.
  •     Give a nice mix and serve it hot along with raitha and pickle.