Pressure cooker Chicken biryani|How to make one pot easy murgh biryani in cooker

Last wednesday was tired ,and not in a mood to cook HYDERABADI STYLE DUM CHICKEN BIRYANI ,but still had desire to eat something delicious when I came across this EASY CHICKEN BIRYANI on swasthis site

It was an instant hit in my house & my husband too commented that biryani is very delicious.I am a person who normally makes dum biryanis but being short of time I tried this and I must say that end result was delicious.I give ten out of 10 stars for this recipe



I had used home made hyderabadi garam masala but you can use store brought too.I have added fried red capsicum slices to the biryani as i wanted to add some colour to the biryani 

But i will suggest to try it with freshly ground homemade masala as first its hygienic and secondly its economical & any dish made with fresh grinded masala is always tasty.

This biryani is made in pressure cooker or you can even try it on stove top.I have followed the original recipe as it is .


If you like check out pressure cooker egg biryani here

If you are biryani lover than check out biryani varieties here .

Ingredients 

300gms chicken(marinate with 1 tbsp each of ginger garlic paste,dahi,red chilli powder ,mint leaves, 1 tsp biryani masala & 1 green chilli diced)

2 cups of aged basmathi rice
3 cups water 
2 to 3 tbsp. Oil
Salt as needed
¼ tsp. turmeric
¼ tsp. red chili powder
1 medium tomato or ¼ cup curd / yogurt or lemon juice
12 mint leaves / pudina finely chopped
coriander leaves from 12 stems finely chopped
1 tbsp. ginger garlic paste
2 to 3 green chilies sliced or chopped
1 large onion sliced thinly


To Temper
1 bay leaf
3 green cardamoms
4 cloves
Small Cinnamon stick
1 Star anise
2 strands of mace
½ tsp. shahi jeera

Garnish

Mint & coriander leaves - 2 tbsp
Cashew-2 tblspn
Raisans-2 tblspn
Potato cut into wedges - 1

Red capsicum wedges - 1

Method :

1.Soak rice for at least 30 minutes. If using normal rice (not basmathi) soak it for 30 minutes.

2.In a pressure cooker heat oil and ghee, Fry some cashews and raisans in that till golden.fry potato till it becomes crisp.fry red capsicum slices till they are just crisp .Drain them and set aside.



3.Add oil to a pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle.Add onions and fry till they turn golden (reserve few crisp golden onion rings for later use) add ginger garlic and fry till the raw smell goes off.


4.Add chicken and fry till the color changes to white for about 3 to 5 minutes.Add chopped tomatoes or yogurt, red chili powder, masala powder, turmeric and salt.

5.Cook till the mixture turns thick or dry. If using yogurt make sure the mixture is thick like a gravy and not watery. By now the chicken should be almost cooked soft. If you do not use yogurt or tomato, sprinkle little water and cook till chicken is soft.





6.Add mint and coriander leaves and fry till you get a nice smell.Pour water  and bring it to a boil.Add rice to the cooker..Cook rice in  till very little water is left. Lower the flame, cover and cook till the rice is done.(follow this if you are cooking on stove top)'





7. If using pressure cooker, after boil in water close the lid and pressure cook it for 1 whistle . after 1 whistle remove from flame ,release extra pressure from cooker .open cooker lid & fluff rice with fork & allow it to cool.do not keep cooker lid closed or your biryani will become soft & mushy.

8.Now squeeze some lime juice & drizzle some ghee on biryani

9.Garnish with Fried Cashew ,Onion slices (birista),Red capsicum slices Raisans and sprinkle some coriander leaves.Serve it with Boondi Raita.