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Saturday, December 25, 2010

Pressure Cooker Chicken Biryani

Ah-ha, time is ticking away and dinner needs to be made.  Pressure-cooker plus Indian spices...winner winner chicken dinner (my oldest current favorite phrase).  

 Freshly picked peppers from our garden

The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition
Rating so-so, we had such high hopes since the recipe was from American's Test Kitchen Family Cookbook.  The spices did not sing.  The rice lacked fluff.  I did not use so much saffron due to the cost.  I used a more affordable 1/8t.  I think the taste would improve with cardamom pods used in the pressure cooking stage.

Pressure Cooker Chicken Biryani
from The America's Test Kitchen Family Cookbook

Yogurt Sauce
1 cup plain yogurt
2T minced fresh ciantro
2T minced fresh mint
1 garlic clove minced
salt and pepper

~ stir all ingredient together
~ season with salt and pepper
~ refrigerate until needed

4 large boneless chicken breasts
salt and pepper
3T safflower oil
1T earth balance margarine
1 large sweet onion halved and sliced 1/2 inch thick
6 garlic cloves sliced thin
2 jalapeno chilies, stemmed seeded and minced
1T cumin
2T grated fresh ginger
1 cup water
2 cups low sodium chicken broth
2 cups basmati rice
1/4 cup raisins
2 cinnamon sticks
2T minced fresh ciantro
1/2t saffron threads crumbled
1/2 t cardamon

~ season chicken with salt and pepper
~ heat 2t oil in pressure cooker medium high until just smoking and brown chicken on both sides, 3 minutes
~ transfer to a clean plate
~ add remaining oil and the margarine medium high heat until margarine has melted
~ add onion and cook until soft and browned on edges
~ stir in garlic, jalapenos, cumin and 1T ginger cook 30 seconds
~ stir in water scrapping up any brown bits
~ stir in broth, rice, raisins, and cinnamon sticks
~ place chicken on top of rice so it is partially submerged
~ lock the top in place 
~ bring to high pressure over high heat cook for only 4 minutes, adjust temperature to maintain pressure
~ remove pressure cooker from heat
~ allow the pressure to naturally release for 8 minutes
~ use quick release to release remaining pressure
~ remove lid
~ remove chicken and tents with foil
~ stir in cilantro, saffron, cardamom, and remaining ginger into the rice and season with salt and pepper
~ replace the lid, do not lock
~ slice chicken
~ discard cinnamon sticks
~ transfer rice to serving dish and arrange chicken over rice
~ serve yogurt sauce separately 

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