Quick Chicken Biryani (Pressure Cooker)
70% authentic · Indian
A simplified and faster version of Chicken Biryani, cooked entirely in a pressure cooker, ideal for weeknights. It captures the essence of biryani flavors with less time and effort.
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Ingredients
- Chicken, boneless, cubed500 g
- Basmati rice, long-grain300 g
- Onions, thinly sliced2 medium
- Tomatoes, chopped1 large
- Yogurt, plain100 ml
- Ginger-garlic paste1 tbsp
- Green chilies, chopped2
- Oil50 ml
- Biryani masala powder2 tbsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Fresh cilantro, chopped2 tbsp
- Saltto taste
- Water400 ml
Steps
- 1
Wash and soak basmati rice for 20 minutes. Drain.
- 2
Heat oil in a pressure cooker. Sauté sliced onions until golden. Add ginger-garlic paste and green chilies, sauté for a minute.
- 3
Add cubed chicken, chopped tomatoes, yogurt, biryani masala, turmeric, red chili powder, and salt. Cook for 5 minutes until chicken is sealed.
- 4
Add drained rice and water. Stir gently to combine.
- 5
Close the pressure cooker and cook for 2 whistles on medium heat. Let the pressure release naturally.
- 6
Once pressure is released, open the cooker, fluff the biryani with a fork, garnish with cilantro, and serve hot.
