Quick and easy Chicken Biryani recipe

How to make Quick and Easy Chicken Biryani?

Chicken Biryani is a one-pot meal made of rice, chicken, and aromatic spices. It is rich in flavor, grand in tradition, and elaborate enough to take center stage at holidays and celebrations.

Quick and easy Chicken Biryani recipe
How to make Chicken Biryani in a pressure cooker?

Traditional Chicken Biryani is made with layering marinated chicken, parboiled rice, spices, herbs, saffron, milk and ghee in a sealed wide mouthed vessel over burning coal( dum Biryani method).In this Chicken Biryani recipe of mine, I have used a much shorter time and procedure to cook, by the use of a pressure cooker.

Chicken Biryani, did you say? I am hungry! Are you a curry loving carb monster? Then, this chicken biryani of mine is a must try! What’s more, it is quick and easy to make at home.

For the uninitiated, let me tell you what Biryani is all about. 

Biryani is a celebration of all that is great about Indian food. Be it the vibrant colors, its heady aroma that lures you to the kitchen instantly, the soft fluffy rice, or if you are like me, the addictive flavors of what the spices can bring to a dish– Biryani is the answer!

You can make it with any protein of your choice, be it chicken, meat or vegetable, it is guaranteed to make you heart happy!

What is Biryani?

The word ‘biryani’ is derived from a Persian word, birian, which means ‘fried before cooking’.

Biryani is a mixed rice dish with its origins among the Muslims of India. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora.

It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. There are variations of the same using vegetables, mushrooms etc

It is a popular dish that has acquired a niche for itself in South Asian cuisine.

For more biryani recipes, click on the image below

Biryani recipes
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What does biryani taste like?

Chicken biryani is moist, robust, and spicy, and the rice and meat are infused with a heady blend of aromas of cardamom, clove, cinnamon.

Pressure Cooker Chicken Biryani

Which is the tastiest biryani?

The Hyderabadi Biryani from the kitchens of the Nizam is a clear winner when it comes to taste and is loved by locals and tourists alike. Close on its heels is Chennai favorite, Dindigul Biryani, which originated in the small town of Dindigul, Tamil Nadu followed by the Ambur Biryani in South India.

Which city of India is famous for biryani?

Hyderabad is famous for several things: its pearls, its skilled craftsmanship, its Nizams, its mosques and palaces, but most importantly, its biryani.

History of Biryani

The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice.

There are many legends associated with the evolution of Biryani. One of the popular being the story related to Mumtaz Mahal, wife of Shah Jahan. It is believed that when Mumtaz visited the army barracks, she found that the Mughal soldiers looked undernourished. In order to provide a balanced diet to the soldiers, she asked the chefs to prepare dish with meat and rice. The dish was whipped up with spices and saffron and cooked over wood fire.

Another legend states that Biryani was brought to India by the Turk-Mongol conqueror, Taimur, in the year 1398. Even, Nizams of Hyderabad and Nawabs of Lucknow were known for their appreciation of this delicacy.

Traditionally, biryani was cooked over charcoal in earthen pots.Since this is an elaborate process, many now take the easier route to feeling satiated.

My E-Book on Indian Spices

Before venturing into Indian cooking, your first step is to know the names of the commonly used Indian spices, how they look and understand the flavors they impart in a dish.

You can learn all about the 25 essential Indian Spices commonly used in cooking, their names, origin, appearance, flavors and their health benefits in my E-book ,” A Complete Beginner’s Guide to Indian Spices” here. 

In my E-book, I give you a list of 25 essential Indian spices ,with colored pictures of each Indian spice to help you identify it better, list their health benefits and talk about how to incorporate each spice into your cooking.

Get it here now, or by clicking the image below and add it to your collection of recipe books.

E book on Indian Spices
E-Book : A Complete Guide to Indian Spices

If you know a friend or family member who is interested in Indian cooking and wants to learn about Indian spices and how to use them in cooking delicious food, my E-book ,“A Complete Beginner’s Guide to Indian spices “ would be a perfect gift.

The fact is, unless you understand each spice , how they look , the flavor they impart, when & how to use them in cooking, it is going to be impossible to cook a deliciously authentic Indian dish.

My E-book ,A Complete Beginner’s Guide to Indian Spices” will make Indian cooking with spices, a breeze for you!

Which is best biryani rice?

The Basmati rice is your choice when it comes to cooking flavorful biryani. The rice itself carries. a very unique taste and its long grained nature makes it all the more enticing to be served in festive rice preparations.

What does dum biryani mean?

Dum Biryani is a favorite, which is a one-pot dish of aromatic spices and delightful flavors – a result from slow cooking the ingredients in a sealed, heavy bottomed vessel for hours or even overnight in certain cases and is mostly cooked on burning firewood stoves.

How to make Chicken Biryani in a pressure cooker?

Unlike the dum biryani, here I have shared an equally delicious quick and easy Chicken Biryani recipe, you can make at your home with a pressure cooker.

Chicken Biryani recipe

How to make Quick and Easy Chicken Biryani?

How to make Quick and Easy Chicken Biryani?

Recipe by Maya Shetty
Course: CHICKEN BIRYANI, CHICKEN DISHES, FOODCuisine: Indian, South Indian
0.0 from 0 votes

Prep time


Cooking time




Total time




  • For cooking Chicken
  • 3 pounds Chicken with bone cut into desired size pieces

  • 1 tsp Red Chili powder

  • 1 tsp Coriander powder

  • 1/2 tsp Turmeric powder

  • 1 tsp Salt

  • For cooking Biryani
  • 2 cups Basmati Rice

  • 2 tbsp Coconut Oil

  • 1 inch Cinnamon

  • 2 -3 Cardamom

  • 3 -4 Cloves

  • 1 large Onion sliced fine

  • 2 Tomato

  • 1 tbsp Ginger Garlic paste

  • 6 -8 Green chilies

  • 1/2 cup Yogurt/Curds

  • 8 -10 Mint leaves

  • 8 -10 sprigs Cilantro/Coriander leaves

  • 2 tbsp Lemon/Lime Juice


  • Clean and soak the basmati rice in water and set aside for 20 minutes, before starting to cook.
  • Next, in a pressure cooker and add in the cut and cleaned chicken pieces along with salt, turmeric powder, coriander powder and red chili powder. Add 1 1/2 cups of water. Cover and cook for 20 minutes on medium flame. Wait for 3 whistles. Remove from heat and set aside.
  • Now in a pressure pan add the coconut oil & allow it to warm. To this add the the spices, cinnamon, cloves and cardamom one by one. Wait till the aroma arises. This process is called blooming when the essential oils from the spices are being released. To this spice mix, then add in the onions and saute until the onions turn golden brown and soft.
  • Once the onions are soft, add in the tomatoes along with the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top.
  • Next, drain the soaked rice and add it to the pressure pan. Add in the cooked chicken pieces. In addition also add in the coriander leaves, mint leaves and lemon juice. At this point you might add in the chicken broth (the liquid left over from pressure cooking chicken, assuming it is almost 1 cup) along with 2 1/2 cups of water.
  • Close the pressure cooker/pan and cook on medium flame for two whistles. After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently with a fork.
  • Serve hot and delicious pressure cooker chicken biryani with any raita of your choice.

Nutrition Facts

  • Amount Per ServingCalories1815
  • % Daily Value *
  • Total Fat 32g 50%
    • Saturated Fat 25g 125%
  • Sodium 3325mg 139%
  • Potassium 1463mg 42%
  • Total Carbohydrate 346g 116%
    • Dietary Fiber 24g 96%
    • Sugars 23g
  • Protein 32g 64%

  • Vitamin A 88%
  • Vitamin C 103%
  • Calcium 22%
  • Iron 33%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What is the ideal rice to water ratio?

In this recipe, I use 1 cup rice to 1 1/2 cup water. This allows the rice grains to be separate and soft preventing them from sticking to each other. I also add a tsp of oil while cooking, to prevent rice from sticking to each other.

What is the best rice to chicken ratio? 

Rule of thumb is to use equal amounts of rice and chicken by weight, which is 1:1 ( 1 cup of rice to 1 pound of chicken) Depending on how you enjoy your biryani , you can use more chicken ( In this recipe I have used 1 cup rice to to 1 1/2 pound chicken)

What do you eat with Chicken Biryani?

Biryani is typically served at festive occasions and considered a complete meal.It is served along with a saucy side dish such as baghare baingan (eggplants in rich sauce) .I like to serve my Chicken Biryani with cooling raita made with yogurt, mint, cilantro, and a pinch of salt.

What is the difference between biryani and pulao?

Biryani is prepared by layering parboiled basmati rice, marinated or cooked meat/chicken/vegetables/fish, fried onions, fresh herbs, lemon juice, saffron water, etc., and then steaming it together. The final dish will have fluffy rice grains in a variety of colors from the absorption of spices, juices and saffron.

Indian pulao (pilaf) is prepared as a one pot dish. Sauteed onions, spices, meat or chicken or vegetables, herbs and measured amount of water or stock are all cooked together until well done. The rice grains will have a uniform color from the mixture of spices and juices.

Links to some of my other blogposts on Biryani recipes

The Bottom Line

This Pressure cooker Chicken Biryani recipe in a pressure cooker is the easiest and quickest recipe you will ever try out in your own kitchen.What are you waiting for? Make it happen , now that the colder months are starting to set in. You can thank me later for the deliciousness it rendered on a cold sleepy weekend!

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Cindy Moore
Cindy Moore
3 years ago

I’d have to just do Biryani…no meat for me.

3 years ago

I’ve always wondered how food comes out when using a pressure cooker (never used one). Looks delicious!

3 years ago

This looks so wonderful! Thanks for sharing!

3 years ago

5 stars
Wow! This sounds delicious. I will have to try it sometime.

Sandi Barrett
Sandi Barrett
3 years ago

5 stars
I have never used a pressure cooker. This dish looks so good.

3 years ago

5 stars
My son and I have been experimenting with cooking rice in the Instant Pot. I think we need to make this Biryani recipe next – it looks so good.

3 years ago

Sounds delicious… now I just need a pressure cooker! LOL

3 years ago

Looks pretty easy to make.

Suzan | It's My Sustainable Life
Suzan | It's My Sustainable Life
3 years ago

One of my favorites!

Pamela Martin
3 years ago

So many different dishes with so many intense flavors. Thank you for sharing the rich heritage that goes along with them.

3 years ago

One pot recipes are my favorites!

Melissa Jones
3 years ago

That looks and sounds amazing! (And I’m a picky eater)

3 years ago

5 stars
This looks absolutely delicious! Thanks for sharing, I can’t wait to try!

3 years ago

Haven’t cooked in a pressure cooker but it looks good.

3 years ago

What a great guide to making chicken Biryani! Looks delicious!

Sabrina DeWalt
3 years ago

A pressure cooker is high on my list of things to get for the kitchen once we get moved. I’m saving this recipe for when I get it.

3 years ago

Okay, definitely trying this. Indian food + pressure cooker? I’m sold!

3 years ago

Oh yum! Love East Indian food! And, it’s 4:30 pm, I’m starving, your photos are fabulous. I’m going to go find supper at the Taj Mahal – best E. Indian restaurant in Albuquerque.

3 years ago

Looks like a winning dish to me! You make it look very easy, and I believe it would be following these detailed instructions. Thank you!

Beth Shields
3 years ago

5 stars
Looks delicious. Thank you for sharing your recipe.