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COCONUT MILK CHICKEN BIRYANI IN COOKER

COCONUT MILK CHICKEN BIRYANI IN COOKER

Here is a simple one pot biryani recipe made with the addition of coconut milk. The coconut milk adds a nice richness and flavour to the rice. 

TIPS

  1. Wash and soak the rice for 30 mins .The rice will absorb some of the water and will nicely fluff up while cooking without becoming mushy or gummy. After the said time, drain the rice in a colander and set aside. Don’t wash after soaking else the rice will break .
  2. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning at the bottom. For this recipe, a 5 to 6 litre cooker works best.
  3. We can use ready made biryani masala . Readymade biryani masalas usually has added salt. So add salt accordingly and adjust.
  4. Frying all ingredients  well ,extracts the flavors of each ingredients
  5. Add the rice only after the water / liquid comes to a rolling boil. This is very important for the rice to stay fluffy.
  6. Canned coconut milk can be used for this recipe. Dilute the thick coconut milk by adding water .

INGREDIENTS [ 1 cup – 200 ml ]

  • Aged basmati rice – 2 cups (400 grams)
  • Chicken – 700 grams
  • Curd – 4 tbsp
  • Oil + ghee – 5 tbsp
  • Bay leaf – 2
  • Cinnamon stick – 1 inch piece
  • Black cardamom – 1
  • Star anise – 1
  • Green cardamom – 2
  • Cloves – 3
  • Onion thinly sliced – 2 big
  • Tomato finely chopped – 2 big
  • Ginger garlic paste – 2 tbsp
  • Green chilli – 2 slit
  • Finely chopped mint and coriander leaves – 1 cup
  • Chilli powder – 1 or 1 ½ tsp or as per taste
  • Coriander powder – 2 tsp
  • Garam masala pwdr – 1 ½ tsp OR Biryani masala – 2 tsp
  • Turmeric powder – ¼ tsp
  • Thin coconut milk – 2 ¾ cup
  • Salt to taste

Adjust masalas as per taste

PREPARATION

  1. Take 1 cup grated coconut and extract 2 ¾ cup coconut milk .Recipe –
  2. Clean , wash and soak the rice for 30 mins.
  3. Add curd to the chicken and mix well. Keep aside for sometimes.

METHOD

Heat oil + ghee in a cooker , add the whole garam masala and give a stir.

Add onions and fry till golden brown .

Add ginger garlic and fry till raw smell leaves .

Add tomato + mint and coriander leaves salt and stir fry till oil separates .

Add masala powder and stir fry for a min .

Add the chicken and mix well .

Stir and cook for a min .

Cover the cooker with plain lid and cook for 10 mins.

Stir in between.

After 10 mins add the coconut milk and mix well.

Adjust salt and bring to a boil .

Add soaked rice and mix well.

Bring to a boil .

Cover the lid and pressure cook upto 2 whistles on medium flame.

Off the flame and let the pressure release on own.

Once the pressure release , immediately open it.  Open and gently fluff up the rice.

NOTE – don’t keep it covered for more time else the rice will get overcooked and become mushy.

Now cover the cooker with normal lid.

Biryani is ready to serve with any raita / salad or any side accompaniments .

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