Arabian Biryani – Pressure Cooker Chicken Biryani
Recipes are simple
Recipes are simple
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Ingredients

  • 25 min
  • 50 min
  • 5 liters
  • 4 cups basmati
  • 1 large chicken, cut into medium sized pieces
  • 1/4 tsp lime powder or dried lime
  • Boiled water, as required( to make 6 cups stock)
  • Toasted pine nuts or fried golden cashew and raisins for garnish.
  • 3 Tbsp Yoghurt
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 2 Tbsp chopped mint or 2 tsp dried mint
  • 2 Tbsp chopped coriander or 2 tsp dried corriander
  • 1 tsp green fennel seeds / saunf
  • 4 medium onions chopped
  • 2 ½ Tbsp garlic
  • 2 ½ Tbsp ginger
  • 4 small hot green chillies
  • 1 long milder green chili
  • 2 Tbsp curry leaves
  • ¼ tsp turmeric powder
  • ¾ tsp black pepper, freshly ground
  • 1 tsp ‘baharat’ arabian spice or garam masala or biryani masala
  • ¼ tsp dried lime powder or 1 whole dried lime
  • 2 tsp tomato paste
  • 2 large tomatoes chopped
  • 4 cloves, 4 cardamom pods, crushed
  • 2 small stick of ceylon cinnamon sticks
  • ½ cup ghee
  • 1 tsp lime juice.
  • 2 Tbsp rose water
  • 4 tsp salt

Instructions

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