Barbeque Biryani
PREPARATION TIME: 15 MINUTES | COOKING TIME: 30 MINUTES | SERVINGS: 3
PREPARATION TIME: 15 MINUTES | COOKING TIME: 30 MINUTES | SERVINGS: 3
To Grind
Red chilly – 3
Coriander seeds – 1 tsp
Star Ansie – 2
Cumin Seeds – 1 tsp
Black pepper – 1 tsp
Cloves – 4
Black cardamom – 3
To Marinate
Chicken – 500 grms
Yellow food color – ½ tsp
Salt – As required
red chili powder – 2 tsp
turmeric powder – ½ inch
ginger garlic paste – 2 stp
yogurt – 3 tsp
Lemon – 1 tsp
For Cooking
Bay leaves – 2
Cinnamon – 1 tsp
Green cardamom – 5
Onions – 2 chopped
green chilies – 3 slit
Tomatoes – 1 Chopped
Turmeric powder – ½ tsp
Salt – As required
Basmati rice – 1 cup
Red chili powder – 1 tsp
Garam masala powder – 1 tsp
Ginger garlic paste – 1 tsp
Yogurt – 3 tsp
Coriander leaves - handful
Mint leaves - handful
Wash the Basmati Rice and soak it in water & keep it side. Grind whole red chilies, coriander seeds, all spice, star anise, cumin seeds, black pepper, cloves, black cardamom coarsely and set aside.
In a bowl mix yellow food color, salt, red chili powder, turmeric powder, ginger garlic paste, yogurt and ground powder(1 tsp). Now marinate the chicken with this paste for 30 minutes.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Add soaked rice and pour water as required.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Rice’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 10 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Transfer the cooked rice to a bowl.
Now Switch to saute mode. Add oil to the cooking pot and let it warm a bit. Add the marinated chicken and saute until it is done and charred, give coal smoke for 2 minutes, and transfer it to a plate and set aside.
Add oil and let it warm a bit. Then add bay leaves, cinnamon, green cardamom, green chillies and fry until golden brown. Now add onions, some mint leaves and continue to saute.
Then add tomatoes, salt and saute for 1 min. Add ginger garlic paste, turmeric powder, red chili powder, prepared spice mix, garam masala powder and saute well until oil separates
Next add the bbq chicken and continue to saute for 5 mins. Then add fresh coriander leaves, mint leaves, yogurt and stir well. fried onion
Add the boiled rice and sprinkle the fried onions, curry leaves, prepared spice mix and cover the lid. Press cancel to stop saute and steam cook for 10 minutes in manual medium option.
Once cooked, ensure to release pressure and open the lid as before. Switch to off or keep warm mode. Give it a good stir.
Succulent BBQ biriyani is ready