Chicken biryani is an aromatic full meal dish popular across Indian sub-continents. This biryani prepared in pressure cooker is widely popular in South India. The chicken and basmati rice or Seeraga Samba rice cooked along with fresh spices and herbs make this biryani a great meal. This Pressure cooker chicken biryani/briyani is a tasty, easy flavorsome meal that can be prepared without much effort. This delicious meal can be served for parties or just as a lunch or dinner on regular days.
What is Biryani?
Biryani is a rich and flavorful meal in which marinated meat or vegetables cooked with basmati rice along with spices and fresh herbs. This Muslim delicacy was introduced by the Mughals and spread across India and its neighboring countries.
Overall, from meat to vegetables there are wide varieties of this meal prepared across the regions based on the food habit and tradition. Biryani is popular around the world and has a special place on many occasions from a birthday party to a wedding or from a festival day to a regular day.
Varieties of Chicken Biryani
There is a wide range of variations in chicken biryani prepared in the Asian sub-continent and across the world. Each recipe is unique and differs based on the region, culture, and tradition of the people. Following are some of the types that are popular in India.
- Hyderabadi Dum Biryani
- Ambur Biryani
- Kacchi Biryani
- Dindigul Biryani
- Thalasseri Biryani
- Kutchi Biryani
- Sindhi Biryani
About this Chicken Biryani
Pressure cooker chicken biryani a simpler version of the original Chicken Dum Biryani that is easy to make and can be prepared even by beginners at home. Even though the making of this biryani doesn't involve the preparation of gravy or layering, we can assure you that this briyani has a unique flavor to enjoy and cherish without compromising the taste.
Here in this South Indian Chicken biryani recipe, I have cooked the chicken with whole spices and masala along with basmati rice and then garnished with mint leaves, fried onions, ghee, and optional food color. Though this chicken biryani is prepared with basmati rice, it can also be prepared with Seeraga Samba rice similar to Seeraga Samba Mutton Biryani. This Seeraga samba rice is popular in South India for its rich flavor and aroma.
In this recipe, I have cooked the chicken and basmati rice mixture to 70% in medium heat, and the remaining 30% is under a pressure sealed lid with the regulator. Since we are cooking it in low heat, the cooker does not release the pressure through the whistle.
Chicken Biryani in Instant pot
This South Indian Chicken Biryani is so easy to make in Instant Pot and the best part is it gets ready in under 30 minutes. To make that, marinate the chicken pieces with chili, turmeric, garam masala, and coriander powder, salt, ginger-garlic paste, and yogurt and rest them for at least 30 minutes(Actually, in the pressure cooker method, I haven't done this step since I cooked the chicken pieces along with spice powders for a good amount of time).
After marination, saute the cinnamon, cloves, cardamom, star anise, and other Indian whole spices in saute mode until it turns aromatic. Then add the onion and saute for 2 to 3 minutes until it turns soft. Make sure you deglaze the bottom of the vessels from burning the dish. You can also cancel the saute mode while deglazing it.
Following that, set the Instant pot again to sauté mode and add the marinated chicken pieces, mint leaves, coriander leaves and give a nice mix for 2 to 3 minutes. Now switch the instant pot to Poultry mode and close the lid and cook it for 4 minutes.
Once done, open the lid and add the basmati rice, water, required salt, a handful of mint and coriander leaves and give a final mix. And make sure you immerse all the chicken pieces and rice in the water which helps to achieve a nicely cooked biryani. Now secure the lid and pressure cook it for 4 minutes and naturally release the pressure for 10 minutes.
After that, fluff this one-pot chicken biriyani and garnish it with fried onions. I hope these easy steps help you and save your time a whole lot while not compromising the taste. And it tastes delicious similar to the pressure cooker chicken biryani which I have shared here in this post.
This one-pot chicken South Indian/biryani biriyani recipe delivers a soft, fluffy, and long-grain rice meal. Unlike Dum biryanis which are usually prepared in restaurants, this is easy to make at home. This one-pot biriyani tastes best with raita, non-veg sides like Pepper chicken masala, Chettinad chicken chukka, Andhra Green Chilli Chicken, Chettinad Chicken Curry/Gravy, Kodi Vepudu, Chicken Pakora and Dalcha, veg and non-veg combination of gravy.
You could also find similar recipes below and more under Biryani Recipes.
Ambur Special Star Chicken Briyani
Mughlai Chicken Dum Biryani
South Indian One Pot Mutton Biryani
Prawn Biryani South Indian Style
Looking for different chicken recipes to cook for your next meal or a party? Then you could also check this collection of Biryani Recipes and Indian Chicken Dry and Semi Gravy Recipes to accompany your main dish and to enjoy with your family and loved ones.
Chicken Biryani video instructions
I have also shared a detailed video instructions below which will help you to prepare this dish easily at home. You could also find the Pressure Cooker Chicken Biryani in story format for a quick reference of this recipe.
- 1 kg Chicken, cleaned and cut
- 1½ cup Basmati Rice, soaked for 1 hour
- ¼ cup Oil
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Star Anise
- 1 Javitri
- 4 Cardamom
- 4 Green Chili
- 2 Onion, thinly sliced
- 2 Tomato, chopped
- ¼ tsp Turmeric Powder
- 1½ tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Biryani Masala
- 2 tsp Ginger Garlic paste
- Salt, as needed
- ¼ cup Card
- ½ cup Mint Leaves
- 2¼ cup Water
- 1 tbsp Ghee
- Fried Onions, to sprinkle
- Orange Food color, optional
To make Chicken Biryani in Pressure Cooker
- In a pressure cooker with medium heat, pour oil, add bay leaf, cinnamon stick, star anise, javitri, cardamom, and green chili. Saute until it turns aromatic
- Now add the thinly sliced onions and saute until the onions are caramelized. Caramelizing the onions gives a nice flavor to the Chicken Biryani
- Add turmeric, chili, coriander, biryani masala powder, garam masala, salt, and ginger garlic paste and saute everything well until the raw aroma leaves
- Add chopped tomatoes and ¼ cup of mint leaves and saute them until the tomatoes turn mushy. Sauteeing the tomatoes to smooth gives a slightly tangy flavor to the Chicken Biryani
- Add chicken pieces to the gravy and mix well until all the masala coats thoroughly on the chicken
- Allow the chicken to cook for 7 to 10 minutes by stirring it on and off until the chicken leaves water
- Add curd to the chicken gravy and mix well
- Allow the chicken to cook for about 12 to 15 minutes by stirring it on and off. Stirring the gravy often gently avoids the gravy getting burnt at the bottom. Cook the gravy until it leaves oil on its sides
- Add the soaked and drained basmati rice to the chicken gravy and spread the rice evenly
- Add water from the sides of the rice
- Allow the rice to cook to 70% and pat the rice evenly
- Add remaining ¼ cup of mint leaves, fried onions, ghee, and orange food color and simmer the stove to low medium heat
- Close the lid of the pressure cooker with the regulator(whistle weight) and cook for about 15 minutes(don't expect for the whistle to release the pressure since it is in low heat)
- Switch off the stove and allow it to rest for 5 minutes and then open the lid
- Fluff the biryani gently and now the chicken biryani should be ready for you to taste and enjoy
- Serve the delicious Chicken Biryani with raita or with non-veg curry of your choice
- The key to getting a perfect long-grain, fluffy biryani is by soaking the rice for an hour. So make sure you don't miss it
- For Biryani with basmati rice, keep the rice water ratio to be 1:1.5 to get the best result
- Always caramelize the onion and allow the tomatoes to turn soft for a perfect flavorful biryani
- We have used oil to make this chicken biryani, you can replace it with ghee for a different flavor
- You can replace Basmati rice with Seeraga samba for more soft biryani with a different & unique taste
- This recipe can also be made in a pan or wide bottom pot by following the same procedure
Nutrition InformationYield 5 people Serving Size 1 cup
Amount Per Serving Calories 709Total Fat 42gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 195mgSodium 348mgCarbohydrates 31gFiber 4gSugar 8gProtein 52g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked questions
Marinated chicken pieces and basmati rice cooked with caramelized onions, spices, and fresh herbs in dum after sealing the vessel with dough. The juice released from tender marinated chicken pieces spread all over the parboiled rice in layers. This gives a perfectly cooked chicken dum biryani.
The term biryani has its origin in the Persian language birani or biriani. Since it has no origin in the English language, the pronunciation differs from region to region even though it means the same. Biriyani is a term mostly used in the southern part of India.
Pressure cooker chicken biryani is one of the simpler forms of traditional chicken dum biryani. It does not require layering instead the chicken and rice are cooked all together in one-pot usually in a pressure cooker.
Chose the good quality rice whether it's basmati or seeraga samba rice. Usually, age-old rice delivers aromatic, long-grain, and non-sticky biryani. Another key to making perfect biryani involves choosing good quality spices and following the process diligently.
Soaking is an important step to achieve long-grain biryani with basmati rice. Wash the rice thoroughly until the water runs clear and soak it for an hour. Do not skip this step to achieve the best results.
The perfect water ratio for fluffy, log grained biryani with basmati rice is 1:1.5. This may vary if the rice is new. Usually, aged rice works best for any kind of biryani.
Hope you enjoyed the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to get back to you as soon as possible.
More recipes: Mushroom Biryani / Kalan Biriyani, Chettinad Mutton Chukka, Chapati/Roti Recipe