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Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got insight from reading it, now let’s go back to pressure cooker chicken biryani recipe. You can have pressure cooker chicken biryani using 44 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Pressure Cooker Chicken Biryani:

1. Get For 3 people :
2. Use large pieces of Chicken (150 to 200 grams each or whole leg piece preferably)
3. Get yogurt
4. You need big onions for browning
5. Use green chillies (quantity may vary as per the hotness of green chillies)
6. You need saffron
7. You need dried rose petals powder
8. Provide fried mint and coriander leaves mix
9. You need ghee
10. Get For Rice:
11. Take basmati rice(soaked for 30 mins)
12. Prepare black cumin
13. You need star anise
14. Get mace flower
15. Provide green cardamom
16. You need cloves
17. Take black peppercorns
18. Get cinnamon stick
19. Get Salt
20. Get green chilli
21. Get mint and coriander leaves mix
22. Get For Brine:
23. Prepare vinegar
24. Use salt
25. Get For marination (cooked):
26. Take black cumin
27. Take cinnamon stick
28. Get medium sized bay leaves
29. Prepare black cardamom
30. Get nutmeg
31. You need mace flower
32. Get green cardamom
33. Use cloves
34. Prepare black peppercorns
35. Take medium sized onion
36. Prepare ginger garlic paste (ginger garlic ratio 1:2)
37. Prepare chopped small sized tomato
38. You need salt
39. Use red chilli powder
40. You need chopped coriander and mint leaves mixed
41. Get biryani masala
42. Take yogurt
43. Use green chillies
44. Use oil

Instructions to make Pressure Cooker Chicken Biryani:

1. Mix the ingredients for brine and pour apt amount of water just to submerge the chicken (do not add excess water else you will end up diluting the mix). Add the Chicken and leave it in refrigerator for 4 to 6 hrs.
2. Cut down the 3 big onions into 1 mm thick slices and put down on a paper towel to soak in the excess moisture. Then heat oil for deep frying and fry the onions till they get brown in colour (do not cook the onions till they get dark brown else they loose their sweetness). Heat the milk and add saffron for later usage.
3. For the marination mixture, heat the oil in a cooking pan. Put in whole spices for aroma. Once fried take them out and add onions and ginger garlic paste. Then add tomato, yogurt and other powdered spices. Cook for 5 minutes. Add green chillies and cool down the cooked mixture. Take out the chicken from brine solution, pat dry the chicken using paper or cloth towel and then use the cooled mixture as the second round marination. Leave the mix in refrigerator for around 6 hrs or even overnight.
4. Grind yogurt, 1/4 cup brown onions, green chillies into a smooth paste and keep it aside.
5. For making the perfect rice, boil double the amount of water as compared the quantity of rice. Add in whole spice before boiling. Once the water starts boiling, add in the soaked rice. - Once the rice is half cooked, remove the rice immediately out of water.
6. Take the chicken out from marination. Put some ghee in pressure cooker before layering. Place the marinated chicken in pressure cooker in a way that it covers almost the whole base. Then apply a layer of the yogurt brown onion mix on it.
7. After that put the rice layer on the chicken (The rice should not be left outside for long between straining and layering so as to get a juicy moist biryani). Then layer brown onions, fried coriander and mint mix, dried rose petals and saffron milk on the rice. Cover them with a thin layer of rice and apply the pressure cooker lid. Ensure there is at least 3 cm gap between the lid and top layer of rice.
8. Put down a thick flat utensil to heat up on the smaller side of gas stove. Once heated up, place the pressure cooker on it and lower down the stove to it's minimum possible flame. - Remove the whistle of pressure cooker and allow it on the same position for 1.5 hours. Please do not be impatient and disturb the set up when you smell the aroma before 1.5 hours.
9. Once done switch off the gas stove, remove the flat utensil from below the pressure cooker and allow the pressure cooker to sit on the stove to cool down for 15 minutes. Take the lid out and serve the biryani with salan or raita as per preference.
10. Do comment your reviews after trying out the recipe.

Recipe with step by step pictures and video. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Put all the whole garam masala spices and sauté for a minute. Video Version of Pressure Cooker Chicken Biryani Recipe.

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