Pressure Cooker Chicken Biryani, Amma’s Coimbatore Style Easy Pressure Cooker Chicken Biryani

pressure cooker chicken biryani

How to make chicken biryani in pressure cooker. Recipe for pressure cooker chicken biryani made with the addition of coconut milk. Recipe with step by step pictures and video.

This is the Sunday Biryani my mom used to make for us. Its very simple to make and one of the easiest Biryani recipes. The different thing about this Biryani is the addition of coconut milk. It gives a nice richness and flavor to the Biryani. Green chillies is the only spice used and there is no spice powders used in this recipe. The flavour is so unique. This biryani always brings me so many memories and is one of my favorites.

Here is the video of how to do Pressure Cooker Chicken Biryani

Here is how to do Pressure Cooker Chicken Biryani
For other varieties of Biryani, Click Here

Rice
I like to use the following brands for making biryani as the rice does not break while cooking and stays fluffy.

Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Let the rice soak for 20 minutes. Drain the rice and set aside.

We will need the following two pastes for the biryani.
First Paste: Grind ginger, garlic and shallots to a smooth paste adding little water. (add upto 1/4 cup of water)
Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding little water. If you want a spicy biryani, you can add one or two green chillies more. Adjust the spice levels according to your taste. (add upto 1/4 cup of water)

chicken-biryani-pressure-cooker-method-paste

Heat oil in a pan (and ghee if using) and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes. Note: The ghee is optional as the coconut milk is also rich. I add it if I make it for a party or for friends. If making at home, you can omit the ghee.

chicken-biryani-pressure-cooker-method-first-masala

Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.

chicken-biryani-pressure-cooker-method-second-masala

Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.

chicken-biryani-pressure-cooker-method-add-chicken

Add in the coconut milk and water. The ratio of liquid to rice is one rice : 1.5 liquid.  Add a combination of coconut milk (first and second pressed) and  water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.
Note: If you are in a hurry, you can use canned coconut milk and it works equally well too! If using canned coconut milk, use 200 – 250 ml canned milk for this recipe.

chicken-biryani-pressure-cooker-method-add-rice

Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Chicken Biryani hot.

chicken-biryani-pressure-cooker-method-cook

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chicken-biryani-pressure-cooker-method

Amma’s Coimbatore Style Easy Pressure Cooker Chicken Biryani

Recipe for easy Chicken Biryani made in the pressure cooker. Pressure cooker chicken biryani recipe with step by step pictures and video.

  • Total Time: 55 mins
  • Yield: 4 servings 1x

Ingredients

Scale

First Paste

  • 10 cloves garlic
  • 10 shallots (small onions)
  • 2 inch piece ginger

Second Paste

  • 3 green chillies
  • 2 teaspoon fennel seeds
  • 2 inch piece cinnamon
  • 2 cardamom
  • 2 clove

Other Ingredients

  • 2 tablespoon vegetable oil
  • 3 tablespoon ghee (optional) – (add along with oil)
  • 1 cup onions, sliced
  • 3 green chillies
  • 3/4 cup tomatoes, chopped
  • 6 sprigs coriander leaves, chopped
  • 8 sprigs mint leaves, chopped
  • 500 grams chicken
  • 2 teaspoon salt
  • Juice of one lime
  • 2 cups Basmati Rice
  • 2 cups Coconut Milk (first and second pressed)
  • 1 cup water

Instructions

Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Let the rice soak for 20 minutes. Drain the rice and set aside.

We will need the following two pastes for the biryani.
First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water.
Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water. If you want a spicy biryani, you can add one or two green chillies more. Adjust the spice levels according to your taste.

Heat oil in a pan (and ghee if using) and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes. Note: The ghee is optional as the coconut milk is also rich. I add it if I make it for a party or for friends. If making at home, you can omit the ghee.

Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.

Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.

Add in the coconut milk and water. The ratio of liquid to rice is one rice : 1.5 liquid.  Add a combination of coconut milk (first and second pressed) and  water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.

Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Chicken Biryani hot.

Notes

Add a combination of coconut milk (first and second pressed) and  water for making this biryani. If you are in a hurry, you can use canned coconut milk and it works equally well too! If using canned coconut milk, use 200 – 250 ml canned milk for this recipe.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main Course
  • Cuisine: South Indian, Tamilnadu

Keywords: pressure cooker chicken biryani

amma-biryani-cal

89 thoughts on “Pressure Cooker Chicken Biryani, Amma’s Coimbatore Style Easy Pressure Cooker Chicken Biryani”

  1. Hi suguna mam… Recipe came out excellently mam… Actually I’m a vegetarian but I would try ur non veg recipes without any doubt mam… My husband loved this biryani mam… The credit goes to you only for a yummy recipe mam.. thank you mam😊






  2. DIVYA SASIDHARAN

    This came out very well. I used instant pot at the end mixing all ingredients with rice.
    Thank you for the recipe..

  3. Hello suguna garu , so u mentioned 2 cups of rice , can you tell me how much each cup of rice in ml ?.

  4. Rakshanaa Durai

    I have done Soo many mutton briyani recipes using kannama cooks website.they all turned out good…this is the first time I’m cooking chicken briyani that too with basmathi rice and it turned out to be fab and becomes everyone’s fav chicken briyani…LYSM mam!






  5. Shabari Shetty

    This recipe is gold when you’re looking for a quick fix biryani! Turns out the same every time if you stick to it. I personally add a few extra green chillies






  6. Hi,
    Any ideas on how to adapt this recipe to cooking in an instant pot instead of a regular pressure cooker

  7. Why there is no mention about turmeric, coriander and chilly powder. Is it not required?

  8. Very tasty and flavourful. I used organic basmati rice. It seemed to cook unevenly. I used 5 glasses liquid for 3 cups of rice. Any suggestions?






  9. Thank you for a great recipe! 6 chillies in total was perfect in terms of spice with the coconut milk.

  10. Hi akka

    I am not good in making briyani’s ,but after I tried your Briyani recepie, got lot of confidence in me … it’s so simple and flavour full😍😋😋 … it is good if you are mentioning in grams for measurement of rice instead of cups, in all recepies .

    When u say one cup , whether it is 160 ml or 240 ml cup for measuring rice?






  11. Hi..I wanted to know if I can make this biryani with 2 cups rice in a 5ltr cooker and of yes..how much chicken should I use

  12. Hi..
    I tried to make this and the biriyani turned out well. Only drawback was the chicken pieces became very dry.can we please suggest what went wrong

  13. Thanks for ur reply mam…. Mam I made 750gms of rice nd 700gms of chicken in 7.5 litres cooker mam….

      1. Hello! I tried this recipe with 3 cups of rice and roughly 750g chicken and it was way too much for my 5l cooker. I had to set aside almost an entire cup of rice to be cooked separately as it just wouldn’t fit in this size. Can you please advise what size cooker you are using in the original recipe?

        1. I use a 5 liter pressure pan for 2 cups rice and 500gms chicken (as per the recipe) and the cooker fills to the top.
          Do not do more than 2 cups in a 5 liter cooker.

  14. Hi mam, prepared this for dinner and it turned delicious mam.. I have a small dbt mam eventhough I added 1cup of rice to2 cups of water it got burnt at the bottom… What could be the reason mam…..🤔🤔






  15. Dear Suguna mam, Likes to call you as kanamma only, my daughter(9 years old)loves my food so much and her friends too and she also knows that the secret recipe is from kannama. so now a days she too starts referring yours and gives advice to her grandma. Love you.






  16. Selva thilaga

    This dish came out very nice easy to make also. Felt kovai flavor thanks a lot of sharing wonderful recipes with us

  17. Hi Kannamma,

    I can only get canned coconut milk or canned coconut cream, not fresh coconut. Can I used one of the canned varieties for this recipe? Also, do we serve this with raita?

    Thanks.

    1. You can use canned coconut milk. No problem. If using canned coconut milk, dilute with equal qty of water and use it in the recipe. If the recipe asks for 1 cup of coconut milk, then add 1/2 cup canned coconut milk and 1/2 cup water to make it 1 cup as the canned milk is very thick.

  18. Hi Kannamma. I do not have access to fresh coconuts. I can get canned coconut milk and canned coconut cream. Can I substitute one of these for the coconut milk in this recipe?

    Thanks!

  19. I tried this recipe. Biryani was very tasty, flavorful. I followed the recipe down to the last line. My only problem was the rice became over cooked and mushy. I prefer biryani to be fluffy and the rice separated from one another(udiri). Next time when I make this biryani, I am going to cook it in the rice cooker instead of pressure cooker. I always make biryanis and tomato rice in rice cooker usually. I really liked the recipe once I read it, that’s why I tried it out. Thanks for posting it. I will take some pictures and post it next time.






  20. Great recipe! I do have a question, what steps do you recommend if we do not use a pressure cooker for this recipe?






    1. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. Remove the pan from heat and set aside.
      If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

  21. Hi

    Could you pl. tell me the brand/ model of the small wet masala blender? Do you need to add little water while grinding?
    Is it 110v?
    Would like to see if its available here in the Bay Area or on Amazon.

    Thanks

    1. Hi, its the panasonic mixer. It is not 110v. Adding water depends on the quantity. If too less a quantity, then I add a few tablespoons of water.

  22. Hi mam
    Last week I prepared this briyani. The result was good, taste was awesome… Thank you for posting easy and tasty recipe. My hubby liked it much….. Superb taste….. Thank you mam. Here Internet slow so couldn’t rate it…. I ll give all stars…. 🙂

  23. good recipe 🙂 which coconut milk to add ?? First pressed or second pressed or third pressed? taste will vary for varying concentrations right ?






  24. Made this chicken biriyani for yesterdays lunch. Tasted so good. First time, cooked chicken biriyani with coconut milk. We just loved it. Thank you so much..






  25. Oh my god , tastes divine Thanks a lot for sharing this recipe … I have never tasted like this ☺️

  26. 1. Its compulsory to soak the rice in water for 30 mins????
    2. And shall we add curd in this recipe ???? If yes means in which stage need to add?? , pls mention the stage.

  27. Hello Suguna, as I glanced through the last picture in the step-by-step instructions (with the cooker lid open), I could literally smell the chicken biriyani 🙂 Thanks yet again for a wonderful recipe with wonderful pictures.

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