Quick Pressure Cooker Chicken Biryani

“Simple & Quick Pressure Cooker Chicken Biryani”, everybody loves biryani. There are different ways to make biryani. But if you are really running out of time and still want to make chicken biryani, this is it, just make it in a cooker it will be a one pot meal with no hassles.

Here’s how to make it with step by step photos…

Ingredients

Basmathi Rice	2 cups
Chicken	500 gm (washed and cut)
Cloves	2
Cinnamon sticks, bay leaves	2 each
Elachi, Marathi moggu	1 each
Onions	2 sliced
Green chillies	6-8 slit length wise
Tomatoes	2  finely chopped
Coriander leaves	1 tbsp finely chopped
Mint leaves	Leaves from ½ bunch washed
Ghee & Oil	3 tbsp (equal ratio)
Salt	As needed
Nutmeg powder	1 pinch
Yogurt	2 tsp

To Marinate

Yogurt/Curd	1 ½ tbsp
Ginger & Garlic paste	2 tsp
Red chilli powder	1 ½ tsp (adjust according to your taste)
Coriander powder	1 tsp
Turmeric powder	½ tsp
Salt	1/2 tsp
Lemon juice	From ½ lemon

Biryani Masala Powder

Cloves	3
Cinnamon stick	1
Cardamom	1
Shah Jeera	2 pinches
Cumin seeds	2 pinches
Japathri(mace)	1
Star anise	½ piece

Method

Marinate the washed chicken with the ingredients mentioned above for marination for about 20 min. In a cooker add 1 cup of water and cook the chicken for 2 whistles and keep it aside.

Wash and soak the basmathi rice for 15 - 20 mins. When chicken and rice are soaking, grind the biryani masala powder and keep it aside.

In a pressure cooker add the ghee and oil mentioned above, add the cinnamon sticks, bay leaves, cloves, cardamom, marathi moggu and sauté for 3o sec.

Now add the onions, green chillies and sauté until golden brown. Now add the tomatoes, half the mint leaves and sauté until mushy. Now measure the amount of water available in the cooked chicken, keep the chicken separately and just get the masala water. If the masala water is one cup add 2 more cups of water to it. Now add this water to the sautéed onions.

Add the nutmeg powder, biryani masala powder, salt and yogurt and let it boil real well. Now add the basmathi rice, the chicken and rest of the mint leaves, when it starts to boil. Close it tightly with the lid and cook it for 10 to 12 min, or just one whistle.

Now yummy biryani is ready, finally garnish with cilantro. You can sprinkle some saffron water or red color on top of the rice, which is totally optional.

Quick and simple chicken biryani is ready to be served.

Thank you for visiting my blog, please come back again for more biryani’s.

Other biryani varieties that might be of your interest...

Quick Pressure Cooker Chicken Biryani

Fried Chicken Biryani
Green Chicken Biryani

Ambur ChickenBiryani

Chicken Pulav
Mutton Biryani [Layered in oven]
Brinjal for Biryani [Biryani Kathrikkai]

Vegetarian /Biryani Varieties

Quick pressure cooker Vegetable Biryani

Soya Chunks Biryani

Mushroom Biryani/Kaalan Biryani

Chickpea Biryani/Kondakadalai Biryani

Peas Pulav

Vegetable Pulav

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