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Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Natural living is definitely something we can all do, without difficulty. A lot of it truly is merely making use of common sense.
We hope you got insight from reading it, now let’s go back to pressure cooker chicken biryani recipe. You can cook pressure cooker chicken biryani using 44 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Pressure Cooker Chicken Biryani:
- Take For 3 people :
- Provide large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
- Provide yogurt
- Get big onions for browning
- Take green chillies (quantity may vary as per the hotness of green chillies)
- Prepare saffron
- Get dried rose petals powder
- Prepare fried mint and coriander leaves mix
- You need ghee
- You need For Rice:
- Use basmati rice(soaked for 30 mins)
- Take black cumin
- Prepare star anise
- Prepare mace flower
- Provide green cardamom
- Provide cloves
- Provide black peppercorns
- Take cinnamon stick
- Provide Salt
- Provide green chilli
- Use mint and coriander leaves mix
- Get For Brine:
- Provide vinegar
- Get salt
- Take For marination (cooked):
- Provide black cumin
- Prepare cinnamon stick
- Provide medium sized bay leaves
- Use black cardamom
- Take nutmeg
- Use mace flower
- Take green cardamom
- Use cloves
- Prepare black peppercorns
- Prepare medium sized onion
- Get ginger garlic paste (ginger garlic ratio 1:2)
- Get chopped small sized tomato
- Prepare salt
- Use red chilli powder
- Prepare chopped coriander and mint leaves mixed
- Take biryani masala
- Prepare yogurt
- Use green chillies
- Use oil
Steps to make Pressure Cooker Chicken Biryani:
- Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
- Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
- For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
- Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
- For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. - Once the rice is half cooked, remove the rice immediately out of water.
- Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
- After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
- Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. - Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
- Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
- Do comment your reviews after trying out the recipe.
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