Chicken Biryani in Pressure Cooker

I don't usually make biryani using cooker but my readers were asking for the recipe using cooker as many don't have the big vessel or arrangement for keeping dum.For a long time I too wanted to make a false proof biryani using cooker. The problem with the cooker is that if we are not sure about the time and water ,there are chances of biryani getting burnt or overcooked. So I wanted to make sure of the cooking time and proportion of water (coconut milk) to rice so that the biryani is the same each time we cook. Even then I think that the proportions may vary for a different quality of rice. I have tried with the usual India Gate Basmathi rice. So for basmathi rice this proportion will be fine I guess.Ingredients

Basmathi rice -2 cups (400 gms)

Chicken - 1/2 kg (500 gms)

Big onion-2

Tomato-2

Coconut milk -1 cup or milk taken out of a small coconut

Ingredients for grinding masala

ginger -3 small pieces

garlic-10 pods

fennel seeds-1 teaspoon

green chili-4

red chili-4

Cinnamon-small piece

Mint leaves-handful (gives the real flavor)

cloves-3

Ingredients For Marinating the Chicken

Curd -1 tablespoon

Chili powder -1 tablespoon

Coriander powder -1 1/2 tablespoon

Turmeric powder-1 teaspoon

Grinded masala- half portion

Items for seasoning

Brinji leaf- 2 small pieces

cinamon-2 pieces

clove-3

Marudani mokku -2

Curry leaf-little

Mint leaf-handful

Fennel seeds-1 teaspoon

Procedure

Marinate the chicken with the items given for marination.

Let the chicken stay marinated for at least 30 minutes.

Mean while wash the rice and soak for 10 minutes.

Drain the rice and roast in a kadai in little butter or ghee (1 tablespoon)

The rice should be roasted in medium fire for 3 or 4 minutes till rice don't stick to the kadai.

Keep the cooker in the stove.

In 2 tablespoons of cooking oil mixed with little ghee season the biryani with the items given for seasoning.

saute the minced onions and tomatoes for 3 minutes.

Add the grinded masala (the remaining half) and saute well.

Now add the marinated chicken and saute well.

Keep the flame in medium and just keep the lid on top of the cooker.

No need to lock the cooker or put weight.

Cook the chicken for 6 minutes or till it gets half cooked.

Make sure that there is not much water in the chicken

Now add 1 cup of coconut milk mixed with 2 cups of water.(1:1 1/2)

Those who want the rice to be well cooked can add 1/2 cup more water.

Add the salt needed and the rice.Mix well.

Close the cooker.

When pressure starts coming put the weight.

Keep the flame low once the whistle comes.

In medium fire cook for exactly 8 minutes.

Once the pressure gets released open the cooker and mix well without smashing.

Your biryani is ready.

Garnish with coriander leaves while serving.