A very easy, fuss free, immensely satisfying one pot chicken biryani..!!
Today we had another quickie meal. By now you might have realized that more often than not I tend to find ways to make the most elaborate meals “quickie meals”. Well this is one such meal. Chettinad is a region of the Sivaganga district of southern Tamil Nadu , India. Chettinad is famous for its culinary delicacies and temples. In fact this place is most famous for its spicy food – an area which has become known throughout the world by the travelers moving out of the region for work. Today I have prepared one such dish – a chettinad biryani- a medley of flavors in one pot.
Biryani is a spicy rice based dish. It can be made form vegetables, chicken, goat or fish. The taste and ingredients in this meal vary from region to region and type to type. It is normally served with a raitha , pickle and papad on the side. This recipe is a modified version of the one found here.
PRESSURE COOKER CHICKEN BIRYANI – CHETTINAD STYLE
- Ghee – 3 Tbsp
- Oil – 3 Tbsp
- Cinnamon – 2 inch piece
- Cloves – 4
- Cardamom – 4
- Bay leaf – 1 large
- Fennel seeds – 3/4 tsp
- Onion – 2 big sliced
- Ginger Garlic paste – 4 tsp
- Green chilies – 8 to 10
- Coriander leaves – handful
- Mint leaves – handful
- Tomatoes – 1 big
- Turmeric powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Rice – 2 cups
- Hot Water – 1 cup
- Coconut milk – 1 cup
- Salt to taste
- Fried cashew nuts, raisins and coriander leaves for garnish
- Wash the rice well under running water till the water is no longer cloudy. Strain and keep aside.
- Take a large pressure cooker preferably 5 liter plus size. Heat the ghee and the oil on a medium flame.
- Add the whole spices – bayleaf, cardamom, clove , cinnamon and fennel seeds to the ghee and wait till a nice aroma fills the room.
- Add the onions and the green chilies and cook till translucent. The chillies you add now will form the spice part of the biryani. If you like heat in your biryani, add more chilies.
- When onions are translucent, add the ginger garlic paste , corriander and mint leaves till the raw smell goes off.
- Now add the tomatoes and cook well. the ingredients will all be well cooked and in a mishmash form.
- Add the chicken, turmeric , coriander powder and salt . Mix well.
- Cook this chicken covered (invert the pressure cooker cover and place on top) till almost 3/4 done.
- At this stage , add the drained rice, water and coconut milk. Give it a gentle stir. There will be gravy left over from the chicken, hence we add only this much of liquid.
- Cover the pressure cooker and cook on medium low flame. Switch off when the first whistle is heard. Keep 10 minutes and then open.
- At this stage , be prepared to get assaulted by the mouth watering aroma of the biryani.
- Add the cashew, raisins and coriander leaves. Give a quick stir and serve hot with a cooling refreshing raitha, pickle and papad.
- Cucumber – 1 seeded and chopped finely
- Tomato – 1 seeded and chopped finely
- Coriander leaves – small handful , chopped
- Carrot – 1 chopped into small cubes
- Curd – 1 cup
- Salt – to taste
- Pepper – to taste
- Combine all the ingredients together in a bowl till well mixed.
- Chill and serve cold
Verdict – Now this is what I call a “one pot wonder “. The taste is absolutely wonderful and immensely satisfying. It is a must try..! a dish where you just cannot go wrong.