Pressure Cooker Chicken Biryani

Pressure cooker chicken biryani recipe with step-by-step photos and a recipe video. Let’s make quick and easy chicken biryani in a pressure cooker. Chicken Dum Biryani is a combination of perfectly cooked rice, tender chicken, and a wonderful blend of spices, all infused together to create a truly satisfying meal. Serve the Biryani with Mirchi ka Salan or Raita.

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Craving a tempting and aromatic chicken biryani but don’t want to spend hours in the kitchen? Try this efficient and time-saving method to prepare a delicious chicken biryani using a pressure cooker.

Other biryani recipes that you may like are our Hyderabadi Chicken Dum Biryani, Chicken Tikka Biryani, Egg Biryani, and Prawn Biryani.

About this recipe

In this recipe post, I am sharing how to make Pressure cooker chicken biryani recipe. Biryani is a popular rice dish that is prepared on special occasions as it requires a lot of ingredients and time. 

Traditional chicken biryani recipe is made by layering marinated meat and rice and cooking them together in a sealed pot on low heat or dum. Making this traditional biryani at home is a time-consuming task.

You can make flavorful chicken biryani in a pressure cooker with this easy and time-saving method. You will get the same aroma and flavor as conventional biryani with this recipe.

Impress your family and friends, while leaving you with ample amout of time to relax and indulge in the divine flavors. Serve biryani with raita, salad, and a lemon wedge.

You may also like these other popular chicken recipes from this website:

• Hyderabadi Chicken Dum Biryani
• Mutton Biryani
• Chicken Tikka Biryani
• Egg Biryani in Pressure Cooker
• Prawn Biryani
• Kolkata Style Chicken Biryani
• Butter Chicken Biryani
• Lucknowi Biryani

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Here’s why this recipe works

• Easy to make – Detailed step-by-step instructions with photos and a recipe video is shared in the post.
• Quick biryani recipe – Pressure cooking the biryani saves a lot of time. It’s a great choice for weekend lunch or dinner. Gather the ingredients and you can cook this biryani quickly within 40 minutes.
• Tried and tested – This recipe is tried and tested in my kitchen and I can assure you that it is you will love the flavor and aroma of this biryani.
• One pot chicken biryani recipe – Everything is cooked in a pressure cooker. Fewer dishes to go and easy to clean up.
• This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
• Family-friendly meal – This is the dish that your whole family can enjoy including the kids.
• Gluten-free

Ingredients and Substitutions

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• Rice – I prefer long-grain, aged basmati rice to make biryani. Basmati rice has a lovely aroma and is fluffy when cooked. However, you can make biryani with any long-grain or medium-grain rice. Avoid short-grain rice to make biryani.
• Chicken – Chicken with bones (or curry-cut chicken) or chicken thighs are the best. They give a nice flavor to the biryani. However, you can make it with boneless chicken too.
• Whole spices – If you do not have all the whole spices, add a few, whatever you have on hand.
• Ginger-garlic paste – I have used homemade ginger-garlic paste. You can use store-bought.
• Yogurt/Curd – Use fresh curd or yogurt. Do not use sour curd to make biryani. If the curd is sour then skip adding lemon juice.
• Red chili powder – I have used 2 different red chili powders in the recipe. Spicy red chili powder gives flavor to the biryani gravy and Kashmiri red chili powder gives color but it is not at all spicy.
• Flavoring – Turmeric, biryani masala powder, salt, and coriander powder.
• Biryani masala powder – You can purchase it easily online.
• Ghee or Clarified butter – It gives richness to biryani and keeps the rice nice and moist. Do not skip adding it.
• Oil – I have used sunflower oil. You can use any neutral flavor oil that has a high smoke point.
• Lemon juice – It gives a tangy punch and brightens up the entire dish. Use fresh lemon juice for the best flavor.
• Herbs – Fresh mint and coriander leaves give a nice aroma and flavor to the biryani. Do not skip adding it.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Cooking Tips

1. 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.
2. 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.
3. If the curd or yogurt you are using is sour, skip the addition of lemon juice.
4. 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.
5. 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.

How to make Pressure Cooker Chicken Biryani (Step by step instructions with photos)

Preparations

1. 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.
2. 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.
3. Slice the onions and keep them aside.

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Making Chicken Biryani in Pressure Cooker

1. Heat oil in the pressure cooker over medium heat.
2. 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.
3. Add the marinated chicken and whole spices. Stir to combine. Cook stirring continuously until the color of the chicken turns from pink to white.
4. Partially cover the pressure cooker with the lid and cook for 5 minutes or until the masala starts to release oil. Stir in between to prevent the masala from burning.

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5. Add coriander powder, stir to combine, and cook it for a minute.
6. Next, stir in 3 cups of water in the pressure cooker. Partially cover and cook until the biryani gravy comes to a boil.
7. 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.
8. Next, add ghee and stir to combine. Let the gravy come to a boil again. Taste the gravy and add salt as per taste.

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9. Close the pressure cooker with its lid and lock it securely. Cook it for 2 whistles. Immediately remove it from heat and keep it aside. Let the pressure release naturally.
10. Open the lid and keep it aside for 5 minutes. Fluff the biryani rice with a fork gently.
11. Garnish it with coriander leaves, mint leaves, and fried onions. Serve chicken biryani with raita, onion rings, and a lemon wedge.

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Frequently Asked Questions

Serving Suggestions

• Raita – Typically, chicken biryani with raita. Raita is made with yogurt and gives a cooling effect to the body balancing the spiciness of the biryani. You can serve it with any raita of your choice.
• Plain Yogurt – Don’t have time to make raita, serve it simply with plain yogurt. Or flavor the yogurt with minced garlic, salt, and pepper.
• Salad – Serve it simply with onion rings, cucumber slices, and a lemon wedge. Or serve it with coleslaw or any salad of your choice.
• Boiled Eggs – Serve biryani with halved boiled eggs on top.

Storage Suggestions

• If you have leftover chicken biryani made in a pressure cooker, store it within 2 hours of cooking.
• Transfer the leftover biryani into an airtight container and place it in the refrigerator. Ensure that the biryani is cooled down to room temperature before refrigerating. It stays good for 2 days.
• Reheat the biryani in a microwave or stovetop. When reheating sprinkle some water over it and stir gently to distribute the heat evenly. Reheat it until steaming hot and serve.
• Do not restore the biryani once heated.

If you make this recipe, please leave a comment and a starred review below.

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5 from 5 votes

Pressure Cooker Chicken Biryani

Pressure cooker chicken biryani recipe with step-by-step photos and a recipe video. Let’s make quick and easy chicken biryani in a pressure cooker. Chicken Dum Biryani is a combination of perfectly cooked rice, tender chicken, and a wonderful blend of spices, all infused together to create a truly satisfying meal. Serve the Biryani with Mirchi ka Salan or Raita.

Course Main

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 864kcal

Author Preeti Nayak

Equipment

• 1 Pressure Cooker
• 1 Mixing bowl

Ingredients

• 2 cups Basmati rice

To marinate the chicken

• 600 g chicken
• Salt to taste
• 1/2 tsp spicy red chili powder
• 1 tsp Kashmiri red chili powder
• 1 tsp biryani masala powder
• 1/4 tsp turmeric powder
• 2 tsp ginger-garlic paste
• 1 tsp lemon juice
• 1/2 cup yogurt
• handful of coriander leaves and mint leaves

For biryani gravy

• 4 onions sliced
• 2 tsp coriander powder
• 2-3 tbsp chopped mint leaves
• 1/4 cup of chopped coriander leaves
• 2 tsp Ghee Clarified butter

Whole spices

• 1 tsp cumin
• 1- inch cinnamon
• 1/2 mace javitri
• 1 star anise
• 2 bay leaves
• 2-3 green cardamoms
• 4 cloves
• 12 black 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

1. 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.
2. 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.
3. If the curd or yogurt you are using is sour, skip the addition of lemon juice.
4. 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.
5. 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.