Chicken Biryani
Requirements
- 380 grams basmati rice, well rinsed and drained
- 25 grams of ghee or 1 tablespoon of vegetable oil and a small knob of butter
- 1 large onion, thinly sliced
- 3 large chicken fillets, approx. 600 grams in total, cut into bite-sized pieces
- 3 cm piece of ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 1 green chilli, finely chopped
- 5 cardamom pods
- 2 bay leaves
- 1 heaped teaspoon turmeric
- 1 tablespoon garam masala
- 500 ml hot chicken stock
- Garnish: chopped coriander, toasted almond flakes and cucumber and red onion raita.
Preparation
This recipe is a quick and tasty dinner that can be made in a pressure cooker.
Tip - We used ghee instead of butter in our recipe, this really makes a difference to the taste of the final dish. Of course, you can also use vegetable oil or a little regular butter if you don't have ghee.
1. Saute - Preheat your Pressure Cooker with the saute function. Once the temperature is reached, add the ghee or oil and the sliced onion and start sautéing. Do not stir continuously, but let the onion brown on the underside, keep stirring occasionally for even colour. Once the onion turns golden, add the chicken and sauté until it too starts to brown. Stir in the ginger, garlic, chilli, cardamom, bay leaves, turmeric, garam masala and stock. Stop sautéing now.
2. High pressure cooking - Spoon the rinsed rice on top of the sauteed ingredients, spread it evenly in the bowl, DO NOT stir but just press the rice down so that it is partially submerged in the broth. Close the lid. Select the function for Rice/Risotto and set the time to 5 to 7 minutes (if the pressure is not released automatically) or the standard programme for Rice/Risotto in a pressure cooker where the pressure is released automatically.
3. Serving - After the cooking time has elapsed, leave the appliance standing undisturbed for about 8-10 minutes. If the pressure cooker is not automatically released, leave the remaining pressure in the cooker. After this time, release the remaining pressure carefully. Remove the lid and stir well, add some chopped coriander. Serve in bowls with a little raita and some shaved almonds. We add a dash of chilli oil for an extra kick and always like to serve chapatti or naan bread with it.
Enjoy your meal!