Chicken Biryani Recipe - Quick and Easy Chicken Biryani using Pressure Cooker / Easy Pressure Cooker Chicken Biryani

Today I am posting here Chicken Biryani made using Pressure cooker.There are different versions of biryani. This Pressure cooker Chicken biryani is the simpler version which can be made quick and easy. This is a one pot meal. If you are a beginner or you don't want to go through the elaborate process and not spend much time to cook, but want an aromatic and delightful biryani, then this recipe is just right for you. Apart from the time taken for marination, this biryani will be ready in minutes. 

Chicken Biryani made in Pressure Cooker

What are the ingredients needed?

To marinate:

Chicken, 1.5 lbs

Yogurt, 3 Tablespoons

Garam masala, 1 teaspoon

Ginger garlic paste, 1 teaspoon

Turmeric Powder, 1/4 teaspoon

Lemon juice , from half lemon

Salt, to taste

The rest of the ingredients

Basmati rice, 2.5 cups

Water, 3 cups

Oil, 2 Tablespoon

Ghee, 2 Tablespoon

Fennel seeds, 1 teaspoon

Cloves, 4-5 nos

Cinnamon, 1 small piece

Cardamom, 4-5 nos.

Bay leaves, 2 nos

Large red onion, 1 no.

Green chillies, 2-3 nos.(depending on the spice level required)

Tomatoes, 2- 3 nos( depending on the size of tomato)

Chopped cilantro, 1 cup

Chopped mint, 1 cup

Chilli powder, 1 teaspoon.

Ginger garlic paste, 1 teaspoon

Salt to taste

Chicken Biryani and Raitha

How it is made?

1. First clean the chicken and mix all the ingredients listed under " to marinate" and set it aside for atleast an hour. You can even plan ahead and marinate the night before and leave it fridge.
2. Wash the rice and drain excess water and set it aside, just right before starting cooking process.
3. Chop the onions (Lengthwise), cilantro, mint, slit green chillies and set them aside.
4. Heat oil in the pressure cooker, add fennel seeds, cinnamon, cloves, cardamom, bay leaves and fry for a minute or two.
5. Then add the chopped onions, slit green chillies and fry till the onions turn translucent.
6. Now add the chopped tomatoes, cilantro, mint leaves, ginger garlic paste, chilli powder and cook till the tomatoes turn mushy.
7. Then add the marinated chicken, along with the marinade and cover the cooker & cook for 4-5 minutes. (Just cover with a lid).
8. Now add the rice and water, adjust the salt and add some ghee mix well and pressure cook in medium for one whistle.Turn off the heat.
9. Let the pressure release and wait for 5 minutes then fluff it up and serve with Raitha.

Notes:

• Chicken will release water, So the amount of gravy in the cooker after cooking chicken, should be considered before adding water for rice. Usually 2.5 to 3 cups of water will do.
• Be generous in adding oil and ghee.
• After the pressure is released, wait for sometime to let it set before fluffing it up. Otherwise if done immediately the rice will be broken.