Pressure Cooker Chicken Biryani Recipe

Quick chicken biryani in pressure cooker is a yummy, easy and instant one-pot meal. In fact, chicken biryani in any form is finger-licking, good for my son and me.

So, I keep trying different versions of making chicken biryani but with this super easy and delicious chicken biryani, I feel like not trying any other method (at least for some time!)

Instant Pot Chicken Biryani ~ Magic Meal!

In short, this is not a magic or 2 minute Maggi meal but surely a super tasty and healthy chicken biryani to entertain everyone in a short notice without any waiting for.

Serve this cooker made quick chicken biryani steaming hot along with raitha and some salad.

Step by step instant one-pot chicken biryani recipe (pressure cooker method):

Image Credit: Getty Images

How to Make Chicken Biryani in Pressure Cooker Recipe:

Recipe Type: Main
Cuisine: Indian
Author: Cherie
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-5

Ingredients

• Chicken – 500 gms
• Rice – 500 gms
• Oil / ghee – 4 tbsp
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Salt as per taste
• Raw coconut – 2 inch piece
• Poppy seeds – 1 tsp
• Cloves – 5
• Cardamom – 2
• Cinnamon – 1 inch
• Anise flower – 1
• Shah jeera – 1 tsp
• Coriander seeds – 1 tsp
• Sliced onions – 1 medium
• Finely chopped tomatoes (medium) – 2
• Slit Green chillies – 3
• Cubed carrots – 3
• Mint leaves – ½ cup
• Finely chopped coriander leaves – 2 tbsp

Making of Chicken Biryani in Pressure Cooker ~ Instructions:

• Wash the chicken thoroughly. Marinate the chicken for 1 hour by adding salt, turmeric and red chilli powder.
• Soak the rice for an hour.
• In the mean while, soak the poppy seeds in some water for 15 min.
• Grind these poppy seeds along with coconut, and other spices to a fine paste.
• In a pressure cooker (preferably 5 lt capacity), heat oil. Once the oil is hot, add onions and green chillies. Fry till transparent.
• Add ginger garlic paste and sauté till the raw flavour is gone.
• Then add tomatoes and cook till soft.
• To this, add the paste that we made out of spices and sauté.
• Add the carrots and the mint leaves also.
• ow, add the marinated chicken. Cook for 10 min while stirring intermittently.
• Cook till the gravy oozes out oil.
• Add water and boil. Take 1 ½ cup of water for 1 cup of rice.
• Add salt as per your taste and bring to a boil.
• Once the water starts boiling, add the rice.
• Let the rice and water boil together before closing the lid of the cooker.
• Check and adjust the seasoning.
• Close the lid.
• Cook for 2 whistles and turn off the flame. Let the cooker stay on the same burner till it cools down.
• Slowly mix the contents of a cooker and transfer to a serving bowl before serving.

Notes:

* This is not dum biryani and the taste of this biryani is completely different from the Hyderabadi dum biryani (హైదరాబాదీ చికన్ బిర్యానీ).

** Quick chicken biryani can be cooked in the same procedure without a cooker also.

Easy chicken biryani in pressure cooker Recipe

Cherie

Delicious and super easy to make chicken biryani recipe in pressure cooker step by step.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Hyderabadi, Indian

Servings 4 People

Calories 600 kcal

Equipment

• Pressure cooker

Ingredients

  

• 500 grams Chicken
• 500 grams Rice
• 4 tbsp Oil / ghee
• 1 tbsp Ginger garlic paste
• 1 tsp Red chilli powder 
• 1/4 tsp Turmeric
• Salt as per taste
• 2 inch Raw coconut piece
• 1 tsp Poppy seeds
• 5 Cloves
• 2 Cardamom
• 1 inch Cinnamon
• 1 Anise flower 
• 1 tsp Shah jeera
• 1 tsp Coriander seeds
• 1 Sliced onion medium-sized
• 2 Tomatoes (medium)  Finely chopped
• 3 Slit Green chillies
• 3 Carrots Cubed
• 1/4 cup Mint leaves
• 2 tbsp Coriander leaves Finely chopped

Instructions

 

• Wash the chicken thoroughly. Marinate the chicken for 1 hour by adding salt, turmeric, and red chilli powder.
• Soak the rice for an hour.
• In the meanwhile, soak the poppy seeds in some water for 15 min.
• Grind these poppy seeds along with coconut and other spices to a fine paste.
• In a pressure cooker (preferably 5 lt capacity), heat oil. Once the oil is hot, add onions and green chilies. Fry till transparent.
• Add ginger-garlic paste and sauté till the raw flavor is gone.
• Then add tomatoes and cook till soft.
• To this, add the paste that we made out of spices and sauté.
• Add the carrots and the mint leaves also.
• Now, add the marinated chicken. Cook for 10 min while stirring intermittently.
• Cook till the gravy oozes out oil.
• Add water and boil. Take 1 ½ cup of water for 1 cup of rice.
• Add salt as per your taste and bring to a boil.
• Once the water starts boiling, add the rice.
• Let the rice and water boil together before closing the lid of the cooker.
• Check and adjust the seasoning.
• Close the lid.
• Cook for 2 whistles and turn off the flame. Let the cooker stay on the same burner till it cools down.
• Slowly mix the contents of a cooker and transfer to a serving bowl before serving.

Notes

* This is not dum biryani and the taste of this biryani is completely different from the hyderabadi dum biryani.

** Quick chicken biryani can be cooked in the same procedure without cooker also.

Keyword biryani, chicken biryani recipe, chicken dish, instant chicken biryani, non veg dish, one pot meal

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You might also love to check these chicken recipes:- Hyderabadi Chicken Dum Biryani recipe.