Found another recipe which seems to have more flavour than the Ministry of Curry because it also fries the dry spices for the rice but I still prefer the method from MoC. The marinade is mostly the same but the difference is in the rice and dry spices. (quantities have been adapted for 1.2 to 1.5 kg of chicken)
https://www.indianhealthyrecipes.com/chicken-biryani-in-pressure-cooker/
Ingredients
8 to 12 pieces of chicken drumstick
Marinade
1 tbsp ginger grated
1 tbsp garlic grated
2 tbsp lemon juice (optional)
2 tsp garam masala
1 tbsp red chilli powder
¾ cup yoghurt (or about 6 tbsp)
2 tsp salt (if required)
Whole dry spices
1 bay leaf
4 cardamom
4 to 6 cloves
1 inch cinnamon
1 star anise
¾ caraway seeds
Pot
3 cups basmati
3 cups of water or thin coconut milk
3 tbsp ghee or oil
1 large onion, sliced
½ cup mint, chopped
1 green chilli, slit
6 tbsp yoghurt
¾ salt to sprinkle in water
1.5 tsp garam masala
2 tbsp fried onion (optional)
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| Served with tomato raita |
1) Marinade chicken for at least 1 hour. Soak rice for 30 minutes.
2) Heat the oil and fry whatever dry spices you have. Fry the onion until light brown.
3) Add the chicken and fry for 5 minutes. Evaporate excess water.
4) Add the additional ingredients into the pot (mint, chilli, yoghurt, garam masala). Deglaze the pot with 1C of water to prevent burning later on.
5) Layer. Ensure the chicken is at the bottom. Spread rice over the chicken (and avoid letting the rice fall to the bottom of the pan where it will burn)
6) Pour 2 cups down the sides of the pot. Pour the remaining cup on top of the rice. Level if necessary.
7) Sprinkle on the mint and fried onions.
8) Set on manual for 10 minutes, natural release for 5 minutes.
9) Fluff up the rice. Serve from the bottom layer. Serve with raita and flat breads.
Recipe feedback
This is much more tasty than the previous recipe and I learnt a very important lesson: that c cup of water per cup of rice is sufficient as far as this recipe goes. In a pressure cooker and also with the addition of chicken, a lot less water is needed to cook the rice than it would in a normal rice cooker or even microwave rice cooker. I know the writer of this recipe did say that basmati esp old rice needs less water than other rice so it does seem true. I will only really know when I cook basmati in the microwave to compare with how I cook with Jasmine.
Otherwise, the recipe is great and the same tricks from the last recipe applies i.e. must deglaze pan so the bottom won't burn, pile rice only on to of the chicken so the rice doesn't burn, and finally, natural release for only 5 minutes.
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