This biryani is for the lazy ones who dread the washing up after the cooking is done! It tastes the same so why not? I am very picky when it comes to biriyani and my taste buds reject most of them. But the one at our favourite restaurant here in Kuwait is the best! It is the Shaab Beach restaurant which is an old restaurant managed by a Malayali. The staff is a friendly lot and whenever we feel like indulging we only need to pick up the phone and order our favourite; by the time we reach the place, it would be ready.
Now for the biriyani.
Pressure Cooker Biryani
Ingredients
1. Basmati Rice - 3 cups (soaked in water for 15 minutes and drained well)
2. Chicken - 1 Kg
3. Water - 4 1/2 ( for every cup, you need to add 1 and half cup of water)
4. Garam Masala - 3/4 tspn
5. Turmeric - 1/2 tspn
6. Chilly powder - 1 1/2 Tbspn
7. Pepper powder - 1/2 tspn
8. Ginger - a big piece
9. Garlic - a whole ( I use a lot of garlic and this was taught by a maid from TN)
10. Onion - 3-4
11. Tomatoes - 3
12. Cardamom - 4
13. Cloves - 4
14. Cinnamon - a small piece
15. Coriander leaves - a big bunch
16. Mint leaves - a bunch
17. Curd - 3 Tbspn
Method
Wash the chicken and apply 1/2 a tspn each of the powders and 3 tbspn of curd and enough salt. Leave this for at least an hour.
Take a pressure cooker ( at least 3 and half litre) and fry the onions until light light brown. Remove half the onion and brown the rest well. Remove when well browned and add the whole spices to the remaining oil. Return the earlier light browned onion and add ginger and garlic that has been crushed/grounded. Fry until the raw smell leaves. Add tomato that has been pureed in the grinder. You can add the leaves into the grinder after the tomato has been pureed for a quick grinding. This saves the cutting! Fry this mix until oil separates. Add the powders and fry for a few seconds. This is the time to add the chicken and fry for a while making sure that it is not burned.
Now add the drained rice and fry for a while.
Add water and cover the cooker. Place the weight of the cooker once the steam starts coming out. Reduce the flame and wait for 5 minutes. Switch off the fire and wait for 10 minutes and transfer the contents into a flat serving plate. Garnish with browned onions, dry grapes and cashewnuts. I added a few cut vegetables too!
Enjoy!
Now for the biriyani.
Pressure Cooker Biryani
Ingredients
1. Basmati Rice - 3 cups (soaked in water for 15 minutes and drained well)
2. Chicken - 1 Kg
3. Water - 4 1/2 ( for every cup, you need to add 1 and half cup of water)
4. Garam Masala - 3/4 tspn
5. Turmeric - 1/2 tspn
6. Chilly powder - 1 1/2 Tbspn
7. Pepper powder - 1/2 tspn
8. Ginger - a big piece
9. Garlic - a whole ( I use a lot of garlic and this was taught by a maid from TN)
10. Onion - 3-4
11. Tomatoes - 3
12. Cardamom - 4
13. Cloves - 4
14. Cinnamon - a small piece
15. Coriander leaves - a big bunch
16. Mint leaves - a bunch
17. Curd - 3 Tbspn
Method
Wash the chicken and apply 1/2 a tspn each of the powders and 3 tbspn of curd and enough salt. Leave this for at least an hour.
Take a pressure cooker ( at least 3 and half litre) and fry the onions until light light brown. Remove half the onion and brown the rest well. Remove when well browned and add the whole spices to the remaining oil. Return the earlier light browned onion and add ginger and garlic that has been crushed/grounded. Fry until the raw smell leaves. Add tomato that has been pureed in the grinder. You can add the leaves into the grinder after the tomato has been pureed for a quick grinding. This saves the cutting! Fry this mix until oil separates. Add the powders and fry for a few seconds. This is the time to add the chicken and fry for a while making sure that it is not burned.
Now add the drained rice and fry for a while.
 |
| Before adding water |
Add water and cover the cooker. Place the weight of the cooker once the steam starts coming out. Reduce the flame and wait for 5 minutes. Switch off the fire and wait for 10 minutes and transfer the contents into a flat serving plate. Garnish with browned onions, dry grapes and cashewnuts. I added a few cut vegetables too!
Enjoy!
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