Chicken Biryani In Pressure Cooker | Easy Chicken Biryani




Weekends are meant for relaxation and family time. So, why not indulge in a dish which is easy and quick too, giving you enough time to spend with your family and at the same time fulfil their high profile weekend menu. This Chicken Biryani will fulfill all your above criteria.

Biryani is mainly prepared with rice and some kind of meat, unlike its counterpart Pilaf which is a vegetarian version. But, nowadays, you will find mix-n-match of both.

Who doesn't love Biryani?? and if that too prepared in a pressure cooker, life becomes so easy. Even your kids will love it as this is less spicy, unlike other biryanis. This is the main reason I ended up making this biryani for feeding my li'l son.


I would say this Easy Chicken Biryani / Bachelor's Chicken Biryani is a simpler version of Dindigul biryani if anyone heard of.  It's a one pot biryani, easy and quick to make. This is our all time family favourite Chicken Biryani, which I make so often.

Just to make it clear, I haven't used any biryani masala. It's as simple as that. There are fewer chances that you might have stock of pudina/mint leaves. So, better buy a small bunch before you start off. As it will enhance biryani's taste.



How To Make Chicken Biryani in pressure cooker with step by step photos:

Pre-Cooking Preparations:

Marinate cleaned chicken with all the ingredients mentioned under 'Marination'. Mix well and keep aside for at least 30 minutes or overnight.


Meanwhile, grind green chillies, chopped coriander and mint leaves to coarse paste without adding any water. Keep it aside. This step you can do at the time of sautéing onions also. Wash rice till water comes out clear. Here I have used Jeera Samba rice. You can use your favourite rice. After washing the rice, drain the water and keep it aside until use.



Cooking Steps: 

Heat ghee in a pressure cooker. For this measurement, I have used pressure cooker measuring 3 litres. Add whole spices followed by sliced onions, salt and ginger garlic paste. Sauté till the raw smell goes away.



Now, add chopped tomatoes. In this recipe, I have used curd. If in case you don’t have curd, you can replace it with another tomato, chopped and added in this step. Followed by marinated chicken. 


Cover and cook till water releases from the chicken.


Now add, ground green paste. For this recipe, we need total of 2 cups of water. Take little water out of this measurement and wash of the paste from the mixie and add it to the cooker. 


Add washed and drained rice. At this stage, the rice has absorbed all the water and again got dry. Pour in remaining water and curd.


Add garam masala and pepper powder. Check for salt and close the cooker lid with the whistle on. Cook it on low flame for one whistle and then turn off the flame. 


Let it sit undisturbed for 15 minutes and later serve hot with your favourite raita. 



Chicken Biryani In Pressure Cooker

Prep Time : 30 minutes

Cook Time: 15 minutes

Passive Time: 15 minutes

Servings: 4 Servings 


Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:-

For Marination:
500 gms Chicken (biryani cut / curry cut)
1/2 tsp Salt
1 tbsp Curd
1 tsp Ginger Garlic Paste
1 tsp Chilli Powder
1/2 tsp haldi

For Cooking:
4 tbsp Ghee / oil
1 no Bay Leaf
2 inch Cinnamon
4 nos Cloves + 3 nos Cardamom (crushed together)
1 no Star Anise
1 no Large Onion, sliced
1 tbsp Ginger Garlic paste
1 no very big Tomato, chopped
1/3 cup Mint leaves (15 gms)
1/3 cup Coriander leaves (15 gms)
3 nos Green Chillies
1.5 cups Jeera Samba Rice / Basmati Rice
2 cups Water
1/4 cup Curd
1/2 tsp Garam Masala powder
1/2 tsp Pepper Powder
1.5 tsp Salt / as per taste

Instructions:-

1. Marinate cleaned chicken with all the ingredients mentioned under 'Marination'. Mix well and keep aside for at least 30 minutes.
2. Wash and drain rice.
3. Heat ghee in a pressure cooker. Add whole spices followed by sliced onions, salt and ginger garlic paste. Sauté till the raw smell goes away.
4. Now, add chopped tomatoes, followed by marinated chicken. 
5. Cover and cook till water releases from the chicken.
6. Now add, ground green paste. For this recipe, we need total of 2 cups of water. Take little water out of this measurement and wash of the paste from the mixie and add it to the cooker. 
7. Add rice. Pour in curd and the remaining water.
8. Add garam masala and pepper powder. Check for salt and close the cooker lid with the whistle on. Cook it on low flame for one whistle and then turn off the flame. 
9. Let it sit undisturbed for 15 minutes and later serve hot with your favourite raita.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!



1 comment:

  1. What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!

    ReplyDelete