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

 
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

adapted

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

Biryani

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