Pressure Cooker Chicken Biryani | How to make Chicken Biriyani in pressure cooker | Seeraga Samba Biryani | Chicken Biryani | Simple and Yummy Recipes

Chicken Biriyani in Pressure Cooker - an easy, flavourful and one-pot chicken biryani recipe. When you have no time to make the dum biriyani, try this version using a pressure cooker. This pressure cooker chicken biriyani can be made under max 30 mins.

I usually make biriyani in this method only. Most of the times I use only jeera rice ( seergha samba rice ) to make this chicken biriyani recipe. But this chicken biriyani recipe can be made also using basmati rice.

Click here for the video recipe 👉 https://youtu.be/m2FMXb8PeCk

Preparation time: 5 mins

Cooking time: 20 to 30 mins

Serves: 2

Ingredients:

• 1½ cup or 300 gms of Jeera Rice  ( seeragha samba rice ) or Basmati Rice
• 1 large Onion, chopped
• 1 Tomato, chopped
• 1 Cup Mint leaves, chopped
• ½ kg Chicken Pieces
• few coriander leaves
• ½ Lemon
• 2 tbsp Oil
• 1 tbsp + 1 tbsp Ghee

Whole Spices needed

• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamon pods
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• little Mace

To Grind to a paste

• 1-2 Cinnamon sticks
• 4 Cloves
• 3 Cardamon pods
• 5- 6 Green chilies
• 1 tsp Fennel seeds
• 8-10 Garlic cloves
• small pice Ginger
• ½ cup Coriander leaves

Preparation:

• Grind all the ingredients in a blender or mixie to a fine paste by adding little water and keep aside.

• Wash and soak the rice in 3 cups of water and keep aside

Method:

• Heat oil and ghee together in a medium flame, when hot add all the spices one by one and fry for a few seconds.

• Next, add the chopped onions and fry till it turns light brown in color in medium heat.

• Next, add the chopped tomatoes and salt. Fry till the tomatoes become mushy.

• Then add the chopped mint leaves and fry for a minute.

• Next, add the ground paste and combine well. Saute the mixture in low heat until the oil separates.

• Add the chicken pieces and mix well. Cook for about 10 mins on low heat. Stir occasionally.

• Then add the soaked rice, water, and salt as required. Mix well and bring it to a boil.

• Then add the few chopped coriander leaves. Cover the pressure cooker with the lid.

• When the steam releases place the weight and cook for 2 whistles on medium flame. Then switch off the heat.

• When the pressure goes down open the lid. Squeeze ½ lemon and 1 tbsp ghee. Gently fluff up the rice. Mix very gently.

• Serve hot with onion raita