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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!

Palak Pulao or Spinach Rice is a healthy, delicious and one pot green rice. It is an ideal way to incorporate spinach into your meals. Raw rice cooked with spinach puree and flavored with whole garam masalas, makes it so delicious that you can have it as it is or along with salad or raita.

how to make Palak Pulao Recipe | Spinach Rice | Palak Rice

This green rice makes it so appealing for kids and it's irresistible. Check my Spinach (Palak) Pasta, which I often prepare for my lil'e E for breakfast or dinner. And another colored rice, Beetroot Rice is again an easy one pot meal which can be packed for lunchbox.

For this Palak Pulao, I have used Jeera Samba rice, as my hubby is not a big fan of long grained rice. So, most of my biryani recipes also end up using Jeera Samba rice. This rice is flavorful and the end result also comes out to be tasty. But, you are free to use any kind of non-sticky rice for such recipes. Do let me know, if you try something different.

How to make Palak Pulao Recipe | Spinach Rice with step by step photos:

“̊÷,1. I have taken a bundle of spinach, more or less 250 gm. Dip it in water with a tsp of salt in it. Rinse 2-3 times to get rid of the mud. Wash rice. drain water and keep it aside.

2. Add spinach and green chilly in a mixie and grind it into a fine paste without adding water. You can use its stem except the root part for minimal waste. Keep the paste aside.

Crush Badi Elaichi, cloves, nutmeg and pepper corn to get maximum flavor.

3. Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.
4. Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashews onto a plate.

5. In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.

6. Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.

7. Now, add ground spinach paste, pepper powder, salt and sugar. Mix.

8. Add washed rice. Clean the mixie jar with the desired amount of water for cooking and pour into the cooker. Mix well and taste the water for salt. Add salt if needed. Close the cooker and cook on low flame for 2 whistles.

9. After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.

Spinach (Palak) Pulao

Prep Time:- 5 minutes

Cook Time:- 25 minutes

Servings:- 4 people

Ingredients:-

1 cup heaped Jeera / Samba Rice / 250 gm
250 gm / Almost a bundle except a handful of leaves.
1 big green chilly
1" (inch) ginger
6 big garlic cloves
2-3 tbsp Ghee
1 nos Badi Elaichi / Black Cardamom
2 nos Cloves
2" Cinnamon Stick
6 Pepper Coens
Big pinch of Nutmeg Powder
2 Bay Leaves
1 medium Onion, chopped
1/2 tsp Pepper powder
1/2 tsp Sugar
1 tsp salt (or as required)
2 cups Water

Method:-

1. I have taken a bundle of spinach, more or less 250 gm. Dip it in water with a tsp of salt in it. Rinse 2-3 times to get rid of the mud. Wash rice. drain water and keep it aside.

2. Add spinach and green chilly in a mixie and fried to fine paste without adding water. Keep it aside.

3. Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.

4. Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashew onto a plate.

5. In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.

6. Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.

7. Now, add ground spinach paste, pepper powder, salt and sugar. Mix.

9. After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.

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

Chicken Hyderabadi Dum Biryani is an aromatic, authentic dish flavoured with indian spices, mouth watering served with any kind of raita or biryani gravy. Shown here step by step photos for your easy reference.

Dum Biryani is traditionally made with long grained flavourful basmati rice. But as MA does'nt like those kind of grains, I prepare it with jeera samba rice. And that won't stop getting it's name as biryani. Most importantly, for a delicious biryani, the rice should be fluffy and separate with the chicken well cooked and seasoned with golden fried onions.

How to make Chicken hyderabadi dum biryani with step by step photos

Step 1: Cooking of the biryani rice.

Take a big enough Kadai to prepare the biryani. Heat ghee, add bay leaf, followed by the whole garam masala. Fry it for few seconds, don’t burn it. Add the biryani rice and stir it for a minute. This step will ensure that the biryani rice turns out separate and fluffy instead of getting over cooked and mushy.

Add water and salt to taste. Cover and cook the rice till 90 % done. As you are going to cook it later along with chicken. Keep this aside. You can also spread the cooked rice onto a plate to let it cool down to avoid further cooking.

Step 2: Grinding masala for chicken:

Now, let’s prepare the masala for the chicken. Take all the ingredients into a mixie jar mentioned under the label ‘ To be ground to a paste(1): ’. Grind it to a paste without adding much water.

Step 3: Preparing chicken for layering:

Heat a smaller kadai. Heat oil or ghee. Add garam masalas ( I slightly crushed it). Fry it. Add the sliced onion and fry till dark brown. Add the ground paste(1) and fry for 2-3 minutes.

Add tomatoes and let it cook till tomatoes are mushy and oil separates. Add chicken, coriander, mint leaves and salt. Combine altogether. Cover and cook till chicken is cooked well.

Step 4: Grinding white paste for the chicken:

In a mixie jar, take all the ingredients mentioned under label ‘ To be ground to a white paste(2) ’. Grind it to a fine paste adding water as needed. Add this ground paste to the chicken, mix well and cook for 2 minutes. Fry desired nuts in ghee till light golden brown. Keep it aside.

Step 5: Assembling and layering for biryani:

Soak saffron in 1/4 cup of warm milk. Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers ie, put rice at the bottom then a layer of chicken masala `and then rice, followed by some nut, coriander and mint leaves and so on.

Pour the saffron milk over the top biryani layer. Garnish with fried nuts and drizzle little ghee over it. Cover it with aluminium foil and cover with lid. Keep over low flame for 15 - 20 minutes before serving and enjoy the royal taste.

Hyderabadi Dum Biryani Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4 people

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

Ingredients:

2 cups basmati rice
3.5 cups Water
2-3 tsp Ghee
3 no Cardamom
3 no Cloves
1 inch Cinnamon
1 nos Bay leaf
1 tsp shahjeera

For the Chicken:

500 gm chicken
3 nos Onions finely sliced
2 nos Tomatoes finely chopped
1/2 leaves bunch coriander finely chopped
Whole garam masalas for the chicken
3 no Cloves
1 no Cinnamon
3 no green cardamom
1 no black cardamom

To be ground to a red paste(1):

8 no red chillies
2 tsp fennel saunf
2 tbsp Coriander seeds
2 tsp khus khus
1 pod garlic
2 inch ginger

To be ground to a white paste(2)

1/2 cup Coconut
1/2 cup curds
3 tsp chopped cashew nut
3 tsp raisins
pinch of saffron

Instructions:

1. Heat ghee, add bay leaf, followed by the whole garam masala. Fry it. Add rice and stir it for a minute.
Add water and salt to taste. Cover and cook the rice till 90 % done.

2. Heat oil. Add garam masalas ( I slightly crushed it). Fry it. Add the sliced onion and fry till dark brown. Add the ground paste(1) and fry for 2-3 minutes.

3. Add tomatoes and fry till oil seperates. Add chicken, coriander and mint leaves, salt . Mix well and cook till done

4. Add the ground paste(2) and cook for 2 minutes.

5. Divide the cooked rice into 3 parts and chicken into 2 parts.

6. Arrange in layers ie, put rice at the bottom then a layer of chicken and then rice, followed by some nut, coriader and mint leaves and so on.

7. Dissolve saffron in 1/4 cup of milk. Pour over arranged biryani. Garnish with more ghee fried nuts and drizzler little ghee over it. Cover it with aluminium foil and cover with lid.
Keep over low flame for 15 - 20 minutes before serving and enjoy the royal taste.

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

Dont underestimate mushrooms because of it's very usual colour; white. As you must have heard from experts that we should consume more colourful fruits and vegetables to keep ourselves healthy. On the contrary, mushrooms are loaded with nutrients and lots of health benefits which you will be amazed to know.

We started eating mushrooms in abundance as a replacement to chicken, as chicken was'nt so safe to consume during the flu time. And we ended up loving it, especially my hubby, who later preferred mushrooms than chicken. And so, mushroom biryani became substitute for sunday's chicken biryani.

So, here I would like to share how I prepare mushroom biryani. This is so simple yet delicious. Do try and let me know how it turned out for you.

How to make mushroom biryani with step by step photos:-

Pre- cooking steps (Grinding of masala):

I use white button mushrooms (that's what we get it here). Wash it well under running water untill it get rid of all the dirt. Wash and soak the rice in 1 cup of water.
Cut it vertically as shown in the above pic or as per the shape you desire.
Gather all the ingredients mentioned for grinding in a mixer jar and grind it coarsely without adding water.

how to make Mushroom Biryani

Biryani Making Steps:

Add oil or ghee(whichever you prefer) into the cooker. I add both. Add whole masalas(cardamom and cloves are lightly crushed). Fry for a minute and then add chopped onions. Saute till translucent. Now add the ground ingrdients in the mixie jar. Mix well and fry for another 2 minutes.

Add chopped tomatoes and cook till mushy. Continue adding all the dry masala powders and then

Mix and then add mushroom and peas. Combine all well till mushrooms are well coated with masala. Loosely cover the lid of the cooker and cook till mushroom releases its water.

Separate the water, in which the rice was soaked, in a glass. Add the rice to the cooker and mix well. Pour in required quantity of water. mix and check for salt. Add salt if needed. Close the cooker tightly with the whistle and on high flame. Lower the flame after the first whistle and cook until one more whistle. Turn off the flame and wait for the pressure to subside.

Serve hot with any kind of raita or pickle.

Mushroom Biryani

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people

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

Ingredients:
2 tbsp ghee / oil
2 bay leaves
3 Cloves
3 Cardamom
2 Cinnamon
1 strand of mace
2 big onions chopped
1.5 cup Jeera Samba rice
2.5 cup Water
2 Tomatoes
200 gm mushroom
1/3 cup Peas fresh
1/2 tsp Turmeric
1 tsp Coriander powder
handful of coriander and mint chopped
Salt

To grind:

2 inch ginger
2 big garlic cloves
2 tbsp fresh coconut
2 -3 Green chillies
1 no dry red chilly
Handful coriander leaves

Handful Mint leaves

Instructions:

I use white button mushrooms (that's what we get it here). Wash it well under running water untill it get rid of all the dirt. Wash and soak the rice in 1 cup of water.
Cut it vertically as shown in the above pic or as per the shape you desire.
Gather all the ingredients mentioned for grinding in a mixer jar and grind it coarsely without adding water.
Add oil or ghee(whichever you prefer) into the cooker. I add both. Add whole masalas(cardamom and cloves are lightly crushed). Fry for a minute and then add chopped onions. Saute till translucent. Now add the ground ingrdients in the mixie jar. Mix well and fry for another 2 minutes.
Add chopped tomatoes and cook till mushy. Continue adding all the dry masala powders and then chopped coriander and mint leaves.
Mix and then add mushroom and peas. Combine all well till mushrooms are well coated with masala. Loosely cover the lid of the cooker and cook till mushroom releases its water.
Separate the water, in which the rice was soaked, in a glass. Add the rice to the cooker and mix well. Pour in required quantity of water. mix and check for salt. Add salt if needed. Close the cooker tightly with the whistle and on high flame. Lower the flame after the first whistle and cook until one more whistle. Turn off the flame and wait for the pressure to subside.
Serve hot with any kind of raita or pickle.

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

You can't imagine Biryanis, Pulao, Parathas and full Indian meals without raita as an accompaniment. As Indian food incorporate more of chillies and masalas, so these raita gives you a calming effect and balances the flavor.

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

Pre-Cooking Preparations:

Cooking Steps:

Chicken Biryani In Pressure Cooker

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

Ingredients:-

Instructions:-

How to make Palak Pulao Recipe | Spinach Rice with step by step photos:

Spinach (Palak) Pulao

Method:-

How to make Chicken hyderabadi dum biryani with step by step photos

Step 1: Cooking of the biryani rice.

Step 2: Grinding masala for chicken:

Step 3: Preparing chicken for layering:

Step 4: Grinding white paste for the chicken:

Step 5: Assembling and layering for biryani:

Hyderabadi Dum Biryani Recipe

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

Ingredients:

For the Chicken:

To be ground to a red paste(1):

To be ground to a white paste(2)

Instructions:

How to make mushroom biryani with step by step photos:-

Biryani Making Steps:

Mushroom Biryani

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people

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

Ingredients:
2 tbsp ghee / oil
2 bay leaves
3 Cloves
3 Cardamom
2 Cinnamon
1 strand of mace
2 big onions chopped
1.5 cup Jeera Samba rice
2.5 cup Water
2 Tomatoes
200 gm mushroom
1/3 cup Peas fresh
1/2 tsp Turmeric
1 tsp Coriander powder
handful of coriander and mint chopped
Salt

To grind:

Instructions:

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Home

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

Pre-Cooking Preparations:

Cooking Steps:

Chicken Biryani In Pressure Cooker

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

Ingredients:-

Instructions:-

How to make Palak Pulao Recipe | Spinach Rice with step by step photos:

Spinach (Palak) Pulao

Method:-

How to make Chicken hyderabadi dum biryani with step by step photos

Step 1: Cooking of the biryani rice.

Step 2: Grinding masala for chicken:

Step 3: Preparing chicken for layering:

Step 4: Grinding white paste for the chicken:

Step 5: Assembling and layering for biryani:

Hyderabadi Dum Biryani Recipe

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

Ingredients:

For the Chicken:

To be ground to a red paste(1):

To be ground to a white paste(2)

Instructions:

How to make mushroom biryani with step by step photos:-

Biryani Making Steps:

Mushroom Biryani

Prep Time: 5 minutesCook Time: 20 minutesServings: 4 people

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

Ingredients:2 tbsp ghee / oil2 bay leaves3 Cloves3 Cardamom2 Cinnamon1 strand of mace2 big onions chopped1.5 cup Jeera Samba rice2.5 cup Water2 Tomatoes200 gm mushroom1/3 cup Peas fresh1/2 tsp Turmeric1 tsp Coriander powderhandful of coriander and mint choppedSalt

To grind:

Instructions:

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Recipe Index

About Me

Follow Us

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Facebook Page

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people

Ingredients:
2 tbsp ghee / oil
2 bay leaves
3 Cloves
3 Cardamom
2 Cinnamon
1 strand of mace
2 big onions chopped
1.5 cup Jeera Samba rice
2.5 cup Water
2 Tomatoes
200 gm mushroom
1/3 cup Peas fresh
1/2 tsp Turmeric
1 tsp Coriander powder
handful of coriander and mint chopped
Salt