Pressure Cooker Chicken Biryani Recipe
Servings: 4
Calories: 522kcal
Learn how to cook Chicken Biryani in Pressure Cooker-Kerala Style Pressure Chicken Biryani. When you don't have the time to make dum biryani and you have to have biryani on a weekday. Quick & easy one-pot meal pressure cooker biryani you can make even on a busy night!
Print Recipe
Ingredients
For Marination :
- 1.2/1/2 kg lb/kg Chicken with Bones/Boneless
- 1 one 1″ piece Raw Papaya made into a paste
- 2 tbsp Thick Yogurt/Curd
- 1/2 tsp Green Chilly-Ginger-Garlic Paste:
- 1/4 tsp Turmeric Powder : 1/4 tsp
- 1 tsp Red chilli powder or to your spice level
- 1/2 tsp Black Pepper Powder
- 1/4 tsp Lemon Juice
- few Mint Leaves: finely chopped
- few Coriander Leaves finely chopped
- Salt to taste
For Rice :
- 2 cups Basmati Rice/Kaima/Jeerakasala
- 3 cups Hot Water If using Kaima/jeerakasala then 3-1/2 to 4 cups of hot water
For Seasoning :
- 4 Cloves
- 4 Cardamom
- 1 Bay leaves
- 1/2" stick Cinnamon Stick
- 1 small piece Mace
- 1 Star Anise
- 1 tsp Fennel Seeds:
For Chicken Malasa :
- 2 o4 4 large or medium Onion finely sliced
- 2 medium Tomato 1 tomato (finely chopped), and 1 boiled and pureed.
- 2-4 Green chilies or to your spice level (slit lengthwise)
- 2 tbsp Green chilli-Ginger Garlic Paste
- 2 tbps Thick Curd / Yogurt:
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder or to your spice level
- 1-1/2 tsp Homemade Biryani Masala or Garam Masala Powder:
- 1/2 tsp Black Pepper Powder freshly grounded
- 1 handful Coriander Leaves finely chopped
- 1 handful Mint Leaves finely chopped
- 2 tbsp Coconut Oil/ Cooking Oil
- 2 tbsp Ghee
- 1/4 tsp Lemon Juice
- 1/2 tsp Rose Water: Optional
- Salt to taste
To Garnish: (Optional)
- 1 medium Onion
- 1 handful Cashews
- 1 handful Raisins
Instructions
- Wash and soak the basmati rice for around 10-15 mins, then drain completely and set aside. (Note: Soaking time varies with the quality and brand of rice, if pressure cooking, soaking time should be very less.)
- In a bowl, add all the ingredients listed above ” For Marination” and allow the chicken to marinate for 1/2 to 1 hour.
- Heat 2 tbsp ghee in another Pan/Kadai over medium heat, add the ingredients listed above “To Garnish” add cashews, raisins, sliced onion and fry till it turns brown in color (Note: This step is purely optional.)
- On the same pan, add the ingredients listed above for "For Seasoning” saute until fragrant for a minute. (Note: Make sure not to burn the spices) now add the cleaned and drained basmati rice and fry for a couple of minutes.
- Meanwhile, just add the little fried onion to marinated chicken and mix well. (Note: This is again an optional step)
- Add green chili,ginger-garlic paste and saute for a minute till the raw smell goes now add sliced onion on a low heat and saute the onion till brown in color. (Note: Take care not to burn the onions)
- Add the marinated chicken; saute and fry till the chicken pieces turn from pink to white color and it's cooked.
- Add 1 chopped tomatoes and mix well, add all spice powders. Combine well. Add in yogurt and mix well. Now add in the boiled and pureed tomatoes, green chilies and salt to taste, mix well; cook about 5 minutes.
- Add freshly chopped mint and coriander leaves, add the lemon juice and combine well.
- Now add in the lightly fried basmati rice to on the top of chicken masala. Add 3 cups of hot water adjust the salt and mix well.
- Add 1/2 tsp rose water and mix gently. (Note: This is again purely optional)
- Bring this mixture to a boil, cover with lid and pressure cook it for 1 whistle. After 1 whistle, immediately shift the pressure cooker from the hot burner, this reduces too much browning on the bottom of the pan. Allow to sit for 10 minutes and then open.
- Now within 5 mins, release the remaining steam/pressure completely; lifting the whistle by using spoon or cloth.
- Open the pressure cooker and allow to sit for another 10 mins. Don't stir when it's resting. After 10 mins gently fluff rice with a fork. (Note: Mixing while it's hot makes the rice break easily, so let it sit for 10 more minutes.)
- Transfer the rice to a wide tray and gently spread to cool. Now add the 1 tbsp ghee on the top and garnish with sliced onion, cashews, raisins.
- Gently combine everything and Serve hot with Raita, Pickle, or Boiled egg and Pappadam on the side and Enjoy!
Notes
- Chicken may be substituted with mutton/lamb/goat or beef or pork as you wish, but make sure you pressure cook meat before, then add rice and water as needed.
- Keep in mind, pressure cooking time depends on the type of meat and pressure cooker you use. Good quality meat should cook in 1 whistle. If using matured meat like lamb allow 4 to 6 whistles while cooking the meat.
- Always sprinkle fried onions, coriander, and mint leaves, Optional- fried cashews and raisins as a final layer over the rice, which makes the biryani taste more flavorful.
Nutrition
Serving: 4g | Calories: 522kcal | Carbohydrates: 70g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 83g | Sodium: 525mg | Potassium: 381mg | Fiber: 3g | Sugar: 3g | Vitamin A: 848IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 3mg
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