15-Minute Pressure Cooker Chicken Biryani (No Dum, No Rolling Pin)

Ingredients

• 500 grams Chicken (bone-in, medium pieces) (Cut into medium pieces)
• 2 teaspoons Salt (Divided, for marination and curry)
• 2 teaspoons Red chili powder (Divided, for marination and curry)
• 2 teaspoons Turmeric powder (Divided, for marination and curry)
• 4 tablespoons Oil (neutral, e.g., sunflower or canola)
• 2 medium Onions (Thinly sliced)
• 1 small handful Whole garam masala (bay leaf, cloves, cinnamon, star anise, black cumin, Marathi mogga) (Mix of whole spices)
• 0.5 tablespoon Ginger garlic paste (Fresh preferred)
• 1 medium Tomato (Chopped)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala powder
• 1 teaspoon Chicken masala or biryani masala
• 1 cup Basmati rice (Rinsed well)
• 2 cups Water (For cooking rice)
• 0.5 cup Mint leaves (Roughly chopped, divided)
• 0.5 cup Coriander leaves (cilantro) (Roughly chopped, divided)

Instructions

1. Marinate the Chicken

   In a mixing bowl, add 500g chicken pieces, 1 teaspoon salt, 1 teaspoon red chili powder, and 1 teaspoon turmeric powder. Mix thoroughly to coat the chicken. Set aside while you prep other ingredients.

   Time: PT5M

2. Fry the Onions

   Heat 4 tablespoons oil in the pressure cooker over medium heat. Add 2 medium onions, thinly sliced. Fry, stirring often, until golden brown (not dark brown or burnt). Remove half the fried onions to a plate for layering later.

   Time: PT8M

   Temperature: Medium heat

3. Sauté Whole Spices

   To the remaining onions in the cooker, add the whole garam masala (bay leaf, cloves, cinnamon, star anise, black cumin, Marathi mogga, etc.). Sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Add Ginger Garlic Paste

   Add 1/2 tablespoon ginger garlic paste. Sauté on low flame for 30 seconds until the raw smell disappears.

   Time: PT1M

   Temperature: Low heat

5. Add Tomatoes and Spices

   Add 1 medium chopped tomato, 1 teaspoon salt, 1 teaspoon red chili powder, and 1 teaspoon turmeric powder. Mix well and cook on medium flame until tomatoes soften and oil starts to separate.

   Time: PT4M

   Temperature: Medium heat

6. Cook Chicken

   Add the marinated chicken to the cooker. Mix well and cook on medium flame for 3-4 minutes until the chicken releases some water.

   Time: PT4M

   Temperature: Medium heat

7. Add Spice Powders

   Add 0.5 teaspoon garam masala, 1 teaspoon chicken or biryani masala, and 1 teaspoon coriander powder. Sauté for 1 minute.

   Time: PT1M

   Temperature: Medium heat

8. Add Herbs

   Add half of the chopped mint and coriander leaves. Mix well.

   Time: PT1M

9. Add Rice and Water

   Add 1 cup rinsed basmati rice and 2 cups water. Mix gently. Taste and adjust salt if needed.

   Time: PT2M

10. Layer with Fried Onions and Herbs

    Top with reserved fried onions, remaining mint, and coriander leaves.

    Time: PT1M

11. Pressure Cook

    Close the lid and cook on medium flame for 2 whistles (about 8 minutes). Turn off the heat and let the pressure release naturally for 5 minutes, then open the lid.

    Time: PT8M

    Temperature: Medium heat

12. Fluff and Serve

    Gently fluff the biryani with a fork. Serve hot with raita or salad.

    Time: PT1M

13. Cleanup

    Wash the pressure cooker, mixing bowl, cutting board, knife, plate, and utensils used.

    Time: PT15M

Nutrition Facts

Calories

480

Protein

28g

Carbohydrates

52g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken (bone-in, medium pieces): Boneless chicken (reduce cook time by 2-3 min)
• Instead of Red chili powder: Cayenne pepper (use less), Paprika (milder)
• Instead of Oil (neutral, e.g., sunflower or canola): Ghee (for richer flavor)
• Instead of Whole garam masala (bay leaf, cloves, cinnamon, star anise, black cumin, Marathi mogga): Pre-mixed whole garam masala, Skip Marathi mogga if unavailable
• Instead of Ginger garlic paste: Crushed fresh ginger and garlic
• Instead of Chicken masala or biryani masala: Garam masala
• Instead of Basmati rice: Any long-grain rice
• Instead of Water: Chicken broth (for more flavor)

Equipment Needed

• Pressure cooker (3-5L)
• Knife
• Cutting board
• Mixing bowl
• Spatula or large spoon
• Measuring spoons
• Measuring cup
• Plate (for fried onions) (optional)

Critical Steps — Do Not Skip

• Marinate the chicken well for flavor.
• Fry onions to golden brown, not burnt.
• Add correct rice-to-water ratio.
• Pressure cook for the right number of whistles and let pressure release naturally.

Chef Tips from the Video

• Always use the same cup to measure rice and water.
• Fry onions in batches if your cooker is small.
• Let the biryani rest 5-10 minutes after cooking for best texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Can be frozen for up to 1 month. Thaw and reheat gently.

Room temperature: Safe for up to 4 hours; refrigerate promptly.

Make-Ahead Tips

• You can fry onions and marinate chicken up to 1 day ahead.
• Chop herbs and store in airtight containers in the fridge.