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Chicken biryani recipe | Easy chicken biryani in pot or pressure cooker

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Ingredients (240 ml cup used)


  • ½ kg chicken
  • 3 tbsp curd or yogurt
  • 1 ¼ tbsp ginger garlic paste
  • Salt as needed (I used about ½ tsp)
  • ¼ tsp. turmeric or haldi
  • ½ to 1 tsp. red chilli powder (use less spicy variety)
  • ½ to 1 tbsp biryani masala powder (adjust to suit your taste)
  • 1 tbsp Lemon juice (optional)

Dry spices to Temper

  • 1 bay leaf or tej patta
  • 4 green cardamoms or choti elaichi
  • 4 to 6 cloves or lavang
  • 1 inch Cinnamon stick or dalchini
  • 1 Star anise or chakri phool
  • ¾ tsp. shahi jeera or caraway seeds
  • 1 strand mace or javitri

Other ingredients

  • 2 cups basmati rice or chawal (aged rice only)
  • 2 tbsp. ghee or Oil
  • 1 large onion sliced thinly
  • ½ cup mint (or pudina chopped – about 12 to 15 leaves)
  • 1 gren chili slit or chopped
  • ¼ cup or 4 tbsps curd
  • ¼ to ½ tsp. red chili powder (optional, skip for kids)
  • 1 tsp biryani masala powder (or garam masala)
  • ¼ tsp Salt to add to chicken
  • 3 cups water or thin coconut milk (if using normal rice use more water)
  • ¾ tsp salt to sprinkle in water
  • 2 tbsps fried onions

To make biryani masala powder (or use 1 tbsp readymade biryani masala )

  • Very small nutmeg piece or jaiphal
  • 5 green cardamoms or choti elaichi
  • ¼ to ½ tsp. Pepper corn or kali mirch
  • 5 cloves or lavang
  • 1 to 2 inch Small cinnamon stick or dalchini
  • ½ tsp. fennel seeds or saunf
  • ½ tsp. stone flower or dagad phool or kalapasi (optional)

How to make the recipe

  1. Make gashes on the chicken and add it to a bowl.
  2. Marinate chicken with curd, ginger garlic paste, ½ tsp salt, biryani masala powder, turmeric and chili powder.
  3. Set aside for 1 hour.
  4. Wash basmati rice thrice and soak for 30 mins. Drain them after 30 mins to a colander.
  5. Heat ghee or oil in a cooker or pot.
  6. Add the dry spices to temper. Bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera and mace.
  7. Saute them for a minute.
  8. Add onions. Fry stirring often until they turn light brown.
  9. Add the marinated chicken. Saute for 5 mins on a medium heat.
  10. Cover and cook on a low flame until the chicken is soft cooked.
  11. Open the lid and saute for a minute to evaporate excess moisture in the cooker or pot.
  12. Add curd, pudina, green chili, red chili powder, ¼ tsp salt, 1 tsp biryani masala.
  13. Mix everything well and layer chicken evenly at the bottom of the cooker.
  14. Spread rice in a layer over the chicken.
  15. Pour 3 cups water or thin coconut milk to a bowl. Add ½ to ¾ tsp salt and mix.
  16. Taste the water. It must be slightly salty.
  17. Pour 2 cups water across the sides of the cooker or pot.
  18. Gently pour 1 cup water on top of the rice.
  19. Level the rice if needed.
  20. Sprinkle pudina & fried onions.
  21. Set the flame to medium high if cooking in a cooker. If cooking in a pot, cover and cook on a medium flame.
  22. Cover the cooker and place the whistle.
  23. Cook for 1 whistle. Set the cooker away from the burner to stop cooking further. If making in a pot cook until the rice is soft cooked.
  24. When the pressure goes down, remove the weight and open the lid.
  25. Divide the chicken biryani to portions. Serve from top to the bottom layer such that each serving gets biryani rice from top and chicken from the bottom layer.
  26. Enjoy with raita and sliced veggies, papad and shorba.



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Post source : BY SWASTHI

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