Recipe for easy Chicken Biryani made in the pressure cooker. Pressure cooker chicken biryani recipe with step by step pictures and video.
- 10 cloves garlic
- 10 shallots (small onions)
- 2 inch piece ginger
- 3 green chillies
- 2 teaspoon fennel seeds
- 2 inch piece cinnamon
- 2 cardamom
- 2 clove
- 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
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.
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.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: South Indian, Tamilnadu
Keywords: pressure cooker chicken biryani