CHICKEN BIRYANI RECIPE | HOMEMADE CHICKEN BIRYANI | CHICKEN BIRYANI IN POT OR PRESSURE COOKER

CHICKEN BIRYANI RECIPE | HOMEMADE CHICKEN BIRYANI | CHICKEN BIRYANI IN POT OR PRESSURE COOKER 

Biryani is one of the most popular, royal and amazing delicious introduced to Indians by the Mughals. then it has been much more popular and it is treated as a luxurious treat to enjoy on Special Occasions. Making a Chicken biryani in authentic style takes some stipulated time and needs some kind of expertise.

Here the recipe shared a Shortcut method to make a Simple and delicious chicken biryani in a pressure cooker or a pot. Marinating and resting chicken makes it very tasty and soft.so don't skip that.

To make Restaurant Style biryani at home so we use Basmathi Rice. In biryani, we use readymade masala powder for instantly. This recipe does not contain much oily food like in restaurants.


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ALSO CHECK: BAMBOO CHICKEN
ALSO CHECK: EGG BIRYANI
ALSO CHECK: BUTTER CHICKEN RECIPE
ALSO CHECK: APOLLO FISH FRY
ALSO CHECK: MYSORE PAK
ALSO CHECK: CHICKEN BURGER
ALSO CHECK: MUTTON MASALA

CHICKEN BIRYANI IN PRESSURE COOKER:

INGREDIENTS:(250 ml cup Used)

Marination ingredients for chicken biryani:
  • 1/2kg Chicken 
  • 3tbsp Curd
  • 1-1/4 tbsp ginger garlic paste
  • 1/4 tbsp turmeric
  • 1/2 to 1tbsp Red chilli powder
  • salt (as needed)
  • 1/2 -1 tbsp biryani garam masala powder
  • 1tbsp Lemon juice
Dry Spices for Chicken Biryani Recipe:
  • 1bay leaf
  • 4 green elaichi
  • 4  to 6 lavang or cloves
  • 1-inch dalchini
  • 1-star anise or Chakri phool
  • 3/4 tsp jeera
  • 1 strand mace or javitri
Other Ingredients for Chicken Biryani:
  • 2Cups basmati rice(Aged rice)
  • 2tbsp ghee or oil
  • 1 big sized Onion (Chopped)
  • 1 green chili (Chopped)
  • 1/2 Cup Pudina (Chopped)
  • 1/4 Cup Curd
  • 1/4-1/2 tbsp red chili (Optional)
  • 1tbsp biryani garam masala
  • 1/4tbsp Salt added to Chicken
  • 3cups of water or thin coconut milk
  • 3/4tbsp salt to sprinkle in water
  • 2tbsp fried onions
To make Biryani masala powder(Homemade):
  • small nutmeg piece
  • 5 green elaichi
  • 1/4-1/2tbsp Peppercorn
  • 5 lavang
  • 1-2 inch dalchini
  • 1/2 tbsp fennel seeds

How to make the recipe :

Preparation for Chicken Biryani:
  • Make gashes on the Chicken and marinate with ginger garlic paste, curd,1/2tbsp salt, biryani masala powder, chili powder, and turmeric. Set aside for 1hour
  • Wash Basmati rice twice and soak for 30 mins. Drain them after 30 mins to a colander.

How to make Chicken Biryani:
  • Heat Oil or ghee in a Pot or Cooker. Add dry spices to temper.Bay leaf,cloves,cardamoms,cinnamon,star anise,shahi jeera.Saute them for a minute.
  • Add Onions(chopped).Fry stirring often until they turned into lite golden color
  • Add the marinated chicken. Saute for 5mins on a medium flame. Cover and cook on a low flame until the chicken is soft cooked. Open the lid and saute for a minute to evaporate excess moisture in the cooker or pot.
  • Add pudina,curd,green chilli,red chilli powder,1/4tbsp,1tbsp biryani masala.
Layering for chicken biryani:
  • Mix Everything well and layer chicken at the bottom of the cooker. Spread rice in a layer over the chicken.
  • Pour 3 cups of coconut milk or water in a bowl. Add 1/2-3/4 tbsp salt and mix. Taste must be a little bit salty.
  • Pour 2 cups of water across the sides of the pot or cooker. Pour 1cup of water on top of the rice. level the rice if needed. Sprinkle fried onions and pudina.
  • Set the flame to high if cooking in a cooker.If cooking in a pot, cover with a lid and cook on a medium flame. Cover the cooker and place the whistle.
  • Cook for 1 whistle.Set the cooker away from the burner to stop cooking further.If making in a pot cook until the rice is soft cooked.
  • When the pressure goes down. remove the weight and open the lid.
  • Divide the chicken biryani to portions. Serve from top to bottom layer such that each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy with raitha and sliced veggies, papad.

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Recipe Notes:

Notes for Chicken Biryani Recipe:
  • Do not use sour curd. If the curd is lightly sour then skip using lemon juice.
  • I have used lalquilla basmati rice, old malai. Any other basmati rice may need less water. Make sure to use as needed.


Nutrition facts
Amount per Serving



  • Calories 951                                 Calories from Fat 333                                                                                                                           % Daily Value
  • Total Fat 34g                                               57%
  • Saturated Fat 14g                                       70%
  • Cholesterol 152mg                                      51%
  • Sodium 157mg                                             07%
  • Potassium 603mg                                        17%
  • Total Carbohydrates 106g                          35%
  • Dietary Fiber 3g                                          12%
  • Sugars 2g
  • Protein 41g                                                   82%

  • Vitamin A                                                   11.4%
  • VitaminC                                                    12.1%
  • Calcium                                                       11.2%
  • Iron                                                              19.1%


*Percent Daily Values are based on a 2000 calorie diet

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