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Chicken Biryani Pressure Cooker Recipe
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Chicken Biryani Pressure Cooker Recipe | South Indian Chicken Biryani (Eid Special)

Chicken Biryani Pressure Cooker Recipe- Here chicken pieces and rice are cooked together along with spices in the same pot.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course / Rice Dish |One Pot Meal
Cuisine: Indian (South Indian)
Keyword: Chicken Biryani, Easy Biryani Recipe, One Pot Biryani,
Servings: 4
Author: Padma Veeranki

Ingredients

To Marinate:

  • 1/2 kg Chicken With bones, clean and cut into medium pieces
  • ½ Cup Yoghurt
  • ½ tsp Turmeric powder
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Red chilli powder
  • 1/4 Cup Mint leaves Tightly packed
  • 1/4 Cup Coriander Finely chopped
  • 1 tsp Salt

Other Ingredients:

  • 2 tbsp Vegetable oil
  • 2 inch Cinnamon sticks
  • 6 Cloves
  • 1 Cardamom
  • 2 Bay leaves
  • Few Kalpasi flowers
  • 1 Star Anise
  • 2 Kapok Buds
  • 1 Large onion Thinly sliced
  • 6 to 8 Green Chillies Slit
  • 1 Large tomato Roughly chopped
  • 2 tsp Ginger Garlic Paste
  • 2 Cups Basmati Rice Soak in water for 20 minutes & drain
  • ½ tsp Garam Masala Powder
  • 3 Cups Water
  • Salt to taste

Instructions

  • Marinate chicken with ingredients under the section “Marinate” and set aside for 30 minutes.
  • Soak Basmati rice in water for 20 minutes.
  • Heat oil in pressure cooker over medium heat and add all the dry spices. Fry for a few seconds.
  • Now add onions, green chillies and sauté for 2 minutes.
  • Add tomato, ginger garlic paste and sauté for a minute.
  • Then add marinated chicken, stir and cook for 5 to 8 minutes till half done.
  • Now add the drained rice, garam masala powder, required water, salt and stir for a min.
  • Close the lid and place the weight.
  • Simmer for 3 to 4 minutes after two whistles and turn off.
  • Open the lid after the pressure subsides & gently mix.
  • Close lid and leave it side for 10 minutes and then serve with raita.

Recipe Video

Notes

  • Spice levels can be adjusted with green chilies & red chilli powder.
  • Refer to my homemade ginger garlic paste and garam masala powder.
  • Instead of using only oil, you can also combine and use 1 inch cube butter and 1 Tablespoon oil.
  • If you want the biryani to be on the softer side, you can use 1:2 ratio of rice to water respectively. Before adding water, also consider the liquid (gravy) formed while cooking the marinated chicken.
  • If you do not have a pressure cooker, you can also cook in a rice cooker or a pot.
  • Vegetarians can prepare vegetable biryani using 1.5 cups of mixed veggies instead of chicken. Then rest of the process remains the same.