❤❤❤ Delicious and it was done in no time! I tweaked it a bit, used Cevapcici I had in the freezer and a chicken masala spice my colleague brought me from India yesterday, garlic powder, no ginger … and it is delicious! Added some extra salt and a tablespoon of sugar. Did a 500g rice portion and used 650 mL of water to make it cover everything before pressure cooking. Air fried it for 10 min on 180 degrees after an initial stir through to give it some crispy bits. Enough for 2 people, including hungry teen boy, and 2 days. Cost me 5,50€ for everything. Fantastic! 😍
This was tonight’s tea. We all loved it. I had a problem on the pressure front, wasn’t coming up to pressure. Was able to add more liquid but then Ninja saying add water. I released the steam opened the lid and it was cooked. May have added a little more rice 87g extra 🤦♀️ . Sure the stock measurement was right. Either way, it was lovely and will make it again 😊
@@susannahskitchen who knows Susannah, I’ll try it again making sure to check weights etc. thanks again for another lovely recipe, your book is fantastic!
@@susannahskitchen thats what i found, but they still are wonderfull things, but if you saute in a pan, its quicker and just 1 less function to worry about.
Great recipe. I wasn't sure how to make biriyani in the Ninja. Have you tried air frying or combi cooking the chicken for a crispy outer layer and then adding the rice?!
I used a NATURAL RELEASE which can run for some time. The reason I didn't want to leave it longer than 10 minutes is because the rice can overcook and go mushy.
I copied this tonight and it just burnt I had to go on a night shift with no food any idea why it burnt I have a lot of issues when presdure cooking and it burning
@@elainewilliams4201 hi, I don’t know, lots of other people have made it without an issue. I presume it burnt on the bottom. Did you use the exact measurements? Anything different like type of rice?
@@elainewilliams4201 shouldn’t make a difference with washed rice as I generally wash mine. Very strange, there must be something going on for it to burn
I've watched loads of your recipes and your saute doesn't seem to sizzle furiously like mine and continues to sizzle for quite some time after which makes me think it's burning as soon as I put on pressure and close the lid which it never used to I made or tried shep pie with no sachets so no thickeners and that also burnt so I really think it's something going on with the ninja
❤❤❤ Delicious and it was done in no time! I tweaked it a bit, used Cevapcici I had in the freezer and a chicken masala spice my colleague brought me from India yesterday, garlic powder, no ginger … and it is delicious! Added some extra salt and a tablespoon of sugar. Did a 500g rice portion and used 650 mL of water to make it cover everything before pressure cooking. Air fried it for 10 min on 180 degrees after an initial stir through to give it some crispy bits. Enough for 2 people, including hungry teen boy, and 2 days. Cost me 5,50€ for everything. Fantastic! 😍
Brilliant!
Who doesn’t love a good curry, this one looks great 😊x
If you want a quick release after eg 10 mins natural release, you can use Delayed Release!
I think I was getting confused, thanks
This was tonight’s tea. We all loved it. I had a problem on the pressure front, wasn’t coming up to pressure. Was able to add more liquid but then Ninja saying add water. I released the steam opened the lid and it was cooked. May have added a little more rice 87g extra 🤦♀️ . Sure the stock measurement was right. Either way, it was lovely and will make it again 😊
@@cathpritchard1257 glad you enjoyed it. Sounds like a bit of a nightmare with the pressure/liquid. Not sure why that would have been.
@@susannahskitchen who knows Susannah, I’ll try it again making sure to check weights etc. thanks again for another lovely recipe, your book is fantastic!
Hi Susannah - thanks for sharing this recipe😊. If I replace the chicken with beef or lamb, how long would I need to PC? Thank you!
I can't be certain as I've not tried it but if the pieces are small it shouldn't take much longer
i tend to Saute with my frying pan and then add, But it looks lovely. Thanks.
I’m starting to think that’s a better option but such a shame when it can sear/sauté!
@@susannahskitchen thats what i found, but they still are wonderfull things, but if you saute in a pan, its quicker and just 1 less function to worry about.
Can you use ginger and garlic squeeze instead of fresh.
@@wanderdutts4584 yes of course, will be just as delicious
@@susannahskitchen thanks. My wife was telling me I could, I'm going to have to admit now I was wrong 😂
ha ha brilliant......surely you should know by now that we are always right 😉
I’m trying this tonight ❤
I think I say in the video but I recommend something stronger than Korma unless you want it very mild. It’s delicious, enjoy
Great recipe. I wasn't sure how to make biriyani in the Ninja. Have you tried air frying or combi cooking the chicken for a crispy outer layer and then adding the rice?!
Hello,
Why do you put it on 5mins delayed release but wait until 10mins to open?
I used a NATURAL RELEASE which can run for some time. The reason I didn't want to leave it longer than 10 minutes is because the rice can overcook and go mushy.
Just did this used same ingredient etc but mine came out sticky?? Any ideas?
@@benwatson3996 hi, did the pressure release run for a long time? Did you double up?
@ I did the recipe for the 4 to 6 people. It went on for about 18 mins, I was going to release it myself at one point but left it lol
@ sometimes when the release goes to long it overcooks the rice and it goes sticky. That’s all I can think has happened
@ ok I’ll manually release around 10 mins next time. Still nice just was a big ball lol
I copied this tonight and it just burnt I had to go on a night shift with no food any idea why it burnt I have a lot of issues when presdure cooking and it burning
@@elainewilliams4201 hi, I don’t know, lots of other people have made it without an issue. I presume it burnt on the bottom. Did you use the exact measurements? Anything different like type of rice?
Maybe the paste or because I washed my rice I can’t eat rice unwashed
@@elainewilliams4201 shouldn’t make a difference with washed rice as I generally wash mine. Very strange, there must be something going on for it to burn
I've watched loads of your recipes and your saute doesn't seem to sizzle furiously like mine and continues to sizzle for quite some time after which makes me think it's burning as soon as I put on pressure and close the lid which it never used to I made or tried shep pie with no sachets so no thickeners and that also burnt so I really think it's something going on with the ninja
@elainewilliams4201 same here sometimes when I want to cook rice with something the pressure doesn't build up and I don't know why
This looks like Khichdi than Biryani😅
Please don’t ever slice your naan. Use your hands as god intended.
Nah.