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Chicken Biryani ~ a pressure cooker recipe
Chicken Biryani ~ a pressure cooker recipe

Before you jump to Chicken Biryani ~ a pressure cooker recipe recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Hence, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to chicken biryani ~ a pressure cooker recipe recipe. You can cook chicken biryani ~ a pressure cooker recipe using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Biryani ~ a pressure cooker recipe:
  1. Prepare basmati rice of
  2. Take chicken drumsticks
  3. Provide onions large sliced
  4. Take ginger paste
  5. Prepare garlic paste
  6. Get green chillies
  7. Provide coriander leaves mint leaves each of and
  8. You need masala store bought Biryani (MTR or Eastern brand)
  9. Use turmeric powder
  10. Provide ghee (clarified butter)
  11. You need cardamom ,
  12. Use star anise
  13. Prepare bay leaves
  14. You need cinnamon stick
  15. Prepare yogurt
  16. Use coconut milk
  17. You need water
  18. Provide cashew nuts
  19. Get Salt
Steps to make Chicken Biryani ~ a pressure cooker recipe:
  1. First we begin by prepping a few things: Wash the rice and soak it in some water. Next grind the ginger, garlic and green chillies together. Chop and prep the other ingredients such as the chicken and onions.
  2. Add 1/4 cup ghee to the pressure cooker, and once it has melted through and heated add the spices: staranise, bay leaf, cardamom, cinnamon and cloves. Fry for a few seconds and then add the onions and continue frying over medium heat until the onions start to brown.
  3. Next add the ginger-garlic-chilli mix and continue frying. The biryani masala, turmeric powder and the yogurt and mix it all together.
  4. Add the chicken pieces and mix together and coat the chicken well with the fragrant delicious smelling masala.
  5. Add 6 cups of water and 2 cups of coconut milk and season with salt.
  6. Reduce the heat to medium low and let it cook till the chicken is cooked about 50%
  7. Drain the rice and add it to the cooker along with the coriander and mint leaves.
  8. Check for seasoning one last time, before closing the cooker and letting it cook for 2 whistles and turn the flame off.
  9. While the cooker was doing its job, I fried the cashew nuts in 1/4 cup ghee :)
  10. Once the pressure has released, open up the cooker. I gently transfered the rice to a serving bowl and granished it with the deliciously fragrant fried cashew nuts.
  11. Serve with some raita and chicken 65 like I did.

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