PRESSURE COOKER CHICKEN BIRYANI | BIRYANI RECIPE

April 24, 2024Niketa
Pressure Cooker Chicken Biryani

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

3.1

Pressure Cooker Chicken Biryani – a short cut to traditional biryani recipe. Fragrant basmati rice is cooked with aromatic spices, chicken and yogurt as a one pot rice dish in under 40 minutes.

What Is Biryani?

Chicken Biryani is my husband’s favorite Indian rice dish. He literally requests me to cook chicken biryani every weekend. Hence I came up with this fast track one pot biryani recipe. Traditionally, biryani is a complex recipe & it takes a lot time & experience to cook a prefect biryani. I prefer and love making my version of biryani because it tastes pretty close to traditional biryani with half the time and efforts required. It took me multiple trials to perfect this recipe. My pressure cooker version of the biryani has right amount of moisture, spices and perfectly cooked chicken with separate rice grain.

Since I have used pressure cooker to make this biryani… I know a lot of you will wonder if its biryani or pulao. Well, lets say its a chicken pulao that tastes like biryani. Hence I call it Biryani. Pulao is cooked by boiling rice in a seasoned broth while biryani is cooked by layering cooked rice with meat or vegetables and a flavorful gravy. This recipe uses cooking method of Pulao but tastes like Biryani. Follow my recipe to the T and make yourself a delicious one pot chicken biryani.

INGREDIENTS FOR PRESSURE COOKER BIRYANI:

  • Rice: I have used aged aromatic basmati rice. Basmati rice is the best for cooking biryani. If using any other rice, the amount of liquid and pressure cooking time will change. You can use any long grain rice.
  • Chicken: I have used boneless chicken breast and tenders that are cut into bite size pieces.
  • Spices: I have used whole spices as they add a base flavor to the biryani. In addition to the whole spices I have added coriander powder, chili powder and garam masala powder to flavor the biryani. Alternatively, you can use store bought biryani masala, but the taste will differ.
  • Yogurt: I prefer using Greek yogurt as its thick in texture and adds required moisture to the biryani. Make sure to use room temperature yogurt to avoid curdling.
  • Ghee & oil: I like to use a mix of ghee and oil in this recipe. Ghee amps up the taste of the biryani and oil adds fluidity.
  • Garnishing: I feel mint is a non-negotiable ingredient in chicken biryani. I love to add it while cooking but also like to garnish biryani with mint, coriander and store bought fried onions.
Pressure Cooker Chicken Biryani

How To Make Pressure Cooker Biryani:

  • Step 1- Soak Basmati rice for 15 minutes while you prepare rest of the ingredients.
  • Step 2- Melt ghee and oil in a cooker, add whole spices and onions. Brown the onions. Add ginger garlic paste and tomatoes, cook until they are mushy.
  • Step 3- Add Chicken, spices, salt, mint, chili and mix well. Add yogurt, mix well and cook for 2-3 minutes.
  • Step 4 – Add soaked rice and water, adjust salt, mix well. Pressure cook the biryani to 2 whistles.
  • Step 5- Let the pressure release naturally before you open the lid. Once the pressure is released, transfer the rice on a serving platter. Garnish with some mint, coriander leaves and fried onion. Serve with yogurt or raita. I like to add more ghee while serving the biryani.

Can I make this Biryani Recipe in Instant Pot:

You can easily make this recipe in instant pot. For 1.5 cups rice add add 1.5 cups of water. Set the Instant Pot to pressure cook mode and cook the biryani on high setting for 6 minutes. Let the pressure release naturally for 15 minutes. Then manually release any remaining pressure.

Tips:

  • Make sure to use a good quality aged basmati rice. My recipe calls to soak the rice for 15 minutes while you prepare the rest of the ingredients. Soaking it for longer period reduces the cooking time, thus resulting into a mushy rice.
  • I have used boneless chicken tenders in this recipe. Chicken breast or thighs work well too. If you want to use bone-in-chicken in this recipe, make sure to use small pieces and pressure cook the chicken to 1 whistle before adding the rice.
  • Wash the basmati rice multiple times until the water runs clear and all the starches are removed. This encourages the grain to separate once cooked.

Here are more one pot meal ideas:

Did You Make This Recipe:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Print Recipe

Chicken Biryani

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Serves: 4

This quick and easy pressure cooker Chicken Biryani recipe requires just 30 minutes of prep time and results in a tender chicken and perfectly cooked rice.

Ingredients

Ingredients

  • 1 tbsp Oil
  • 2 tbsp Ghee
  • 2 1/2 inch Cinnamon Sticks
  • 2 Bay Leaves
  • 4 Cloves
  • 4 Green Cardamom Pods
  • 8 Peppercorns
  • 1 Large Sliced Onion
  • 1-2 Slitz Green Chili
  • 1 Large Tomato, Sliced
  • 1.5 tbsp Ginger Garlic Paste
  • 400 gms Boneless Chicken
  • 2 tsp Salt, (adjust according to your taste)
  • 1/2 tbsp Red Chilli Powder
  • 1/2 tbsp Coriander Powder
  • 1 tbsp Garam Masala Powder
  • 3 tbsp Full Fat Greek Yogurt , Room Temperature
  • 1/4 cup Water, To thin out yogurt
  • 1.5 cup Rice
  • 1/2 cup Water
  • 1/4 cup Mint
  • 1/4 cup Coriander Leaves
  • 1/4 cup Fried Onion, For Garnishing

Method

Instructions

  • 1)

    Rinse the basmati rice under cold water until the water runs clear. Soak in water for 15 minutes. Drain off the water and keep it aside.

  • 2)

    Heat oil and ghee in pressure cooker. Add bay leaf, cinnamon, cardamom, peppercorns, cloves. Sauté until they are fragrant.

  • 3)

    Next add thinly sliced onions. Sauté them until they turn golden and are caramelized. This brings a deep flavor in biryani.

  • 4)

    Add chopped tomatoes, ginger garlic paste and green chilies sauté until the tomatoes turn mushy.

  • 5)

    Add the chicken pieces along with chili powder, garam masala powder, coriander powder, salt and turmeric powder Give everything a good mix ensuring the chicken pieces are well coated with the masala. Sauté everything until the raw smell disappears.

  • 6)

    Next add 3 tbsp yogurt at room temperature along with 2 tbsp mint leaves & coriander leaves. Mix well, let the chicken simmer for about 2-3 minutes, stirring now and them. This will keep the gravy from sticking to the bottom of the cooker. Cook until you see traces of fats on the gravy.

  • 7)

    Next, add the soaked basmati rice and give everything a good mix. Add 1/2 cup water, adjust the salt.

  • 8)

    Secure the cooker with a lid and pressure cook on medium flame to 2 whistles. Let the pressure release naturally before you open the lid.

  • 9)

    Once the pressure is naturally released open the lid and gently fluff up the biryani using a fork.

  • 10)

    Serve the chicken biryani with your choice of raita.

Notes

    • Make sure to use a good quality aged basmati rice. My recipe calls to soak the rice for 15 minutes while you prepare the rest of the ingredients. Soaking it for longer period reduces the cooking time, thus resulting into a mushy rice.

    • I have used boneless chicken tenders in this recipe. Chicken breast or thighs work well too. If you want to use bone-in-chicken in this recipe, make sure to use small pieces and pressure cook the chicken to 1 whistle before adding the rice.

    • Wash the basmati rice multiple times until the water runs clear and all the starches are removed. This encourages the grain to separate once cooked.

Nutrition

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