Easy Pressure Cooker Instant Chicken Biriyani in 10 - 15 minutes | ബിരിയാണി വെറും 15 മിനിറ്റിൽ

Описание: This Instant Chicken Biriyani is made in 10 - 15 mins using a pressure cooker. Sounds impossible? Try it to believe it.  Vegetarians can use mushrooms, soya chunks or paneer instead of chicken here.
 
Recipe for 1 kg chicken made in 3 ltr pressure cooker

Ingredients

For Chicken masala
Chicken - 1 kg, medium size pieces
Curd - 2 cups (not sour curd)
Coriander leaves - 1/2 cup, chopped
Mint leaves - 1/2 cup, chopped
Garam masala - 2 tsp
Biriyani Masala - 4 tsp
Green chilies - 4-6, slit
*Fried onions or caramelized onions - 6 tbsp
Ginger garlic paste - 2 tbsp
Salt or to taste - 2 tsp

Water - 1/2 cup
Ghee - 2 tbsp
Tomato - 1 cup, chopped
Basmati rice/Jeerakasala rice - 2 cups, washed thoroughly, soaked in water for 30 mins and drained.

Method

Combine the ingredients under chicken masala and keep aside.
Layer the following in the pressure cooker as follows: water, ghee, tomato, 1/2 of chicken masala mixture, basmati rice, remaining of the chicken masala. Ensure the top of the rice is completely covered.
Pressure cook on high flame for 6 whistles.
Switch off the flame and let the pressure release.
Fluff up the rice and garnish with coriander leaves.
Serve hot with sides of your choice like egg, raita, achar, and pappadam. Enjoy !!


Notes

To make fried onions you can either deep fry the sliced onions in sufficient oil or you can fry the onions in 1 tbsp oil and 1 tbsp ghee in a saucepan on low to medium flame until perfectly caramelized.
Vegetarians can use mushrooms, soya chunks or paneer instead of chicken.
Switch off the flame at the slightest smell of burning.
I have used store-bought biriyani masala, you can also use homemade masala.

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Recipe for 500gms chicken made in 2 ltr Pressure cooker

Ingredients

For Chicken masala
Chicken - 500 gms, medium size pieces
Curd - 1 cup (not sour curd)
Coriander leaves - 1/4 cup, chopped
Mint leaves - 1/4 cup, chopped
Garam masala - 1 tsp
Biriyani Masala - 2 tsp
Green chilies - 2-3 , slit
*Fried onions or caramelized onions - 3 tbsp
Ginger garlic paste - 1 tbsp
Salt or to taste - 1 tsp

Water - 1/4 cup
Ghee - 1 tbsp
Tomato - 1/2 cup, chopped
Basmati rice/Jeerakasala rice - 1 cup, washed thoroughly, soaked in water for 30 mins and drained.

Method -

Combine the ingredients under chicken masala and keep aside.
Layer the following in the pressure cooker as follows: water, ghee, tomato, 1/2 of chicken masala mixture, basmati rice, remaining of the chicken masala. Ensure the top of the rice is completely covered.
Pressure cook on high flame for 5 whistles or 10 minutes.
Switch off the flame and let the pressure release.
Fluff up the rice and garnish with coriander leaves.
Serve hot with sides of your choice like egg, raita, achar, and pappadam. Enjoy !!
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Recipe source:
OPOs cookbook by B Ramakrishnan

FOOD FOR SOUL Source:
https://www.crosswalk.com/blogs/debbi...

#OPOS #Quickchickenbiriyani #easychickenbiriyani