This one-pot meal is perfect for busy weeknights and can be ready in just a fraction of the time it takes to make traditional biryani. Learn how to make chicken biryani in pressure cooker with our simple recipe.
Biryani is one of the most popular dishes in India, though it has variations all over South Asia. It consists of rice with sweet and sour gravy with spices, fried onions, chili peppers, and garlic. Traditionally, biryani is made with spices and meats that are cooked together for hours, which means it’s not really suitable for those who have no time to spare for cooking.
But chicken biryani in pressure cooker is a different story altogether. This recipe can be prepared in a pressure cooker which will cut down on the cooking time.
A pressure cooker is the best way to cook chicken biryani. The ingredients are combined and put inside an airtight pot. The pot is then heated with enough water that would reach the top of it, which creates steam and cooks food faster.
Ingredients and step-by-step instructions for making Chicken Biryani in Pressure Cooker
Ingredients:-
For Chicken Marination
- chicken – 500 gm
- salt
- Crushed ginger garlic and green chili paste – 1 tsp
- curd – 1 tbsp
- Lemon Juice – 1 tsp
- Chicken Masala – 1 tsp
For Garnish
- Oil – 3 tbsp
- Cashew nuts – 10
- Raisins – 2 tbsp
- Onion – 1 medium
For cooking rice
- Basmati Rice – 2 cups (250 ml cup)
- Water – 1 and a half cups (same measurement cup used for measuring rice)
- Bay Leaf – 1
- Cardamom – 3
- Cinnamon stick – 3
- Peppercorns – 1/4 tsp
- Cumin – 1/4 tsp
- Fennel seeds – 1/4 tsp
- Cloves – 5
- Ghee – 2 tbsp
- Onion – 2 medium
- Crushed Ginger Garlic & green chili – 1 tsp
- Tomato – 1 medium
- Curry Leaves
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Kashmiri chili powder – 1 and 1/2 tsp
- Garam Masala – 1 tsp
- Curd – 1 tbsp
- Coriander Leaves
Instructions:-
1. Marinate chicken with salt, crushed ginger garlic and green chili, Yogurt, Lemon Juice, and Chicken Masala. Marinate and allow resting for 1 hr or overnight.
2. Choose a big pressure for cooking biriyani, first let’s fry the ingredients for garnishing. add 3 tbsp oil and fry cashews in medium flame until they turn brown remove and set aside.
fry raisins until it puffs, remove from oil, and set aside. fry 1 medium onion (finely sliced) until it turns golden remove from the oil and set aside.
3. Wash and Soak 2 cups (250 ml cup) of rice in water for 20 mins.
4. Let’s mix the ingredients required for cooking the rice separately in a bowl. Measure 1 and a half cups of water in a bowl using the same measuring glass used for measuring rice.
(1 cup rice = 3/4 cup water , 2 cup rice = 1 & 1/2 cup water).
5. Add enough salt to the water. mix well
6. Add whole spices required for cooking biryani rice to the water. Bay leaf, cardamom, cinnamon stick, peppercorns, cumin seeds, fennel seeds, and Cloves. mix well and set aside
7. Now let’s cook the chicken. to the same oil used for frying onion add 2 tablespoons of Desi ghee, add chopped onions saute for a while, and add crushed ginger garlic, and green chili.
8. Add curry leaves After 2 mins of cooking add chopped tomatoes. cook for 5 mins until the tomatoes turn soft.
9. once the tomatoes turn soft add in the masalas. Turmeric powder, coriander powder, garam masala, and Kashmiri chili powder saute until the raw smell of spices goes off.
10. Add 1 tablespoon of yogurt or curd. Mix well and add marinated chicken pieces. mix well do not add water cover and cook the chicken for 5 mins.
11. After 5 mins of cooking. add the strained basmati rice and spread it over the chicken.
12. Add some fried onions, cashews, and raisins also some chopped coriander leaves.
13. Next Pour the salt water with the whole spices to the pressure cooker. cover and pressure cook.
14. After 1 whistle switch off the flame. Wait for 15 to 20 minutes to open the lid only after the whole pressure is released. check after 20 mins the rice and chicken are perfectly cooked. Transfer to a serving plate garnishes with fried onions nuts and coriander leaves.
Chicken Biryani in Pressure Cooker | Easy Pressure cooker biryani
Ingredients:-
For Chicken Marination:
For Garnish
For Cooking Rice:-
Preparation:-
Marinate chicken with salt, crushed ginger garlic and green chili, Yogurt, Lemon Juice, and Chicken Masala. Marinate and allow to rest for 1 hour or overnight.
Choose a big pressure for cooking biriyani, first let's fry the ingredients for garnishing. add 3 tbsp oil and fry cashews in medium flame until they turn brown remove and set aside.
fry raisins until it puffs, remove from oil, and set aside. fry 1 medium onion (finely sliced) until it turns golden remove from the oil and set aside.
Wash and Soak 2 cups (250 ml cup) of rice in water for 20 mins.
Let's mix the ingredients required for cooking the rice separately in a bowl. Measure 1 and a half cup of water to a bowl use the same measuring glass used for measuring rice. (1 cup rice = 3/4 cup water , 2 cup rice = 1 & 1/2 cup water).
Add enough salt to water. mix well
Add whole spices required for cooking biryani rice to the water. Bay leaf, cardamom, cinnamon stick, peppercorns, cumin seeds, fennel seeds, and Cloves. mix well and set aside
Now let's cook the chicken. to the same oil used for frying onion add 2 tablespoons of Desi ghee, add chopped onions saute for a while, and add crushed ginger garlic, and green chili.
Add curry leaves After 2 mins of cooking add chopped tomatoes. cook for 5 mins until the tomatoes turn soft.
Once the tomatoes turn soft add in the masalas. Turmeric powder, coriander powder, garam masala, and Kashmiri chili powder saute until the raw smell of spices goes off.
Add 1 tablespoon of yogurt or curd. Mix well and add marinated chicken pieces. mix well do not add water cover and cook the chicken for 5 mins.
After 5 minutes of cooking. add the strained basmati rice and spread it over the chicken.
Add some fried onions, cashews, and raisins also some chopped coriander leaves.
Next Pour the salt water with the whole spices to the pressure cooker. cover and pressure cook.
After 1 whistle switch off flame. Wait for 15 to 20 minutes open the lid only after the whole pressure is released. check after 20 mins the rice and chicken are perfectly cooked.
Transfer to a serving plate garnish with fried onions nuts and coriander leaves.
