Chicken Biryani in Pressure Cooker

Step 1: Prepare Basmati Rice

Take 2 cups of Basmati rice in a bowl. Rinse it well under running water. Soak the rice in water for 30 minutes. After soaking, drain off the water completely and keep the rice aside.

Step 2: Marinate the Chicken

In a large bowl, add 600g of chicken pieces. 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 marinate the chicken for 30 minutes.

Step 3: Fry Onions

Heat 1/2 cup of oil on medium heat in a pressure cooker. Add 4 sliced onions to the hot oil. Stir and cook the onions until they turn golden brown, which may take about 10-15 minutes.

Step 4: Remove Onions for Garnish

Remove about 1/4 of the fried onions from the pressure cooker and place them on a plate to cool down. These will be used later for garnishing the biryani.

Step 5: Cook Chicken with Whole Spices

Add the marinated chicken to the remaining fried 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, 4 cloves, and 12 black peppercorns. Stir to combine all ingredients. Cook, stirring continuously, until the color of the chicken turns from pink to white.

Step 6: 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 at the bottom.

Step 7: Add Coriander Powder

Add 2 tsp of coriander powder to the chicken masala. Stir to combine and cook for a minute.

Step 8: Add Water and Bring to Boil

Pour in 2 and 3/4 cups of water. Stir to combine all ingredients. Partially cover the cooker again and cook until the gravy comes to a boil.

Step 9: Add Herbs and Rice

Add 2-3 tbsp of chopped mint leaves and 1/4 cup of chopped coriander leaves to the boiling gravy. Stir to combine. Then, add the soaked and drained Basmati rice. Gently stir to combine the rice with the chicken gravy. Be slow and careful while stirring to prevent the soaked rice grains from breaking.

Step 10: Add Ghee and Adjust Seasoning

Add 2 tsp of Ghee (clarified butter) to the biryani mixture. Gently stir to combine. Let the gravy come to a boil again. Taste the gravy and add more salt as per your preference, then gently stir one last time.

Step 11: Pressure Cook the Biryani

Cover the pressure cooker with its lid and cook for 2 whistles. Immediately remove the pressure cooker from the heat and allow the pressure to settle on its own without opening the lid manually.

Step 12: Fluff and Garnish

Once the pressure has settled, open the lid. Keep the biryani open aside for 5 minutes. Gently fluff it up with a fork to separate the rice grains. Garnish the biryani with fresh coriander leaves, the reserved fried onions, and fresh mint leaves.

Step 13: Serve

Serve the chicken biryani immediately with sliced onions, a lemon wedge, and raita on the side.

• If serving later, spread the biryani on a big plate to cool down before transferring to a serving bowl to prevent overcooking and maintain rice texture.

• Gently stir the rice to avoid breaking the grains, especially after soaking.