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FLVRTX – Flavor Theory

Chicken Biryani in Pressure Cooker (1 Kg Chicken)

A flavorful and easy chicken biryani made in a pressure cooker with perfectly cooked rice, juicy chicken, and aromatic spices. Ideal for beginners and induction cooking.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Hyderabadi
Calories: 420
Ingredients Method Notes

Ingredients
  

Chicken & Marination

Chicken – 1 kg (medium pieces)

Curd – 200 g (~1 cup)

Ginger-garlic paste – 2 tbsp

Red chilli powder – 1½ tsp

Turmeric – ½ tsp

Garam masala – 1 tsp

Salt – 1½ tsp

Lemon juice – 1 tbsp

Rice

Basmati rice – 750 g (~3½ cups)

Water – 7 cups (for cooking)

Salt – 1 tsp

Whole Spices

Bay leaf – 2

Cinnamon – 2 small pieces

Cloves – 5

Cardamom – 4

Star anise – 1 (optional)

Base Masala

Oil – 4 tbsp (60 ml)

Ghee – 2 tbsp

Onions (sliced) – 300 g (~3 large)

Green chillies – 4 slit

Mint leaves – 1 cup

Coriander leaves – 1 cup

Method
 

  1. Step 1: Marinate Chicken

    Mix chicken with all marination ingredients. Rest for 30–45 minutes.

  2. Step 2: Soak Rice

    Soak basmati rice for 20 minutes, then drain.

  3. Step 3: Fry Onions

    Set induction to 1200WAdd oil + ghee Fry onions till golden brown (8–10 mins)

  4. Step 4: Add Whole Spices

    Add bay leaf, cloves, cinnamon, cardamom Cook 1 minute

  5. Step 5: Cook Chicken

    Add marinated chicken Set power: 1400WCook for 10 minutes (stir occasionally)
    👉 Chicken should be 70% cooked

  6. Step 6: Add Herbs

    Add mint + coriander Cook 2 minutes

  7. Step 7: Add Rice & Water

    Add soaked rice + water + salt Mix gently

  8. Step 8: Pressure Cooking

    Set induction to 1600W until boil (3–4 mins)Then reduce to 800WClose lid → cook for 1 whistle
    Immediately turn OFF

  9. Step 9: Resting

    Let pressure release naturally (10 mins)Open and fluff gently

Notes

 

  • Do not overcook rice
  • Maintain water ratio carefully
  • Always rest after cooking