Biriyani is a mixture of rice,spices, meat or vegetable.Though the origin of biriyani is uncertain. We have more than 50 types of biriyani.The beauty of this recipe is that you only need the pressure cooker to make this biriyani. Imagine the flavour, aroma, and taste of rice cooked along with meat and that is what makes pressure cooker biriyani so special. Making biriyani the traditional way can be time consuming, cooking and straining the rice, making the kuruma, layering them, baking them etc.Cooker biriyani is one of the easiest ways to make a biriyani and less time consuming. The next main thing is the rice.There are so many varieties of rice that one gets totally confused. Using kaima rice, basmati rice etc is good.
Basmati rice: 1 and 1/2 cup wash and keep aside to strain
Butter- 2 teaspoon
Tomato -1 ,sliced
Ginger garlic paste- 2teaspoon
Coriander Powder -1and 1/2 teaspoon
Turmeric powder-1/2 teaspoon
Chilly Powder -as needed
Curd- 2 teaspoon
Cashew nut- as needed
Saffron- 1 pinch
Coriander leaves- A small bunch
Fennel seed- 1 teaspoon
Heat butter in pressure cooker.Add in Cardamon,Cinnamon, Cloves,Fennel seed,Bay leaf,Mace,Nutmeg and Star anise.Saute well. Fry cashew nut with it.Add in the sliced onion and green chilly. Saute onion till it turns golden in colour.Add salt as needed. Add turmeric powder,mix it for a minute.Then add ginger-garlic paste. Mix well and wait till the moisture in the ginger garlic paste is gone.Add coriander powder, chilly powderand garam masala.Mix well for a while.Add in the chopped tomato.Add salt. Cook the tomato with a lid covered. Wait till the tomato is finely cooked.Remove the lid and add in the chicken and mix well,let it also fry for 3 minutes so that the masala is nicely coated with the chicken and the moisture in the chicken has absorbed.
Cover the cooker with a lid and cook it.Uncover the lid and add 2 teaspoons ofcurd to it.Mix well.Turn into a medium flame and let the chicken to half cooked.Add in the basmati rice.We need to spread the rice over the chicken,add 3/4 water and a pinch of saffron. Gently mix the ingredients.Don’t mix chicken and rice. We need to mix only the ingredients added to the rice whereas, chicken reamains at the base. Add in fresh coriander leaves.Close the cooker and when steam comes switch off the fire. Do not open the cooker for 15 to 20 minutes.Open the cooker after 15-20 minutes.Mix rice and chicken. Garish the top layer with fresh coriander leaves.Serve hot with pickle and curd.