Chicken Biryani – Pressure Cooker Style
Recipe Summary
- This video demonstrates a quick and easy method to prepare delicious chicken biryani in a pressure cooker. The recipe involves sautéing onions, tomatoes, and spices, then adding chicken, rice, and water, and cooking until perfectly done. It's a flavorful and convenient way to enjoy homemade biryani.
All Ingredients - Main Ingredients
- Cooking oil 3-4 tablespoons
- Bay leaf 1
- Cardamom pods 2-3
- Star anise 1
- Onion 1 large, sliced
- Green chilies 2-3, slit
- Mint leaves a small handful
- Tomato 1 large, chopped
- Yogurt 1/4 cup
- Chili powder 1 teaspoon
- Chicken Biryani Masala Powder 2-3 tablespoons
- Chicken 250-300g, cut into pieces
- Basmati rice 1 cup, pre-soaked
- Water 1.5 cups
- Salt to taste
- Boiled egg 1-2, for serving
- Raita for serving
Tools You'll Need
- Pressure cooker
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Heat Oil and Sauté Whole Spices
Place a pressure cooker on medium heat. Add 3-4 tablespoons of cooking oil and let it heat up. Once hot, add 1 bay leaf, 2-3 cardamom pods, and 1 star anise. Sauté for about until the spices become fragrant.
Step 2: Sauté Onions, Green Chilies, and Mint
Add 1 large sliced onion, 2-3 slit green chilies, and a small handful of mint leaves to the pressure cooker. Sauté the mixture, stirring occasionally, for until the onions turn translucent and slightly golden.
Step 3: Add Tomatoes and Cook
Introduce 1 large chopped tomato to the sautéed mixture. Cook for , stirring, until the tomatoes soften and become pulpy.
Step 4: Incorporate Yogurt and Spices
Stir in 1/4 cup of yogurt. Then, add 1 teaspoon of chili powder and 2-3 tablespoons of chicken biryani masala powder. Mix all ingredients thoroughly and cook for until the oil starts to separate from the masala.
Step 5: Add Chicken and Cook
Add 250-300g of chicken pieces to the masala. Mix well to ensure the chicken is evenly coated. Cook the chicken for , stirring occasionally, until it is partially cooked and the masala adheres well.
Step 6: Add Rice, Water, and Salt
Add 1 cup of pre-soaked basmati rice and 1.5 cups of water to the pressure cooker. Season with salt to taste. Stir gently to combine all the ingredients without breaking the rice grains.
Step 7: Pressure Cook the Biryani
Close the lid of the pressure cooker. Cook on medium heat for 2-3 whistles. Once cooked, turn off the heat and allow the pressure to release naturally.
Step 8: Fluff and Serve
Once the pressure has completely released, open the lid. Gently fluff the biryani with a spoon to mix the ingredients. If desired, add a boiled egg into the biryani or serve it on the side. Serve the hot chicken biryani with a boiled egg and raita.
Pro Tips
• Soaking the rice for 20-30 minutes before cooking helps achieve fluffy biryani.
• Adjust the amount of green chilies and chili powder according to your spice preference.
• Ensure the chicken is cut into small, even pieces for uniform cooking.
Recipe Variations
• For a vegetarian version, substitute chicken with mixed vegetables like potatoes, carrots, and peas.
• Add a squeeze of lime juice at the end for an extra tangy flavor.
• Garnish with fried onions for added texture and flavor.
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