Recipe of Speedy Pressure Cooker Instant Chicken Biryani

By Johnny Blake 16 December 2019
Recipe of Speedy Pressure Cooker Instant Chicken Biryani
Recipe of Speedy Pressure Cooker Instant Chicken Biryani

Pressure Cooker Instant Chicken Biryani Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Pressure Cooker Instant Chicken Biryani” recipe we have found until now. This will be smell and look delicious.

Ingredients of Pressure Cooker Instant Chicken Biryani

  1. It’s 1/2 bowl of oil.
  2. Prepare 2 tbsp of Ghee.
  3. Prepare 2 of Onion Diced.
  4. It’s 1 of tomato chopped.
  5. Prepare 500 gram of Chicken.
  6. Take 2 tbsp of ginger garlic paste.
  7. Make ready 12 of Green chilli small size.
  8. Take as required of Water.
  9. You need as required of Biryani Spices.
  10. Take 2 of Bay Leaf.
  11. You need 2 tsp of Cumin seed.
  12. It’s 1 tbsp of fennel.
  13. Make ready to taste of Salt.
  14. You need of Powder masala –.
  15. Take 1 tbsp of Roasted cumin powder.
  16. You need 1 tbsp of Coriander powder.
  17. Take 1 tbsp of Biryani powder.
  18. Take 1/4 tbsp of black pepper.
  19. You need 1 pinch of green colour.
  20. Prepare 1 pinch of yellow colour.
  21. You need 500 grams of Basmati Rice.
  22. Make ready 1 tbsp of Kewda water.
  23. Take 2 tbsp of curd.
  24. It’s 2 tbsp of Fresh Coriander or dried coriander leaf.

Pressure Cooker Instant Chicken Biryani step by step

  1. Wash the Chicken well and keep aside cover it..
  2. Place the pressure cooker on fry/saute mode and add the oil fry the whole cumin seed bay leaf green chilli fennel till crackle and flavor.
  3. Add onion and soft sauté for 5 Minutes.
  4. Add the Ginger Garlic paste, Chicken, stir..
  5. Add the yogurt, tomato chopped, stir..
  6. Add all the spices and fry for 10 minutes until chicken has browned. Turn off fry mode..
  7. Place the 500 gram rice on top of chikan,one and half glass water,Ghee,coriander leaf, 1 tbsp kewda water and stir all together..
  8. Secure the lid, close the valve and cook on manual/pressure cooker mode for 10 minutes, let it release naturally for 10 minutes, then open the valve to release the remaining pressure..
  9. Add food orange green colour in chikan birani and cover it for 5 minute..
  10. Now Chicken biryani is ready to eat.
  11. Serve up and sprinkle some fresh coriander on top and enjoy!!.

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