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4 from 2 votes

chicken biryani in cooker, easy chicken biryani recipe

A hyderabadi style of making chicken biryani instantly in pressure cooker.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: chicken
Cuisine: Hyderabadi
Servings: 5
Calories: 650kcal
Author: Asiya


  • 750 gms chicken cleaned and washed well
  • 5 tbsp oil
  • whole garam masala 1 small cinnamon stick, 3-4 cloves, 2 cardamoms
  • 1/2 tsp shahi zeera
  • 4-5 slit green chillies
  • 4 large onions finely sliced
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder haldi
  • 4 to matoes chopped into pieces
  • 1 cup yogurt/curd/dahi
  • 3 tbsp chopped coriander leaves
  • 6-7 mint leaves
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper corn powder
  • 5 cups water
  • 3 cups basmati rice / 650 gms approx... using aged rice helps the biryani to turn out well
  • salt as per taste is needed again


Step 1:

  • Clean the chicken well and wash it well with haldi, salt and water.

Step 2:

  • Wash the basmati rice, soak it for about 20-25 minutes before using.

Step 3:

  • Take a heavy bottom pressure cooker, add oil and heat it.
  • Add whole garam masala such as cloves, cardamoms, cinnamon and shahi zeera, saute well.
  • Add slit green chillies, saute well.
  • Add sliced onions and saute until onions turn slight brown.
  • Add ginger garlic paste and saute for few minutes to get rid of raw smell.
  • Add the cleaned and washed chicken into the cooker, mix well.
  • Roast the chicken for few minutes and keep stirring in between.
  • Roast the chicken until it changes its color.
  • Add salt as per taste, red chilli powder, turmeric powder, mix well.
  • Cook this masala for few minutes on low flame and until oil starts leaving the sides.
  • Add the chopped tomatoes, mix well and cook until the tomatoes get soft.
  • Whisk or beat the yogurt well and add into the chicken.
  • Mix all the ingredients well.
  • Cook this chicken gravy for 4-5 minutes on low flame.
  • Add the garam masala powder, kali mirch powder, coriander leaves, mint leaves, mix well.
  • Add 5 cups of water since there is already around 1 cup of water present in the curry.
  • Add the soaked basmati rice into it.
  • Mix everything well.
  • At this step, add salt as per requirement, taste it and add more if required.
  • Mix up everything.
  • Cover the lid of the pressure cooker.
  • Pressure cook the biryani for 4-5 whistles on high flame.
  • Reduce the steam completely.
  • Carefully remove the lid of the pressure cooker.
  • Check the biryani and allow it to cool down.
  • Serve the biryani.
  • Enjoy it with raita.



Important points:
  • I have used aged/old basmati rice.
  •  Sometimes, if the basmati rice is not aged/old, the rice turns out soggy. In such cases do not soak the basmati rice and use it as soon as you wash the rice.
  •  I highly recommend using aged normal sona masoori rice as we are making pressure cooker biryani and while making these kind of biryani recipes the basmati rice dominates all the flavors of the biryani and just leaves the aroma of basmati rice.
  • Instead use plain rice which is old and I highly suggest using sona masoori rice for making special rice delicacies...mainly for pressure cooking rice recipes.
  •  Use a non stick pressure cooker so that the biryani does not burn at the bottom while pressure cooking....


Calories: 650kcal
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