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I am never looking for another biryani recipe after this. Thanks Nazia- Radhika & Jai Chicken biryani recipe made in pressure cooker or pot. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. you can have Chiken biryani using 32 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Chiken biryani

It's of For the Marinade.
It's 2 of chicken breast diced.
Prepare 1 cup of sugar and flavor free yoghurt.
It's 1/4 cup of vegetable oil.
You need leaves of Handful of chopped mint.
Prepare leaves of Handful of chopped coriander.
It's 3 of green chili finely chopped.
It's 1 table spoon of ginger and garlic grated.
It's 1 of large onion, sliced and golden brown fried.
You need 2 table spoon of lemon juice.
Prepare 1 spoon of cinnamon powder.
You need 1 spoon of coriander powder.
You need 2 pieces of star anise spice.
You need 4 pieces of cloves spice.
Prepare 2 pieces of bay leaf.
It's 1 spoon of paprika powder.
It's 1 spoon of chili powder.
You need 1 spoon of cumin powder.
Prepare 1 spoon of curry powder.
Prepare 1 spoon of turmeric powder.
Prepare 3 of cardamom pods.
You need to taste of Salt and seasoning.
You need of For the rice.
Prepare 2 cups of basmati rice.
Prepare 1/2 cup of vegetable oil.
Prepare 1 of medium onion sliced and golden brown fried.
You need 2 of cinamon sticks.
It's 1 of bay leaf.
You need 1 spoon of saffron strands.
Prepare 1/4 spoon of turmeric powder.
You need 6 table spoon of un flavored milk.
Prepare Handful of cashew nuts.

Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions. Making a chicken biryani in authentic dum style does take some time and needs little expertise. Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it.

Chiken biryani instructions

Place the diced chicken in a clean bowl.
Add all the spices mentioned on the marinade, yoghurt, oil, mint and coriander leaves, all mentioned above.
Mix thoroughly and cover with a plastic wrap.
The marinade should look like this.
Refrigerate for four hours or over night.
Soak the basmati rice for 1 hour.
Wash and cook with lots of salt and cook to 30% done.
Drain the rice and set aside.
Place a clean pot on the cooker without turning the heat on.
Place the marinated chicken on the pot and even it.
Pour the per boiled rice on top, and even it. Do not mix.
Add the fried onions, cashew nuts, cinnamon sticks and bay leaf.
Soak the saffron inside the milk and let it dissolve.
Drizzle the saffron milk all over the rice.
Drizzle the oil all over and cover the pot with an aluminum foil paper to make a dum cooking.
Close tightly with the pot cover and turn on the heat..
Set the flame on high heat and cook for ten minutes, then reduce the flame to medium heat and cook for 10 minutes, then to low heat and cook for 10 minutes, lastly turn off the heat and let the steam cook further for five minutes.
Open carefully, plate and serve with any salad of your choice.
Do not open or turn while cooking..
Serve scooping from the bottom, just like in the video attached.

Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner as well. Making a chicken biryani is a lengthy process but once you taste the mixture of the chicken, spices, and rice, you will know that all. A plate of chicken Biryani is a perfect balance of good quality protein and carbs. Chicken Biryani has a fan following across the globe and is among the top ordered dishes in restaurants across India.