Who says festive biryani has to take hours? This pressure cooker biryani recipe cuts down cooking time without cutting corners on flavour.
What You’ll Need:
500g chicken (bone-in or boneless)/500g paneer.
2 cups basmati rice, rinsed and soaked
3–4 large onions, sliced thin
1 cup curd
1 tbsp ginger-garlic paste
Whole spices (bay leaf, cinnamon, cloves, cardamom)
Biryani masala
Fresh mint and coriander
Ghee
Salt to taste
How to Make It:
1. Marinate the chicken in curd, salt, ginger-garlic paste, and biryani masala. Let it sit for at least 30 minutes.
2. In a pressure cooker, heat ghee or oil and sauté thinly sliced onions until golden brown. Set some aside for garnish.
3. Add whole spices (like bay leaf, cloves, cardamom), then the marinated chicken. Cook for a few minutes until the chicken starts to brown.
4. Add soaked basmati rice over the chicken (no need to pre-cook it). Pour water just enough to cook the rice (roughly 1.25 cups water per 1 cup rice).
5. Top with fried onions, chopped mint, and coriander.
6. Close the lid and cook for 1 whistle on medium flame, then turn off the heat and let the pressure release naturally. Fluff gently and serve hot.
