Easy Chicken Biriyani/ Pressure cooker Biryani
Delicious Biryani made simpler; yes, Easy Chicken Biriyani is a better, modified version of Pressure cooker Biryani. You must have tried the pressure cooker Biriyani at least once, the easiest lunch menu opted by most mothers; for a kids friendly, delicious, complete meal. My mom used to make this Easy Chicken Biriyani often and I used to love every single rice filled with flavours during my childhood. For me it was a super comfort meal. Pressure cooker Biriyani was one of my initial attempts in kitchen, as it was simple. Well, all said, my hubby didn’t seem to enjoy this as much as I did. So many complaints like rice sticking together, less spicy etc. that I gave up on my venture and started concentrating on improving my variety Biryani like Mutton Biriyani, Egg Biryani, Thalassery style chicken Biriyani, Kerala Fish Biriyani, which he seemed to enjoy very much. Another special Biriyani like Kappa Biriyani was also welcomed wholeheartedly.
Needless to say, the easy chicken Biriyani was still in my mind. Later, when my kids started going to school, I was searching for every day lunch options. After several varieties of sandwiches, healthy rolls like chicken and vegetable roll, Chicken Kathi roll, varieties of Pulao like Tomato Paneer Pulao, Tomato Rice, Paneer Pulav, Veg. Pulao, Corn Pulao and other rice dishes like Ghee rice, coconut rice etc, I restarted my attempts to revive my old favourite Easy Chicken Biriyani. First, I tried to increase the spice level and started cooking in a wide bottomed pan to avoid stickiness of rice and the appeal started increasing. So, I kept on improving it to make it taste more delicious and appealing. This is my improved version of pressure cooker Biriyani or Easy Chicken Biriyani; if you are looking for Easy Chicken Biryani recipe that can be prepared in little time and simpler steps, this Quick & Easy Chicken Biriyani is the one for you. It is best for lazy Sundays!! Enjoy with Raita and Dates lime pickle.
|Chicken||: 1 kg|
|Ginger garlic paste||: 1 tsp|
|Coriander Powder||: 2 tsp|
|Chilly powder||: 2 tsp|
|Turmeric powder||: ½ tsp|
|Pepper Powder||: ½ tsp|
|Garam Masala Powder||: 1 tsp|
|Vinegar||: 2 tsp|
|Jeerakashala rice/ Basmati||: 3 cups|
|Boiling Water||: 5 cups|
|Onion||: 3 nos|
|Cashew nuts||: few|
|Cardamom||: 4 nos|
|Cloves||: 4 nos.|
|Cinnamon||: 2 -3 sticks|
|Green chillies||: 4 – 5 nos.|
|Ginger||: 1 piece|
|Garlic||: 8-10 cloves|
|Tomatoes||: 2 nos.|
|Turmeric powder||: ½ tsp|
|Chilly Powder (optional)||: ½ tsp|
|Coriander leaves/ Malliyila||: small bunch|
|Mint leaves/ Puthina||: small bunch|
|Oil and Ghee||: as required|
Wash and soak rice in water for 15- 20 minutes. Clean and drain the chicken pieces (medium cut), mix well with ginger garlic paste, spice powders, salt, vinegar, 1 cup water and cook.
While you cook the chicken, drain and fry the rice in little ghee for some time and keep aside. Slice the onions, crush ginger, garlic, green chillies. Heat oil and ghee, fry the cashew nuts, kismis, little onion and keep aside for garnishing. In the same oil, add the whole spices (Cardamom, cloves and cinnamon), once it starts popping, add the rest of the sliced onion and when it is transparent, add crushed ginger, garlic, green chilies and sauté. Add turmeric powder, half tsp chilly powder, chopped tomatoes and sauté till mashed.
Add the cooked chicken pieces along with its water and let it simmer. Boil the other 5 cups of water and add to the pan. Add the chopped coriander and mint leaves, adjust salt (little in excess for the rice), add lime juice and finally add the rice (fried).
Mix well and cover and cook for 10 minutes or more till the water is dried off completely. Garnish with fried onion, cashews etc and serve with raita, pappad and pickle.
- Rice can be Jeerakashala or Basmati. Soak for 20 minutes and fry nicely in little ghee.
- Lime juice is added to avoid the sticking of rice.
- Adjust spice levels as per your taste. You can avoid adding chilly powder again with onion if you want it less spicy.
- Adjust the salt before adding rice, it should be little in excess so the rice will have enough salt.
- You can cook the chicken earlier and do the rest later, to adjust/ save time.
If you found this recipe tasty and useful, please let me know or share it with your friends. It will keep me motivated. Thank you, God Bless!!