5/5 (1)

I haven’t heard from a single person whom ever i know who doesn’t like Biriyani. Whether it is vegetarian or non-vegetarian, it is universally liked by all.

I make Chicken Biriyani at home at least once a month or go to an Indian restaurant which is 70 miles from here, just to eat biriyani. My mom specializes in Mutton biriyani which she learnt from my paternal grand mother (which is one of my favorites).

During my childhood days, almost every Sunday a big bunch of relatives used to visit my grand mother’s house, just to eat biriyani (including me).

Servings : 3

Ingredients:

For the Biriyani:

1. Oil – 4 to 5 tablespoons
2. Cinnamon stick – 2 inches
3. Cloves – 5
4. Green cardamom – 2
5. Black cardamom – 1
6. Star anise – 1
7. Bay leaves – 2
8. Kala Jeera (black cumin) – 1 teaspoon
9. Dhagadpool (Kalpaasi) – 1 teaspoon
10. Onion – 3/4 cup (finely chopped)
11. Tomato – 3/4 cup (chopped)
12. Green chilli – 2 (optional)
13. Mint / coriander leaves – few sprigs (chopped)
14. Basmati rice – 1.5 cups
15. Salt – as required

For the Marination:

1. Chicken thighs – 300 grams (approximately)
2. Turmeric powder – 1/4 teaspoon
3. Chilli powder – 1/2 tablespoon
4. Coriander powder – 1 tablespoon
5. Garam masala – 1/4 teaspoon
6. Ginger garlic paste – 1/2 tablespoon
7. Salt – as required
8. Curd – 1/4 cup

Method:

1. Marinate the chicken with turmeric powder, chilli powder, coriander powder, garam masala, ginger garlic paste, salt and curd for at least 8 hours or overnight.

2. Keep all the spices ready and chop the onions and tomatoes.

3. Heat oil in a pan, add all the spices and the onions. Saute until the onions turn golden brown color.

4. Then add the tomatoes and saute until they turn mushy.

5. Add the marinated chicken and the coriander /mint leaves and saute for 5 minutes. I used dried mint leaves since i was running short of fresh mint leaves.

6. Add the above contents to the instant pot. All the steps mentioned above can be done in the instant pot itself. I used another pan in order to show clear pictures. As you can see in the picture, the chicken is half cooked only.

7. Then add the washed basmati rice to the instant pot. Also add 1.5 cups water for each cup of rice. So totally 2 and 1/4 cups of water should be added.

8. Pressure cook for 20 minutes.

9. After the pressure is released, the contents look like as shown below:

10. Serve it hot with onion or cucumber raita. The above procedure can be done in a pressure cooker also. The only difference is, a dosa tawa should be placed underneath the pressure cooker to avoid the burning of the bottom layer of food. Also the heat should be low to medium flame and total cooking time is 30 minutes.