Pressure Cooker Chicken Biryani : perfect for weeknights or special occasions

Name: Pressure Cooker Chicken Biryani
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 600 grams chicken (preferably leg pieces); 3 medium onions, thinly sliced; 1½ tbsp ginger garlic paste; 3–4 Achari chillies, crushed; 150 grams yoghurt; 1 tsp fennel powder; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 1 tbsp Shaan biryani masala; Salt to taste; Juice of ½ lemon; Few drops of kewra water (optional); Few drops of food color (optional); 4 bay leaves; 4 cloves; 1-inch cinnamon stick (2–3 small pieces); 4 green cardamoms; 6 black peppercorns; 1 star anise; 1 small piece of mace; 1½ cups basmati rice, soaked for 30 mins; 2½ to 3 cups water; Fresh coriander and fried onions for garnish

May 13, 2025

Craving the rich, comforting flavors of biryani but don’t have hours to spare? This Pressure Cooker Chicken Biryani is the perfect solution! It’s a hassle-free, one-pot recipe that brings together succulent chicken, aromatic basmati rice, and a medley of bold spices — all cooked together in a fraction of the time. Ideal for busy weeknights or impromptu gatherings, it offers the luxurious taste of traditional biryani without the lengthy cooking process.

1. What is Pressure Cooker Chicken Biryani?
2. Main Ingredient of Pressure Cooker Biryani
3. What Is So Special About This Biryani?
4. Quick and Easy Biryani
5. How to Make Pressure Cooker Chicken Biryani
6. Expert Tips
7. Recipe Card

What is Pressure Cooker Chicken Biryani?

Pressure Cooker Chicken Biryani is a simplified yet deeply flavorful version of the classic dum-style biryani. Instead of layering and slow-cooking, this method uses a pressure cooker to combine chicken, spices, and rice in one pot. The pressure cooking technique seals in the flavors, ensuring the chicken remains tender and juicy while the rice absorbs the spices perfectly. It’s a brilliant shortcut that doesn't compromise on authenticity or taste.

Main Ingredient of Pressure Cooker Biryani:

Chicken (preferably leg pieces for juiciness)
Basmati Rice
Spices (both whole and ground)
Yoghurt
Achari Chillies

What Is So Special About This Biryani?

What sets this Pressure Cooker Chicken Biryani apart is how effortlessly it delivers maximum flavor with minimal effort.

It’s a true one-pot dish, meaning fewer utensils and easy cleanup — perfect for busy cooks.
The entire cooking process takes less than an hour, making it ideal for weeknights or last-minute guests.
The use of Achari chillies and Shaan Biryani Masala brings a bold, tangy, and slightly spicy depth of flavor that tastes like it’s been slow-cooked for hours.
Each spoonful is loaded with soft, fragrant rice and juicy, well-marinated chicken, giving you a comforting, satisfying meal every time.

Quick and Easy Biryani

This recipe removes all the complexity of traditional biryani-making.

No layering, no dum, no multiple pots.
Simply marinate the chicken, sauté it with spices, add soaked rice and water, pressure cook, and garnish!
It’s the easiest way to enjoy authentic biryani flavor without compromising on richness or texture.

How to Make Pressure Cooker Chicken Biryani

Caramelize Onions:
Heat oil in the Meyer Presta Pressure cooker. Add sliced onions and sauté over medium heat until golden brown and caramelized.
Add Whole Spices:
Toss in bay leaves, cloves, cinnamon, cardamom, peppercorns, star anise, and mace. Cook until fragrant.
Cook Chicken:
Add ginger garlic paste and sauté for a minute. Then add the chicken, crushed Achari chillies, yoghurt, fennel, coriander, cumin powder, garam masala, biryani masala, salt, lemon juice, and kewra water. Mix well and cook for 5–6 minutes until the chicken is slightly browned.
Add Rice:
Drain soaked rice and add it to the cooker. Mix gently to combine everything.
Add Water & Cook:
Pour in water and adjust salt. Add whole Achari mirch on top. Cover the pressure cooker lid and cook for 4–5 whistles on medium heat.
Release Pressure:
Let pressure release naturally. Open the lid and fluff the rice gently.
Garnish & Serve:
Garnish with fresh coriander and fried onions. Serve hot with raita or salad.

MEYER Presta Triply with Outer Lid Pressure Cooker 5.5L

Expert Tips

Always soak basmati rice for at least 30 minutes for fluffy grains.
Use chicken with bone for more flavor.
Adjust spice levels by reducing Achari chillies for a milder version.
Don’t over-stir after cooking to avoid breaking the rice.

Recipe Card

Pressure Cooker Chicken Biryani

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

450

Make restaurant-style chicken biryani at home in under an hour! This pressure cooker biryani is full of flavor, uses Achari mirch, and is perfect for busy weekdays.

Author:

Parth Kapoor

Image of Pressure Cooker Chicken Biryani

Ingredients

600 grams chicken (preferably leg pieces)
3 medium onions, thinly sliced
1½ tbsp ginger garlic paste
3–4 Achari chillies, crushed
150 grams yoghurt
1 tsp fennel powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp Shaan biryani masala
Salt to taste
Juice of ½ lemon
Few drops of kewra water (optional)
Few drops of food color (optional)
4 bay leaves
4 cloves
1-inch cinnamon stick (2–3 small pieces)
4 green cardamoms
6 black peppercorns
1 star anise
1 small piece of mace
1½ cups basmati rice, soaked for 30 mins
2½ to 3 cups water
Fresh coriander and fried onions for garnish

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Directions

Caramelize Onions

Heat oil in a pressure cooker. Add sliced onions and sauté over medium heat until golden brown and caramelized.

Add Whole Spices

Toss in bay leaves, cloves, cinnamon, cardamom, peppercorns, star anise, and mace. Cook until fragrant.

Cook Chicken

Add ginger garlic paste and sauté for a minute. Then add the chicken, crushed Achari chillies, yoghurt, fennel, coriander, cumin powder, garam masala, biryani masala, salt, lemon juice, and kewra water. Mix well and cook for 5–6 minutes until the chicken is slightly browned.

Add Rice

Drain soaked rice and add it to the cooker. Mix gently to combine everything.

Add Water & Cook

Pour in water and adjust salt. Add whole Achari mirch on top. Cover the pressure cooker lid and cook for 4–5 whistles on medium heat.

Release Pressure

Let pressure release naturally. Open the lid and fluff the rice gently.

Garnish & Serve

Garnish with fresh coriander and fried onions. Serve hot with raita or salad.

Recipe Note

You can swap chicken with mutton; increase cooking time to 7–8 whistles if using mutton.

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