Kashmiri Style Chicken Biriyani - Rice Cooker Method | கஷ்மீரி சிக்கன் பிரியாணி

Kashmiri Style Chicken Biriyani is a royal, exotic and lip-smacking recipe that tastes extremely delicious. This dish is served during special & festival occasions. As this is a festival season, I wanna post this recipe now.. "Christmas wishes to all my friends & readers who are celebrating !"

Kashmir is popular for its scenic beauty and is often called a paradise on earth. Kashmiri style biriyani is famous for its richness. It gets the rich taste by sauteing the species in ghee, cooking the chicken in milk, then flavoring the rice with saffron and finally topping it with ghee-fried dry fruits. 

I have tasted Kashmiri pulao in India & it is my fav. With those inputs, I tried this biriyani by altering the authentic biriyani in Kashmiri style in a simpler way. An authentic Biriyani is prepared with chicken pieces marinated in a spice & curd mixture and cooked with basmati rice on a slow flame (layered style with dum). I have already posted the simpler version of Chicken Biriyani here.

Ingredients :-
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Basmati Rice	2 cups
Milk	2 cups
Water	4 cups
Big Onion (finely sliced)	2
Tomato (finely chopped)	2
Red Chilli Powder	1 tsp
Biriyani Masala Powder	½ tsp
Coriander leaves	handful
Ginger garlic paste	1tbsp
Green Chilli (finely chopped)	4
Dry fruits	handful
Saffron	pinch
Ghee / Oil	5tbsp
Cloves	5
Cinnamon	1" inch stick
Cardamom	4
Bayleaf	1
Fennel	1 tsp
Cumin	1 tsp
Salt	to taste

To marinate :-

Chicken	¾ kg
Turmeric powder	¼ tsp
Red Chilli Powder	½ tsp
Yogurt	2tbsp
Salt	to taste

Method :-
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1). Wash the chicken and drain excess water. Combine all the ingredients listed under "to marinate". Make 1 inch slits and apply the marinade to the chicken pieces. Cover and leave it in the fridge for about 1 hour / overnight.

2). Wash and soak basmati rice for 15 minutes. Drain the water completely and set aside. In a low flame, heat 2 tbsp of ghee in a wide pan and fry the nuts and keep it aside. Then fry the basmati rice till it turns slight golden yellow color. Keep it aside. Soak saffron in a tbsp of warm milk and keep it aside

3). In the same pan, heat the remaining ghee/butter and add cloves, cinnamon, cardamom, bay leaf, fennel and cumin. Saute until fragrant. Then add the sliced onions and saute till light brown. Then add green chillies and ginger garlic paste and saute until the raw smell goes.

4). Add the tomatoes and saute until tomatoes becomes mushy. Then add the spice powders and salt, fry for a minute.

5). Add the marinated Chicken along with the marinade and chopped coriander leaves and mix well. Add a cup of milk,  combine well and let it cook. 

6). Add the remaining cup of milk when the chicken is half cooked. Let the chicken cook on simmered flame until it gets cooked and Oil comes on top. Keep stirring every now and then otherwise chicken pieces will stick to bottom.

7). Transfer the contents to the rice cooker along with 4 cups of water, ghee fried basmati rice and saffron. Stir in gently and check for salt and spices. Close the cooker, let it cook and switch off right after cooker turns to warm. After few minutes, Open the lid and fluff the biriyani gently. Garnish with chopped coriander leaves and nuts.

Serve hot with Raita !  I served it with Cucumber Raita.

Notes :-
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# If you do not have Biriyani Masala, substitute with garam masala powder.
# Chicken with bones works best for this recipe. if you are using boneless, it needs less cooking time. So adjust accordingly.
# Use mint leaves along with coriander leaves, it gives very good flavor and aroma.  

# If chicken doesn't cook in 2 cups of milk, you can add extra milk or water.

# Adjust the spice levels to suit your taste. 
# Once Biriyani is done, carefully mix the rice with a fork or it will become mushy.
# You can substitute Milk with either water, Coconut Milk or Soy Yogurt. 

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Related Posts :-
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Click here for more :- Non-Veg Gravy Recipes
Click here for more :- Non-Veg Dry
Click here for more :- Biryani Recipes
Click here for more :- Chicken Recipes 

     Cheers,