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Kerala-Style Chicken Biryani In Cooker
Sneha Paul

Kerala-Style Chicken Biryani In Pressure Cooker

Learn how to make this thalassery/malabar/kerala-style chicken biryani in a pressure cooker at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

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

Method
 

  1. In a bowl, add chicken, curd, biryani masala, turmeric powder and salt. Mix well.
  2. Keep it aside. Let it marinate for 30 minutes.
  3. In a grinder jar, add green chillies, garlic and ginger. Make a smooth paste.
  4. Heat a pressure cooker over medium flame.
  5. Add oil and ghee. Allow it to heat up.
  6. Add cashews. Cook until slightly golden.
  7. Add raisins. Cook until they plump up and the cashews are golden in colour.
  8. Take them out. Keep aside.
  9. Add the finely sliced onions. Cook until they are golden brown. Take them out.
  10. Add green cardamom, cloves and cinnamon. Cook until fragrant.
  11. Add sliced onions and salt. Cook until translucent.
  12. Add chopped tomato and chilli-garlic-ginger paste. Mix well. Cook until tomatoes soften.
  13. Add the marinated chicken. Mix well. Cook for 2 minutes.
  14. Add water, lemon juice, salt and coriander leaves. Mix well. Bring to a boil.
  15. Add the washed rice and half of the barista/fried onion.
  16. Close the lid. Pressure cook on a high flame for 2 whistles.
  17. Then turn the flame off. Let it stay undisturbed for a few minutes until all the pressure releases naturally.
  18. Open the lid. Gently fluff the rice from the edges to remove the steam.
  19. Garnish with fried onions, cashews, raisins and coriander leaves.
  20. Kerala-style chicken biryani is ready to serve!