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Pressure Cooker Chicken Biryani
Pressure Cooker Chicken Biryani

Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Go up the stairs. Instead of selecting the elevator, ascend the stairs to your floor. While this will be tough to do if you live on or if your job is on a super high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if you do live or work on one of the top floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over climbing even a single flight of stairs. Even just a sole flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.

There are a lot of things that contribute to your getting healthy. Not all of them demand fancy gym memberships or restricted diets. Little things, when done every day, can do a great deal to make it easier to get healthy and lose pounds. Being smart when you choose your food and routines is where it begins. A good amount of physical activity each day is also critical. The numbers on the scale aren’t the only signal of your health levels. You need to make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to pressure cooker chicken biryani recipe. You can cook pressure cooker chicken biryani using 44 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Pressure Cooker Chicken Biryani:
  1. Use For 3 people :
  2. Use 3 large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
  3. Get 1/2 cup yogurt
  4. Prepare 3 big onions for browning
  5. Prepare 4 green chillies (quantity may vary as per the hotness of green chillies)
  6. Use 8-10 strands saffron
  7. Get 1/4 tsp dried rose petals powder
  8. You need 2 tbsp fried mint and coriander leaves mix
  9. You need 3 tbsp ghee
  10. Provide For Rice:
  11. Take 3 cups basmati rice(soaked for 30 mins)
  12. You need 1/4 tsp black cumin
  13. Take 1 star anise
  14. Provide 1 mace flower
  15. Use 4 green cardamom
  16. Take 4 cloves
  17. Provide 5 black peppercorns
  18. Use 1 cinnamon stick
  19. Get to taste Salt
  20. Take 2 green chilli
  21. Use 1 tbsp mint and coriander leaves mix
  22. Provide For Brine:
  23. Prepare 1 tbsp vinegar
  24. Provide 4 tbsp salt
  25. Take For marination (cooked):
  26. Use 1/4 tsp black cumin
  27. Provide 1 cinnamon stick
  28. Provide 2 medium sized bay leaves
  29. Provide 1 black cardamom
  30. You need 1/2 nutmeg
  31. Prepare 1 mace flower
  32. Use 4 green cardamom
  33. Prepare 4 cloves
  34. You need 6-10 black peppercorns
  35. Prepare 1 medium sized onion
  36. Prepare 2 1/2 tbsp ginger garlic paste (ginger garlic ratio 1:2)
  37. Prepare 1/2 chopped small sized tomato
  38. You need 1/2 tbsp salt
  39. Take 1/2 tbsp red chilli powder
  40. Take 2 tbsp chopped coriander and mint leaves mixed
  41. Provide 2 tbsp biryani masala
  42. Use 1/4 cup yogurt
  43. Get 3-4 green chillies
  44. Use 1 1/2 tbsp oil
Steps to make Pressure Cooker Chicken Biryani:
  1. Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
  2. Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
  3. For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
  4. Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
  5. For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. - Once the rice is half cooked, remove the rice immediately out of water.
  6. Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
  7. After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
  8. Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. - Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
  9. Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
  10. Do comment your reviews after trying out the recipe.

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