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Pressure Cooker Chicken Biryani is an easy method for making delicious chicken biryani. This spicy Indian rice dish is made with Basmati Rice, chicken, spices, coriander and mint leaves and whole spices. Biryani is made variety of different ways including this chicken dum biryani which is made by layering of rice to chicken. Learn how to cook the best chicken biryani in pressure cooker that is served with raita, mirchi ka salan & biryani brinjal.
PinTABLE OF CONTENTS
1.About Pressure Cooker Chicken Biryani
2.Watch Cooker Biryani Video
3.Pressure Cooker Chicken Biryani Ingredients
4.How to Make Pressure Cooker Chicken Biryani (Stepwise Pictures)
5.Expert Tips
6.Storage
7.📖 Recipe Card
8.Pressure Cooker Chicken Biryani (Cooker 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 real 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.
About Pressure Cooker Chicken Biryani
Who would have thought that you could make a delicious tasting biryani in pressure cooker. Amma always make vegetable biryani in pressure cooker so do I. Thats when I started making chicken biryani in cooker.
This biryani is one of the recipe which I have made countless times. It is a tried and tested recipe. It is so simple to make, but I found that the flavours goes so well when we make biryani like this.
Making chicken biryani in pressure cooker is so easy than you think. Wash and soak basmati rice for at least 30 minutes for fluffier biryani rice. You make all the base masala in a pressure cooker.
Depending on the amount of rice choose your pressure cooker size. I used a 6 litre pressure cooker for making this amount of chicken biryani. Choose wider pressure cooker like a pressure pan for making biryani which helps getting fluffier rice. If you use a narrow smaller cooker, then there are chances of the biryani rice getting mushy.
Watch Cooker Biryani Video
Pressure Cooker Chicken Biryani Ingredients
PinBasmati Rice - I made this recipe using the finest quality basmati rice. You have to wash rice in several changes of water & Soak them for 30 minutes to make them fluffier. You can use seera samba rice instead of basmati. If you are using seera samba rice the water quantity will be 1 cup seera samba rice and 2 cups water.
Chicken - I prefer to use skinless chicken for chicken biryani. Bone-in curry cut chicken is used for maximum flavour.
Whole Spices - cinnamon, cardamom, cloves, fennel, cumin and bay leaf are some of the common spices.
Ginger & Garlic - the most important duo of flavours in any biryani. Use fresh ginger and garlic and grind them into a paste.
Fresh Herbs - coriander and mint leaves adds the aroma to the biryani.
Spices to Use - I use a combo of chilli, turmeric, cumin, coriander and my homemade garam masala powder.
Oil or Ghee - use a combo of oil and ghee to make biryani.
Garnishing - fried nuts like cashews, raisins, coriander leaves, fried onions is added for garnishing.
PinCooker Biryani Making
Pre-preparation
Wash and Soak the basmati rice for around 30 min,Then drain it and set aside. In a pressure cooker heat oil and ghee, Fry some cashews and raisins in that til golden. Drain them and set aside.
Making Base for Biryani
In the same oil Add onion, green chilli and fry on a low heat till brown. Add in ginger garlic paste and saute for a min. Add in tomatoes, spice powders, coriander leaves and mint leaves. Mix this well. Pour in yogurt and give a good mix. Now add in the chicken pieces and saute it for 10 mins till the chicken is well coated in the masala. Add in the soaked Basmati rice and combine well. Pour in 3 cups of water and season with some salt and mix well.
Cooking biryani in pressure cooker
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. Once cooked, open the pressure cooker and fluff it with a fork. You can squeeze some lemon juice at this point and mix well. Garnish with Fried Cashew and Raisins and sprinkle some coriander leaves. Serve it with Onion Raita.
How to Make Pressure Cooker Chicken Biryani (Stepwise Pictures)
Soaking Basmati Rice
1)For making perfect biryani use the finest quality of basmati rice you can find. Wash basmati rice in several changes of water till the water runs clear. Take it in a bowl and cover with fresh cold water. Leave it to soak for 30 minutes.
PinFrying Nuts
2)Heat ghee and oil in a pressure cooker. I added some cashews and kishmish (golden raisins). Fry them for 1 to 2 minutes till golden brown.
Pin3)Once nuts are fried, remove it to a bowl and set aside.
PinMaking biryani base
4)In the same ghee, add in whole spices and let them sizzle for few seconds.
Pin5)Add in sliced onions, green chillies, pandan leaves or bay leaf.
Pin6)Saute onions till golden brown in colour.
Pin7)Add in fresh ginger and garlic paste to the fried onion mixture.
Pin8)Saute till raw smell leaves from it.
Pin9)Now add in chopped tomatoes and mix well.
Pin10) Add in chopped coriander leaves and mint leaves.
Pin11)Add in salt and spice powders
Pin12)Mix till the spice powders is sauted in the oil.
Pin13)Now reduce the flame to a low and Add in thick yogurt into the onion mixture. You can add some lemon juice at this point.
Pin14)Mix well and cook this for 2 more minutes. Now the masala base is ready.
PinCooking Chicken
15)Now add in the cleaned chicken into the masala. I used skinless and bone-in chicken. Chicken with bones adds so much flavour to the biryani.
Pin16)Toss and coat the chicken in the masala for at least 5 to 6 minutes. The chicken will absorb the flavours from the spices.
PinAdd in Rice
17)Now add in the soaked drained basmati rice.
Pin18)Toss the rice gently in the masala so it gets combined.
Pin19)Pour in water.
PinCooking biryani
20)Bring this mixture to a full boil, stir one last time and reduce the flame.
Pin21)Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself.
Pin22)Once pressure is released, open the lid and give a gentle stir.
Pin23)Garnish the biryani with fried nuts, coriander leaves and mint leaves. You can garnish with fried onions too. Serve hot with raita.
PinExpert Tips
- Wash rice really well and soak them for at least 30 minutes is important.
- Use chicken that is cut into medium pieces for better flavour absorption.
- You can taste the base masala and adjust the salt and lemon juice as needed.
- Skinless chicken is preferred.
- Use fresh ginger garlic paste for flavour.
Why does my biryani get mushy when I cook it in pressure cooker?
Depending on the amount of rice choose your pressure cooker size. I used a 6 litre pressure cooker for making this amount of chicken biryani. Choose wider pressure cooker like a pressure pan for making biryani which helps getting fluffier rice. If you use a narrow smaller cooker, then there are chances of the biryani rice getting mushy.
Once chicken, rice, water is added in cooker. Bring this mixture to a full boil, stir one last time and reduce the flame. Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself. Open the cooker and gently mix and serve.
Storage
Leftover chicken biryani can be stored in an air tight container in fridge for upto 3 days. Reheat in microwave for a minutes covered and enjoy.
More Biryani Recipes to Try
- Chicken Biryani Recipe
- Chicken Dum Biryani Recipe
- Kerala Erachi Choru Recipe
- Authentic Hyderabadi Mutton Biryani Recipe
- Chicken 65 Biryani Recipe
- Vegetable Biryani Recipe
📖 Recipe Card
Pin
Pressure Cooker Chicken Biryani (Cooker Biryani Recipe)
Pressure Cooker Chicken Biryani is an easy method for making delicious chicken biryani. This spicy Indian rice dish is made with Basmati Rice, chicken, spices, coriander and mint leaves and whole spices. Biryani is made variety of different ways including this chicken dum biryani which is made by layering of rice to chicken. Learn how to cook the best chicken biryani in pressure cooker that is served with raita, mirchi ka salan & biryani brinjal.
3.72 from 7 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Soaking Time: 30 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 4 servings
Calories: 732kcal
Equipment
Pressure cooker
Ingredients
- 2 cups Basmati Rice
- 3 cups Water
- ½ kg Chicken
For Biryani base
- 2 tbsp Coconut Oil
- 2 tbsp Ghee
- 2 large Onion sliced thinly
- 1 large Tomato chopped finely
- 3 no Green chilli slit
- 3 tbsp Ginger Garlic Paste
- 1 no Pandan leaf or bay leaf
- ¼ cup Coriander Leaves
- ¼ cup Mint leaves
- ½ cup Plain Yogurt curd (unsour)
- 2 tsp Red chilli powder
- 2 tsp Garam Masala powder
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- Salt to taste
- 1 tsp Lemon Juice
Whole Spices to Use
- 1 tsp Cumin seeds
- 1 tsp Fennel Seeds
- 1 stick Cinnamon
- 5 no Cloves
- 5 no Cardamom
- 1 no Bay Leaf
For Garnish
- 2 tbsp Cashews
- 2 tbsp Golden Raisins sultanas or kishmish
Instructions
Wash and Soak the basmati rice for around 30 minutes. Strain and set aside.
In a pressure cooker heat oil and ghee, Fry some cashews and raisins in that till golden. strain them and set aside.
Now in the same oil, add all the whole spices ingredients and pandan leaves. Let them sizzle for few seconds. Add in the onion, green chilli and fry on a low heat till brown. Add in ginger garlic paste and saute for a min. Add in tomatoes, spice powders, coriander leaves and mint leaves. Add in yogurt, lemon juice and give a good mix. Now add in the chicken pieces and saute it for 5 to 6 mins till the chicken is well coated in the masala.
Add in the soaked strained basmati rice and gently combine well. Pour in 3 cups of water and season with some salt and mix well. For every 1 cup of basmati rice we are using 1.5 cups of water.
Bring this mixture to a full boil, stir one last time and reduce the flame. Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself.
Once pressure is released, open the pressure cooker and fluff it with a fork very gently. Spoon into a serving dish. Garnish with fried cashew and raisins and sprinkle some coriander leaves. You can add some fried onions on top. Serve it with salan and raita.
Video
Notes
- Wash rice really well and soak them for at least 30 minutes is important.
- Use chicken that is cut into medium pieces for better flavour absorption.
- You can taste the base masala and adjust the salt and lemon juice as needed.
- Skinless chicken is preferred.
- Use fresh ginger garlic paste for flavour.
Why does my biryani get mushy when I cook it in pressure cooker?
Depending on the amount of rice choose your pressure cooker size. I used a 6 litre pressure cooker for making this amount of chicken biryani. Choose wider pressure cooker like a pressure pan for making biryani which helps getting fluffier rice. If you use a narrow smaller cooker, then there are chances of the biryani rice getting mushy.
Once chicken, rice, water is added in cooker. Bring this mixture to a full boil, stir one last time and reduce the flame. Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself. Open the cooker and gently mix and serve.
Storage
Leftover chicken biryani can be stored in an air tight container in fridge for upto 3 days. Reheat in microwave for a minutes covered and enjoy.
Nutrition
Serving: 1servings | Calories: 732kcal | Carbohydrates: 97g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 107mg | Potassium: 702mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1012IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 4mg
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