Pressure Cooker Chicken Biryani Recipe

Pressure Cooker Chicken Biryani

Making Biryani can never get easier than this. I love biryani and make them more often than anything else. You can check out my biryani making days here. Most of the time it is made in a pressure cooker, but somedays i feel like having the royal taste of authentic biryani, so go for the layered dum version. Check out my veg dum biryani, hyderabadi dum biryani, dum chicken kofta biryaniand mughlai chicken biryani, Fish Dum Biryani.

This biryani is one of the tried and tested recipe of so many decades. Because i have made this more times than i remember. It is so simple to make, but i found that the flavours marry so well when we make biryani like this than layering it.

If you dont like the whole spices catching in your mouth, when you eat. Then you can try out my chicken biryani recipe, where i included a tips for that.

Ingredients for Pressure Cooker Chicken Biryani

• Basmati Rice – 2 cups
• Water – 3 cups
• Chicken -½ kg
• Onion-2 large thinly sliced
• Tomato-1
• Green chilli – 4 slitted
• Ginger Garlic Paste – 3 tblspn
• Pandan Leaves / Brinji Ilai – 1
• Coriander Leaves-½ cup
• Mint leaves- ½  cup
• Thick Unsour Curd / Yogurt -1 cup
• Red chilli powder – 2 tsp or to taste
• Garam Masala powder – 1 tblspn
• Turmeric Powder – 1 tsp
• Coriander Powder / Malli podi – 1 tblspn
• Cumin Powder / Jeera Podi – 1 tsp
• Cashew-2 tblspn
• Raisans-2 tblspn
• Oil – 3 tblspn
• Ghee – 3 tblspn
• Salt to taste
• Lemon Juice as needed 

For Seasoning:

• Cumin seeds / Jeerakam – 1 tsp
• Fennel Seeds / Sombu / Saunf – 1 tsp
• Cinnamon / Pattai – 1 small stick
• Cloves / Krambu – 5
• Cardamom / Yelakai – 5 crushed
• Bay Leaf – 1

How to make Pressure Cooker Chicken Biryani

1. Wash and Soak the basmati rice for around 30 min,Then drain it and set aside.
2. In a pressure cooker heat oil and ghee, Fry some cashews and raisins in that til golden. Drain them and set aside.
3. In goes the onion, green chilli and fry on a low heat till brown.
4. Add in ginger garlic paste and saute for a min.
5. Add in tomatoes, spice powders, coriander leaves and mint leaves. Mix this well.
6. Pour in yogurt and give a good mix. Now throw in the chicken pieces and saute it for 10 mins till the chicken is well coated in the masala.
7. Add in the soaked Basmati rice and combine well. Pour in 3 cups of water and season with some salt and mix well
8. Now bring this mixture to a boil and reduce the flame, cover the pressure cooker and cook it for 1 whistle, then simmer the flame and cook for 15 mins. Now turn off the heat and let the steam go all by itself. 
9. Once cooked, open the pressure cooker and fluff it with a fork. You can squeeze some lemon juice at this point and mix well.
10. Garnish with Fried Cashew and Raisans and sprinkle some coriander leaves.
11. Serve it with Onion and Tomato Raita.

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Pressure Cooker Chicken Biryani Recipe

Pressure Cooker Chicken Biryani with step by step pictures. This is made with Basmathi Rice and whole garam spices

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Main Course

Cuisine Indian, South Indian

Servings 5 servings

Calories 383 kcal

Ingredients  

1x2x3x

Instructions 

Video

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Nutrition Facts

Pressure Cooker Chicken Biryani Recipe

Amount Per Serving (1 servings)

Calories 383
Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.05g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 36mg12%

Sodium 48mg2%

Potassium 278mg8%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 1g1%

Protein 15g30%

Vitamin A 572IU11%

Vitamin C 6mg7%

Calcium 46mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Pressure Cooker Chicken Biryani Recipe step by step pictures

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