Cook Brown Rice In An Old Fashioned Pressure Cooker Delicious Chicken Biriyani

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Delicious Chicken Biriyani

Biriyani is a dish consisting of meat and rice, layered and cooked together with some spices… It is derived from the Persian word ‘Birian’ which means frying before cooking.

This very tasty dish has its origins in Arabia or Persia. The story goes that the nomads and tribes carried some dried meat and rice with them during their travels and they layered the rice and meat and added some dry herbs and nuts and let it simmer on a fire for some time and then buried it. under the sand for a few hours, after which the dish was ready. It was quite a simple way of preparing biriyani back then using nature and her resources.

Biriyani has taken many different forms since then and has gone on to become a gourmet dish that has been developed and fine-tuned to such an extent that one now comes across at least 50 varieties of biriyani. I could be wrong there, as the number could be larger.

Biriyani has rice and meat as its basic ingredients. The rest of the ingredients, the spices that go into it vary.

Hyderabad in India is known as the Biriyani capital of the world. There are amazing varieties of Biriyanis prepared here in different restaurants. Some of these recipes are closely guarded by restaurants and families as they have been handed down through several generations. The Mughals brought Biriyani with them when they invaded India. It is one of the many influences that came to India with the Mughals and became extremely popular here and further developed. It also got some local flavors to suit the spice loving Indians…

A good Biriyani consists of perfectly cooked meat and the right mix of herbs and spices, cooked with the rice. Rice and meat are never mixed during cooking. They are both prepared separately. The final stage of cooking consists of layering the two alternately and generally cooked either in an oven or on a traditional wood stove using mild heat. One is careful not to mix the Biriyani even while serving.

Here I will share my recipe, which I have tried to simplify for my own practical needs. I remember the good old days of my childhood when preparation for Biriyani started early in the morning in my ancestral house where the men would hunt the chickens (for Chicken Biriyani) or the livestock or Mutton Biriyani and the dish would be cooked on charcoal fire. While things are now simplified, I go to the supermarket for the meat and the other ingredients and I use the rice cooker to make Biriyani and I find it tastes no different than what the other more complicated forms of Biriyani tasted.

Ingredients:

Basmati rice 3 and a 1/2 cup washed and soaked in water for 2 hours

Meat or chicken 500 g, cut into medium pieces

Onion 4-5 slices

Tomatoes 2 large slices

Yogurt 1 cup

Ginger and garlic paste 1 tbsp

Gharam Marsala powder 2 tbsp

Red cool powder 1 tsp

Turmeric powder a pinch

salt to taste

Ghee 1 cup

Fat, cinnamon, nutmeg and cardamom

For the green Marsala pasta:

~~~~~~~~~~~~~~~~~~~

Mint leaves a bunch

Coriander leaves a bunch

Green chillies 4-5 or more if needed

A small piece of ginger and 5-6 cloves of garlic

Grind the above into a fine paste

A few strands of saffron soaked in a quarter cup of milk

Course of action:

Drain the rice. Heat 4 tablespoons of Ghee in a large frying pan or wok and fry the rice until slightly crispy, add cloves, cinnamon, crushed whole cardamom, nutmeg grates and transfer the rice to a rice cooker and add 5 cups of water and enough salt. Let it boil.

Cut 3 onions into fine long pieces and fry with a little ghee until very crisp and brown and set aside.

Marinate the meat with gharam Marsala, turmeric powder, cool powder and yogurt and the ginger-garlic paste. Pressure cooker with green chillies, coriander leaves and the tomatoes.

Heat some ghee in a frying pan and fry the rest of the onions, add the ground green Marsala paste and mix well. Let it simmer for a few minutes, then transfer the contents from the stove. Let the meat mixture simmer for a few minutes or until the sauce thickens and is well mixed.

For layering:

Now we have to gather the different ingredients together. Spread a little ghee and a layer of rice in the rice cooker, and pour a little of the saffron milk on top of the rice, then a layer of the meat curry, and finally sprinkle some fried onions. Repeat this process, finally sprinkle onion on top and fry for 5-6 minutes and Briyani should be ready by then.

It is generally served with Raita prepared with raw onions, tomatoes, cucumber and yogurt, mixed with some chopped fresh coriander leaves and green chillies.

Summary: It’s a lovely dish that tastes great.

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