Indian

Chicken&veggie Biryani (pressure cooker) is for Dinner.

Chicken&veggie Biryani (pressure cooker) takes 20 minutes to prepare.

Chicken&veggie Biryani (pressure cooker) takes 40 minutes to cook.

Chicken&veggie Biryani (pressure cooker) makes 12 servings.

The ingredients for Chicken&veggie Biryani (pressure cooker) are:

1 medium (2-1/2" dia) Onions, raw
4 tsp Ginger Root
6 clove Garlic
4 serving Shan Biryani Masala Mix (by SAU21866)
4 large (7-1/4" to 8-1/2" long) Carrots, raw
1 cup Peas, frozen
.75 cup Bell peppers (Green, Red, Yellow, Orange)
12 serving Basmati brown rice (3/4 cup cooked)
4 thigh, bone and skin removed Chicken Thigh
2 cup Canned Tomatoes
28 oz Kirkland Chicken Stock
salt

Here is how you make Chicken&veggie Biryani (pressure cooker):

cut chicken into 2" piecesBrown meat till golden in small batches discard any fatSaute onions till golden using water 1 tbsp at a time to keep from sticking add salt at this point to taste.add ginger and spices stir till fragrantin with garlic then carrots peppers and tomato saute 2 min. add tomato,stock rice and chicken pressure cook 23 min. Serving Size: 12 - 1cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user MZZJEMM.

The nutritional information for Chicken&veggie Biryani (pressure cooker) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 231.5

• Total Fat: 2.4 g
• Cholesterol: 19.1 mg
• Sodium: 676.7 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 3.5 g
• Protein: 9.9 g

Chicken&veggie Biryani (pressure cooker) is Indian cuisine.