Hyderabad chicken biryani-feature

Chicken biryani in cooker | Easy cooker chicken biryani with basmati rice

Chicken biryani in cooker | Easy cooker chicken biryani with basmati rice

Learn the method of making Hyderabad Chicken biryani in a cooker, prepared with basmati rice and spices, easily in a pressure cooker.

This easy cooker chicken biryani with basmati rice just takes 20 mins except for marination time. To emphasize that point I would say, you can easily do this in busy mornings for lunch box. In addition to that serve this easy cooker biryani with just raita.

This Hyderabad chicken biryani is almost the same as the dum biryani recipe. Yet the only difference is instead of dum, we are using quick and simple cooker method here. The highlight of this style is the popular flavorful Basmati rice cooked fluffy and non-sticky just in a pressure cooker.

While making biryanis using a pressure cooker, be always careful with rice and water ratio. Most of the basmati rice varieties do good with 1:1.5 rice: water ratio. Moreover, the marination and the own juice of chicken gives enough moisture.

The marination we use in this method gives softness and tenderness to the chicken pieces, so please plan your time accordingly to marinate chicken pieces at least for 15 minutes. Also, the biryani masala plays a considerable role while making this aromatic biryani along with whole spices. Try to use homemade biryani masala or any good brand of biryani masala powder.

I have already posted how to do Dindigul style chicken biryani in the pressure cooker using jeera rice. The major difference between these two methods is, in Dindigul style we use green chilly as the major spice and here we use chilli powder as a major spice.

For more chicken recipes:

Chettinad Chicken gravy

Chicken chukka

Chicken 65

Chicken pepper fry

Kadai chicken gravy

Check out other biryanis from my blog:

Dindigul chicken biryani

Chicken dum biryani

Let us see the recipe with stepwise pictures and video.


Chicken biryani in cooker | Easy cooker chicken biryani with basmati rice:

Chicken biryani using basmati rice in Hyderabad style prepared easily in a pressure cooker. Basmati rice is cooked with whole spices and tenderly marinated chicken

Ingredients
Ingredients:
  • 500 g Chicken
  • 2 cups basmati rice 1 cup=250g
  • 3 cups water
  • 11/2 tsp crystal salt
  • 2 tbsp oil
  • 2 onions
  • 1 tbsp ginger garlic paste
  • 2 green chillies
  • 1 tomato
  • 1 tsp chilli powder
  • ½ tsp biryani masala
  • ½ cup mint leaves one handful
  • To marinate:
  • 2 tbsp. thick curd
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder
  • ½ tsp chilli powder
  • ½ tsp salt
  • Biryani whole spices:
  • 2 Bay leaves
  • 2 cardamom
  • 2 inch cinnamon
  • 1 star anise
  • 1 Black cardamom
  • 2 mace
  • 1 tsp fennel seeds/sombu
Instructions
Preparation:
  1. Slice onions.
  2. Rinse and chop green chillies, tomatoes and mint leaves.
  3. Wash and soak basmati rice with enough water for 30 minutes.
How to marinate:
  1. Clean the chicken pieces and add curd, chilli powder, turmeric powder, ginger garlic paste and mix well.
  2. Keep the marination aside for 15 to 30 mins.
Recipe:
  1. Choose a correct size pressure cooker, heat some oil and add all the whole biryani spices one by one and sauté well.
  2. When nice aroma arises, add sliced onions and fry them until golden brown color achieved. Roasting onions nicely is an important step to achieve the desired taste.
  3. Add ginger garlic paste and sauté well to remove the raw flavor completely.
  4. Put green chillies and chopped tomatoes and cook them until they become soft.
  5. Now add chilli powder and biryani masala.
  6. Add on some chopped mint leaves and cook for two mins.
  7. You can add the marinated chicken along with the marination.
  8. Mix well and stir for two minutes. By this time the chicken pieces start absorbing the masala and will become quarter cooked.
  9. Chicken cooks on its own water and gets a nice aroma from the marinated masala.
  10. Pour the mentioned quantity of water. If the juice released from chicken is more wait for the sauce to get absorbed into the pieces before adding water. Or else you can reduce a ¼ cup of water from the given measurement while adding water.
  11. Put required salt and let the water come to boiling stage.
  12. When the water starts boiling, add soaked, drained rice and mix well.
  13. Close the lid and put on weight. Give just one whistle and keep in simmer for 5 minutes. Alternatively, you can just close the cooker lid without weight on it and keep in medium flame for 10 full minutes. Both methods work fine.
  14. Let the pressure release on its own and open the lid, fluff the rice gently.
  15. Serve with onion raita.
Recipe Notes

Tips/notes: 1) Be careful with the usage of water quantity. I have given the general measurement here. If your chicken is very tender then reduce ¼ cup from the given measurement. 2) Always soak basmati rice before making biryani. 3) I have used pieces with bones. If you are using boneless chicken fully then reduce the cook time. Add water immediately after adding chicken pieces. If you wait long enough for the pieces to cook in masala before adding water the pieces may become hard and chewy because of overcooking.

Preparation:

  • Slice onions.
  • Rinse and chop green chillies, tomatoes and mint leaves.
  • Wash and soak basmati rice with enough water for 30 minutes.

How to marinate:

  • Clean the chicken pieces and add curd, chilli powder, turmeric powder, ginger garlic paste and mix well.

Hyderabad chicken biryani- curd Hyderabad chicken biryani- marination Hyderabad chicken biryani- marinated

  • Keep the marination aside for 15 to 30 mins.

Recipe:

  • Choose a correct size pressure cooker, heat some oil and add all the whole biryani spices one by one and sauté well.

Hyderabad chicken biryani- whole spices Hyderabad chicken biryani- spices in oil

  • When nice aroma arises, add sliced onions and fry them until golden brown color achieved. Roasting onions nicely is an important step to achieve the desired taste.

Hyderabad chicken biryani- onions Hyderabad chicken biryani- fry Hyderabad chicken biryani- fry onion

  • Ginger garlic paste and sauté well to remove the raw flavor completely.

Hyderabad chicken biryani- gg paste

  • Green chillies and chopped tomatoes and cook them until they become soft.

Hyderabad chicken biryani- green chilli

  •  Chilli powder and biryani masala.

Hyderabad chicken biryani- chilli powder Hyderabad chicken biryani- biryani masala

  • Add on some chopped mint leaves and cook for two mins.

Hyderabad chicken biryani- mint&coriander

  • You can add the marinated chicken along with the marination.

Hyderabad chicken biryani- chicken Hyderabad chicken biryani- mix

  • Mix well and stir for two minutes. By this time the chicken pieces start absorbing the masala and will become quarter cooked.

Hyderabad chicken biryani- mix chicken Hyderabad chicken biryani- cook 5mins

  • Chicken cooks on its own water and gets a nice aroma from the marinated masala.
  • Pour the mentioned quantity of water. If the juice released from chicken is more wait for the sauce to get absorbed into the pieces before adding water. Or else you can reduce a ¼ cup of water from the given measurement while adding water.

Hyderabad chicken biryani- water

  • Put required salt and let the water come to boiling stage.

Hyderabad chicken biryani- salt

  •  Water starts boiling, add soaked, drained rice and mix well.

Hyderabad chicken biryani- boils Hyderabad chicken biryani- rice Hyderabad chicken biryani- coriander

  • Close the lid and put on weight. Give just one whistle and keep in simmer for 5 minutes. Alternatively, you can just close the cooker lid without weight on it and keep in medium flame for 10 full minutes. Both methods work fine.

Hyderabad chicken biryani- pressure cook

  • Let the pressure release on its own and open the lid, fluff the rice gently.
  • Serve with onion raita.

Tips/notes:

  1. Be careful with the usage of water quantity. I have given the general measurement here. If your chicken is very tender then reduce ¼ cup from the given measurement.
  2. Always soak basmati rice before making biryani.
  3. I have used pieces with bones. If you are using boneless chicken fully then reduce the cook time. Add water immediately after adding chicken pieces. If you wait long enough for the pieces to cook in masala before adding water the pieces may become hard and chewy because of overcooking.

Check out more from my blog:

Cauliflower soya gravy

Mutton curry

Elote | Mexican style sweet corn

Sweet Pongal | How to make Sakkarai Pongal

Crispy adai recipe | crispy adai dosa | How to make crispy adai

Butter Cookies | Eggless butter cookies recipe

Potato bonda | Aloo bonda | Urulaikilangu bonda recipe

Sponge cake | Classic British sponge cake | Basic Vanilla sponge cake

Murukku recipe | How to make instant murukku

 

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