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Boneless Chicken Biryani in Pressure Cooker

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Course: Main Course, Main Dish, meal
Cuisine: Asian, Indian, indian cuisine
Keyword: biryani, rice, rice recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 4
Calories: 295kcal
Author: Rekha Kakkar


  • pressure cooker


  • For marination!
  • 300 grams chicken boneless
  • 100 grams yogurt dahi
  • 1 teaspoon garam masala
  • 1 teaspoon Ginger Garlic Paste adrak lesson Paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon lemon juice
  • Salt to taste
  • Other ingredients!
  • 300 grams basmati rice
  • 600 ml water
  • 2 tablespoon Ghee
  • 4-5 cardamom Elaichi
  • 1 stick cinnamon Dal cheeni
  • 4-5 cloves
  • 2 bayleaves tejpatta
  • 150 grams onion pyaz
  • 1 teaspoon green chilli paste hari mirch paste
  • 100 grams Tomatoes tamatar
  • leaves coriander hard dhania
  • leaves mint pudding ke patte
  • 1 teaspoon Red chilli powder lal mirch ka powder
  • ½ teaspoon salt namak
  • 1 tablespoon Fried onion for garnish optional


  • Wash and clean the chicken and mix all the ingredients under marination and coat the chicken with the marinade and keep it for an hour. You can keep it for more time in fridge and cook it later.
  • Now wash the rice and soak it in water. Drain the water before adding it for cooking.
  • Slice the onions and chop coriander leaves, mint leaves, tomatoes and keep them aside.
  • Heat ghee in the pressure cooker, add cumin seeds, cinnamon stick, cloves, cardamom, bay leaves and cook these spices for a minute on slow heat.
  • Then add the sliced onions, green chillies paste and cook till the onions turn light brown.
  • Now add the chopped tomatoes, chilli powder, salt to taste and cook till the tomatoes are pulpy and masala starts to release ghee.
  • Add the marinated chicken, along with the marinade cook for few minutes till chicken is partially cooked.
  • Add washed and cleaned rice in the pressure cooker along with mint leaves and coriander leaves.
  • Cook in pressure cooker on medium heat till 2 whistles.Turn off the heat.
  • Allow the pressure from pressure cooker release on its own and wait for 5 minutes before opening the lid of pressure cooker.
  • Fluff the rice gently, drizzle some ghee and garnish with coriander leaves and fried onion.
  • Serve with any raita or plain curd


  1. Take proper proportion of water to rice ratio.Chicken will also lose some water, that also should be considered while adding water.
  2. You can use any type of rice, basmati rice is preferred for good results.
  3. Once the pressure cools down ,serve the biryani hot.
  4. Let pressure be released from cooker on it's own and wait for sometime before serving it.


Calories: 295kcal | Carbohydrates: 30g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 347mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 1mg