Pressure Cooker Chicken Biriyani

Biriyani brings me everlasting memories of having the “Thalasseri Biriyani” (Kozhikode Biriyani) from Hotel Paragon (if I am not mistaken about the name of the hotel), Kozhikode. That happened when we were visiting our North Kerala friends during those wonderful undergrad days. That was an adventurous trip from Aluva to Kozhikode and then to Kasargod via Kannur, Mahi, Bakel fort……

This recipe is a fast number from one of the Kairali sisters, Chindus, combined with excellent photography skills from another Kairali sister, Achu. All the credit behind this post goes to both of them. I just took the time to type this one up and post it here. The contribution and support we have obtained so far from Kairali Sisters (our better halves) is just outstanding. Their encouragement keeps us on the tip of our toes………..

We also wish to congratulate Kairali Sisters on emerging 3rd from 8 2 other contestants, in the Sizzling Summer Photo contest conducted by www.spicytasty.com.

Ingredients:

Basmati Rice: 3 cups
Chicken: ½ kg
Onions: 4 chopped
Tomato: 4 chopped
Green Chili: 6 slit
Curd: ½ cup
Mint: ½ bunch
Coriander/Cilantro leaves: 1 bunch
Turmeric powder: ½ tsp
Coriander powder: 2 tsp
Cumin powder: ¼ tsp
Cloves: 4
Cardamom: 4
Cinnamon: 4
Ginger paste: 2 tsp
Garlic paste: 2 tsp
Cashew nut paste: 2 tbsp
Cuscus: 1 tbsp
Ghee: ½ cup
Salt: to taste

Method:

Marinate chicken with a little bit of every ingredient, except ghee for about 15 minutes. The longer you keep it marinated, the tastier it becomes. As the name suggests, we will be using a pressure cooker to make things easier.

In a pressure cooker heat 1 tbsp of ghee to fry the rice for 1 minute. Remove the rice and use the remaining ghee for frying onions till they turn light brown. Add the whole spices and sauté for about 2-3 minutes. Now, add the tomatoes and stir till the oil separates. Once the oil separates, add ginger and garlic paste, green chilies, coriander leaves, mint leaves and turmeric in that order. Stir this mixture for around 3-4 minutes. At this point, we can add cashew-cuscus paste (ground to a fine paste) to curd and further add this to the fried masala. Once you have sautéed this for another 3 minutes, you can add the marinated chicken pieces, salt and sauté further for 2-3 minutes. Now, add rice and enough water to pressure cook the contents till they are done. Once done, switch off the flame and leave it in the cooker itself for less than 15 minutes, so that it gets more cooked staying under the pressure. For added pizzazz you can use boiled eggs as well.

You can have Pappadam, Lemon pickle and Salad along with the Biriyani……….mmmmm!!!!!!, that makes a lot of difference………take it from me……..




I hope all of you find this recipe easy to make and will enjoy making it in your spare time.

More Majboori dishes are in the pipeline……Wait and see…..My number is double two double three……

Take it Easy!!!!!!!!!!
Nettooran Anado!!!!!!!!!!