chicken biryani (pressue cooker method)
nandoo's kitchen
nandoo's kitchen
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Ingredients

  • basmati rice
  • 1 1/2 cup
  • 500 gms
  • 1 piece
  • 2 star anise
  • 1/2 teaspoon
  • fennel seeds
  • 1/2 teaspoon
  • green chillies
  • 5 onion
  • 2 tablespoons
  • 1 tablespoon
  • 1 1/2 tablespoon
  • 2 teaspoon
  • red chilli powder
  • 1 1/2 teaspoon
  • 1 1/2 teaspoon turmeric powder
  • 1/4 teaspoon
  • 1 teaspoons
  • 1 1/2 teaspoon
  • lemon
  • 1/2 lemon
  • 2 pinches
  • 2 pinches
  • 1 star anise
  • 20 minutes. After 20 minutes, drain the water and keep it aside.
  • 1 cup of water. Let it cook for 2 whistles. Once the pressure subsides, take the chicken pieces out. Measure the water which is left after cooking the chicken. It will be more than 1 cup (I got exactly 1 1/2 cups). Keep it aside.
  • 1 cup of rice
  • 1 1/2 cups of water
  • 5 mushroom pulav
  • 6 ghee rice

Instructions

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