Chicken biryani prepared in rice cooker is very easy and simple to prepare. Chicken biryani is a rice based dish, prepared with rice, spices and chicken. This is served with raita or korma. It originated in India and is prepared during festivals and celebrations.
Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless chicken dishes.
SERVES : 2-3 PEOPLE
INGREDIENTS
FOR MARINATION
- Chicken medium pieces 1/2 kg
- Turmeric powder 1/2 tsp
- Curd 2 tbsp
- Oil 1 tbsp
- Garlic- ginger paste 2 tsp
- Garam masala 1 tsp
- Salt as required
OTHER INGREDIENTS
- Basmati rice 1 and 1/2 cup
- Onion 1
- Tomato 2
- Green chillies 2-4
- Garlic cloves 4-5
- Ginger 1″
- Coriander leaves chopped 1/2 cup
- Cardamom 3-4
- Garam masala Powder 1 tsp
- Ghee 1 tbsp
- Bayleaf 1
METHOD
In a bowl marinate the chicken pieces with turmeric powder, salt, oil, curd, garam masala powder and Garlic- ginger paste for 3-4 hrs or overnight.
Wash the rice two to three times, drain and keep it aside.
Blend the tomatoes, garlic and ginger. Keep tomato paste aside.
Heat ghee in a kadhai add cardamom, finely chopped onion and slit green chillies. Sauté till onions become transparent. Add the tomato paste and on medium flame sauté for 2-3 minutes. Add the marinated chicken and cook till the liquid reduces or for 10- 15 minutes.
Add the rice and nicely mix with the chicken, check for salt and on low heat saute till all the liquid evaporates. Add garam masala and coriander leaves and mix well. Turn off the heat.
Transfer it in a large vessel. Add 2 and 1/2 water, keep inside a pressure cooker and cook for 3-4 whistles or till rice is done.
Serve hot with raita.
