Kolkata Chicken Biryani
Preparation Time: 10 min | Cooking Time: 90 min | Servings: 4
Preparation Time: 10 min | Cooking Time: 90 min | Servings: 4
For cooking
Long grain basmati rice (soaked) – 750 gm
Chicken – 1 kg
Fried Onion – 1 cup
Ginger garlic paste – 4 tbsp
Lemon juice – 1 tsp
Curd – 1/2 cup
Kashmiri red chilli powder – 1 tbsp
Biryani masala – 3 tbsp
Rose essence – 3 drops
Kewra water – 1/2 tsp
Mitha attar – 6-7 drop
Saffron milk – 4 tbsp
Bay leaves – 4
Cinnamon stick – 2-3 inch
Cloves – 8-10
Green cardamom – 9
Turmeric powder – 1 tbsp
Ghee – 10-12 tbsp
Oil – 3 tbsp
Salt – 1 ½ tsp
For biryani masala
Shah jeera – 1 tsp
White peppercorn – 1 tsp
Green cardamom – 20 grams
Mace – 7-8
Cinnamon stick – 9
Nutmeg – 1/4
Cloves - 6
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add shahi jeera, white peppercorn, greencardamom, mace, cinnamon stick, nutmeg, cloves one by one tothe inner cooking pot and dry roast for 2 min to prepare biryani masala. Press cancel to stop sauté.
Transfer them to a blender. Once cooled, grind to form afine powder. Keep aside.
Add curd, Kashmiri red chilli powder, turmeric powder, salt to a bowl andmix well. Now add chicken, ginger garlic paste, ground biryani masala and mix until the masalas get uniformly coated on the chicken. Next add lemon juice, fried onion and mix well.Marinate the chicken for 30 mins.
Clean the pot and press sauté option. Add the marinated chicken to the inner cooking pot and cook for 10 min.Stir occasionally. Make sure you don’t add water nor cover it. Press cancel to stop sauté.
Remove chicken from pot and keep aside.
Clean the pot and press sauté option. Addwater to the inner cooking pot and let it heat a bit.
Then add salt, oil, bay leaves, green cardamoms, cloves, cinnamon sticks, saha jeera one by one and let it boil in manual mode.
Add soaked rice and boil for 3 min or until the rice is cooked up to50 – 60 %. Press cancel to stop saute.Drain the water and keep aside.
Clean the pot. Add the bay leaves to the bottom of the inner cooking pot. Then spread half of the semi-cooked rice over the bay leaves.
Next add the chicken pieces and chicken gravy.Add biryani masala and rose essence/saffron milk all over the layer.Add ghee and a handful of crispy fried onions over the layer.The first layer is complete.
Now add rice and saffron milk. If you want you can also add food colour.
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 ‘Biryani’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 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARMmode. 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. Switch to Keep warm or Off mode.
YummyKolkata Chicken Biryani is ready to serve with raita.