About 8 years ago I was at this test kitchen cooking and doing a photo shoot. There was another young lady and her mom doing the same thing on the other side of the facility. They were making Biryani. We got to talking about our backgrounds and of course food! I got to sample their food and the party that went on in my mouth blew me away. Since then I have been obsessed with Biryani.
I've done several tests in my pressure cooker and I believe I finally got it right.
Ingredients
2 lbs chicken thighs
2 tsp salt
1 tbsp garam masala
1 tbsp coriander powder
1 tsp cumin
2 tsp turmeric
1 tbsp garlic powder
1 tbsp minced ginger
1/2 cup fresh cilantro, chopped
10 mint leaves, chopped
2 cups plain Greek yogurt
3 cups basmati rice
1 tbsp ghee
1/2 tsp cardamom
2 bay leaves
I small onion, sliced
3 tbsp ghee for sautéing
Preparation
- Clean chicken and set aside in a large bowl
- In another bowl combine 1 tsp salt, garam masala, coriander powder, cumin, turmeric, garlic powder, minced ginger, 1/4 cup fresh cilantro, mint leaves and yogurt
- Pour yogurt mixture over chicken making sure all pieces are coated, then set aside to marinate for at least 30 minutes
- Pour 3 cups basmati rice in a bowl and add 3 cups water. Allow to soak for about 20 minutes
- Turn on pressure cooker on chicken setting and allow pan to heat. Add in ghee
- Pour in sliced onions into the pan and sauté until onions are caramelized
- Add in chicken along with the marinade and give it a good stir
- Cover pressure cooker and lock lid
- Pour rice into a large strainer and rinse under cool running water and set aside
- After 8 minutes hit cancel and let steam vent through release valve
- Once all steam has escaped, open the pressure cooker. Add 1/2 tsp salt, stir then add rice and another 1/2 tsp salt. Stir again then cover and lock pressure cooker lid
- Place on rice setting for 6 minutes.
- Once pressure cooker stops, vent then open.
Serve warm with Cucumber Raita
This recipe yields approximately 8 servings
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