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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Pressure Cooker Bone-In Chicken | Recipe Hub 97

 Pressure Cooker Bone-In Chicken


Cooking bone-in chicken in a pressure cooker is a great way to get tender, juicy meat quickly. Here's a simple and delicious recipe for pressure-cooked bone-in chicken:


Ingredients:

  • 4 bone-in chicken pieces (thighs, legs, or a combination)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken broth
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • Optional: fresh herbs like rosemary or thyme

Instructions:

  1. Prepare the Chicken:

    • Pat the chicken pieces dry with paper towels.
    • Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.

  2. Sear the Chicken (Optional):

    • Set the pressure cooker to the sauté mode and add the olive oil.
    • Once the oil is hot, add the chicken pieces, skin-side down, and sear for about 3-4 minutes on each side until browned. This step is optional but adds extra flavor.
    • Remove the chicken from the pot and set aside.

  3. Sauté the Aromatics:

    • Add the chopped onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.

  4. Add the Liquid:

    • Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This helps prevent burning and adds flavor.

  5. Pressure Cook:

    • Place the seared chicken pieces back into the pot. If using, add fresh herbs on top of the chicken.
    • Secure the lid on the pressure cooker and set the valve to the sealing position.
    • Cook on high pressure for 15 minutes. For larger pieces, you may need to increase the cooking time to 20 minutes.

  6. Natural Release:

    • Once the cooking time is up, let the pressure release naturally for about 10 minutes, then carefully release any remaining pressure manually.

  7. Serve:

    • Carefully remove the chicken from the pot. The meat should be tender and easy to pull from the bone.
    • Optionally, you can place the chicken under a broiler for a few minutes to crisp up the skin.

  8. Optional Sauce:

    • If you want a thicker sauce, remove the chicken and use the sauté mode to reduce the cooking liquid to your desired consistency.

Tips:

  • Flavors: Customize the seasoning with your favorite spices or marinades.
  • Vegetables: Add vegetables like carrots, potatoes, or celery along with the chicken for a complete meal.
  • Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

Enjoy your tender and flavorful pressure-cooked bone-in chicken!

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Location: United States

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