Name: Pressure cooker chicken biryani recipe by Priyadharshini Selvam at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: First Paste; 10 cloves garlic; 10 shallots (small onions); 2 inch piece ginger; Second Paste; 3 green chillies; 2 teaspoon fennel seeds; 2 inch piece cinnamon; 1 cardamom; 1 clove; Other Ingredients; 500 grams chicken; 1.5 cups Basmati Rice; 8 stalks mint leaves, chopped; 6 sprigs coriander leaves,chopped; 1.5 cups Coconut Milk; 2 tablespoon oil; 2 onions; 3 green chillies; 2 tomatoes; 2 teaspoon salt; 1.5 cups water i; Juice of one lime

Ingredients Serving: 3

First Paste
10 cloves garlic
10 shallots (small onions)
2 inch piece ginger
Second Paste
3 green chillies
2 teaspoon fennel seeds
2 inch piece cinnamon
1 cardamom
1 clove
Other Ingredients
500 grams chicken
1.5 cups Basmati Rice
8 stalks mint leaves, chopped
6 sprigs coriander leaves,chopped
1.5 cups Coconut Milk
2 tablespoon oil
2 onions
3 green chillies
2 tomatoes
2 teaspoon salt
1.5 cups water i
Juice of one lime

Instructions

Gently wash the basmati rice in running water and let the rice soak in the water. Set Aside.
First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water
Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water.
Heat oil in a pan and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes
Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes.
Add in the coconut milk and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve hot.

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