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  • Writer's pictureJyothi Varne

Chicken Biryani - Pressure Cooker Recipe

When I was a complete novice in cooking, I always thought that making Biryani was a super complex task. Anything delicious must be difficult to prepare was a common misconception.

But as the kitchen bug took over me and I was hooked onto the culinary world, I realised things aren't as complex as they look or taste.

Here's a cheat's version of preparing delicious Biryani at home, that not only saves time but is super yummy too!!

One of the main things you have to not miss while making this recipe is the marination. Min marination of 2hrs or best overnight and use the best spices that you can get your hands on. Yes, the list of ingredients may be long, but hey this is a Biryani we are talking about and we need all those flavours to amalgamate to make a rocking dish. Also, be careful about the amount of water you are adding, we do not want super sticky or overcooked rice in our biryani :)


Marination :

Chicken, curry cut/pieces with bone - 500g

Ginger Garlic paste - 1 tbsp

Red Chilli powder - 1.5 tbsp (adjust as per preference)

Coriander powder - 1 tbsp

Cumin powder - 1 tsp

Turmeric powder - 1/2 tsp

Biryani Masala - 2 tsp (any brand)

Thick curd - 1 cup

Salt to taste


Basmati Rice - 2.5 cups (Washed and soaked for 20mins)

2 tbsp - Oil

4 tbsp - Ghee

Bay leaf - 1

Cinnamon stick - 1 inch

Black cardamon - 1

Green Cardamom - 3

Star Anise - 1

Cumin seeds - 1 tsp

Ginger Garlic paste - 1tbsp

Medium size, Onions - 3

Medium size, tomatoes - 2

Green Chillies - 4, slit

Water - 1.5cups

Fresh Coriander leaves - 4 strands

Fresh Mint leaves - 5 strands

Kasuri Methi - 1 tsp

Salt to taste


  1. In a bowl add chicken pieces and everything listed under "marinate", mix well and let this rest for 1hr. Set aside.

  2. For the rice: In a cooker heat oil and ghee, add all the whole spices and sliced onions, cook until onions start to turn brown.

  3. Next, add ginger garlic paste and sauté for a minute until the raw smell disappears.

  4. Add chopped tomatoes and salt, cook, until tomatoes are mushy and the oil starts to separate.

  5. Add the marinated chicken, slit green chillies and cook on a medium flame for 8-10 minutes until the colour of the meat changes. Add 1/2 cup water and pressure cook for 1 whistle. Let it de-pressurize. Remember we want this to be a thick gravy once done, so adjust the water consistency accordingly, since chicken leaves its own juices as well.

  6. Add soaked rice and required water to cook the basmati, mix well. Next, add in chopped mint & coriander leaves plus Kasuri methi.

  7. Cook with a closed lid on medium flame with no stirring until the rice is done.

Serve hot with Raita.

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