Briyani is a luxurious treat given to us by Mughals. Iam a great briyani lover!! Not only me, I think most of us would love briyani. “Briyani is not just a word, it’s an emotion”- I stand by these lines.
When it comes to chicken briyani, it makes us forget most of our differences. Dum briyani is the traditional way of making which is prepared by layering rice and chicken gravy. Check my page, if you want to know about the dum briyani method.
Though dum briyani is very tasty, there is another easy and quick way of making briyani in pressure cooker which yields the same taste but with less effort and time. The recipe I have shared today will satisfy your taste buds for sure and you will not feel heavy after eating. So definitely, you will end up eating more.
Marinating the chicken in yogurt and sauting the onions in oil/ghee till it turns like fried onions are the key in making this briyani tasty. After this, it is the normal method. When it comes to yogurt, it shouldn’t be sour. If using curd, use fresh curd which is not sour.
Marinating the chicken in yogurt for 2 hours gives good results. But most of the times, I used to marinate chicken in yogurt when I start cutting onions and it tastes so good. I do this whenever I get craving to eat briyani and when I have sudden guests at home. My guests used to name it as “thideer (sudden) briyani”.
I think this is the much awaited recipe asked by many and here it is❤
- Chicken- 750 gms.
- Yogurt- 400 gms. ( should not be sour)
- Red chilli powder with coriander powder mix- 1 tbsp
- Briyani powder- 1 tbsp
- Turmeric powder- 1/4th tsp
- Fennel seeds- 1 tbsp ( powder 1 tbsp of fennel seeds)
- Salt- as needed.
- Basmati rice- 600 gms. ( clean it well and soak it in water for 30 minutes)
TO MAKE GRAVY:
- Onion- 4, big sized ( or 5 medium sized chopped finely lengthwise)
- Green chilli- 9 to 10 ( slit lengthwise)
- Ginger garlic paste- 1 and a half tbsp
- Mint leaves- 1 bunch
- Coriander leaves- half bunch
- Bay leaf- 1, big
- Cinnamon stick- 1 inch
- Cloves- 5 to 6
- Cardamom- 3
- Star aniseed- 1
- Peppercorns- 5
- Water- 1:1 ratio of rice:water. Use the same cup used to measure rice to measure the quantity of water.
- Fried onions- as needed
- Mint leaves- 10 leaves
- Coriander leaves- 2 to 3 tbsp.
Clean the chicken well.
- 1 tsp of shajeera can be added along with bay leaves, cinnamon stick etc..,
- Yogurt used should not be sour. If using curd, use fresh curd which is not sour.
- The main spice to the dish comes from green chillies used.
- Sauting the onions in medium flame till it turns like fried onions is the key.