Pressure Cooker Chicken Biryani | How to make Chicken Biryani in pressure cooker | Tamil Nadu Style Chicken Biryani
Biryani can be made in a number of ways. Our favorite way of making biryani is to use a pressure cooker. This is one of the easiest of all Biryani preparation, a fail proof recipe that is beginner / bachelor friendly and can be made with just basic ingredients from your pantry!
RECIPE VIDEO AVAILABLE IN ENGLISH & TAMIL
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Pressure Cooker Chicken Biryani - Tamil Style Easy Chicken Biryani
Easy homestyle chicken biryani recipe using pressure cooker. This is a fail proof beginners / bachelors friendly recipe that can be made with easy to find ingredients!
Servings: 4
Ingredients
Rice & Water
- 2 cups Basmati rice
- 3 cups Water 1:1.5 rice water ratio used
Biryani Masala Powder - Grind coarsely
- 2 petals Star Anise
- 3 each Green Cardamom
- 5 each Cloves
- 1 inch Cinnamon stick
Temper
- 1/4 cup Oil
- 2 tbsp Ghee
- 3 each Bay leaf
- 1 each Star Anise
- 3 2 inch Cinnamon
- 4 each Cardamom
- 6 each Cloves
- 1/2 tsp Cumin seeds
Saute
- 500 grams Chicken
- 2 cups Onion thinly sliced
- 1 cup Tomato
- 8 each Green chili
- 1/4 cup Mint leaves
- 1/4 cup Coriander leaves
- 2 tbsp Plain Yogurt
- 1/4 tsp Turmeric powder
- 1 tsp Red Chili powder
- 1 tsp Coriander powder
- 1 tsp Biryani Masala Powder (from above mentioned 4 spices) / or use any store bought chicken masala powder
- 1 tbsp Lemon juice
- 3 tsp Salt or to taste
Garnish
- 1 tbsp Ghee
- 1/4 cup Coriander leaves
Instructions
Prep work
- Soak Basmati rice in enough water for at least 30 minutes.
- Thinly slice onion, chop tomatoes, slit green chilies, make ginger garlic paste, coarsely grind spices to make biryani masala powder, chop mint and coriander leaves.
Temper
- Heat oil and ghee in a pressure cooker pan.
- Temper with whole garam masala. Bay leaf, star anise, cinnamon, cardamom, cloves and cumin seeds.
- Saute onions and green chilies for 10 minutes or until soft.
- Fry ginger garlic paste along with onion until the raw smell leaves.
- Add chopped tomatoes and cook until soft and mushy.
- Add mint and coriander leaves and saute along.
- Now add turmeric powder, red chili powder, coriander powder, biryani masala powder and salt. Fry for few minutes until the oil separates.
- Add plain yogurt along with chicken and saute for few minutes.
- Now water and bring it to a light boil. Add some more mint and coriander leaves.
- When the base gravy starts to boil, add rice and squeeze some lemon juice on top.
- Seal the cooker with lid and put the weight on. Maintain medium high flame and cook up to 1 whistle and then put it at the lowest flame setting and cook for another 10 minutes.
- Turn it off and let it rest for 15 minutes undisturbed or until the pressure settles.
- Drizzle ghee and garnish with coriander leaves.
- Mix it gently to fluff it up and transfer immediately to a serving bowl or tray.
- Serve warm with boiled egg and raita!
Video
Instructions
Prep work
-
Soak Basmati rice in enough water for at least 30 minutes. ( I have used Greatvalue brand Basmati from Walmart. Its quite starchy, hence needs to be washed and rinsed a few times to remove as much as starch as possible. Soaking time can be between 20 to 45 minutes. For India Gate, Kohinoor brand, soak for 30 to 45 minutes. Any other brand I would recommend at least 15 minutes of soaking.
-
Thinly slice onion, chop tomatoes, slit green chilies, make ginger garlic paste, coarsely grind spices to make biryani masala powder, chop mint and coriander leaves.
- Biryani Masala Powder is an optional step here – you may skip this if you wish to keep it light. Any store bought Chicken masala powder / biryani masala powder / garam masala powder works to replace it. Making biryani with this simple simple homemade raw masala powder will add a ton of flavor to your biryani!
Temper
-
Heat oil and ghee in a pressure cooker pan.
-
Temper with whole garam masala. Bay leaf, star anise, cinnamon, cardamom, cloves and cumin seeds.
-
Saute onions and green chilies for 10 minutes or until soft.
-
Fry ginger garlic paste along with onion until the raw smell leaves.
-
Add chopped tomatoes and cook until soft and mushy.
-
Add mint and coriander leaves and saute along.
-
Now add turmeric powder, red chili powder, coriander powder, biryani masala powder and salt. Fry for few minutes until the oil separates.
-
Add plain yogurt along with chicken and saute for few minutes.
-
Now water and bring it to a light boil. ( We are using 1:1.5 rice water ratio, for 2 cups of basmati rice we will need 3 cups liquid measure ) Add some more mint and coriander leaves.
-
When the base gravy starts to boil, add rice and squeeze some lemon juice on top. (Add rice only after the base gravy starts to boil. Lemon juice will help to keep the rice grains separated while cooking)
-
Seal the cooker with lid and put the weight on. Maintain medium high flame and cook up to 1 whistle and then put it at the lowest flame setting and cook for another 10 minutes.
-
Turn it off and let it rest for 15 minutes undisturbed or until the pressure settles.
-
Drizzle ghee and garnish with coriander leaves.
-
Mix it gently to fluff it up and transfer immediately to a serving bowl or tray.
-
Serve warm with boiled egg and raita!
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