ମାତ୍ର ୫ମିନଟ ରେ ଲାଜବାବ ଚିକେନ ବିରିୟାନୀ, କରିବା ହେଇଗଲା ବହୁତ ସହଜ chicken biriyani

Описание: Chicken Biryani in Pressure Cooker I प्रेशर कुकर में बनाएं खिली खिली चिकन बिरयानी I Pankaj Bhadouria

If you thought making a Chicken Biryani was a time taking process, think again!
Here is the recipe of a Chicken Biryani in Pressure Cooker!
This Chicken Biryani in Pressure Cooker, eliminates all the time consuming processes required to make a chicken biryani and helps you to make chicken biryani directly in the pressure cooker.
Hence this Chicken Biryani in Pressure Cooker not only saves you time, but effort too!
But it also promises to deliver the perfect Chicken biryani with the perfect, flavourful and fluffy rice.
All you need to ensure is that you follow the right ratios of chicken: rice: water, that I have shared with you in the video.
Heck out the recipe of this Chicken Biryani in Pressure Cooker and let me know how you liked it!


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Recipe:

Chicken Biryani in Pressure Cooker
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2-3

Ingredients:
500g boneless chicken
250g rice
3 onions, sliced
4 tbsp oil
2 bay leaf
2 black cardamoms
4-5 cloves
4-5 green cardamoms
8-10 almonds
The marinade:
½ cup yoghurt
2 tbsp Ginger Garlic Paste
¼ cup Mint leaves
1 tsp Red chilli powder
1tsp Garam Masala powder
Salt to taste
1 tbsp Lemon Juice
For dum:
¼ cup fried onions
¼ cup Mint leaves
1 tbsp kewra water
Few strands saffron soaked in warm water
 
Method:
Mix together all the ingredients for the marinade, add the chicken and mis well. Set aside.
Wash and Soak the basmati rice.
In a pressure cooker heat oil.
Fry the sliced onions till golden brown and remove.
Fry the almonds till golden and set aside.
Now in the same oil, add all the whole spices. Let them sizzle for few seconds.
Add in the marinated chicken, half the fried onions and sautéit for 5 to 6 mins on high heat. Then reduce the heat and cook it till the chicken is almost 3/4th cooked.
Cover with the strained basmati rice and pour in 250ml water .
Check the water for seasoning and add salt to taste.
the pressure cooker with the lid, and cook it for 1 whistle.
Now turn off the heat and let the pressure release all by itself.
Once pressure is released, open the pressure cooker and immediately pour over the soaked saffron, kewra water, fried onions and mint leaves and put back the lid. Allow to stand for 5 minutes.
Now remove the lid, and fluff the biryani with a fork very gently. Spoon into a serving dish. Garnish with fried almonds and sprinkle some coriander , mint leaves and serve with raita.
 
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