Easy Pressure Cooker Chicken Biryani

Craving a rich, aromatic Indian meal? This simple and easy Chicken Biryani recipe is perfect for those who want delicious results without spending hours in the kitchen. With just a few ingredients and a pressure cooker, you can create a flavourful and mouth-watering biryani that serves up to 8 people. Let’s dive in!

Prep Time: 10 mins

Cook Time: 25 mins

Servings: 8 persons

Ingredients

For the Biryani:

• 1 kg Basmati Rice
• 3 tbsp Ghee
• 2 tbsp Oil
• Whole Spices:
  • 1 Cinnamon Stick
  • 8-10 Cloves
  • 6-8 Cardamom Pods
  • Bay Leaf or Curry Leaves
• 5 Onions (thinly sliced)
• 4 Tomatoes (chopped) or ½ can of tinned tomatoes
• Biryani Masala
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves
• 1 litre Coconut Milk (diluted with water)
• Salt to taste

For Marinating the Chicken:

• 1 ½ kg Chicken (cut into pieces)
• 2 tsp Chilli Powder
• ½ tsp Turmeric Powder
• 1 tsp Salt

Preparation

Marinating the Chicken:

1. Rub the chicken pieces with turmeric, chili powder, and salt.
2. Set it aside for 15 to 20 minutes to allow the flavorus to seep in.

Preparing the Rice:

1. Soak the basmati rice in water for 15 minutes, then strain and set aside for another 15 minutes (while cooking the chicken).

Biryani Masala

I used Shan Biryani Masala for this recipe, but any other brand should work just as well.

Cooking the Chicken Biryani in a Pressure Cooker

1. Heat the pan: In a pressure cooker, heat 3 tbsp of ghee and 2 tbsp of oil.
2. Add Whole Spices: Toss in the cinnamon, cloves, cardamom, and bay leaf. Let them sizzle and release their aroma.
3. Sauté Onions: Add the sliced onions and sauté until they turn golden brown.
4. Add Tomatoes & Masala: Stir in the chopped tomatoes and the biryani masala. Cook until the tomatoes soften.
5. Marinated Chicken: Add the marinated chicken pieces and stir them in.
6. Fresh Herbs: Toss in chopped coriander and mint leaves.
7. Season: Add salt to taste.
8. Coconut Milk: Pour in the diluted coconut milk and give it a good mix.
   Tip: Taste the mixture and adjust the salt if needed.
9. Pressure Cook: Close the pressure cooker lid and cook on low flame for 3 whistles (around 6-8 minutes).
10. Release Pressure: Once done, let the pressure naturally release.
11. Final Touch with Rice: Gently mix the soaked basmati rice into the chicken gravy inside the pressure cooker.
12. Slow Cook: Close the lid again, bring to full steam and Let it cook for another 10 minutes on medium-low flame.

And voila! Your flavourful, aromatic Chicken Biryani is ready to serve. Enjoy this delightful dish with your favourite sides or simply savour it on its own.