Kerala-Style Chicken Biryani In Pressure Cooker
Learn how to make this thalassery/malabar/kerala-style chicken biryani in a pressure cooker at home.
Ingredients
For the marinade:
- ½ kg chicken
- ¼ cup curd
- 1.5 tsp biryani masala
- ¼ tsp turmeric powder
- Salt to taste
Other ingredients:
- 4 green chillies
- 10 cloves of garlic
- 1.5- inch piece of ginger
- 2 tbsp oil
- 2 tbsp ghee
- 8-10 cashews
- 1 tbsp raisins
- 1 medium-sized onion finely sliced (to make barista/fried onions)
- 4 green cardamoms
- 6 cloves
- 3- inch cinnamon
- 2 medium-sized onions sliced
- 1 tomato chopped
- 2 cups water
- 1.5 tsp lemon juice
- ½ cup chopped coriander leaves
- 2 cups small grain rice washed
- Salt to taste
Instructions
- In a bowl, add chicken, curd, biryani masala, turmeric powder and salt. Mix well.
- Keep it aside. Let it marinate for 30 minutes.
- In a grinder jar, add green chillies, garlic and ginger. Make a smooth paste.
- Heat a pressure cooker over medium flame.
- Add oil and ghee. Allow it to heat up.
- Add cashews. Cook until slightly golden.
- Add raisins. Cook until they plump up and the cashews are golden in colour.
- Take them out. Keep aside.
- Add the finely sliced onions. Cook until they are golden brown. Take them out.
- Add green cardamom, cloves and cinnamon. Cook until fragrant.
- Add sliced onions and salt. Cook until translucent.
- Add chopped tomato and chilli-garlic-ginger paste. Mix well. Cook until tomatoes soften.
- Add the marinated chicken. Mix well. Cook for 2 minutes.
- Add water, lemon juice, salt and coriander leaves. Mix well. Bring to a boil.
- Add the washed rice and half of the barista/fried onion.
- Close the lid. Pressure cook on a high flame for 2 whistles.
- Then turn the flame off. Let it stay undisturbed for a few minutes until all the pressure releases naturally.
- Open the lid. Gently fluff the rice from the edges to remove the steam.
- Garnish with fried onions, cashews, raisins and coriander leaves.
- Kerala-style chicken biryani is ready to serve!