Chicken Biryani In Pressure Cooker

Chicken Biryani In Pressure Cooker: A Flavorful Delight Made Easy


Welcome, food enthusiasts, to a culinary journey that’s bound to tantalize your taste buds and simplify your cooking process! In this blog post, we’ll be diving into the delightful world of Chicken Biryani cooked in a pressure cooker. This aromatic and richly spiced dish is a favorite among many for its harmonious blend of flavors and textures. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is perfect for all levels of expertise.

Who This Recipe Is For

Are you someone who craves the bold flavors of Indian cuisine but often finds traditional recipes daunting? Look no further! This Chicken Biryani recipe is designed for busy individuals and home cooks who want to enjoy an authentic taste without spending hours in the kitchen. With the convenience of a pressure cooker, you can achieve the same mouthwatering results in a fraction of the time.

The Magic of Chicken Biryani

Chicken Biryani is a beloved dish that originates from the Indian subcontinent. It’s a medley of fragrant basmati rice, succulent chicken, and a symphony of aromatic spices. The beauty of this dish lies in its layers – layers of rice and meat, each infused with flavors that come together to create a truly unforgettable meal. The pressure cooker not only expedites the cooking process but also helps in infusing the flavors deeply into every grain of rice and piece of chicken.

Chicken Biryani In Pressure Cooker

Chicken Biryani

Chicken Biryani is a beloved dish that originates from the Indian subcontinent. It's a medley of fragrant basmati rice, succulent chicken, and a symphony of aromatic spices.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 Peoples
Calories 420 kcal


  • Pressure Cooker
  • Mixing Bowls
  • Cutting Board and Knife
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Serving Platter


  • 2 cups basmati rice
  • 1 lb chicken pieces bone-in for extra flavor
  • 2 large onions thinly sliced
  • 2 tomatoes diced
  • 4 cloves garlic minced
  • 1- inch ginger grated
  • Whole spices bay leaves, cinnamon stick, cardamom pods
  • Ground spices cumin, coriander, turmeric, red chili powder
  • Fresh cilantro and mint leaves
  • Saffron strands soaked in warm milk
  • Ghee clarified butter and vegetable oil
  • Yogurt for marination
  • Salt to taste


  • Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  • In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
  • Add the sliced onions and cook until they turn golden brown.
  • Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
  • Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate.
  • Add the chicken pieces and cook until they are no longer pink on the outside.
  • Mix in the yogurt, half of the chopped mint leaves, and half of the chopped cilantro leaves. Cook for 5-7 minutes until the chicken is tender and the oil floats to the top.
  • In a separate large pot, boil water and cook the soaked rice until it’s 70% cooked. Drain the rice.
  • Layer the partially cooked rice over the chicken masala in the pot. Sprinkle the remaining mint and cilantro leaves, garam masala, and saffron-soaked milk on top.
  • Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to cook completely.
  • Once done, gently fluff the biryani with a fork, mixing the rice and chicken layers.
  • Serve the English Chicken Biryani hot with raita, pickle, and papadums.

Tips for Success

  • Water Ratio: The ratio of water to rice is crucial. For every cup of rice, use 2 cups of water when cooking in a pressure cooker.
  • Layering: Layering is just as important in the pressure cooker method. It ensures that the flavors meld together beautifully.

Storing Leftovers

If you somehow manage to have leftovers, fret not! Place the Chicken Biryani in an airtight container and refrigerate. When reheating, sprinkle a few drops of water and gently steam it in the microwave or on the stove top. This will help restore its moisture and flavors.

NUTRITION FACTS: Calories: 420 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 1513mg | Total Carbohydrates: 49g | Dietary Fiber: 5g | Sugar: 6g | Protein: 24g

Food Pairing

Food Pairing: Pair this Chicken Biryani with cooling accompaniments like raita (yogurt dip) or a fresh cucumber-tomato salad. For beverages, consider a classic mango lassi or a chilled glass of minty lemonade.

Also Check :


Q.1 Can I use boneless chicken for this recipe?
Absolutely! While bone-in chicken adds more flavor, boneless chicken works well too. Just adjust the cooking time slightly to prevent overcooking.

Q.2 What if I don’t have saffron?
Saffron adds a luxurious touch, but if you don’t have it, you can skip this step. The biryani will still be flavorful.

Q.3 Can I make this recipe vegetarian?
Of course! Swap the chicken for vegetables like potatoes, carrots, and peas for a delectable vegetarian version.

Q.4 Is it okay to use regular rice instead of basmati?
Basmati rice is preferred for its long grains and aromatic nature. However, you can use regular rice in a pinch, but the texture might differ slightly.

Q.5 How can I make the biryani spicier?
If you prefer more heat, increase the amount of red chili powder or add chopped green chilies to the marinade.


And there you have it – a sumptuous Chicken Biryani that’s easy to make, bursting with flavor, and sure to impress your loved ones. The pressure cooker truly makes this traditional recipe accessible to all, without compromising on authenticity. Don’t forget to share this recipe with fellow foodies and subscribe to our blog for more culinary delights. Happy cooking and happy feasting!

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