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Pressure Cooker Chicken Biryani (Cooker Biryani Recipe)

Pressure Cooker Chicken Biryani is an easy method for making delicious chicken biryani. This spicy Indian rice dish is made with Basmati Rice, chicken, spices, coriander and mint leaves and whole spices. Biryani is made variety of different ways including this chicken dum biryani which is made by layering of rice to chicken. Learn how to cook the best chicken biryani in pressure cooker that is served with raita, mirchi ka salan & biryani brinjal
3.75 from 8 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 732kcal

Equipment

  • Pressure cooker

Ingredients

  • 2 cups Basmati Rice
  • 3 cups Water
  • ½ kg Chicken

For Biryani base

  • 2 tbsp Coconut Oil
  • 2 tbsp Ghee
  • 2 large Onion sliced thinly
  • 1 large Tomato chopped finely
  • 3 no Green chilli slit
  • 3 tbsp Ginger Garlic Paste
  • 1 no Pandan leaf or bay leaf
  • ¼ cup Coriander Leaves
  • ¼ cup Mint leaves
  • ½ cup Plain Yogurt curd (unsour)
  • 2 tsp Red chilli powder
  • 2 tsp Garam Masala powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • Salt to taste
  • 1 tsp Lemon Juice

Whole Spices to Use

  • 1 tsp Cumin seeds
  • 1 tsp Fennel Seeds
  • 1 stick Cinnamon
  • 5 no Cloves
  • 5 no Cardamom
  • 1 no Bay Leaf

For Garnish

  • 2 tbsp Cashews
  • 2 tbsp Golden Raisins sultanas or kishmish

Instructions

  • Wash and Soak the basmati rice for around 30 minutes. Strain and set aside.
  • In a pressure cooker heat oil and ghee, Fry some cashews and raisins in that till golden. strain them and set aside.
  • Now in the same oil, add all the whole spices ingredients and pandan leaves. Let them sizzle for few seconds. Add in the onion, green chilli and fry on a low heat till brown. Add in ginger garlic paste and saute for a min. Add in tomatoes, spice powders, coriander leaves and mint leaves. Add in yogurt, lemon juice and give a good mix. Now add in the chicken pieces and saute it for 5 to 6 mins till the chicken is well coated in the masala.
  • Add in the soaked strained basmati rice and gently combine well. Pour in 3 cups of water and season with some salt and mix well. For every 1 cup of basmati rice we are using 1.5 cups of water.
  • Bring this mixture to a full boil, stir one last time and reduce the flame. Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself.
  • Once pressure is released, open the pressure cooker and fluff it with a fork very gently. Spoon into a serving dish. Garnish with fried cashew and raisins and sprinkle some coriander leaves. You can add some fried onions on top. Serve it with salan and raita.

Video

Notes

  • Wash rice really well and soak them for at least 30 minutes is important. 
  • Use chicken that is cut into medium pieces for better flavour absorption.
  • You can taste the base masala and adjust the salt and lemon juice as needed.
  • Skinless chicken is preferred.
  • Use fresh ginger garlic paste for flavour.

Why does my biryani get mushy when I cook it in pressure cooker?

Depending on the amount of rice choose your pressure cooker size. I used a 6 litre pressure cooker for making this amount of chicken biryani. Choose wider pressure cooker like a pressure pan for making biryani which helps getting fluffier rice. If you use a narrow smaller cooker, then there are chances of the biryani rice getting mushy.
Once chicken, rice, water is added in cooker. Bring this mixture to a full boil, stir one last time and reduce the flame. Cover the pressure cooker with the lid, put on the whistle (weight) and cook it for 1 whistle. After 1 whistle simmer the flame to the lowest possible and cook for 5 mins. Now turn off the heat and let the pressure release all by itself. Open the cooker and gently mix and serve.

Storage

Leftover chicken biryani can be stored in an air tight container in fridge for upto 3 days. Reheat in microwave for a minutes covered and enjoy.

Nutrition

Serving: 1servings | Calories: 732kcal | Carbohydrates: 97g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 107mg | Potassium: 702mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1012IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 4mg
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