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Chicken biryani | Easy chicken biryani | One pot chicken biryani with jeera rice

Sangskitchen
Dindigul style seeragasamba rice chicken biriyani in pressure cooker. Simple & easy method with stepwise pictures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 620 kcal

Ingredients
  

Ingredients to make cooker chicken biryani:

  • Chicken - 500gm
  • Jeera rice – 400gm (2 cups)
  • Onion – 1 big size
  • Ginger garlic paste – 1 tbs
  • Green chillies – 4 or 5 based on size
  • Tomato – 2 small or 1 big
  • Mint leaves – 1 cup
  • Coriander leaves – ½ cup (optional)
  • Chilly powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Biryani masala – ¼ tsp (optional)
  • Salt as required
  • Oil – 2 tbs
  • Ghee – 1 tbs
  • Water – 3 cups (same cup used to measure rice)

Whole spices:

  • Bay leaf – 2
  • Cardamom – 3
  • Cloves – 4
  • Cinnamon stick – 2 inch piece
  • Star anise – 1
  • Black cardamom - 1

For marination:

  • Curd -1 cup or lemon juice – ¼ cup
  • Ginger garlic paste – ½ tsp
  • Salt – ½ tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – ½ tsp

Instructions
 

  • For marination wash the chicken pieces thoroughly and take them in a big bowl. Add unsour curd, chilli powder, turmeric powder and salt. Lemon juice can be used instead of curd.
  • Keep aside for atleast 15 mins. Curd or lemon juice gives tenderness to the meat. Since my chicken was very soft and tender, I did not use marination. You can skip marination in busy mornings if packing for lunch.
  • Wash and soak rice with enough water.
  • Chop onions, green chillies and tomatoes.
  • Wash and chop mint, coriander leaves.
  • Recipe to make easy cooker chicken biryani with jeera rice:
  • Heat a correct size pressure cooker (I used 4lts cooker) with oil and ghee. You can use fully oil instead of ghee. Ghee gives nice aroma to the biryani.
  • Add all the whole spices mentioned in the list.
  • Once the spices are sautéed add onions chopped and slit green chillies. Fry them nicely till onions turn to golden brown color. This step is important to fry onions properly.
  • Add ginger garlic paste and fry them till the raw flavor goes off.
  • Now add chopped tomatoes. In authentic dindigul thalapakatti style biryani, tomatoes are not added.
  • Add some salt to cook the tomatoes fast. Now add turmeric powder, chilli powder. Add readymade biryani masala powder very little at this stage if you are using. I did not use masala powder as I felt whole spices will give the required biryani flavor.
  • Add chicken pieces in the cooker and mix. Now add chopped mint leaves and coriander leaves and leave for two mins for the chicken to get all the flavors.
  • After five mins the chicken will be quarter cooked by its own water and now add water exactly 3 cups. The ratio of rice to water is 1(rice):1.5(water) always for biryanis. For chicken biryani when cooked in pressure cooker, chicken releases water when cooked. So please be careful with the ratio.
  • Add enough salt. Check salt and spice level before adding rice. Salt level should be slightly high so that when rice is added it will be perfect.
  • When water is boiling add soaked and drained jeeraga rice. Give a gentle mix and close the lid of the cooker with weight on it. Keep in medium flame.
  • Give one full whistle and 3-4 mins simmer or ten mins in simmer mode.
  • Switch off the stove and let the steam come down on its own.
  • Open and fluff the biryani. You can transfer the biryani from cooker to other pot if storing for later use.
  • Serve with onion raita or chicken thin gravy.

Notes

  • If you are marinating the chicken pieces reduce the tomatoes from 2 to one. Because the curd or lemon used for marination will give sourness.
  • Mind the whistle and time when cooking biryani in pressure cooker. Extra time or whistle may turn the biryani into mushy texture.
  • Coriander leaves are optional. But mint leaves are must to give the biryani flavor.

Nutrition

Calories: 620kcal
Tried this recipe?Let us know how it was!