An Indian friend of ours has a pressure cooker and she generally just cooks rice and lentils in it. I thought it would be interesting to see how other Indian dishes work. I found a recipe in Lorna Sass' Pressure Perfect
for Chicken Biryani (p192). Usually we make our rice in a pressure cooker, and while this recipe had great results, cleaning scorched rice off the pressure cooker is no fun. The Biryani was good, but not spicy at all. I served it with store-bought naan (but I need to try Manjula's naan recipe), and I served with yoghurt on top (I used peach yoghurt and enjoyed it, but no one else was interested).6L Pressure Cooker -- 3 minutes and natural release
Ingredients
- 1 tbsp butter
- 1 large onion -- chopped
- 2 tsp anise seeds (I substituted PC Chinese Five Spice blend)
- 2 tsp cumin seeds
- 2 tbsp tomato sauce
- 2 cups chicken broth
- 1 cup water
- 3 small bay leaves
- 1.5 tsp salt (reduce if using salty broth)
- 4 tsp curry powder
- 1/4 tsp ground cinnamon
- pinch of cayenne (optional, but recommended)
- 1.5 lbs boneless, skinned chicken -- cut into 1 inch chunks
- 2 cups dry rice
- 1/3 cup raisins
- 1 cup frozen peas
- 1/2 cup almonds and/or cashews
Directions
- Heat butter in pressure cooker.
- Add onions, anise, and cumin.
- Cook over medium-high heat, stirring frequently, about 2 minutes.
- Add tomato sauce and cook for 20 seconds.
- Stir in broth, water, bay leaves, salt, curry, cinnamon, and cayenne.
- Add more curry powder to taste. Flavour should be strong.
- Stir in chicken, rice, and raisins.
- Lock lid and bring to high heat.
- Once high pressure is reached, cook 3 minutes.
- Turn off heat.
- Allow pressure to release naturally for 7 minutes.
- Quick release remaining pressure.
- Stir in peas and almonds.
- Replace cover and steam 2 minutes in residual heat to defrost peas.
- Remove bay leaves.
- Stir well before serving.
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