Chicken Briyani

Chicken briyani prepared using pressure cooker:
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Chicken Briyani:
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Ingredients:
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Rice (Basmati) - 3 cups.
Chicken pieces 600 gms.
Sliced onions - 1 cup
Chopped tomato - 3/4 cup
Chopped garlic - 2 tbsps.
Chopped ginger - 2 tbsps.
Red chili powder - 3 tsps.
Coriander powder -1 tbsp.
Turmeric powder -2 tsps.
Chopped green coriander leaves and mint leaves - 1 cup.
Curd (yogurt) - 1 cup
Garam masala powder - 3tsp.
oil - 3 tsp.
ghee - 2 tsp.
For garnishing:
Golden fried sliced onions - ¾ cup

Preparation method:
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1. Wash the rice and soak it for 1/2 an hour.
2. Heat the pressure cooker ,put some oil and ghee in it ,put all the whole gram masala.
3. Add sliced onion,ginger,garlic in it and fry until it is light brown in color.
4. Add tomato,mint leavea,corriander leaves,chilly powder,corriander powder,tumeric powder,salt,gram masala powder,stir it for few mins.
5. Add chicken on it and stir it.
6. Add water for 1 cup of rice add 1and 1/2 cup of water.
7. Cook the chicken for 3 whisle.
8. After chicken is cooked, add rice on it check the salt,if it is not add now itself.
9. Now slow the flame and cook for 10 mins correctly(in low flame only).
10. Allow all the pressure to release that is wait for 15 mins.
11. Serve hot chicken briyani with raita.

Another method:
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Ingredients:
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Rice (Basmati) - 3 cups.
Chicken pieces - 600 gms.
Sliced onions - 1 cup
Chopped tomato -¾ cup
Chopped garlic - 2 tbsps.
Chopped ginger - 2 tbsps.
Red chili powder - 3 tsps.
Coriander powder - 1 tbsp.
Turmeric powder - 2 tsps.
Bay leaf 2 nos.
Chopped green coriander leaves - 1cup.
Chopped mint leaves - 1 cup.
Curd (yogurt) 1 cup
Saffron ½ gm(optional).
Garam masala powder - 3 tsp.
oil - 3 tsp
ghee - 2 tsp
Ginger julienne's 1 tbsp
For garnishing : Golden fried sliced onions - ¾ cup
All whole garam masalas.

Preparation method:
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1. Wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Marinate the chicken with salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and allow it for an hour.
4. Heat a thick bottomed pan put some oil and ghee. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. If u want to color to the rice u can use saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough.
9. Cook in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.