Chicken Biryani – Pressure Cooker Style

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 30 seconds 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 3-4 minutes 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 2-3 minutes, 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 1-2 minutes 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 5-7 minutes, 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.

• 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.

• 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.