Chicken Biryani in Pressure Cooker
For Soaking Rice
For Marinating Chicken
For Biryani Base
For Garnishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Basmati Rice
Rinse 2 cups of Basmati rice well. Soak it in water for . Drain off the water and keep it aside.
Marinate the Chicken
Take 600g of chicken in a bowl. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of coriander leaves, and a handful of mint leaves. Combine all ingredients well and the chicken for .
Fry Onions
Heat 1/2 cup of oil on medium heat in a pressure cooker. Add 4 sliced onions. Stir and cook until the onions turn golden brown, which may take .
Remove Onions for Garnish
Remove 1/4 of the fried onions and keep them on a plate to cool down. These will be used later for garnishing.
Cook Chicken with Spices
Add the chicken to the pressure cooker with the remaining fried onions. Add whole spices: 1 tsp cumin, 1-inch cinnamon, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns. Stir to combine and cook, stirring continuously, until the color of the chicken turns from pink to white.
Simmer Chicken Masala
Partially cover the pressure cooker and cook until the masala starts to release oil. Stir occasionally to prevent the masala from burning.
Add Coriander Powder
Once the masala has released oil, stir the chicken again. Add 2 tsp coriander powder, stir to combine, and cook for a minute.
Add Water and Herbs
Pour in 2 and 3/4 cups of water. Stir to combine. Partially cover and cook until the gravy comes to a boil. Add 2-3 tbsp chopped mint leaves and 1/4 cup of chopped coriander leaves. Stir gently.
Add Rice and Ghee
Add the soaked Basmati rice to the boiling gravy. Gently stir to combine, being slow as soaked rice can break easily. Add 2 tsp Ghee (Clarified butter). Gently stir to combine again and let the gravy come to a boil.
Adjust Salt and Pressure Cook
Taste the gravy and add salt as per taste. Gently stir to combine. Cover the pressure cooker and cook for 2 whistles. Immediately remove the cooker from heat and let the pressure settle on its own.
Fluff Biryani
Once the pressure has settled, open the cooker. Keep it open aside for . Fluff up the biryani gently with a fork.
Garnish and Serve
Garnish the biryani with coriander leaves, fried onions, and mint leaves. Serve it immediately with sliced onions, a lemon wedge, and raita.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare the Basmati Rice30 minutes
Rinse 2 cups of Basmati rice well. Soak it in water for 30 minutes. Drain off the water and keep it aside.
Helpful Tips
Small details that can improve the final result.
Your Notes
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