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Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
We all know that having healthy meals can help us really feel better in our bodies. Increasing our intake of healthy foods while reducing the intake of unhealthy kinds plays a role in a more healthy feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). This is usually a problem, nonetheless, with regards to eating between goodies. You can spend several hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?
One of the most popular snacks is yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt makes a wonderful snack, nonetheless. It consists of tons of calcium, healthy proteins, and B vitamins. Yogurt is simple for the human body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help regulate your digestive system. Yogurt mixes perfectly with nuts and seeds. It’s an excellent approach to take pleasure in a flavorful snack without the need of too much sugar.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to pressure cooker chicken biryani recipe. You can cook pressure cooker chicken biryani using 44 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Pressure Cooker Chicken Biryani:
- Take For 3 people :
- Prepare large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
- Provide yogurt
- Prepare big onions for browning
- Get green chillies (quantity may vary as per the hotness of green chillies)
- Prepare saffron
- Get dried rose petals powder
- Use fried mint and coriander leaves mix
- Use ghee
- Prepare For Rice:
- Prepare basmati rice(soaked for 30 mins)
- Get black cumin
- Provide star anise
- Provide mace flower
- You need green cardamom
- Use cloves
- Prepare black peppercorns
- Take cinnamon stick
- Take Salt
- Use green chilli
- Take mint and coriander leaves mix
- Use For Brine:
- Get vinegar
- Prepare salt
- Provide For marination (cooked):
- Take black cumin
- Prepare cinnamon stick
- Take medium sized bay leaves
- Take black cardamom
- Provide nutmeg
- Prepare mace flower
- Provide green cardamom
- You need cloves
- Prepare black peppercorns
- Prepare medium sized onion
- Prepare ginger garlic paste (ginger garlic ratio 1:2)
- Use chopped small sized tomato
- Get salt
- Get red chilli powder
- Take chopped coriander and mint leaves mixed
- Get biryani masala
- Take yogurt
- Provide green chillies
- Get oil
Steps to make Pressure Cooker Chicken Biryani:
- Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
- Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
- For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
- Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
- For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. - Once the rice is half cooked, remove the rice immediately out of water.
- Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
- After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
- Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. - Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
- Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
- Do comment your reviews after trying out the recipe.
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