Chicken Briyani in Cooker

This is easy quick recipe, which doesn’t require any marination timing, dum process, yet tasty and flavorful. Whenever we have less time to prepare briyani, I opt for this method, as it is really quick way of making tasty briyani. Lets see the recipe.

Required ingredients:

Chicken – 750g
Yoghurt – 1 tbsp
Salt – as required
Basmati Rice – 2 cup
Oil – 2 tbsp

Whole spices:
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Bay leaves – 2
Cloves – 4
Cardamom – 2
Cinnamon stick – 1 inch
Black cardamom – 1
Star anise – 1

Spice powders:
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Fennel seeds powder – 1/2 tsp
Aniseed powder – 1/2 tsp
Nutmeg powder – 1/4 tsp
Red chilli powder – 1 1/2 tsp
Coriander powder – 1 tsp
Pepper powder – 1/2 tsp
Turmeric powder – 1/4 tsp

Onion – 2 medium, chopped
Tomato – 1 finely chopped
Green chilli – 1 crushed
Ginger garlic paste – 2 tsp
Mint leaves – 5 to 6 finely chopped

Ghee – 2 tsp
Cashews – 10 slit into half
Coriander leaves

Preparation Method:

• Wash the chicken and take it in a bowl. Add turmeric powder, yoghurt and salt required for chicken. Keep aside.
• Wash the rice and keep aside if its old rice. If its new rice, wash it just before adding.
• Heat pressure cooker and add oil.
• Add all the whole spices like cinnamon, cardamom, black cardamom, cloves, bay leaves and star anise. Fry for a minute.
• Add aniseed powder, fennel seed powder and nutmeg powder and fry for another minute.
• Add onion and green chilli. Fry until onion is transparent.
• Add ginger garlic paste and fry until raw smell goes off.
• Add chicken, tomato, red chilli powder and coriander powder.
• Mix and cook covered for 10 minutes.
• Add washed rice, 3 1/2 to 3 3/4 cup of water and pepper powder.
• Close the lid and put weight. Cook for 2 whistles only, precisely.
• After cooker settles down, open the cooker and transfer to serving plate / pot.
• Heat 2 tsp of ghee and add cashews. Fry until it turns golden brown.
• Add the fried cashews along with ghee on the briyani.
• Garnish with coriander leaves and enjoy.

Tips :

1. Soaking rice for long time will lead to overcooked rice while preparing briyani in cooker. So, soak it just before you start the real cooking. 5 to 10 minutes of soaking is sufficient.

2. Water quantity depends on rice. If old rice, 3 1/2 to 3 3/4 cup of water will be perfect. If new rice, 3 cup of water would be sufficient.

Stepwise pictures:

1. Wash the chicken and take it in a bowl. Add turmeric powder, yoghurt and salt required for chicken. Keep aside.
   
2. Wash the rice and keep aside if its old rice. If its new rice, wash it just before adding.
3. Heat pressure cooker and add oil.
4. Add all the whole spices like cinnamon, cardamom, black cardamom, cloves, bay leaves and star anise. Fry for a minute.
5. Add aniseed powder, fennel seed powder and nutmeg powder and fry for another minute.
   
6. Add onion and green chilli. Fry until onion is transparent.
7. Add ginger garlic paste and fry until raw smell goes off.
   
8. Add chicken, tomato, red chilli powder and coriander powder.
   
9. Mix and cook covered for 10 minutes.
10. Add washed rice, chopped mint leaves and 3 1/2 to 3 3/4 cup of water.
11. Close the lid and put weight. Cook for 2 whistles only, precisely.
    
    
12. After cooker settles down, open the cooker and transfer to serving plate / pot.
13. Heat 2 tsp of ghee and add cashews. Fry until it turns golden brown.
14. Add the fried cashews along with ghee on the briyani.
    
15. Garnish with coriander leaves and enjoy.