Pressure Cooker Chicken Biryani is designed for cooks who want deep biryani flavour in less time, without sacrificing texture or aroma. Cooking under pressure allows the spices to infuse quickly while keeping the chicken tender and the rice fluffy.
This recipe is ideal for busy households, smaller kitchens, or anyone who prefers a quicker, more controlled cooking method. The steps are carefully balanced so the rice cooks evenly and the biryani does not become soft or sticky.
Recipe Information
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Serves: 4
Difficulty level: Easy to Medium
Ingredients
Main ingredients
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400 g basmati rice
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700 g chicken pieces on the bone
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3 tablespoons vegetable oil
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1 tablespoon ghee
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2 medium onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 medium tomatoes, finely chopped
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3 tablespoons plain yoghurt
Spices
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1½ teaspoons red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon garam masala
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Salt to taste
Whole spices
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1 bay leaf
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3 green cardamom pods
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1 small cinnamon stick
Finishing
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¼ cup fresh coriander leaves, chopped
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¼ cup fresh mint leaves, chopped
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2 cups hot water
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1 tablespoon lemon juice
Step-by-Step Method
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Wash the basmati rice until the water runs clear. Soak for 20 minutes, then drain and set aside.
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Heat oil and ghee in a pressure cooker over medium heat. Add sliced onions and cook until golden and lightly crisp.
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Add ginger and garlic paste and cook for one minute until fragrant.
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Stir in chopped tomatoes and cook until soft and thick, with oil separating slightly.
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Lower the heat and add yoghurt gradually, stirring continuously to keep the mixture smooth.
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Add red chilli powder, turmeric, coriander, cumin, garam masala, and salt. Mix well and cook for one minute.
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Add chicken pieces and stir to coat thoroughly. Cook uncovered for 5 to 7 minutes until the chicken firms slightly.
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Add soaked rice and whole spices. Stir gently so the rice is evenly mixed with the masala.
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Pour in hot water and lemon juice. Mix once and check salt.
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Close the pressure cooker lid and cook on medium heat until one whistle.
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Turn off the heat and allow the pressure to release naturally.
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Open the lid gently, fluff the rice lightly with a fork, and sprinkle with fresh coriander and mint.
Cooking Tips
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Do not overfill the cooker. Leave enough space for steam to circulate.
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One whistle is sufficient. Extra pressure will overcook the rice.
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Always allow natural pressure release for better texture.
Variations
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Boneless chicken: Reduce pressure time slightly and cut pieces evenly.
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Less spicy: Reduce chilli powder and add a spoon of cream before serving.
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Extra aroma: Add a pinch of saffron soaked in warm milk before closing the lid.
Serving Suggestions
Serve hot with cucumber raita, plain yoghurt, or a simple onion salad. This biryani works well as a complete meal with minimal sides.
Storage and Reheating
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Store in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water or microwave covered.
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Best eaten fresh for ideal rice texture.
