Chicken Biriyani/easy Cooker Biriyani/how TO Make Biriyani/best Biriyani Recipes

Ingredients

• 1.5 kg Chicken Pieces (Bone‑in (neck, breast, thigh), cut into bite‑size pieces)
• 200 ml Plain Yogurt (Full‑fat, unsweetened)
• 2 tbsp Lime Juice (Freshly squeezed (about 1 lime))
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Garam Masala
• 0.5 tsp Black Pepper Powder
• 2 tbsp Salt
• 70 g Ginger Garlic Paste (Store‑bought or homemade)
• 2 Green Chilies (Slit lengthwise)
• 2 Onion (Large, thinly sliced)
• 1.5 Tomato (Medium, chopped)
• 800 g Basmati Rice (Rinsed and soaked 30 min)
• 70 ml Vegetable Oil (Approximately 5 Tbsp)
• 30 g Ghee (2 Tbsp, optional for richer flavor)
• 1 tsp Cumin Seeds
• 1 set Whole Spices (Bay Leaf, Cardamom, Cloves, Cinnamon) (1 bay leaf, 2 cardamom pods, 2 cloves, 1 small cinnamon stick)
• ¼ cup Fresh Coriander Leaves (Chopped, for garnish)
• ¼ cup Fresh Mint Leaves (Chopped, optional garnish)
• ¼ cup Fried Onions (Crispy, for garnish (optional))

Instructions

1. Cut the Chicken

   Trim any excess fat and cut the chicken into bite‑size pieces, keeping neck, breast and thigh pieces separate for later layering.

   Time: PT5M

2. Marinate the Chicken

   In a large bowl combine chicken, yogurt, lime juice, turmeric, red chili powder, garam masala, black pepper, and salt. Mix well and let rest for 10 minutes.

   Time: PT10M

3. Rinse and Soak the Rice

   Rinse basmati rice under cold water until water runs clear. Soak in fresh water for 30 minutes, then drain.

   Time: PT30M

4. Prepare Aromatics

   Thinly slice onions, chop tomato, slit green chilies, and have ginger‑garlic paste ready.

   Time: PT5M

5. Sauté Whole Spices and Onions

   Heat oil and ghee in the pressure cooker on medium heat. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. When fragrant, add sliced onions and fry until golden brown, about 8 minutes.

   Time: PT9M

   Temperature: Medium heat

6. Add Ginger‑Garlic Paste and Green Chilies

   Stir in the ginger‑garlic paste and slit green chilies; sauté for 2 minutes until raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

7. Cook the Marinated Chicken

   Add the marinated chicken (including the yogurt mixture) to the pot. Cook, stirring occasionally, until the chicken is about 75 % done, roughly 8 minutes.

   Time: PT8M

   Temperature: Medium heat

8. Add Tomato

   Add chopped tomato and cook for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium heat

9. Layer the Rice

   Evenly spread the drained rice over the chicken layer. Pour in 1.5 cups water for every cup of rice (about 600 ml for 800 g rice). Sprinkle a pinch of salt if needed.

   Time: PT2M

10. Pressure Cook

    Close the pressure cooker lid, bring to high pressure and cook for 12 minutes.

    Time: PT12M

11. Natural Release

    Turn off the heat and let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.

    Time: PT10M

12. Fluff and Garnish

    Open the cooker, gently fluff the rice with a spatula. Sprinkle chopped coriander, mint leaves, and fried onions on top.

    Time: PT5M

13. Rest Before Serving

    Cover the pot with a clean kitchen towel and let the biryani rest for 10 minutes. Then serve hot.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Pieces: Turkey pieces, Lamb pieces
• Instead of Plain Yogurt: Kefir, Buttermilk
• Instead of Lime Juice: Lemon juice
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Basmati Rice: Long grain rice
• Instead of Vegetable Oil: Sunflower oil, Canola oil
• Instead of Ghee: Unsalted butter
• Instead of Fresh Coriander Leaves: Parsley

Equipment Needed

• Pressure Cooker
• Large Mixing Bowl
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Fine Mesh Sieve
• Spatula or Wooden Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the chicken with yogurt and spices
• Frying onions until golden brown
• Cooking the chicken to 75% doneness before adding rice
• Pressure cooking for the exact time and allowing natural pressure release
• Resting the biryani after cooking

Chef Tips from the Video

• Use bone‑in chicken for richer broth.
• Caramelize onions slowly; they are the flavor backbone of biryani.
• Resting the biryani covered with a towel locks in steam and improves texture.
• For extra aroma, add a pinch of saffron soaked in warm milk before the final garnish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat on stovetop with a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Soak the rice while the chicken is marinating to save time.
• Prepare fried onions and chopped herbs a day ahead and store them in the fridge.

Frequently Asked Questions