- Basmati rice – 600 gm (4 cups. Soak for minimum 1/2 hour)
- Chicken – 600 gm (Rice and chicken must be in equal ratio)
- Onion – 2 numbers (medium size. Thin sliced)
- Tomato – 3 numbers (medium size. Sliced)
- Green chili – 3 to 4 numbers (Indian chili. 1 Indian chili is equal to 2 small chilies. Indian chilies will be very hot.)
To Grind 1
- Ginger – 5 inch length (skin peeled)
- Garlic – 28 to 30 pods
- Green chili – 5 numbers (Indian chili. This will be little bit spicy, if you want you can add 4 chilies)
To Grind 2
- Coriander leaves – 50 to 70 gm
- Yogurt – 3 to 4 table spoon
All the dry spices I mentioned below are available in Indian grocery shops. If not available, use whatever spices (Biriyani spices) you get. This is used to add aroma and flavor to Biriyani.
- Bay leaves – 3 to 4 (small. If you have big leaves, 2 leaves enough)
- Cinnamon stick – 3 inch long
- Green cardamom – 4
- Cloves – 5 to 6 numbers
- Star Anise – 1 number
- Kapok buds (marati moggu) – 2 to 3 numbers
- Mace (jadhipathri) – 1 number
- Black stone flower (kalpasi) – 2 to 3 flowers
- Fennel seeds – 1 teaspoon
- Add oil in the cooker. Let it heat. Add the dry spices one by one. Wait until it gets roasted.
2. Add onion and slit green chilies. Fry for 1 minute.
3. Add Ginger,Garlic,Green chili paste. Saute for 2 minutes.
4. Add sliced tomatoes to it.
5. After 2 minutes add required salt for the Biriyani. And add turmeric powder. Saute well, until tomatoes get smashed.
6. Add chicken to it and mix well. Let it cook for 5 minutes.
7. Add coriander leaves and yogurt grinded paste.
8. Let the masala cook, until oil separates.
9. Add water to the masala. For 1 cup of Basmati rice 1 1/2 cups of water (for cooking in pressure cooker). Here I took 4 cups of rice, so I added 6 cups of water. If you want add 5 3/4 cups of water, in order to get your rice more non sticky.
10. When the masala water starts to boil add strained basmati rice. This is the stage to check salt and spice for the rice. The masala water should be, a bit more salty and spicy (not too salty and spicy). So that your rice will get the perfect taste.
11. Cook the rice in high flame, until the rice is 3/4th done. Stir in between to avoid sticking of rice to the bottom.
12. Now completely simmer the flame and close the pressure cooker with lid and whistle. Let it pressure cook for exact 10 minutes. After 10 minutes switch off the flame. Do not open immediately. Open the cooker after 5 to 7 minutes. Carefully Transfer Biriyani to a container immediately after opening (rice should not break while transferring). If possible invert the biriyani cooker upside down into the container you are going to transfer. So that Biriyani will be non sticky and fluffy.
Chicken Biriyani is ready.Try it and have a Delicious Home made Biriyani 🙂