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Before you jump to Pressure Cooker Chicken Biryani recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got benefit from reading it, now let’s go back to pressure cooker chicken biryani recipe. To cook pressure cooker chicken biryani you need 44 ingredients and 10 steps. Here is how you do 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. Take big onions for browning
5. Use green chillies (quantity may vary as per the hotness of green chillies)
6. You need saffron
7. Use dried rose petals powder
8. Provide fried mint and coriander leaves mix
9. Get ghee
10. Use For Rice:
11. Prepare basmati rice(soaked for 30 mins)
12. Prepare black cumin
13. Provide star anise
14. Prepare mace flower
15. Take green cardamom
16. Get cloves
17. Take black peppercorns
18. Provide cinnamon stick
19. Use Salt
20. Provide green chilli
21. Provide mint and coriander leaves mix
22. Use For Brine:
23. Prepare vinegar
24. Take salt
25. Get For marination (cooked):
26. You need black cumin
27. Prepare cinnamon stick
28. You need medium sized bay leaves
29. Use black cardamom
30. Get nutmeg
31. Use mace flower
32. Take green cardamom
33. Use cloves
34. Provide black peppercorns
35. Use medium sized onion
36. Provide ginger garlic paste (ginger garlic ratio 1:2)
37. Take chopped small sized tomato
38. Take salt
39. Provide red chilli powder
40. You need chopped coriander and mint leaves mixed
41. You need biryani masala
42. Use yogurt
43. Get green chillies
44. You need 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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