A one-pot, pressure cooker biryani packed with rich Mughlai flavors - perfect for busy days.
Prep. : 15
Cook. : 25
Total Time :
40
Cuisine : Indian
Servings : 2 - 3 people
500g Chicken legs (with bone, for better flavor)
1 tbsp Ginger-garlic-green chili paste
¼ tsp Turmeric powder
1 tsp Red chili powder
Salt, to taste
3 tbsp Curd (plain yogurt)
3 tbsp Ghee (clarified butter)
1 tsp Cumin seeds
1 Bay leaf
1-inch Cinnamon stick
4 Cloves
8–10 Black peppercorns
1 Black cardamom
2–3 Green cardamoms
1 cup Fried onions (birista)
Marinated chicken
½ cup Fresh mint leaves (chopped)
½ cup Fresh coriander leaves (chopped)
¼ cup Saffron milk (warm milk infused with saffron strands)
2 tbsp Rose water
2 tbsp Kewra water (Pandanus extract)
Salt, to taste
1 cup Basmati rice (washed, not soaked)
1 cup Water
1 tsp Biryani masala powder
Make light gashes (shallow cuts) on the chicken pieces to help the marinade penetrate deeper and enhance flavor.
In a large bowl, mix ginger-garlic-green chili paste, turmeric, red chili powder, salt, and curd.
Add chicken pieces and coat thoroughly.
Let the chicken marinate for at least 10–15 minutes (longer if time permits).
Heat ghee in a pressure cooker over medium heat.
Add cumin seeds, bay leaf, cinnamon, cloves, peppercorns, black cardamom, and green cardamoms.
Sauté for about 30 seconds until fragrant.
Add the marinated chicken to the cooker.
Cook on medium heat for 5–6 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Add half of the mint leaves, half of the coriander, and a generous portion of fried onions.
Mix well to combine.
Spread half of the washed basmati rice evenly over the chicken.
Do not stir.
Sprinkle remaining mint, coriander, and fried onions over the rice.
Drizzle half of the saffron milk evenly on top.
Add the remaining rice as the final layer.
Top with remaining saffron milk, rose water, and kewra water.
Pour 1 cup water gently along the sides of the cooker to avoid disturbing the layers.
Secure the lid and cook on high heat for 2 whistles.
Then reduce heat and cook on low heat for 1 whistle.
Turn off the heat and allow the pressure to release naturally.
Do not force open the lid — this ensures perfectly cooked rice.
Open the lid and gently fluff the biryani with a fork, lifting from the sides to mix layers without breaking the rice grains.
Transfer to a wide serving dish to stop further cooking.
Use long-grain aged basmati rice for best aroma
Do not overcook rice before pressure cooking
Always allow natural pressure release for perfect texture
Adjust spice level according to taste
Many believe authentic biryani requires hours of slow cooking or “dum” preparation, but this pressure cooker chicken biryani changes the game for busy home cooks.
It’s a one-pot, no-mess recipe that delivers rich Mughlai flavors in under 40 minutes.
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