Chicken Dum Biryani in Pressure Cooker | कुकरमध्ये चिकन दम बिर्याणी कशी बनवायची ?
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If you wish to make biryani and you don’t have the cooking pot in which biryani is generally made, you can just make it in a pressure cooker which tastes just as it would in a hotel Today I am going to show you how to make the chicken biryani in a cooker at home Here I have 1/2 kg of chicken containing leg pieces which I have properly washed for 1/2 kg of chicken we need 1/2 kg or 3 mugs full Basmati rice Buy he Basmati rice specially used for making biryani which is available in markets wash the rice properly and then keep it soaked for half an hour To make the brown onion I have taken 5-6 medium-sized onions vertically chopped rub some salt on the chopped onion spread out the onion pieces properly and keep the salted onion like that for about 15 minutes now I’ll make the masala powder needed for biryani take 5-6 black peppercorns, 4-5 cloves, 3-4 cinnamon sticks and a teaspoon of caraway (shahjeera) crush these with a pestle if you don’t wish to make the masala at home, you can just bring the biryani masala from the market you can also make a grainy crush of these in a mixer to make the ginger-garlic paste, crush 8-10 garlic cloves then add some peeled and chopped ginger I have used one big piece of ginger for this since it tastes great when we get a small piece of ginger or garlic in our mouth, we aren’t making a fine paste and are keeping it grainy if you don’t like that, just make a fine paste in a mixer bowl after 15-20 minutes the onion has lost some water squeeze the water out of it heat the oil properly and fry the onion keep the flame high so that the onion becomes properly crispy take it out when it becomes light brown in colour if it gets even a bit darker, it would taste a bit bitter let’s fry some cashewnuts in the same oil the onion has become really very crispy you can keep this fried onion ready even before you start making the biryani and you just keep it in a air-tight container to ensure that it remains crispy now add some salt on the chicken half a teaspoon of turmeric powder, the spice masala that we crushed earlier, the ginger-garlic paste, 1-2 chopped chillies and 2 teaspoons or according to your preference of spiciness, some red chilly powder squeeze half a lemon add 1 cup of curd and mix everything really good add big slices of a tomato a lot of chopped coriander and some pudina leaves (mint) 1 cup of fried onion crush it and add mix everything well add 2-3 spoons of ghee and mix everything again keep it covered for half an hour to marinate add some saffron in some warm milk and keep it aside by now our rice has been soaked for half an hour now take some water, 3 times the rice and heat it in a cooking pot once the water boils add some salt 2-3 Indian bay leaves, 3-4 cardamom I have beaten these cardamom a bit so that it gives the true aroma and taste of the cardamom 3-4 cinnamon stick pieces 3-4 black peppercorns 3-4 cloves 1 teaspoon of caraway (shahjeera) these spices are necessarily added according to you preference for spiciness, add 2 medium-spicy chilly pieces add 1 teaspoon of ghee take half a lemon, remove the seeds and squeeze it in this water remove the water out of the rice or you can strain the water out in a sieve add the rice in this water keep the flame medium to high the spices give a beautiful taste to the rice the water is boiling keep a lid on it now I have kept the flame on low remove the lid after 2-3 minutes the rice is half cooked but not raw it also break easily don’t cook the rice completely it should be just enough to keep it spread out, not sticky and the grains do not lose their shape now strain the rice through a sieve you can use the strained water to make some thin curry or soup keep the hot rice in a cooking vessel and cover it with a lid the rice is ready add 1 teaspoon of ghee mix the rice gently by now the chicken is beautifully marinated add 2 tablespoons of oil in a pressure cooker apply the oil to the base of the cooker properly spread out the marinated chicken pieces use a flat base cooker for this now add a layer of rice on it put half of the cooked rice very gently and spread it without breaking it now sprinkle some chopped mint leaves and coriander sprinkle the fried onion add the remaining rice the rice is almost 70% cooked the chicken loses some water due to the salt and curd hence it cooks in that much water only we don’t let the cooker whistle and let the chicken cook under the pressure if you feel that the rice is very dry, then sprinkle some water above it or else it doesn’t need any water again sprinkle some mint leaves and coriander add the saffron that soaked in warm milk before sprinkle some fried onion again and sprinkle the fried cashewnuts too put on the cooker lid keep the whistle on the lid to avoid letting out the steam from the cooker I had kept a tawa to heat for about 5 minutes keep the cooker on it the cooker gets a hard base below because of the tawa and the possibility of burning the biryani becomes very low don’t let the cooker whistle blow keep it on the low pressure without letting out the steam and cook the chicken keep it on high flame for 10 minutes then on medium for 10 minutes and then on low for 10 minutes to cook the biryani before switching off the flame, turn the flame high for about a minute let the tawa get hot and then switch off the flame let the cooker cool down on the tawa the cooker has almost cooled down now to give a nice tandoori flavour to the biryani generally a coal piece is heated and the biryani is smoked but at home it is not possible that we would get the coal easily in such cases you can roast a coconut shell piece on a mesh on a flame even if the video is of 8-10 minutes, the time taken to collect all the ingredients and make the final product, is 2 to 2 and half hours which is why do all the steps carefully when the coconut shell catches fire, switch off the flame make sure it burns properly when the shell becomes completely black blow air open the lid keep a cup inside and the burnt shell in it add a teaspoon of ghee on it it enhances the smoke so cover it quickly after a minute or so, remove the lid most people don’t like this smoky flavour in such case you can skip this step not everyone has the typical utensil needed to make biryani if you are a bachelor or live in another country it is possible that you have limited utensils you can then just use a cooker and make hotel-like biryani at home the chicken is beautifully cooked sprinkle some fried onion and serve hot you can check all the ingredients below in the description box Do let me know your thoughts about the video in the comment box below! 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