Introduction

Chicken biryani is my favorite dish. It is a flavorful and aromatic dish made with chicken, basmati rice, herbs, and spices. However, cooking chicken biryani in the traditional way can be time-consuming and involves multiple steps. For me, it can be challenging and a bit of a hassle to prepare because it’s not part of my cultural cuisine.

Attempting to cook a dish from a different culture can be a bit challenging, but it can also be a fun and rewarding experience to explore new flavors and cuisines. Therefore, it’s definitely worth the time to prepare this tasty dish.

In this post, I’m going to share with you a quick and easy method for making chicken biryani that’s also time-saving! Yes, time-saving! Instead of just sharing with you how to prepare this quick and easy chicken biryani recipe, I’m also going to show you how to present it as the world’s cutest chicken biryani, like the picture below.

Made by Monkeykitchens

Prepare Ingredients and Gets Started

Now, let’s gather the ingredients listed below and follow the instructions on “How to cook Chicken Biryani Recipe.” Let’s embark on this culinary adventure while having some fun!

Ingredients

Chicken Marinate Part:

• Chicken Thigh: 1 kg
• Chili Powder: 2 Tsp
• Toasted Cumin Seed: 1 Tsp
• Turmeric: 1 Tsp
• Garam Masala: 1 Tsp
• Coriander Powder: 1 Tsp
• Garlic and Ginger Paste: 1.5 Tbsp
• Green Chili: 2 Pcs
• Ghee: 1Tbsp
• Cooking oil: 2 Tbsp
• Lemon Juice: 2 Tbsp
• Salt: 1 Tsp

 

Rice Part:

• Basmati Rice: 3 Cups
• Water: 3 Cups
• Garlic and Ginger Paste: 1 Tbsp
• Toasted Cumin Seed: 1 Tsp
• Cardamon: 5 pcs
• Black Peppercorn: 12 pcs
• Nutmeg Powder: 1/2 Tsp
• Clove: 4 pcs
• Bay Leaf: 2 pcs
• Cinnamon Stick: 1 pc
• Salt: 1 & 1/2 Tsp
• Saffron : 12 Threads , Milk: (1 Tbsp)
• Coriander: 2 Tbsp
• Mint Leaf: 2 Tbsp

 

Cook The Chicken Thighs Part:

• Onion: 1 medium
• Ghee: 2 Tbsp
• Milk: 1/2 Cup
• Yogurt: 1 Cup

 

Decoration Part:

• Cooked potato: 2 pcs
• Milk: Some
• Salt: Some
• Long strip Snack / Fried pasta noodles: Some
• Nori: Some
• Chicken Ham: Some
• Edible White Food Color: Some

 

Instructions:

STEP 1: MARINATE THE CHICKEN THIGHS

1. Rinse the chicken thighs, pat them dry with a kitchen towel, and place them in a bowl.
2. Add chili powder, toasted cumin seeds, turmeric, garam masala, coriander powder, garlic and ginger paste, green chili, ghee, cooking oil, lemon juice, and salt.
3. Combine all the ingredients evenly, cover the top of the bowl with plastic wrap or a lid, and place it in the refrigerator.
4. Allow the thighs to marinate for 12 hours.

STEP 2: RICE PREPARATION

1. Rinse the rice.
2. Place the rice in the pressure cooker pot and add water.
3. Add ginger and garlic paste, toasted cumin seeds, cardamom, black peppercorns, nutmeg powder, cloves, bay leaves, cinnamon stick, salt, and saffron threads.

STEP 3: COOK THE CHICKEN THIGHS

1. Preheat the pan over low heat, add ghee, and let it melt completely.
2. Add the sliced onions and stir-fry them until they turn golden brown.
3. Place the chicken thighs in the pan and cook until the chicken skin releases its oil.
4. Pour in the milk and add the yogurt.
5. Mix all  the ingredients evenly.
6. Cover with a lid and cook for around 20 minutes over medium heat.

STEP 4: ASSEMBLE ALL THE INGREDIENTS

1. Place the soaked saffron and milk , coriander leaves, and peppermint leaves on top of the rice.
2. Now, add the partially cook chicken thighs and gravy on top of the rice.
3. Cover the pressure cooker with its lid and cook at high pressure for 6 minutes.
4. After cooking, release the pressure and open the pressure cooker lid.
5. Transfer the biryani to a plate and set it aside for decoration.

STEP 5: DECORATION PART

1. Clean the potatoes and steamed them.
2. Remove the potato skins after they are cooked.
3. Add some milk and a bit of salt to the potatoes.
4. Use a fork or potato masher to mash the potatoes.
5. Shape the mashed potatoes using plastic wrap to create the head, body, hand, leg and tail.
6. Use chicken ham to cut out two heart shapes with a cookie cutter to make a ribbon.
7. Cut two small round shape from chicken ham for the cheeks.
8. Cut two medium round shapes and one small round shape from Nori for the eyes and nose.
9. Finally, take a small round modeling tool, place some white food coloring on it, and use it to dot the Nori eyes for creating pupils.

 

Conclusion:

In conclusion, making chicken biryani with a pressure cooker is incredible easy and quick. Wondering why? Let me explain. When we cook with a pressure cooker, we can skip the rice soaking and basmati rice parboiling processes. This not only saves us a lot of time but also allows us to savor the rich flavors and fragrant aromas of this classic Indian dish in no time at all.

Therefore, with a few adjustment, this chicken biryani can also be transformed into a cute dish. Furthermore, this cute version is sure to impress your family and friends. So let’s gather all the ingredients and get ready to cook this easy Hyderabadi Chicken Biryani at home.

 

Final

Happy Cooking, and enjoy this tasty recipe with your family.

If you are interested in watching a step-by-step demonstration on how to make these Hyderabadi Chicken Recipe, you can watch the YouTube video below.

In addition, you can find numerous adorable foods ideas on this MonkeyKitchens YouTube channel as well.