Name: Chicken biryani pressure cooker method recipe by Priya Pradeep at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Basmathi rice 2 cup; Onion 2; Small onion 10; Tomato 2; Garlic ginger paste 1 tbsp; Curry leaves 1 sprig; Coriander leaves handful; Mint 5 leaves; Chicken 300 gms; Garam Masala 1 tbsp; Chilli powder 1 tsp; Salt to taste; Lemon Juice 1 Spoon; Cardamon 3; Cinnamon 1 stick; Cloves 4; Bay leaf 2; Star anise 1; Ghee 2 tbsp; Oil 2 tbsp; Coconut Milk 1 Cup

Ingredients Serving: 4

Basmathi rice 2 cup
Onion 2
Small onion 10
Tomato 2
Garlic ginger paste 1 tbsp
Curry leaves 1 sprig
Coriander leaves handful
Mint 5 leaves
Chicken 300 gms
Garam Masala 1 tbsp
Chilli powder 1 tsp
Salt to taste
Lemon Juice 1 Spoon
Cardamon 3
Cinnamon 1 stick
Cloves 4
Bay leaf 2
Star anise 1
Ghee 2 tbsp
Oil 2 tbsp
Coconut Milk 1 Cup

Instructions

Soak basmathi rice for some time and drain the water.
In a pressure cooker heat ghee and oil. Add cinnamon and cloves.
Then add onion, crushed small onion, ginger garlic paste and saute for 5 mins
Then add tomatoes and saute it till it cooks.
Add chicken pieces, garam masala, chilli powder, tumeric powder and salt. Stir well and close the lid for 10 mins. Let chicken cook on low flame.
Once chicken is cooked add mint, coriander leaves, lemon juice, water and coconut milk ( for one cup rice add 1 1/2 cup water). I added one cup coconut milk and 2 cups of water.
Add drained rice and cook it for 2 wishelts. Once pressure is released heat the ghee in pan. Add cardamom, bay leaf and star anise to it.
Mix these spices to biryani.

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