🍛 Pressure Cooker Chicken Biryani

Fragrant South Indian-style pressure cooker biryani with homemade masala paste, marinated chicken, and fluffy basmati rice cooked in coconut milk.

Category: main

Ingredients

• 1 kg Basmati Rice (substitutions: Long-grain rice)
• 3 tbsp Ghee (substitutions: Butter, Coconut oil)
• 2 tbsp Oil (substitutions: Ghee)
• 1 piece Cinnamon stick
• 4–5 nos Cloves
• 3–4 nos Cardamom pods
• 2 nos Bay leaf
• 5 nos (thinly sliced) Onion
• 4 nos (chopped) Tomato
• 1 bunch Coriander leaves (substitutions: Parsley)
• 1 bunch Mint leaves
• 1 litre (diluted) Coconut milk (substitutions: Thin cream + water)
• to taste Salt
• 1½ kg (pieces) Chicken (substitutions: Bone-in lamb, Paneer (vegetarian))
• 2 tsp Chilli powder (substitutions: Paprika for milder heat)
• ½ tsp Turmeric powder
• 8 nos Red chillies
• 3 tsp Coriander powder
• 1 small piece Ginger (substitutions: ½ tsp ginger paste)
• 15 cloves Garlic (substitutions: 1½ tsp garlic paste)
• 10 nos Shallots (substitutions: 1 small onion)
• 3 nos Green chilli
• 4–6 tsp (for masala paste) Water

Equipment

• Pressure cooker
• Blender
• Large knife
• Chopping board

Instructions

1. Step 1: First blend 8 red chillies & 3 tsp coriander powder.

   What to look for: Coarse dry blend

2. Step 2: Then add a piece of ginger, 15 garlic cloves, 10 shallots, 3 green chillies & blend it.

   What to look for: Paste starting to form

   Watch out: Add a teaspoon of water if it's not moving

3. Step 3: Now add 1 cup of coriander leaves & blend it. Add a teaspoon of water if needed.

   What to look for: Bright green colour blending in

4. Step 4: Add 1 cup of mint leaves & blend it.

   What to look for: Deep green aromatic paste

5. Step 5: Finally add 4 to 6 tsp of water & blend to a smooth paste consistency. Avoid refrigeration — make the masala paste fresh for best aroma and taste.

   What to look for: Smooth, thick, deep green paste

   Watch out: Refrigerating kills the fresh aroma — make it on the day

6. Step 6: Marinate 1½ kg chicken by rubbing ½ tsp turmeric powder, 2 tsp chilli powder & 1 tsp salt all over.

   What to look for: Even orange-red coating on all pieces

7. Step 7: Let it aside for 15 to 20 minutes.

   What to look for: Chicken has absorbed the spices

   Watch out: Don't skip the rest time

8. Step 8: Soak 1 kg basmati rice in water for 30 minutes & strain the water.

   What to look for: Water turns slightly cloudy/starchy

   Watch out: Don't skip soaking — prevents rice from breaking during cooking

9. Step 9: Let it aside for another 30 minutes.

   What to look for: Grains are separate and slightly dried out

10. Step 10: Heat 3 tbsp ghee & 2 tbsp oil in a large pressure cooker.

    What to look for: Ghee melted and oil shimmering

    Watch out: Don't let it smoke — you'll burn the spices

11. Step 11: Add the whole spices: cinnamon, cloves, cardamom & bay leaf.

    What to look for: Spices sizzle and become fragrant

    Watch out: They burn quickly — move to next step within 30 seconds

12. Step 12: Add the 5 sliced onions & sauté till they become brown.

    What to look for: Deep golden-brown colour throughout

    Watch out: Takes 15–20 minutes — don't rush with high heat or they'll burn

13. Step 13: Add 4 finely chopped tomatoes.

    What to look for: Tomatoes soften and break down into the masala

14. Step 14: Add 4 tbsp biryani masala paste & mix well.

    What to look for: Paste darkens slightly and raw smell disappears

    Watch out: If it sticks, add a splash of water

15. Step 15: Now add the marinated 1½ kg chicken pieces.

    What to look for: Chicken evenly coated in the masala

16. Step 16: Add 1 bunch coriander leaves & 1 bunch mint leaves.

    What to look for: Herbs wilting into the gravy

17. Step 17: Add salt to taste.

    What to look for: Gravy is well seasoned

    Watch out: Taste before adding — masala paste already has salt

18. Step 18: Now add 1 litre diluted coconut milk & mix. Check for seasoning and add more salt if needed.

    What to look for: Rich, fragrant gravy

    Watch out: Use diluted coconut milk — thick undiluted milk can split under pressure

19. Step 19: Pressure cook it for 5 whistles.

    What to look for: Pressure builds and whistles consistently

    Watch out: Count the whistles carefully — overcooked chicken falls apart

20. Step 20: Wait till the pressure is gone.

    What to look for: Weight drops / pressure indicator goes down fully

    Watch out: Never force open the lid while under pressure

21. Step 21: Final step — add the soaked 1 kg basmati rice to the chicken gravy & mix it gently.

    What to look for: Rice evenly distributed, gravy just covering it

    Watch out: Don't stir hard — basmati grains break easily

22. Step 22: Close the lid & put the flame to medium-low.

    What to look for: Lid seated properly

23. Step 23: Wait till you see steam on the nozzle, then add the weight.

    What to look for: Steady steam escaping from the nozzle before adding weight

    Watch out: Adding weight too early causes uneven cooking

24. Step 24: Let it cook for about 10 minutes. Your Chicken Biryani is ready!

    What to look for: Fragrant steam, fluffy separate basmati grains

    Watch out: Do not open during these 10 minutes

Original source: youtube

Guided step-by-step with AI-powered photo feedback on Kitchen's Witch.

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