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Jeeraga Samba Chicken Biriyani - Pressure Cooker Method


I didn't bring not much grocery items from India this time, as most of the grocery items are available here itself. All I wanted is atleast a small bag of jeeraga samba rice and brought it as well. It will be treasured until our next India visit ;). This biriyani is an inspiration from a famous biriyani chain restaurant. I am a biriyani freak and I love to experiment with biriyani recipes always. As mentioned somewhere in the blog, I do not eat chicken( its been 2 years now), but I am the first person to taste these experiments, just tasting the rice alone ;). This experiment turned out very flavorful and delicious.

Ingredients
3 cups Jeeraga samba rice
1 big size onion, cut into thin slices
1/2 cup finely chopped mint leaves
1 cinammon stick
1 star anise
1 black stone flower( a very small piece)
1 mace
2 green cardamom
2 bay leaves
1/2 cup thin unsweetened coconut milk
Salt
4 tbsp Oil + 4 tbsp ghee
For the marinade
2 lb bone-in skineless chicken, cut into medium size pieces
1/2 tsp turmeric powder
2 tsp red chilli powder
2 tbsp thick plain yogurt
1 tsp lemon juice
1 tbsp ginger garlic paste
some salt
To grind into fine paste
4 green chillies
2 garlic cloves,peeled
a small piece of ginger
1 tsp coriander seed
1/2 tsp nutmeg powder
1/4 tsp saunf
1/4 tsp jeera
a small piece of cinammon
4 green cardamom
3 cloves
1 tsp poppy seeds

Method
1.Soak the rice for 10 minutes. Drain and Reserve. Marinate the chicken with the ingredients given under marination for about 30 minutes.
2.In a pressure cooker, add the oil and ghee. Once it is hot, add the cinammon stick, bay leaves, mace, green cardamom and black stone flower.
3.Now add the onion and saute until all the moisture in it leaves.Add the mint leaves and saute at medium flame. Next, add the finely ground paste and saute for about a minute or two until the masala gets well mixed with the onion. Add the marinated chicken and saute until the moisture in the chicken is released.
4. Add the coconut milk, rice and salt. Stir gently. Add 5 1/2 cups of water and close the lid with the whistle inserted. Allow 3 to 4 sounds. Let all the pressure get released. Do not open immediately even after the pressure is released. Allow 10 more minutes and remove the lid. Gently stir the rice from the bottom to top.The top layer will slightly have some moisture in it, which will be fine with the stirring. Each grain will be separated with the chicken perfectly cooked. Serve this delicious biriyani with raitha and/or any Non vegetarian curry.

Notes

  •  If using Basmathi rice, cook until the chicken is half cooked on stove top. Add the rice,coconut milk, water and salt. Transfer it to electric rice cooker until done.
  •  I have rarely cooked in India and I hear from my mom and friends that it takes 5 sounds to get even the dhal cooked. My mom sent the same dhal with me. But it takes not even a sound. So, water also does matter for anything to be cooked in pressure cooked( I assume so ;) ). So, 3 to 4 sounds given for this recipe is what needed for this biriyani to get cooked in my kitchen and it might differ.


:)
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