Pressure cooker chicken biryani recipe with step-by-step photos and a recipe video. In this recipe post, I am sharing how to make chicken biryani in a pressure cooker within 30 minutes. It is easy, time-saving, and the best biryani recipe. Serve the Biryani with Mirchi ka Salan or Raita.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Calories: 864kcal
Author: Preeti Nayak
Equipment
1 Pressure Cooker
1 Mixing bowl
Ingredients
2cupsBasmati rice
To marinate the chicken
600gchicken
Salt to taste
½teaspoonspicy red chili powder(add as per your taste)
1teaspoonKashmiri red chili powder
1teaspoonbiryani masala powder
¼teaspoonturmeric powder
2teaspoonginger-garlic paste
1teaspoonlemon juice
½cupyogurt
handful of coriander leaves and mint leaves
For biryani gravy
4onionssliced
2teaspooncoriander powder
2-3tablespoonchopped mint leaves
¼cupof chopped coriander leaves
2teaspoonGheeClarified butter
Whole spices
1teaspooncumin
1-inchcinnamon
½macejavitri
1star anise
2bay leaves
2-3green cardamoms
4cloves
12black peppercorns
Instructions
Preparations
Marinating the chicken - In a medium size mixing bowl, marinate the chicken with salt, spicy red chili powder, Kashmiri red chili powder, biryani masala powder, turmeric powder, ginger-garlic paste, lemon juice, yogurt, coriander leaves and mint leaves. Marinate it for 30 minutes.
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes. Drain off the water and keep it aside.
Slice the onions and keep it aside.
Making Chicken Biryani in Pressure Cooker
Heat oil in the pressure cooker over medium heat.
Once the oil is hot enough, add the sliced onions, stir and cook until they turn golden brown. Remove ¼ of the fried onions and spread it on a plate to cool down.
Add the marinated chicken and whole spices. Stir to combine. Cook stirring continuously until the color of chicken turns from pink to white.
Partially cover the pressure cooker with the lid and cook for 5 minutes or until masala starts to release oil. Stir in between to prevent the masala from burning.
Add coriander powder, stir to combine and cook it for a minute.
Next, stir in 3 cups of water in the pressure cooker. Partially cover and cook until the biryani gravy comes to a boil.
Once the gravy comes to a boil, add the basmati rice to the pressure cooker, followed by chopped mint and coriander leaves. Gently stir to combine. Soaked rice can break easily so be slow while stirring.
Next, add ghee and stir to combine. Let the gravy come to a boil again. Taste the gravy and add salt as per taste.
Close the pressure cooker with its lid and lock it securely. Cook it for 2 whistles. Immediately remove from heat and keep it aside. Let the pressure release naturally.
Open the lid and keep it aside for 5 minutes. Fluff the biryani rice with a fork gently.
Garnish it with coriander leaves, mint leaves and fried onions. Serve chicken biryani with raita, onion rings and a lemon wedge.
Video
Notes
Marinating the chicken - The chicken should be marinated for a minimum of 30 minutes to 1 hour. You can marinate it overnight too. If marinating the chicken overnight or more than 30 minutes then cover it & keep it in an airtight container in the refrigerator.
Ghee/Clarified butter - It enhances the aroma & flavor of biryani. It also helps to keep the rice nice & moist. Do not skip it. However, you can reduce the quantity of ghee.
If the curd or yogurt you are using is sour, skip the addition of lemon juice.
Whole spices - If you do not have the entire whole spices mentioned in the ingredient list then add a few that are easily available in your kitchen. Fresh whole spices make the biryani more aromatic & flavorful. Use biryani masala powder to balance the flavors. It is easily available in stores & you can purchase it online too.
The only trick to getting perfectly cooked biryani in the pressure cooker is to follow the recommended measurements of the recipe to achieve the desired consistency and flavor for your chicken biryani.
If you are not serving the biryani immediately, then remove it to a plate or tray. Gently spread it evenly with a fork. Let it cool down for 10-15 minutes. This is to dry up any extra moisture from the rice. Transfer it to a serving bowl or airtight container. It stays good for 2 hours at room temperature.
If you do not remove the biryani from the pressure cooker, the rice will become sticky, soggy, and overcooked at the base of the pressure cooker.