Easy Pressure cooker chicken biriyani

Chicken – 700 gm

For marination
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Garlic, crushed – 1 tsp
Ginger, crushed – 1 tsp
Coriander leaves, chopped – 2 tbsp
Mint leaves, chopped – 1½ tbsp.
Freshly squeezed lime juice – 2 tsp
Salt – as needed

Basmati rice- 2 cups
Water- 3 1/2 cups
Onion, sliced – 2 1/2 cups
Tomato, chopped- 1 cup
Green chilli – 4
Coriander, chopped – 4 tbsp
Mint, chopped – 3 tbsp
Ginger, crushed – 1 tbsp
Garlic, crushed – 1½ tbsp.
Fennel seeds – 1 tsp
Cloves – 4
Cinnamon – 5 pcs
Cardamom – 5
Bay leaf – 2
Oil – as needed
Ghee – 2 tbsp
Cashewnuts -2 tbsp
Raisins- 2 tbsp


Soak basmati rice in water for 10 minutes. Drain and allow it to dry. 

Marinate chicken with lemon juice, ginger paste,garlic paste, coriander powder, turmeric powder, chilli powder,garam masala powder , coriander leaves, mint leaves and salt . Mix well and keep it for at least 1/2 an hour.

Heat oil in a pressure cooker. Deep fry cashew nuts and raisins.  In the remaining oil, add half portion of onion and fry  until golden brown. Keep a side for garnishing.

In the remaining oil, add cinnamon pieces, cardamom, cloves , bay leaves and fennel seeds. Add ginger garlic paste and green chillies. saute well. Add remaining onion and saute well. when onion turns translucent, add tomato and cook till is all  mashed  . Now  add marinated chicken to it and mix well. Pour 3 1/2 cup of  boiling water to the chicken masala, adjust salt and allow  it to boil.

Transfer drained rice to the boiling chicken masala . Add coriander leaves, mint leaves half portions of fried onion, lemon juice rose water and ghee. Cover the lid and allow it to cook for 2 whistles. When the pressure is released, open the lid, Flip it to a large serving tray.

Mix the rice gently, sprinkle on top remaining fried cashew nuts, raisins and onions.

 Garnish with chopped coriander leaves. Serve hot with pickle, raita , pappad etc.

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