Chicken Biryani Recipe | Pressure Cooker Chicken Biryani | Startup Cooking

 PRESSURE COOKER CHICKEN BIRYANI RECIPE | STARTUP COOKING

One of the most royal delicacies that you can enjoy on any occasion or festival is Chicken Biryani. Biryani is celebration of all that is great about Indian food. There are many variations of this recipe that originate in several states of India and this recipe is from my mom that she usually makes this biryani in pressure cooker on weekends.

A plate of chicken biryani is a perfect balance of good quality protein and carbohydrates. This chicken biryani recipe is prepared using basmati rice, chicken breasts, curd and whole spices. For this chicken biryani recipe, no need to marinate anything, just cook directly on the pressure cooker as a one pot meal. I like to serve my chicken biryani with onion raitha and chicken curry.

Try my other Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

This one pot chicken biryani can be enjoyed on weekends, parties, pot lucks, buffets, festivals, etc., Follow my step by step photo recipe to prepare pressure cooker chicken biryani recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Try my other Chicken Recipes

• Chicken rice noodles

• Hariyali chicken curry

• Chicken masala recipe

• Cashew chicken curry

• Chicken curry - my style

RECIPE FOR CHICKEN BIRYANI

Coarse       : Lunch

Cuisine      : South Indian

Author       : Jayashree Karthik

Prep Time  : 15 min

Cook Time : 30 min

Total Time  : 45 min

check my other chicken recipes

• Dahi chicken curry

• Tawa chicken fry

• Chicken pulao

• Chicken curry - village style

• Varutha Kozhi Kari

INGREDIENTS

• 2 cup basmati rice

To Grind

• 5 cloves

• 1 inch cinnamon

• 2 star anise

• 1 black stone flower

• 3 cardamom pods

For Biryani

• 1/4 cup oil

• 2 tbsp ghee

• 5 cloves

• 2 inch cinnamon stick

• 3 cardamom pods

• 2 bay leaf

• 1 star anise

• 1/2 tsp cumin seeds

• 2 large onion - thinly sliced

• 1 tbsp ginger garlic paste

• 6 green chillies

• 1/4 cup mint leaves

• 1/4 cup coriander leaves

• 2 medium sized tomato - chopped

• 2 tbsp curd / yogurt

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 kg chicken

• 4 cup water

• salt to taste

• 1 tbsp lemon juice

For Garnish

• 1 tbsp ghee

• 2 tbsp coriander leaves - chopped

PROCEDURE

• soak basmati rice in water for 30 minutes

• in a mixer grinder, add cloves, cinnamon stick, cardamom pods, star anise and stone flower

• roughly grind to a powder and set aside

• heat ghee and oil in a pressure cooker

• temper with cloves, cinnamon stick, cardamom pods, bay leaf, star anise and cumin seeds

• add thinly sliced onion and saute well until transparent

• add ginger garlic paste and slit green chillies

• saute well until the raw smell goes

• add mint leaves, coriander leaves and chopped tomatoes

• cook the tomatoes well until soft and mushy

• add curd, turmeric powder, red chilli powder, coriander powder and ground masala powder

• mix well and cook until the raw smell of spices goes

• add 1/2 kg freshly cleaned chicken pieces

• mix well and saute for 5 minutes in medium flame and the oil starts to separate from the masala

• add water and salt

• mix well and bring the water to boil

• when the water starts to boil, add soaked basmati rice and lemon juice

• mix well

• close the cooker with lid and put the weight on

• cook on medium flame until the 1st whistle and then cook on very low flame for another 20 minutes and then switch off the flame

• open the cooker once the pressure subsides down naturally

• garnish with ghee and coriander leaves

• mix it gently from the sides of the cooker

• serve hot with onion raitha and chicken curry

• taste delicious 😋 

• Enjoy !

NOTES

• adjust spice level according to your taste
• if you dont have basmati rice replace with seeraga samba rice
• use country chicken for better taste
• try my Ambur Mutton Biryani

Chicken Biryani With Step By Step Photo Recipe

soak basmati rice in water for 30 minutes

in a mixer grinder, add cloves, cinnamon stick, cardamom pods, stone flower and star anise

roughly grind to a powder and set aside

heat ghee and oil in a pressure cooker, temper with cloves, cinnamon stick, bay leaf, star anise, cardamom pods and cumin seeds, saute for few seconds

add thinly sliced onion

saute well until transparent

add ginger garlic paste and green chilli

saute well until the raw smell goes

add mint leaves, coriander leaves and chopped tomatoes

cook the tomatoes well until it turns soft and mushy

add curd, turmeric powder, red chilli powder, coriander powder and ground masala powder

mix well and cook until the raw smell of spices goes

add freshly cleaned chicken pieces

mix well and cook for 5 minutes in medium flame

oil starts to separate from the masala

add water and salt

bring water to boil

add soaked rice and lemon juice

mix well

close with the lid and put the weight on, cook for 1 whistle and then cook on low flame for 20 minutes, then switch off the flame

once the pressure subsides down naturally then open the cooker

gently mix the rice and serve hot

chicken biryani