Chicken Biryani Recipe in Pot or Pressure Cooker
Try this Chicken biryani recipe in pot or pressure cooker recipe, or contribute your own.
Try this Chicken biryani recipe in pot or pressure cooker recipe, or contribute your own.
- 2 tbsp. oil
- 1/2 kg chicken
- salt as needed
- 1 tsp ginger garlic paste
- 1 1/2 tsp ginger garlic paste
- 1 large onion sliced thinly
- 1 bay leaf / tej patta
- 3 green cardamoms / choti elaichi
- 4 to 6 cloves / lavang
- small cinnamon stick / dalchini
- 1 star anise / chakri phool
- 1/2 tsp. shahi jeera / caraway seeds
- 1 1/2 tbsp curd/ yogurt
- 1/4 tsp. turmeric / haldi
- 1/4 tsp. red chilli powder / lal mirch powder
- 1/2 to 3/4 tsp biryani masala or garam masala powder
- 2 cups of aged basmati rice / chawal
- 3 1/4 cups water or thin coconut milk(if using normal rice us
- 1 medium tomato (about half cup)
- 1 1/2 tbsp curd/ yogurt / dahi
- 12 mint leaves / pudina finely chopped
- coriander leaves from 12 stems finely chopped
- 2 green chilies / hari mirch sliced or chopped
- 1/4 tsp. red chili powder
- very small nutmeg piece / jaiphal
- 4 green cardamoms/ choti elaichi
- 1/4 to 1/2 tsp. pepper corn / kali mirch
- 5 cloves / lavang
- small cinnamon stick / dalchini
- 1/2 tsp. fennel seeds / saunf
- 1/2 tsp. stone flower / dagad phool/ kalapasi (optiona
- Carbohydrate 4.76872222202193 g
- Cholesterol 125 mg
- Fat 25.1541666666582 g
- Fiber 0.861111134930426 g
- Protein 31.5601111110906 g
- Saturated Fat 7.20546111110882 g
- Serving Size 1 1 Serving (217g)
- Sodium 222.093555555409 mg
- Sugar 3.9076110870915 g
- Trans Fat 2.14866111110842 g
- Calories 379 calories
Step-by-step
- Soak rice for at least 20 to 30 minutes. If using normal rice (not basmati) soak it for 30 minutes.
- Marinate chicken using ingredients under marination. Set this aside.
- Add oil to a pot or pressure cooker and heat it. Add the dry spices and saute till they begin to sizzle.
- Add onions and fry till they turn golden. Add ginger garlic paste and fry till the raw smell goes off.
- Add chicken and fry till the color slightly changes to pale.
- Add chopped tomatoes, yogurt, red chili powder, corinader leaves and mint.
- Cook till the mixture turns thick and dry. By now the chicken should be almost cooked soft.
- Add the rest of the masala powder and fry till you get a nice smell.
- Mix together water or thin coconut milk and salt in a separate bowl. Check the salt , it must be slightly salty. Since salt is already added to marination, use little only. Pour this to a the chicken pot, bring it to a boil.
- Drain off the rice completely and add it to the pot or cooker.
- Cook till the water very little is left. Cover the pot or pressure cooker with a lid. Turn on the flame to very low. If using basmati rice, cook it for about 3 to 5 minutes, do not let it whistle. If using normal rice that is slightly on the harder side to cook allow it to whistle once. If cooking in pot, cook until the rice is done. If rice is under cooked, you can also sprinkle little water and cook further.
- Let the pressure go down. Fluff up the rice with a fork. Or transfer it immediately to a wide utensil to prevent turning mushy.
- If desired you can drizzle one spoon of ghee, coriander leaves and roasted boiled eggs.
- Serve chicken biryani with onion raita or biryani shorba or sherva.
Many home cooks ruin biryani by skipping the essential rice-soaking phase, which leads to unevenly cooked grains that either snap in the middle or turn to mush. Submerging aged basmati rice in water for 20 to 30 minutes allows the starch granules to hydrate uniformly before heat is applied. Without this crucial window, the exterior of the grain overcooks while the core remains chalky.
The Role of Accompaniments
Because biryani layers concentrated spices, fats, and proteins into a single vessel, proper accompaniments must balance the palate rather than compete with it. A traditional onion raita acts as a temperature and chemical counterweight. Dairy fats bind to capsaicin molecules from the green chilies and chili powder, actively neutralizing burn receptors on the tongue. Furthermore, the high water content and lactic acid in yogurt cut through the rich rendering of the chicken fat and cooking oils, cleansing the palate between bites. Alternatively, a thin, spiced shorba provides aromatic moisture without adding extra density to the meal.
Controlling Moisture and Heat
Success ultimately hinges on water management during the final simmer. When combining the drained rice with the chicken base, the liquid ratio must be precisely measured against the grain type. If utilizing a pressure cooker, sealing the lid and restricting whistles prevents steam from escaping prematurely, ensuring the grains elongate properly without burning the bottom layer.
