By: Nikita Nikhil
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Craving chicken biryani but short on time? Use a pressure cooker! It makes it quickly, easily, and equally flavourful! Here's how you can make this aromatic dish in a jiffy!
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500 g Chicken
2 cups, soaked Basmati Rice
2 large, sliced onions
2 medium tomatoes, chopped
½ cup curd
2 tbsp ginger-garlic paste
2 green chillies, slit
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2 tbsp biryani masala
½ tsp haldi
1 tsp red chilli powder
2 each - Bay Leaves, cloves, and cardamom
Chopped coriander leaves
3 tbsp Ghee
2 ½ cups of water
Salt
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Heat ghee in a pressure cooker and add bay leaves, cloves, and cardamom. Saute for a few seconds before adding onions. Cook until golden brown.
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Add ginger-garlic paste and green chillies along with chicken, tomatoes, curd, haldi, chilli powder and biryani masala. Cook for 5 minutes until brown.
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Layer soaked basmati rice over the chicken mixture. Sprinkle coriander leaves on top. Add salt and water without stirring.
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Seal the lid and cook for 1 whistle on medium heat. Turn off the heat. Let the pressure release naturally. Fluff rice and serve hot with raita!
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