Name: Chicken Biryani in Pressure Cooker
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 600 g Chicken; to taste Salt; 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; handful Coriander leaves; handful Mint leaves; 1/2 cup Oil; 4 Onions, sliced; 1 tsp Cumin; 1-inch Cinnamon; 1/2 Mace (javitri); 1 Star anise; 2 Bay leaves; 2-3 Green cardamoms; 4 Cloves; 12 Black peppercorns; 2 tsp Coriander powder; 2 and 3/4 cups Water; 2-3 tbsp Chopped mint leaves; 1/4 cup Chopped coriander leaves; 2 tsp Ghee (Clarified butter); as needed Sliced onions; as needed Lemon wedge; as needed Raita

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

30 min

Cook Time

40 min

Serving

4-6 People

Calories / Serving

~750 kcal

Recipe by The Yummy Delights! on YouTube

Recipe Summary

This video demonstrates how to prepare a delicious chicken biryani quickly and easily using a pressure cooker. The chicken is marinated in a blend of spices and yogurt, then cooked with basmati rice and aromatic whole spices to create a flavorful and fluffy biryani.

Adjust servings

Tap an ingredient to mark it ready0 of 30 ready

All Ingredients - For Soaking Rice

Basmati rice 2 cups

All Ingredients - For Marinating Chicken

Chicken 600 g
Salt to taste
Spicy red chili powder 1/2 tsp
Kashmiri red chili powder 1 tsp
Biryani masala powder 1 tsp
Turmeric powder 1/4 tsp
Ginger-garlic paste 2 tsp
Lemon juice 1 tsp
Yogurt 1/2 cup
Coriander leaves handful
Mint leaves handful

All Ingredients - For Cooking Biryani

Oil 1/2 cup
Onions, sliced 4
Cumin 1 tsp
Cinnamon 1-inch
Mace (javitri) 1/2
Star anise 1
Bay leaves 2
Green cardamoms 2-3
Cloves 4
Black peppercorns 12
Coriander powder 2 tsp
Water 2 and 3/4 cups
Chopped mint leaves 2-3 tbsp
Chopped coriander leaves 1/4 cup
Ghee (Clarified butter) 2 tsp

All Ingredients - For Serving

Sliced onions as needed
Lemon wedge as needed
Raita as needed

Tools You'll Need

Pressure cooker
Bowl
Mixing bowl

Don't have an ingredient? Try these 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)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Rice

Take 2 cups of Basmati rice in a bowl. Rinse it well with water. Soak the rice in water for . Drain off the water and keep the rice aside.

Step 2: Marinate the Chicken

In a large bowl, add 600g of chicken. 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, and a handful each of chopped coriander and mint leaves. Combine everything well and marinate for .

Step 3: Fry Onions

Heat 1/2 cup of oil on medium heat in a pressure cooker. Add 4 sliced onions and stir. Cook the onions, stirring continuously, until they turn golden brown. This may take .

Step 4: Add Chicken and Whole Spices

Remove about 1/4 of the fried onions and keep them on a plate to cool down for garnishing later. Add the marinated chicken to the remaining onions in the pressure cooker. Add the whole spices: 1 tsp cumin, 1-inch cinnamon, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, and 4 cloves, 12 black peppercorns. Stir to combine. Cook, stirring continuously, until the color of the chicken turns from pink to white.

Step 5: Cook Chicken Masala

Partially cover the pressure cooker and cook until the masala starts to release oil. Stir occasionally to prevent the masala from burning. Once oil is released, stir it again. Add 2 tsp coriander powder, stir to combine, and cook for a minute.

Step 6: Add Water and Bring to Boil

Add 2 and 3/4 cups of water to the chicken. Stir to combine. Partially cover the cooker and cook until the gravy comes to a boil.

Step 7: Add Herbs, Rice, and Ghee

Add 2-3 tbsp chopped mint leaves and 1/4 cup chopped coriander leaves. Gently stir to combine. Add the soaked rice. Gently stir to combine, as soaked rice can break easily. Add 2 tsp Ghee (Clarified butter). Gently stir to combine. Let the gravy come to a boil again. Taste the gravy and add salt as per taste, then gently stir to combine.

Step 8: Pressure Cook the Biryani

Cover the pressure cooker and cook it for 2 whistles. Immediately remove the cooker from heat and keep it aside for the pressure to settle on its own.

Step 9: Fluff and Serve

Once the pressure has settled, open the cooker. Keep it open aside for . Fluff it up with a fork gently. Garnish with fresh coriander leaves, fried onions, and mint leaves. Serve it immediately with sliced onions, a lemon wedge, and raita.

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