This video demonstrates how to prepare a flavorful Dindigul style Chicken Biryani in a pressure cooker. The chicken is marinated with a blend of freshly ground spices and curd, then cooked with aromatic basmati rice, onions, tomatoes, and herbs, resulting in a delicious and fragrant biryani.
All Ingredients - For Rice Preparation
Basmati rice2 cups
All Ingredients - For Ground Spice Powder
Star anise1
Cinnamon stick3
Cloves6 to 8
Cardamom5
Cumin seeds½ teaspoon
Fennel seeds½ teaspoon
Pepper¼ teaspoon
All Ingredients - For Chicken Marination
Chicken750 grams
Ground spice powderall
Ginger garlic paste2 tablespoon
Turmeric powder1/2 teaspoon
Chilli powder1 teaspoon
Coriander powder1 teaspoon
Curd3 tablespoon
Salt1 teaspoon
All Ingredients - For Biryani Gravy
Oil3 tablespoon
Ghee2 tablespoon
Bay leaf1
Cinnamon stick1-2 small pieces
Cardamom1
Cloves2
Onion2
Green chilli2
Tomato2
Mint leavesa handful
Coriander leavesa handful
Water2 ¾ cup
Saltto taste
Lemon juicejuice of half lemon
⚠ Contains Allergens
Dairy
Step-by-Step Instructions
Step 1: Prepare Basmati Rice
Take 2 cups of basmati rice, wash it thoroughly, and then soak it in water for 30 minutes.
Step 2: Prepare Ground Spice Powder
In a grinder, add 1 star anise, 3 cinnamon sticks, 6 to 8 cloves, 5 cardamom pods, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, and ¼ teaspoon pepper. Grind all these spices to a fine powder.
Step 3: Marinate the Chicken
In a bowl, combine 750 grams of chicken pieces with the freshly ground spice powder, 2 tablespoons of ginger garlic paste, about ½ teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 3 tablespoons of curd, and about 1 teaspoon of salt. Mix everything well with your hands, ensuring the chicken is evenly coated. Let it marinate for 30 minutes.
Step 4: Sauté Aromatics
Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker. Add 1 bay leaf, 1-2 small cinnamon sticks, 1 cardamom pod, and 2 cloves. Then add 2 sliced onions and 2 slit green chillies. Sauté until the onions turn light brown, which should take about 5-7 minutes.
Step 5: Add Tomatoes and Herbs
Add 2 chopped tomatoes, a handful of mint leaves, and a handful of coriander leaves to the pressure cooker. Sauté until the tomatoes turn soft and mushy, about 5 minutes.
Step 6: Cook the Chicken
Add the marinated chicken to the cooker. Sauté for 3 minutes on medium flame, mixing well to combine with the aromatics. Then cover the cooker with a lid (not the pressure cooker lid) and cook for 8 to 10 minutes on low flame, allowing the chicken to release its juices and partially cook.
Step 7: Add Water and Rice
Pour 2 ¾ cups of water into the cooker with the chicken. Add salt to taste and mix well. Bring the mixture to a boil. Once boiling, add the soaked basmati rice (drained) and gently mix it into the chicken gravy. Squeeze in the juice of half a lemon and mix gently again.
Step 8: Pressure Cook the Biryani
Allow the biryani mixture to boil for 3 minutes on medium flame. Then close the pressure cooker with its lid and cook for 2 whistles on medium flame. Once cooked, turn off the heat and let the pressure release naturally.
Step 9: Serve Chicken Biryani
Once the pressure is released, open the cooker and gently fluff the biryani with a spoon. Serve hot with raita or your favorite side dish.
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