My dear vegan and vegetarian friends /readers, sorry that this post is not for you. Couple of my friends and relatives have been requesting for Chicken recipes and somehow I kept delaying it… Reason I am not a big meat lover … Any given day I would prefer fruits and veggies over meat.
DH Vicky is a Chickenitarian…He will come to the kitchen all of a sudden and tell me ” You know what I smell the E-seth biryani .. and its so tempting”. Now this single sentence has a lot of inbuilt meaning to it… Yes it actually indicates that Chicken has not entered my kitchen for weeks… (This is the treatment that food items receive when they are not of high interest to the chef at home ?)Then I promise and console him that the coming weekend he will get his biriyani.
Well as promised I make the briyani and a couple of weeks later he will again come back with the same dialogue but probably a different chicken dish… his brain has an amazing capacity to store the flavours and smell of Chicken recipes and electronic gadgets.. names of people and other stuff don’t have space there.. space crunch in grey cells
Now if you are wondering what is E-seth briyani… In Chennai there is a place called “Tambaram” where I grew up and this place has a small briyani stall called E-seth. You must taste the briyani they serve, it is absolutely amazing.. My husband got hooked to the taste the day he tasted ..as if its a big thing for a Chicken lover hihihi
The briyanis we get in the Indian ?restaurants here oops they are not even half as good as the ones we get back home. India has countless number of briyani recipes… I keep telling my western friends that Indian restaurants here can never to do justice in representing the Indian cuisine..I don’t blame the restaurants because that’s an impossible task. For those of you who are wondering why I say so here is a geographical fact that could help you understand better and of course help me tell you how much we Indians are proud of MOTHER INDIA
“India – 31 states, 1618 languages, 6,400 castes, 6 religions, 6 ethnic groups, 29 major festivals, and One Country-INDIA ..As Mark Twain said?India is the cradle of the human race, the birthplace of human speech, the mother of history, the grandmother of legend, and the great grand mother of tradition. Our most valuable and most artistic materials in the history of man are treasured up in India only and as said by Albert?Einstein “We owe a lot to the Indians, who taught us how to count, without which no worthwhile scientific discovery could have been made!” India is the best place one can be born to.”
I am and I will always be proud to be an Indian. ?Ok now back to our discussion on cuisine, each state has multiple regions and each region has different cuisines … So I can see you nodding your head in agreement with me. Perfect, now I can peacefully go back to our E-seth briyani.. I tried recreating their magic here with my pressure cooker style briyani. After several attempts I got one that is close to that taste and I stick to it because Vicky loves it ?His opinion matters to me the most when it comes to Chicken recipes
All those chefs out there who define briyani as rice and meat/veggie cooked in layers in dum, please forgive this lazy gal and her short cut pressure cooker biriyani. It saves fuel, time and effort and of course it tastes great so no worries ….Here is my recipe :-
PRESSURE COOKER CHICKEN BRIYANI ESETH STYLE
What’s needed :-
- 2 Lb Chicken
- 3 cups Basmati Rice
- 2 Cups Onion ?chopped
- 2 to 3 Cups chopped Tomatoes(depending on how tart your tomatoes are)
- 6 Thai green chillies Slit open into two
- 1/2 cup of mint leaves loosely packed
- 1/2 cup of cilantro chopped
- 2 Tsp of Ginger garlic paste
- 2.5 Tsp of Chilli powder
- 5 to 6 Tsp of Corriander powder
- 3 Tsp of salt
- 3 to 4 Tbsp of Oil
- 2 inches of cinnamon
- 4 Cloves
- 5 cardomom pods
- 1 bay leaf
- 1 cup of yogurt
- 5 Tsp of lemon juice
- 1/2 Tsp of turmeric powder
- 1 Tsp chilli powder
- 1 Tsp Corriander powder
- 1 Tsp Ginger garlic paste
- 1/4 tsp Salt
- Wash and cut chicken(with or without bones) into small pieces and marinate for atleast half an hour using all ingredients listed for marination
- In a Pressure cooker heat oil and fry bay leaf, cinnamon, cloves and cardomom
- Now add onions and saute really well because fried onions really add to the taste of this dish.
- When onions turn slightly brown and crispy add ginger garlic paste, along with chopped green chilli, chopped corrainder and mint leaves.
- When the raw smell of the ginger garlic paste is gone, add tomatoes , marinated chicken along with turmeric powder, red chilli powder, ?corriander?powder and salt.
- Saute till you get a nice thick gravy.
- Rinse 3 cups of Basmati rice and drain all water from it add this to the gravy to the rice. ?Also add 4 cups of water and 2 cups of diluted yogurt and mix well.
- Allow 2 whistles and swtich off.
- Now you can add little corrainder/cilantro leaves and mix carefully without breaking the rice.
- I usually serve it hot with boiled eggs and cucumber raita. E-seth serves it with bhagara baingan which Vicky doesn’t like so why take pains
How NOT to’s:
- Generally for dum biriyanis or layered biriyanis you should rinse and soak the rice for half an hour, for pressure cooker biriyanis skip the soaking else you will not have the grains separate in the end result. We dont like mushy pongal briyani.. I bet you would not either.
- Always use the measuring cups for measuring rice and water for your biriyanis, eyeballing does not work all the time.
I have tried this biryani in Electric Rice cooker and turned out equally good
When Arundhuti of Gourmetaffairs announced the event “Serve with Love” the only dish that won in the running race between various favourite dishes of my sweetheart Vicky is the Chicken Biriyani. So this clear winner races off to “Serve with Love”