How to Pressure Cook Chicken Biryani | Quick Chicken Biryani

Course Iftar recipes, Lunch, Main Course, Party Food

Cuisine Indian

Heat the pressure cooker.
Add oil in the pressure cooker.
Add the whole spices (cinnamon,cardamom,cloves, bayleaf) and fry.
Add sliced onion when the spices are fried enough.
Add green chilli and fry.
Add ginger garlic paste and fry well.
Add the chopped tomato and cook.
Add chopped coriander and mint leaves.
Cook everything until everything blends together.
It is time to add chilli powder.
Now add the yogurt/curd and mix well.
Add the washed and cleaned chicken and mix well.
Cook the chicken in yogurt masala until the chicken is throughly coated with masala.
Add the washed basmati rice.
Mix the rice and the masala without breaking the rice.
Add the water.
Add required salt and mix gently not to break the rice.
Cover with the lid and cook for 2 whistles.
Open the lid when the pressure completely gone.
Use a fork or spoon to fluff the rice.
Serve with brinjal chops, chicken curry, onion raita.

This recipe requires more ginger than garlic.
Fry the onion well to make the biryani tastier.
Add more green chillies to spice up the biryani.
Use Kashmiri chilli powder along with regular chilli powder to attain a red/orange colour biryani.
Wash and soak the basmati rice for 10 to 30 mins for a fluffy biryani.
You can roast the rice to attain the separate grains texture of the biryani.
Do not mix the soaked rice forcibly as that will break the rice.
Do not mix the cooked biryani that will result in a mushy biryani. On the other hand, fluff the rice with a spoon or fork.

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