Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani

Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani is a simple biryani recipe compared to other non-veg  biryani recipes yet with full of flavours. I love all types of biryani but coming to keema biryani, I’ve the feeling of each & every grain of rice has got the real taste of mutton, all because the minced meat  with the flavouring masala has got infused in the biryani rice so well.

This biryani  happened to be our weekend lunch those years when my son didn’t like to eat mutton pieces. I used to make this biryani quite often to make him eat goat meat.  After a long time, I’m preparing this biryani and as usual, it turned out awesome.

Recipe for Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani:

Cuisine : Indian

Category: Main Course

Cooking time : 30 Minutes

Serves – 3-4

Ingredients:

•      Seeraga samba rice – 2 cups
•      Minced Mutton/ Keema (boneless) – 300 gm
•      Onion (Big) – 2 Nos (chopped lengthwise)
•      Tomato – 2 Nos.(Medium)(chopped)
•      Green chilli – 2 Nos.
•      Fresh Curd – ½ cup
•      Ginger, garlic paste – 2 tbs
•      Chilli powder – 2 tsp
•      Garam masala powder – 1 tsp
•      Turmeric powder -1 tsp
•      Coriander leaves (finely chopped) – ¼ cup
•      Mint leaves (finely chopped) – ½ cup
•      Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -3 tbs
• Ghee – 1 tsp (optional) 

Method:

1. Wash mutton keema well with water, squeeze out the keema & keep aside.
2. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
3. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger garlic  paste and sauté till the raw smell of the masala goes off.
4. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
5. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
6. Then  add the mutton keema , sauté well,  add half portion of coriander  & mint leaves.
7. Add required salt  and  a cup of water, close the lid and wait for  4  whistles and switch off.
8. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
9. Now open the pressure cooker, measure the keema gravy, add water so that the gravy+water =4 cups for 2 cups of rice and keep it aside.
10. Transfer the above measure of gravy & water to a pressure pan & bring it to boil. When it boils add rice along with the balance coriander, mint leaves and  needed salt. You can check for spice also at this stage and you can add if needed. Drizzle ghee on top, if using.
11. Close the lid and wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for other Biryani Recipes.

Your hot, spicy, tasty  Mutton Kaima Biryani is ready to serve! I have served the mutton biryani with onion raita and Elumbu Thanni Kuzhambu J

Note:

Cooking time for mutton keema varies and you should decide the whistles allowed while cooking mutton.

You can prepare this biryani with basmati rice also.

  

Tags: Mutton kaima biryani recipe, Minced meat Biriyani recipe, how to make mutton keema biriyani at home, Mutton kaima biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton keema  biryani recipe, seeraga chamba rice minced mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, minced goat meat biryani, minced goat biryani with basmati rice, mutton biryani with raita and elumbu thanni kuzhambu, hotel style mutton kaima biriyani recipe, pressure cooker mutton kaima biryani recipe, minced meat biryani recipe, 

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Ambur Chicken Biryani | Ambur Special Biryani

Ambur Chicken  Biryani | Ambur Special Biryani is  a famous  biryani like Dindigul Thalappakatti Biryani  in  Southern India. The biryani is named after a place called ‘Ambur’  in Vellore District of Tamil Nadu.   This special biryani was first made during  the reign of Nawabs of Arcot in Vellore. You can see a lot of biryani stalls in Ambur and hence who ever crosses this place won’t  miss the opportunity of tasting this yummy biryani.

Now, about ambur chicken biryani, this biryani is usually made with seeraga samba rice. Another highlight in this biryani is using  freshly ground chilli paste for spicing up the biryani. But I have used chilli powder  instead of chilli paste and the taste was really awesome. I’m sure one who tastes this biryani won’t deny this fact.  
I usually prepare this biryani  in pressure cooker and I found no difference between dum biryani and pressure cooker biryani.  

This  recipe is  for Ambur Chicken Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 2 cups
• Chicken – ½  Kg
• Onion (Big) – 3 Nos (chopped lengthwise)
• Tomato – 1 No.(chopped)
• Green chilli – 3 Nos.
• Curd – 1 cup
• Ginger, garlic paste – 2 tbs
• Chilli powder – 2 tbs
• Turmeric powder -1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Wash chicken very well in running water , cut it to required size.
2. Marinate the chicken pieces with ½ cup curd, 1 tsp chilli powder & turmeric powder for 30 minutes.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add half the quantity of coriander leaves & mint leaves and sauté till nice aroma comes.
5. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent.
6. Add ginger garlic paste and sauté till it gets cooked well.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add  the remaining chilli powder & garam masala powder and sauté till the oil oozes  out from the masala. Next, add the balance curd curd and sauté well until the mixture gets glossy appearance.
9. Then  add the marinated chicken along with the marinade, sauté well. 
10. Add required salt  and  2 cups of water, close the lid and wait for  2 whistles and 5 minutes in simmer.
11. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
12. Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =4 cups and keep it aside.
13. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces.
14. Then add gravy+water (4 cups) and  needed salt. You can check for spice & salt  at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Ambur Chicken Biryani is ready to serve! I have served the biryani with onion raita and Egg Curry!!

Note:

• You can prepare this biryani with basmati rice also with same ingredients & water measurements.
• Use the fresh curd with the above measurement; if you are using a sour curd, reduce the quantity accordingly.

Tags: Chicken biryani recipe, Ambur Chicken Biriyani recipe, how to make Ambur Chicken biriyani at home, Chicken biryani with seeraga samba rice, Chicken biryani with jeera samba, jeera samba Chicken biryani recipe, seeraga chamba rice Chicken biriyani, jeera chamba Chicken Ambur Chicken biryan, with seeraga samba rice, Chicken biryani with basmati rice, Chicken biryani with raita andEgg Curry, Ambur Star hotel Chicken biriyani recipe, pressure cooker Chicken biryani recipe

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Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani

Dindigul Thalappakatti Chicken Biryani | Seeraga Chamba Chicken Biryani ….needless to say it’s every biryani lover’s  favourite. Regular visitors of my blog would definitely know that my Seeraga Chamba MuttonBiryani is always on top  of popular posts. After  realizing that many of the entries to my page are through seeraga chamba chicken birayani (search key word) in addition to mutton biryani, I decided to make chicken biryani using  jeera samba today. I have posted mutton biryani in Chettinad style and this yummy chicken biryani in world famous Dindigul Thalappakatti Biryani style. When I prepared this, the entire house was filled with an aroma which made us feel hungry instantly. I made it in a very simple way using pressure cooker and it turned out so well. I would humbly say that my biryani is almost near to thalappakatti biryani and I should also admit that ‘home made’ biryani lies right above the top! If you give a try, you’ll realize what I’m saying is true J

Here we go for the recipe!

Ingredients:

For Pressure cooking chicken:

• Chicken – ¾  Kg
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Curd – 2 tbsp
• Salt

For Biryani:

• Seeraga samba rice – 3 cups
• Onion (Big) – 3 Nos (finely chopped)
• Tomato (Medium)– 1 No. (finely chopped)
• Green chilli – 3 Nos.
• Curd – 3  tbs
• Ginger-garlic  paste – 2 tbs
• Chilli powder – 1 tbs
• Biryani powder – 1 tbsp
• Pepper powder – 1 tbsp
• Salt to taste

To grind:

• Shallots | Pearl Onions– 10 Nos
• Green chillies – 2 Nos
• Coriander leaves – ¼ cup
• Mint leaves – ½ cup

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbsp
• Ghee – 1 tsp (optional)

Method:

1. Clean chicken well in running water , cut it to required size and keep it ready.
2. In a pressure  cooker, add all the ingredients given for pressure cooking and cook for 3 whistles. Let the steam gets subsided on its own.
3. In the mean time, add the ingredients given for grinding and grind to a fine paste using a mixer grinder.
4. Also, wash the seeraga samba rice and leave it as such after draining the water.
5. Take a pressure pan, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
6. Add onion and green chilli (just break into 2 or 3) and sauté well until the onion turns brown. Add ginger garlic paste and sauté well till the raw smell goes off.
7. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the cooked, drained chicken pieces & rice and sauté well.  
11. Measure the chicken stock left out while pressure cooking the chicken and add water for balance so that it will make 6 cups totally.
12. Add  required salt. Check for salt & spice at this stage and you can add more if needed. 
13. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Your delicious, hot, spicy  Dindigul Thalappakatti Biryani is ready to serve! I have served this chicken biryani with onion raita, chicken drumstick fry and chicken gravy!!

Note:

• The taste & colour of the biryani purely depends on how you sauté the masala. So take care to do this in simmer without burning the masala.
• This would be a spicy biryani since we add green chillies, red chilli powder and pepper corns. So, adjust spice according to your family’s preference.
• You can also add a cup of coconut milk and reduce water accordingly.
• You can prepare this biryani with basmati rice also.

Tags: Chicken biryani recipe, Dindigul Biriyani recipe, how to make chicken biriyani at home, Chicken biryani with seeraga samba rice, chicken biryani with jeera samba, jeera samba chicken biryani recipe, seeraga chamba rice chicken biriyani, jeera chamba chicken biryani, chicken biryani with seeraga samba rice, chicken biryani, chicken biryani with basmati rice, chicken biryani with raita, hotel style chicken biriyani recipe, pressure cooker chicken biryani recipe, Dindigul Thalappakatti Chicken Biryani Recipe, Easy Chicken Biryani Recipes, Seeraga Samaba Biryani recipes

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Chicken Pulao | Easy Chicken Pulao Recipe

Chicken pulao is a delicious rice variety made with chicken. It  needs less ingredients compared to regular biryani  and is aromatic enough to attract everybody at home to your kitchen. Instead of making regular chicken biryani everytime, we can try this pulao once in a while for a change – particularly when we are bored of adding regular masala stuffs. This chicken pulao  when combined with spicy gravy and raita is surely no way inferior to our regular biryani. This chicken flavoured pulao  will definitely be loved by the kids and is a treat to foodaholics!

Try this quick & easy to make yummy chicken pulao at once!

Ingredients:

• Chicken – ½ kg
• Basmati rice – 2 cups
• Onions (finely chopped) – 2 Nos
• Green chillies slitted) – 3 Nos
• Ginger garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Garam masala powder – 1 tbsp
• Curd – 2 tbsp
• Mint leaves (chopped) – ½ cup
• Cilantro | coriander leaves(chopped) – 2 tbsp
• Salt to taste
• Oil – 2 to 3 tbsp
• Ghee – 1 tbsp

To grind:

• Coconut gratings – ½ cup
• Green chillies – 7 Nos
• Fennel seeds – 1 tbsp
• Khus khus – 1 tsp

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1” piece
• Kalpaasi – 1 piece
• Star anise – 1 No
• Cloves (Lavang) – 4 Nos
• Cardamom (Elaichi) – 2 Nos
• Fennel seeds – 1 tsp

Method:

1. Clean chicken, wash thoroughly with water & turmeric  and cut into required size.
2. In a pressure pan, add oil and season with the items given “For Seasoning”.
3. Add chopped onions and sauté for a while, then add green chillies and ginger garlic paste, sauté till the raw smell goes off.
4. Add garam masala powder and turmeric powder, mix everything well, then add curd and sauté for a while.
5. Add chicken, mix everything and sauté for 5 minutes. Add ½ portion of mint leaves and cilantro, stir well. Add 1 cup of water and required salt. Stir well and close the lid. Pressure cook for 3 to 4 whistles.
6. Meanwhile, wash basmati rice , drain the water completely and keep it aside.
7. Also, grind the items given “To grind” in a mixie jar by adding a cup of water and squeeze out the milk from the ground paste using a colander. Keep it ready.
8. Now open the pressure pan, separate the chicken pieces and drain the gravy. Measure the gravy with the coconut milk prepared under step (7)  and make it 4 cups by adding  water, if needed so that  gravy+coconut milk +water =4 cups for 2 cups of rice and keep it aside.
9. In a separate pressure pan, add ghee, sauté rice along with the balance coriander, mint leaves and cooked chicken pieces.  
10. Then add gravy+coconut milk +water (4 cups) and  needed salt. You can check for spice also at this stage and you can add slitted green chillies  if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Your delicious, hot, aromatic Chicken Pulao is ready to serve! I have served the pulao with spicy chicken masala!!

Note:

• You can add lemon juice at the end if you like tangy taste since I didn’t add tomatoes in this recipe.
• I have not used chilli powder at all in this recipe  but if you want you can add red chilli powder and minimize the green chillies used for grinding.
• Number of green chillies added should be decided based on one’s spice level and also considering the size and spiciness of chillies.

Tags: Chicken pulao recipe, Quick and easy chicken pulao, chicken rice recipe, Delicious chicken pulao recipe, Indian chicken pulao, Indian chicken rice varieties, easy to make chicken pulao, easy chicken pulao, spicy chicken pulao, Indian biryani varieties

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Mutton Biryani / Goat Biryani (Seeraga Chamba Mutton Biryani)

Mutton Biryani/ Goat Biryani is the one which will tempt every non-vegetarian biryani lovers. I guess there will barely be anyone who will say “No” to this yummy biryani. Whenever I prepare a dish with goat meat/mutton, I take extra care because my son will eat mutton dishes only when it is extraordinarily delicious. He doesn’t like goat meat as much as chicken. I prepare chicken biryani quite often  because it is my son’s fav and I have already posted the recipe for Chicken Biryani.

Today, I made mutton  biryani with “Seeraga Chamba/Jeera Samba” rice instead of Basmati rice and it came out really delicious. This rice has its own flavor and it really adds its taste to the biryani.  In the Southern part of Tamilnadu, everyone uses this seeraga  chamba rice for making biryani. Even in  restaurants, they use only this rice for biryani. The very famous Dindigul Biryani recipe calls for this  seeraga samba rice. In Chennai, most of the restaurants use basmati rice except some like  “Dindigul Thalappakatti”.

The recipe for making Mutton Biryani in pressure cooker is very simple and easy to make. Today I think I can share the recipe for Mutton Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 3 cups
• Mutton/ Goat meat (boneless) – ½  Kg
• Onion (Big) – 4 Nos (chopped lengthwise)
• Tomato – 4 Nos.(Medium)(chopped)
• Green chilli – 3 Nos.
• Fresh Curd – 2  tbs
• Ginger, garlic, fennel & kuskus  paste – 2 tbs
• Chilli powder – 2 tbs
• Biryani powder – 1 tbsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 3” piece
• Garlic   - 15 pods
• Fennel – 1tbsp
• Kuskus  - 1 tsp

To roast & grind:

• Cinnamon – 1” piece
• Clove- 2 Nos.
• Cardamom – 2 Nos.
• Annasi poo – 1 No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Clean mutton well in running water , cut it to required size and keep it ready.
2. Dry roast the items given under “Roast & Grind” till you get nice aroma and grind it to a fine powder. Keep it aside.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
5. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
6. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
7. Then  add cleaned mutton , sauté well,  add half portion of coriander  & mint leaves.
8. Add required salt  and  3 cups of water, close the lid and wait for  4  whistles and 5 minutes in simmer.
9. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
10. Now open the pressure cooker, drain the mutton pieces and measure the gravy, add water so that the gravy+water =6 cups for 3 cups of rice and keep it aside.
11. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked mutton. Add ground masala powder prepared with items given under “Roast & Grind” in step(2) and mix everything well and cook  for 3 to 5 minutes.
12. Then add gravy+water (6 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Your delicious, hot, spicy  Mutton Biryani is ready to serve! I have served the mutton biryani with onion raita and my favourite  ElumbuSambar!!

Note:

• Usually I prefer adding  small mutton pieces as shown in the pic. If you like you can make it bigger.
• Cooking time for mutton varies and you should decide the whistles allowed while cooking mutton.
• You can prepare this biryani with basmati rice also.

Tags: Mutton biryani recipe, Dindigul Biriyani recipe, how to make mutton biriyani at home, Mutton biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton biryani recipe, seeraga chamba rice mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, goat meat biryani, goat biryani with basmati rice, mutton biryani with raita and elumbu sambar, hotel style mutton biriyani recipe, pressure cooker mutton biryani recipe

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Chicken Biryani

Preparation time :15 minutes     

Cooking time : 25 minutes

Serves 2 

Difficulty :  Medium

I won’t forget the very first time when I made biryani in 1996. My friends told me that it’s very easy to make biryani in a pressure cooker. So I wanted to try that ‘easy’ method and I asked for all the ingredients, its measures, method, and each and everything in detail. Once, my grandma had advised that the quantity of water that needs to be added for cooking the rice (for regular ponni rice) depends on the quality of the rice – more the quality, greater the amount of water to be added. This I took as a rule of thumb and decided it applied to biryani as well. So I thought, as Jeera Samba is a high quality rice, I needed to add one more cup of water than for normal ponni rice. I added 4 cups of water for 1 cup biryani rice and we got “Biryani Pongal” that day!!. That day, I realized how horrible mashed biryani tasted. After many trials and tribulations, I finally I came out with this method which will come out very well. I can assure you that this method will not deceive you and by practice, you will definitely excel!

Ingredients:

• Basmathi rice – 1 cup
• Chicken – ¼ Kg
• Onion (Big) – 1 (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 1 No.
• Curd – 1 tbs
• Ginger, garlic, fennel & kuskus  paste – 1 tbs
• Chilli powder – 1tbs
• Chicken masala / Biryani powder – 1 tsp
• Coriander powder – ½ tsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – 1tbsp
• Mint leaves (finely chopped) – 2 tbsp
• Salt to taste

To grind:

• Ginger – 2” piece
• Garlic   - 10 pods
• Fennel – 1tsp
• Kuskus            - ½ tsp
• Clove- 1 No.
• Cardamom – 1No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 1 piece
• Cloves – 2 No
• Cardamom  - 1 No.
• Fennel seeds – 1 tsp
• Oil -2 tbs
• Ghee – 1 tsp

Method:

Clean chicken well using turmeric with water , cut it to required size and keep it ready. Take a pressure cooker, pour the oil, wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above and sauté till the raw smell of ginger garlic goes off. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance. Then  add cleaned chicken , sauté well,  add half portion of coriander  & mint leaves. Add required salt for chicken and a cup of water, close the lid and wait for  3 whistles and 5 minutes in simmer. In the mean time, wash the basmathi rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.

Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =2 cups for 1 cup of rice and keep it aside.

In a separate pressure pan, add ghee, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces for 2 minutes. Then add gravy+water (2 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Yummy Chicken Biryani is ready to serve with raita and chicken masala or talicha!!

Note:

1. Some people opt for directly adding rice to the chicken since chicken will get cooked easily. But, my vote is only for this method even it involves some more steps to follow. You will also realize this method worth following after tasting this biryani.

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