Chicken Biryani - Pressure Cooker Style
Summary
- Learn how to prepare a delicious and flavorful Chicken Biryani using a pressure cooker. This recipe involves marinating chicken, sautéing aromatic spices and vegetables, then combining with basmati rice and cooking to perfection for a hearty meal.
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All Ingredients - Chicken Biryani Ingredients
- Basmati Rice 1 kg
- Ghee 3 tbsp
- Oil 2 tbsp
- Whole spices (Cinnamon, Cloves, Cardamom & Bay leaf) as needed
- Onion 5 nos thinly sliced
- Tomato 4 nos chopped
- Biryani Masala paste 4 tbsp
- Coriander leaves 1 bunch
- Mint leaves 1 bunch
- Coconut Milk 1 liter
- Salt to taste
All Ingredients - To Marinate Chicken
- Chicken 1 1/2 kg
- Chilli powder 2 tbsp
- Turmeric powder 1/2 tsp
- Salt to taste
Tools You'll Need
- Pressure cooker
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 2 · Soak30 min
Prepare Basmati Rice Soak the basmati rice in water for 30 minutes, then strain the water and l…
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Rub the chicken pieces with turmeric powder, chili powder, and salt. Let it sit aside for about to .
Step 2: Prepare Basmati Rice
Soak the basmati rice in water for , then strain the water and let it sit aside for another .
Step 3: Heat Ghee and Oil
In a pressure cooker, heat 3 large tablespoons of ghee and 2 tablespoons of oil.
Step 4: Add Whole Spices
Add the whole spices (cinnamon, cloves, cardamom, and bay leaf) to the hot ghee and oil.
Step 5: Sauté Onions
Add 5 thinly sliced medium-sized onions and them until they become brown.
Step 6: Add Tomatoes
Add 4 finely chopped medium to large tomatoes and mix well with the onions.
Step 7: Add Biryani Masala Paste
Add 4 tablespoons of biryani masala paste and mix it well into the tomato and onion mixture.
Step 8: Add Marinated Chicken
Add the chicken pieces to the cooker and mix thoroughly with the masala, ensuring all pieces are coated.
Step 9: Add Fresh Herbs
Add 1 bunch of coriander leaves and 1 bunch of mint leaves, then mix them into the chicken and masala.
Step 10: Season with Salt
Season the mixture with salt to taste and mix well to combine the flavors.
Step 11: Add Diluted Coconut Milk
Add 1 liter of diluted coconut milk (measured as two 500ml cups) to the chicken mixture and mix well.
Step 12: Pressure Cook Chicken
Close the pressure cooker lid and pressure cook the chicken for 5 whistles without the rice.
Step 13: Release Pressure
Wait until the pressure is completely gone from the cooker before opening the lid.
Step 14: Add Soaked Basmati Rice
Add the soaked basmati rice to the chicken gravy and mix it gently to avoid breaking the rice grains.
Step 15: Pressure Cook Rice
Close the lid again and keep the flame on medium-low. Wait until comes from the nozzle, then add the weight and let it cook for about .
Step 16: Serve Chicken Biryani
Once cooked, the delicious Chicken Biryani is ready to be served. Enjoy!
Pro Tips
• Using 1.5 kg of chicken for 1 kg of rice gives more flavor to the biryani.
• This is a pressure cooker chicken biryani recipe, which simplifies the cooking process.
Variations
• Adjust the amount of chicken to 1 kg for 1 kg of rice if preferred.
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