Quick Chicken Biryani (No Marination)
What if you didn't have to marinate the chicken ahead of time and you could make the entire meal in one pot? This recipe will be your go-to whenever you're craving some biryani or in a rush.
Servings: 6
Ingredients
- 2 cups extra long grain basmati rice
- 4 thigh pieces with bones
- 2 cups onion (thinly sliced)
- 1 tomato (finely chopped or pureed)
- 2 inch ginger piece
- 5 garlic cloves
- 3 green chili
- ¼ cup yogurt
- 1 tbsp lemon juice
- 2 tbsp biryani masala powder
- ½ tsp chili powder (adjust to taste)
- 3 tbsp mint leaves
- 3 tbsp cilantro
- 3 cups water
- 2 bay leaves
- 2 inch cinnamon stick
- 1 star anise
- 4 cloves
- 5 tbsp oil
- salt to taste
Instructions
- Wash rice and soak in water for at least 30 minutes.
- Cut and clean the chicken. Set aside.
- Add oil to a pressure cooker. Once hot, add bay leaves, cinnamon, star anise and cloves.
- Add the onions and saute until they become golden brown.
- Then, grind the ginger, garlic and green chilies into a paste. Add to the pressure cooker.
- Add the chicken pieces and saute for 2-3 minutes.
- Next, add the biryani masala powder and chili powder. Saute for 1 minute.
- Add the pureed tomatoes and saute for 2-3 minutes.
- Add the yogurt and cook until the chicken is half cooked.
- Drain the water from the soaked rice and add the rice to the cooker. Add cilantro, lemon juice and mint. Mix well.
- Boil water and add to the cooker. Add salt and mix well. Adjust spice and salt as needed.
- Pressure cook the biryani for 1 whistle. Let the pressure release naturally.
- Serve hot with raita.