Recipe Category: Food & Cooking Recipes

Easy Chicken Biryani Recipe in Pressure Cooker

Learn how to make Easy Chicken Biryani Recipe in Pressure Cooker with this easy and delicious recipe. Follow step-by-step instructions, ingredients list, and cooking tips to prepare this dish at home. Discover more tasty recipes on Holplate.

By dipty jha• April 17, 2026• 👁 2 views

Holplate

Description

Easy Chicken Biryani Recipe in Pressure Cooker | One-Pot Chicken Biryani Ready in 45 Minutes

Ingredients

• For Marination:
• 500-600g chicken (bone-in or boneless, cut into medium pieces)
• ¾ cup thick yogurt (curd)
• 1.5 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 1 tbsp coriander powder
• 1-2 tsp biryani masala or garam masala
• 2 tbsp lemon juice
• Salt to taste
• ¼ cup chopped mint leaves + ¼ cup chopped coriander leaves
• For Biryani:
• 2 cups basmati rice (soaked for 20-30 minutes)
• 3-3.5 cups water (or as per your cooker)
• 3-4 tbsp ghee or oil
• 2 large onions (thinly sliced and fried golden)
• 2 tomatoes (chopped)
• 3-4 green chilies (slit)
• Whole spices: 2 bay leaves, 1-inch cinnamon, 4-5 cloves, 4 green cardamoms, 1 tsp cumin seeds
• ½ tsp turmeric powder
• Salt to taste
• Fried onions, mint & coriander for layering
• Optional: saffron strands soaked in 2 tbsp warm milk, kewra water

Method

1. Marinate the chicken with all marination ingredients. Let it rest for at least 30 minutes (1-2 hours for best flavor).
2. Heat ghee/oil in the pressure cooker. Add whole spices and let them splutter.
3. Add sliced onions and fry until golden brown. Reserve some for layering.
4. Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until tomatoes turn soft and oil separates.
5. Add the marinated chicken and sauté on high heat for 5-7 minutes until the raw smell goes.
6. Add soaked basmati rice (drained) on top of the chicken. Do not mix.
7. Pour water gently. Add salt, remaining mint-coriander, and a few fried onions.
8. Close the lid and cook for 1 whistle on medium flame (or 6-7 minutes in Instant Pot on high pressure with natural release).
9. Let the pressure release naturally. Open and gently fluff the rice. Drizzle saffron milk if using.
10. Rest for 5-10 minutes before serving.
11. Serve hot with raita, boiled egg, and salad.
12. Tips for Perfect Pressure Cooker Chicken Biryani:
13. Soak rice properly to get fluffy grains.
14. Use good quality aged basmati rice.
15. Adjust water according to your pressure cooker (usually 1:1.5 to 1:1.75 rice to water ratio after soaking).
16. For spicier version, increase chili powder or add biryani masala.
17. Nutrition (approx. per serving): Calories: 520 | Protein: 28g | Carbs: 65g

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