find chicken biryani in pressure cooker recipe

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chicken biryani recipe in pot or pressure cooker

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Easy delicious Chicken biryani that can be prepared in a pressure cooker

Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 3

Ingredients (240 ml cup used)

dry spices to Temper

1 bay leaf
3 green cardamoms
4 to 6 cloves
Small Cinnamon stick
1 Star anise
tsp. shahi jeera
marinate
1 tbsp curd/ yogurt
1 tsp ginger garlic paste
Salt as needed
tsp. turmeric
tsp. red chili powder
to tsp biryani masala or garam masala powder
Other ingredients
kg chicken
2 cups of aged basmathi rice
3 cups water or thin coconut milk(if using normal rice use little
more water)
2 tbsp. Oil
Salt as needed
1 medium tomato (about half cup)
1 tbsp curd/ yogurt
12 mint leaves / pudina finely chopped

coriander leaves from 12 stems finely chopped

1 ginger garlic paste
2 green chilies sliced or chopped
1 large onion sliced thinly
tsp. red chili powder
To powder (or use 2 tsps readymade biryani masala or garam
masala )
Very small nutmeg piece
4 cardamoms
to tsp. Pepper corn
5 cloves
Small cinnamon stick
tsp. fennel seeds / saunf
tsp. stone flower / kalapasi (optional)

Instructions
1.

Soak rice for at least 20 to 30 minutes. If using normal rice (not

basmathi) soak it for 30 minutes.
2.
Marinate chicken using ingredients under marination. Set this aside.
3.
Add oil to a pressure cooker and heat it. Add the dry spices and
saute till they begin to sizzle.
4.
Add onions and fry till they turn golden, add ginger garlic and fry till
the raw smell goes off.
5.
Add chicken and fry till the color changes.
6.
Add chopped tomatoes, yogurt, red chili powder, corinader, pudina.
7.
Cook till the mixture turns thick and dry. By now the chicken should
be almost cooked soft.
8.
Add the rest of the masala powder and fry till you get a nice smell.
9.
Pour water or thin coconut milk and bring it to a boil.
10. Drain off the rice completely and add it to the cooker.
11. Cook till the water very little is left, cover the pressure cooker lid
and turn on the flame to very low. If using basmathi rice, cook it for
about 3 to 5 minutes, do not let it whistle. If using normal rice that is
slightly on the harder side to cook allow it to whistle once.
12. Let the pressure go down. Fluff up the rice with a fork. Or transfer it
immediately to a wide utensil to prevent turning mushy.
13. If desired you can drizzle one spoon of ghee, coriander leaves and
boiled eggs.
14. Serve chicken biryani in pressure cooker with onion raita or biryani
shorba or sherva.

Notes
Do not use thick coconut milk, biryani will look curdled.