Pressure-cooker chicken biryani

Method

1. The night before (or at least 30 minutes ahead): on the raw-meat board, cut 600 g chicken into large pieces. In a bowl mix it with 120 g yoghurt, grated 20 g ginger, crushed 8 cloves garlic, chopped 2 green chilli, 3 tsp garam masala, ¼ tsp turmeric and half the 2 tsp salt. Cover and refrigerate.
2. Rinse 340 g basmati 3 times and soak it in 800 ml (about 3¼ cups) water for 20 minutes. Thinly slice 360 g (~2½ medium) onion and chop 120 g (~1 medium) tomato.
3. Heat 1½ tbsp ghee and 1 tbsp oil in the open pressure cooker on medium. Fry 15 g cashews and 10 g raisins for 1 to 2 minutes until the cashews are golden and the raisins puff. Lift them out.
4. Add the onion and cook on medium-high for 10 to 12 minutes, stirring often, until deep golden brown. Lift out a small handful for the top.
5. Add the tomato and cook 3 minutes until soft. Add the chicken with all its marinade and cook on medium for 5 minutes, stirring, until the chicken is white on the outside.
6. Drain the rice and add it with the rest of the salt, half the 10 g coriander leaves (chopped) and 560 ml (about 2¼ cups) water. Stir gently once and level the top.
7. Close the lid. Cook on medium until 1 whistle, then turn off. Let the pressure drop by itself and leave it closed for 10 more minutes.
8. Open and fluff gently with a fork. Cut the thickest piece of chicken: it must have no pink and the juices must run clear. If not, close and cook on low for 5 more minutes.
9. Top with the fried onion, cashews, raisins and the rest of the coriander.
10. Slice 1 cucumber, squeeze over juice from ½ lemon and add a pinch of salt to serve on the side.

Tips

• For a toddler, leave the green chilli out of the marinade and put it on top of the adults' plates instead.
• Cool leftovers within an hour and refrigerate. Reheat until steaming hot for lunch the next day.

Make it easier

• The night before: Marinate the biryani chicken tonight.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

• Contains: milk / dairy, tree nuts.
• Asthma: buy raisins (sulphite-free) without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.