19/06/2025
Quick Pressure Cooker B iryani Recipe. Detailed Recipe on YouTube . Ingredients:100g garlic, chopped. 100g ginger, chopped. 100g green chilli, chopped . 400g onion, sliced 200g tomato, sliced . Half a bunch of mint leaves, choppedHalf a bunch of coriander leaves, chopped30g cinnamon sticks20g cardamom pods5g cloves5 bay leaves400g yoghurt150g fried onion1kg chicken, cut into piecesSalt, to taste1/2 tablespoon turmeric powder2 tablespoons chilli powder2 tablespoons garam masalaFor the rice and final touches:750g soaked, washed Basmati rice (drained)200g cubed butter400ml waterFor the saffron milk:200ml full-fat milkA pinch of saffron strandsA little butterMethod:Place the chopped garlic, ginger, green chilli, sliced onion, sliced tomato, chopped mint and coriander leaves, yoghurt, fried onion, chicken, salt, turmeric, chilli powder, and garam masala directly into the pressure cooker. Mix everything thoroughly in the cooker.Add the soaked and drained Basmati rice to the cooker, but do not stir or mix it after adding.Pour the cubed butter over the rice.Carefully add the 400ml of water without stirring or mixing — just gently pour it over the rice and ingredients.Close the lid of the pressure cooker and cook on moderate heat.Once it whistles, reduce the heat to low and cook for another 3 whistles.Remove from the heat and let it rest, with the lid on, for 25 minutes.Meanwhile, heat the full-fat milk with a pinch of saffron strands and a little butter until hot. Remove from heat.Carefully open the pressure cooker. Pour the saffron-infused milk over the rice carefully without stirring.Leave it to stand for another 5 minutes.Gently fluff the biryani with a fork or spoon, then transfer to a large serving tray if desired, breaking it up gently.Garnish with fried onions, cashew nuts, raisins, and additional mint and coriander leaves.Serve with raita, pickle, and pappadom.
