This is my favorite recipe to make on the weekends as my husband loves my biriyani so much so that he needs to eat it every Friday night. Its amazing to see how much I have evolved in cooking. Because making a good biriyani is always considered a bench mark to me. I always make my biriyani in a pressure cooker, for the convenience and time. I think its the quickest way to make a biriyani. The authentic ones usually made at a muslim wedding are made in dum, that can be done too. I will upload a recipe for that soon. But for now, lets see how to make this super delicious biriyani in a pressure cooker.
Check Out similar chicken recipes below,
Chicken Biriyani in pressure cooker
- Pressure cooker
- chopping board
- 5-6 tbsp Oil
- 2 tbsp Ghee
- 1 Big Cinnamon stick
- 1 big Bay leaf
- 4-5 no.s Cloves
- 2-3 no.s Cardamom pods
- 1 large Onion (Finely chopped)
- 1 cup Mint leaves (loosely packed)
- 1 cup Coriander leaves (loosely packed)
- 1 tsp Red chilli powder (adjust to taste)
- 1 tsp Corriander Powder
- 2 tsp Biriyani Masala
- 2 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 cup Plain yoghurt (beaten well without any lumps)
- 1-1/2 tbsp Ginger garlic paste
- 3-4 no.s Green chillies (adjust to spice levels)
- 800 gms Chicken
- 2-3 tbsp Salt (add to taste)
- 4 ¼ cups Water
- 3 cups Basmati rice
To Marinate : (1 tbsp Yoghurt, 1 tsp Salt, 1/2 tsp Turmeric powder,1/2 tsp Ginger garlic paste,1/2 tsp Lemon juice)
- Wash the basmati rice gently until the water runs clear and soak it for 15 – 20 minutes, drain and keep aside.
- Wash the chicken (if you prefer, in India we always do! 😉 ) and marinate with ingredients mentioned under “ To Marinate” and marinate for 20-30 mins – if you have no time you can skip this step.
- On a thick bottom pressure pan, add oil, bay leaf, cardamon, cloves, cinnamon stick and sauté for a few minutes until the aroma is infused in the oil
- Next add the chopped onions, a little salt sauté until the onions are slightly browned.
- Next add in the remaining ginger garlic paste and the green chillies and sauté well, until the raw smell is gone.
- Next add the red chilli powder, turmeric powder, half of the garam masala mentioned in the ingredients, biriyani masala powder and cook until the masalas and cooked well.
- Add in half mint and coriander leaves and continue to cook covered with a lid for 2-3 mins
- Next add in the beaten yoghurt and mix in well. Cook until you see oil separating from the masalas
- Add in the marinated chicken pieces, Required salt for cooking the chicken and mix well, until the masala is well coated in the chicken pieces, cover and cook for 5 minutes.
- Next add half of the water mentioned in the ingredients and pressure cook unto 3-4 whistles until chicken is cooked and tender. (note I)
- Once the pressure is released, check if the chicken is cooked well.
- Drain the soaked basmati rice completely and add to the pot, add the remaining mint and coriander leaves, on top, Don’t mix it too much other wise the rice will break
- Add the remaining water, add a dollop of ghee and sprinkle the remaining garam masala on top. Check for salt at this stage. The water should be slightly salty so the rice can absorb the salt.
- Cover the pressure cooker and cook for 1 whistle exactly and turn off the flame. (note II)
- Once the pressure is released, open the lid and gently fluff the biriyani with a fork and cover and let it sit in its own steam while its hot for 15 minutes.
- After 15 mins it will be ready to serve. Gently fluff it using a fork and let it rest for 5 minutes covered before you serve.
- Enjoy your hot biriyani with Raita or brinjal chutney
- Alternatively you can cover the pot and cook in medium flame until the chicken is cooked till soft.
- You can also cover it with a tight lid and cook until all the water is absorbed, mix once in between gently around the edges to check if the there is any water left