Before sharing Cooker Chicken Biryani Recipe we should know what Biriyani is. Biryani is a popular and flavorful dish that originated in the Indian subcontinent. It is made with basmati rice, meat (such as chicken, mutton etc) or vegetables, and a blend of aromatic spices. The dish is typically layered and cooked together, allowing the flavors to meld and the spices to infuse into the rice and meat or vegetables.
There are many variations of biryani across different regions, each with its own unique blend of spices and preparation methods. There are some popular types of biryani recipes like Hyderabadi biryani, Lucknowi biryani, Kolkata Biriyani, and more.
Biryani is often served with raita (a yogurt-based side dish), salad, and pickles. It is a favorite dish for special occasions, celebrations, and gatherings in many parts of the world. The rich flavors and fragrant aroma of biryani make it a beloved dish for many people.
Today we are going to make Biriyani in Cooker within 20 minutes.
Here is the Recipe
Marination:
Ingredients:
– 250g Chicken
– 2 medium-sized Potatoes, peeled and cut into two pieces each
– 2 tbsp Curd
– 1 tsp Ginger Paste
– 1 tsp Garlic Paste
– 2 tbsp Biryani Masala
– 1/2 tsp Black Pepper Powder
– Salt to Taste
Instructions:
1. Mix all the marination ingredients well. No need to marinate for a long time.
Preparation:
Ingredients:
– 2 cups Basmati Rice
– 2 medium-sized Onions, thinly sliced
– 3 tbsp Ghee
– 1 cup Milk (or 3 cups Water as an alternative)
– 2 cups Water
– A pinch of Saffron
– 1 tsp Keora Water (Optional)
Instructions:
1. Wash the Basmati Rice and keep it aside.
2. Cut the onions into thin slices.
3. Keep ghee, milk, water, saffron, and keora water ready.
Cooking:
1. Heat the cooker and add ghee. Once hot, add the onion slices and fry for 2 minutes on high flame.
2. Add the marinated chicken and potatoes. Cook on high flame for another 5 minutes until the water from the chicken evaporates.
3. Add the rice, water, milk, saffron, and keora water to the cooker.
4. Close the cooker and cook on high flame. Wait for two whistles.
5. Turn off the flame and let the cooker release the steam naturally.
6. Once done, transfer the Biryani to another pot.
7. Your Cooker Biryani is now ready to be served with salad.
Tips:
1. Maintain a rice-to-water ratio of 1:1.5. For 2 cups of rice, use 3 cups of water or 2 cups of water and 1 cup of milk.
2. Avoid soaking the rice for too long.
3. Use small pieces of chicken for better cooking.
4. After the cooker releases steam, transfer the Biryani to another pot for best results.
Enjoy your delicious Cooker Biryani!
