Chicken Biryani in Pressure Cooker
Chicken Biryani in Pressure Cooker is a quick and flavorful one-pot version of the traditional biryani, made with marinated chicken, aromatic spices, and basmati rice. Cooked under pressure, it locks in rich flavors and delivers a deliciously spiced meal in less time—perfect for busy days without compromising on taste.
Ingredients
For Biryani Masala
- Cardamom – 10nos
- Cloves – 7-8nos
- Black cardamom – 1no
- Mace (Javitri) – 4 blades
- Nutmeg (jaiphal) – ¼ piece
- Cinnamon (1’stick) – 3nos
- Shahi Jeera (caraway) – 2tsp
- Saunf – 1tbsp
For Marinating Chicken
- Chicken (on bone) – 1kg
- Salt – to taste
- Ginger Garlic paste – 3tbsp
- Turmeric – 1 tsp
- Chilli powder – 1tbsp tsp
- Biryani Masala (prepared above) – 1tbsp
- Mint leaves – ½ cup
- Coriander chopped – handful
- Green chilli chopped – 2nos
- Kewra Water – 2tbsp
- Curd – 1½ cup
For Biryani
- Ghee/Oil – ¼ cup
- Bayleaf – 1 no
- Onion sliced – 2cups
For Rice
- Basmati rice – 2cups
- Water – 3cups (approx.)
- Salt – to taste
Instructions
For Rice
- Wash and soak the rice in water for at least 30mins. Drain the water and keep aside.
For Biryani Masala
- Dry roast all the spices in a pan for 2 mins and remove from heat. Cool off a bit and add them to the mixer grinder. Grind them into a powder and store this powder in an airtight container.
For Marinating Chicken
- Marinate the chicken with salt, ginger garlic paste, turmeric, chilli powder, biryani masala, mint leaves, coriander chopped, green chillies, kewra water and curd. Mix the chicken and keep aside.
For Biryani
- Heat ghee in a large pressure cooker and add a bay leaf. Add sliced onions and cook them till they brown. At this stage add the marinated chicken and cook the chicken on high flame. Cook the chicken till it is ¾th cooked.
- Now add 3cups of water to the chicken and bring it to a boil. Add soaked and drained rice and gently stir the pressure cooker. Taste the dish to check for salt. It needs to be quite salty because while cooking rice will absorb the excess salt and the final seasoning of the dish will be perfect.
- Once you add water make sure the level of water and rice is the same. Bring it to a boil and then close the pressure cooker and cook the biryani on high heat till you get the first whistle. Now lower the heat and when you get the second whistle turn off the heat. Let the pressure cooker sit for 5 mins and then carefully remove the lid.
- Scoop out the biryani using a thin metal spoon. Because the biryani is cooked in a pressure cooker it is possible that the rice is sticky and has lots of moisture. But do not worry because as soon as you dish it on to a platter within few mins the excess moisture will dry up.
- Garnish the chicken biryani with fresh mint leaves and serve.
Tried this recipe?Let us know how it was!