Pressure Cooker Chicken Biryani | Easy Chicken Biryani using Pressure Cooker | How To Make Chicken Biryani In Pressure Cooker

Easy and simple way of making Chicken Biryani using Pressure Cooker / Pressure cooker chicken Biryani recipe with step by step photos. At home, everyone loves Biryani/Pulao, at least once in a week or once in 10 days I cook Biryani or Pulao for them. Chicken Biryani is my most favorite of all and even my kids love it a lot. I usually prefer simple and one pot recipes on weekends and I very rarely make Dum Biryani or Layered Biryani. One pot cooking is not only easy also it saves
time spending in the kitchen especially during weekends. Pressure cooker Chicken biryani is a simple version of biryani with great taste and flavor.
As chicken does not take more time to cook,this whole cooking process takes 30 minutes or less time. A complete meal in 30 minutes or less. Here, I used 1 cup coconut milk but you can skip or replace it with yogurt or chicken stock or simply cook with water. Coconut milk enhances the taste and flavor also using chicken or meat stock/broth gives rich flavor to the dish. I have already share Chicken Biryani using Yogurt recipe and today lets see the easy pressure cooker method using coconut milk.

Pressure Cooker Chicken Biryani recipe

Prep Time : 5-10 minutes | Cook Time : 25 minutes

Recipe Category : Main Course

Serves  4-5 

Ingredients

1. Chicken   1 lb/450 gm
2. Rice   2 cups( i used basmati rice)
3. Onion  1/2 cup or 1 big(thinly sliced)
4. Tomato  1/3 cup or 2 medium(finely chopped)
5. Ginger Garlic Paste   1/2 tbsp
6. Green chilli   4 no.(slit open)
7. Mint   1/4 cup(finely chopped)
8. Cilantro  1/4 cup9finely chopped)
9. Chilli Powder   1/2 tsp + 1/4 tsp
10. Garam Masala Powder  1/2 tsp
11. Turmeric Powder   1/4 tsp + 1/4 tsp
12. Salt   to taste
13. Coconut Milk   1 cup

To Temper

1. Oil   1-2 tbsp
2. Ghee   1/2 tbsp
3. Mustard seeds   1/4 tsp
4. Poppy seeds   1/4 tsp
5. Fennel seeds  1/4 tsp
6. Clove  4-5 no.
7. Cinnamon   1" stick
8. Green Cardamom  3 no.
9. Bay leaf  1 or 2

Method

• Clean chicken and cut into big pieces and marinate with 1/4 tsp turmeric powder, 1/4 tsp Chilli powder and little salt and keep aside.
• Heat oil and ghee in a pressure cooker, when the oil is hot add the tempering ingredients one by one and fry well.

• Then add half of the finely chopped cilantro, mint leaves, green chilli and sliced onions and saute for 2-3 minutes.
• And then add ginger garlic paste and saute until raw smell leaves.
• After that add turmeric powder, chilli powder, garam masala powder and stir fry for 1-2 minutes.
• Then add marinated chicken pieces, chopped tomato and saute for 2 minutes.

• Once the tomatoes turns soft and mushy, cover the cooker with any lid and cook covered for 4-5 minutes.
• By now the chicken and the mixture will turn into a gravy form, give a nice stir and cook it covered for another 2-3 minutes.
• And then add 1 cup coconut milk and 3 cup water(I usually add 2 cup of water for 1 cup of rice, here for 2 cup of rice i added 4 cup of liquid including coconut milk).

• Add enough salt, stir well and bring it to boil and cook till chicken has cooked.
• And then add soaked and drained rice and stir well and cook covered in medium high heat until the rice and gravy starts to boil.

• Once the rice started boiling turn the heat to low-medium and closed the pressure cooker with its lid and put weight on the lid.
• Let it cook for 1 whistle or cook for another 8-10 minutes in low-medium heat after that turn of the stove and wait for 3-4 minutes and then open the lid
• and gently fluff the rice with fork or stainless steel spatula.
• That's it...Delicious & Flavorful Chicken Biryani ready serve hot with Raita or any desired gravy. I served with onion raita and Mutton Kurma.