Chicken Biryani in a Pressure cooker, Chicken Biryani is a world popular Indian one-pot rice dish. Traditionally, Chicken Biryani(Biryani) is made in wood fire stove also, it is a time-consuming recipe. But, In the modern world, we don’t have space for the food fire at home. Hence the Biryani is cooked in a normal gas stove, besides it is made in the pressure cooker to consume time.
Muslim Style Biryani is the benchmark for a good Biryani, but it is tricky to make a perfect biryani without any proper training or recipe. After so many attempts, a few years ago, I have found a How to make the perfect Chicken Biryani recipe in cooker. On this post, I am sharing the perfect Chicken biryani in cooker recipe that I am proud of. Biryani is served with onion raita, Pepper Chicken, boiled egg, Biryani brinjal gravy, Chicken 65 and so on. Please check the Biryani side dish recipes here.
You may also like other chicken recipe, please check the collection of chicken recipes here.
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Ingredients:
- 500 grams – Basmati Rice
- 750 grams – Chicken pieces with the bone (Medium size cut Leg quarters without skin)
- 120 ml – oil
- 30 ml – ghee
- 400 grams – Red onion – Thinly sliced
- 200 grams – Ripen Country tomato- Thinly sliced
- 50 grams – Fresh garlic paste
- 50 grams – fresh ginger paste
- 15 grams – coriander leaves- chopped
- 30 grams – mint leaves- chopped
- 40 grams – fresh curd
- 2 tbsp – lime juice
- 3 tsp – salt
- 2 tsp – red chili powder
- 5 – whole green chili(optional)
- 3.75 cups – hot water
- 1/4 tsp of turmeric powder
Whole Spices:
- 1- bay leaf
- 6 – cloves
- 4 – cinnamon sticks (2 cm each)
- 6 – green cardamom
Required Vessel :
- 5 – Litre Pressure Cooker
Procedure :
Step 1:
- Wash the BAsmati rice running tap water for three times and let the rice soak in the water for 45 minutes.
Step 2: Chicken Biryani Gravy
- In a 5-liter pressure cooker heat required oil and ghee and when the oil is hot, fry the wholes spices for a second and then fry the onion until golden brown. It will take about 20 minutes. Then, saute the garlic paste and ginger paste, one at a time for 3 minutes each.
- Add in the chopped mint leaves and coriander leaves and saute for 3 minutes followed by sliced tomato until tomatoes are well cooked. While sauteeing tomato, add one tsp of salt.
- Make sure the onion and tomato together become a thick gravy-like consistency and, the ginger garlic is well cooked. Add the chili powder, turmeric powder and mix for a second.
- Add the chicken pieces and one tsp of salt to the chicken then, saute the chicken for 3 minutes until chicken becomes pale.
- Once the chicken has become pale, add the fresh curd and saute for 3 minutes and then, cover the pressure cooker with a lid and let the chicken cook for 5 minutes over medium heat.
- Five minutes later, open the pressure cooker and add the required hot water, season the Chicken Biryani gravy with a tsp of salt and mix well. Again Cover the pressure cooker with a lid and let the chicken cook for 15 minutes or until chicken is 80 percent done.
Step 3 : Chicken Biryani in Pressure Cooker
- Drain the soaked rice. Check the chicken is cooked and add 2 tbsp of lime juice, quickly give a mix. Once the Lime juice is added, immediately add the soaked basmati rice and let the rice boil until the rice appears on the top(Please refer the video).
- When the 70 percent of the Chicken Biryani Gravy is absorbed, and the rice appears on the top layer, first reduce the heat to medium-low, put the pressure cooker’s lid on and fix the whistle. Continue to cook the Chicken Biryani in a Pressure cooker for exactly Seven mintes and turn off the stove. Let the Chicken Biryani rest on the stove for 15 minutes and then, open the pressure cooker.
Chicken Biryani in Pressure Cooker is ready, serve with raita or Pepper chicken or Fish fry.
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