Ingredients
Chicken – 1 kg
Long grain basmati rice – 4 cups
Black cardamoms – 2
Green cardamoms – 3
Bay leaf – 2
Shah jeera – 2 tsp
Lemon juice – 1 tbsp
Turmeric powder – 1 tbsp
Yoghurt/ curd – 1/2 cup/ 150 gm
Black cumin seeds – 1 tsp
Cumin seeds – 1 tsp
White paper powder – 1 tsp
Green cardamom powder – 1 tsp
Ginger and garlic paste – 2 tbsp
Oil – 3 tbsp
Salt – 1 tsp
Onion sliced – 4
Yoghurt – 4 tbsp
Star anise – 1
Cloves – 5-6
Cinnamon sticks – 2 small
Green chilli – 8-10
Mint leaves – 1/2 cup
Coriander leaves – 1/2 cup
Almonds blanched and ground to a paste – 18
Ghee – 3 tbsp
Food colour / kesar milk – 2 tbsp
Steps
- Add chicken pieces, 1 tbsp salt, lemon juice and marinate well. Leave to rest for 15 minutes. Rinse the basmati rice 4 – 5 times and soak in water for half an hour.
- Add black cumin, cardamom, cumin seeds, white pepper in a mixer grinder and make a fine powder.
- Add ground masala powder, ginger garlic paste, thick yoghurt, salt, oil and mix it very well. Then rub chicken pieces with this marinade and leave it for 1 hour.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add 2 tsp cooking oil in to the inner cooking pot and let it heat a bit. Now add the chicken pieces and roast for 10 – 12 min on each side or until they start to get golden on saute mode. Once done remove and keep aside.
- Clean the pot and press saute mode. Add 3 tbsp oil to the pot. Add garam masala, cloves, cardamom, cinnamon sticks, star anise, black cumin seeds and saute for few sec.
- Then add sliced onions and saute till they turn translucent. Meanwhile make fine almond paste and keep aside.
- Once onions are soft add ginger garlic paste, green chillies, yoghurt, almond paste, and saute for 2 -3 min.
- Now add the roasted chicken pieces, add mint leaves and coriander leaves. Mix it well and cook it for 3-4 min or until oil cum out from masala. Then remove from pot and keep aside.
- In same cooking pot add 6 cups of water in saute mode and wait for boil. Now add salt, black cardamom, black cumin seeds, ghee, soaked basmati rice. Press cancel to stop saute.
- 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 ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium and set 5 min timer. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
- After Pre-Cooking is done the cooking countdown will appear and starts down from 5 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. Press cancel. Cook rice 60 % (no need to full cook).
- Now make biryani layer. Add 60% cooked rice (half rice) then add chicken yakhni masala then on the top of this yakhni masala add remaining rice and garnish with some mint leaves and food colour or kesar milk. Pour some ghee on it.
- Close the lid and press the ‘BIRYANI / PULAO’ and select Medium. Once the cooking is done ensure the pressure is released completely on both the methods.