പ്രഷർ കുക്കർ ചിക്കൻ ബിരിയാണി | Pressure Cooker Chicken Biryani Recipe | Quick & Easy Kerala Biriyani| kukskitchen

It’s one of those evenings—you’re lounging at home when the phone rings. “I’m stopping by for dinner!” your friend announces cheerfully. Panic sets in as you open your pantry to find... rice, chicken, and a handful of basic spices. No time to shop, no fancy ingredients in sight. What do you do?

You whip up a pressure cooker Kerala Chicken Biryani form Kuks Kitchen, of course! With just the essentials, this dish turns a potential dinner disaster into a feast fit for royalty. Aromatic spices, tender chicken, and perfectly cooked rice come together in a symphony of flavours—all in the time it takes your friend to reach your doorstep.

As they dig into the biryani, exclaiming how “restaurant-worthy” it tastes, you smile, knowing you’ve just turned simplicity into sheer culinary magic. Who needs a full pantry when you’ve got this recipe?

A few things before we start:

• For my quick biryani, I prefer using 2 kg of chicken thighs. After cleaning and removing the skin, the weight reduces to approximately 1.8 kg, perfect for a hearty meal. I triple all the ingredients in the base recipe to ensure rich, bold flavors.
• When preparing biryani or any pressure-cooked rice dish, maintaining the water-to-rice ratio is crucial. Always use 1 cup of hot water for every 1 cup of rinsed and drained rice for perfectly cooked grains.
• A key tip: after adding the rice to the chicken, avoid stirring. This prevents the rice grains from sinking to the bottom of the cooker, which could result in burning. Let the steam and pressure work their magic for fluffy, aromatic biryani every time.
• the trick to perfect balance of salt is to taste the water before closing lid on your cooker. It should taste slightly salty. I say thsi because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of british salt in place of one teaspoon of indian salt. 

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Pressure Cooker Chicken Biryani Recipe

Serves:3

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Ingredients:


1- Chicken - 600 gm

2- Chilli Powder - 1 Teaspoon 

     Coriander Powder - 1 Teaspoon 

     Garam Masala - 1 Teaspoon 

     Turmeric Powder - ¼ Teaspoon 

     Black Pepper Powder - ½ Teaspoon 

     Salt - 1 + ½ teaspoon 

     Yogurt - ¼ Cup (60 ml)

3- Green Chilli - 4 

     Ginger - 2 Inch Pieces 

     Garlic - 10 Cloves

4- Onion - 2 - Sliced

5- Mint Leaves - ½ Cup (Chopped) 

     Coriander Leaves - ½ Cup (Chopped) 

     Tomato - 1 - Chopped

6- Basmati Rice - 2 Cups (400gm)

7- Ghee - 2 Tablespoon 

     Cooking Oil - 2 Tablespoon

8- Cardamom - 4 

     Cloves- 6 

     Cinnamon Stick- 3 Inch Piece

9- Water - 2 Cups (500 ml)
    Salt - 1 Teaspoon

10- Lemon Juice - 1½ Teaspoon

Method: 

-Marinate the Chicken

Marinate the chicken pieces with the ingredients listed in section (2) for a rich infusion of flavour. Let it rest while you prepare the other elements.

-Grind the Aromatics

Coarsely grind the ingredients from section (3) to release their robust flavours. Set aside.

-Prepare Vegetables

Slice the onions thinly, chop the tomatoes, and have your leaves ready for layering the flavours.

-Begin the Cooking Process

Heat a mix of ghee and oil in a pressure cooker. Add the whole spices listed in section (8) and let them splutter, releasing their aroma.

-Build the Flavor Base

Add the ground mixture (3) to the cooker and sauté briefly. Then add the thinly sliced onions and cook until they turn golden brown. Incorporate the chopped tomatoes and spice powders from section (5), stirring until well combined.

-Cook the Chicken

Add the marinated chicken pieces to the pressure cooker. Sauté until the chicken is coated in the aromatic masala.

-Add Liquid and Seasonings

Pour in hot water, adjusting the quantity to maintain the perfect 1:1 ratio with the rice. Add salt and a splash of fresh lemon juice for brightness. Stir well to combine.

-Layer the Rice

Gently spread the rinsed and drained rice over the chicken mixture. Do not stir. Ensure the water level just covers the rice for even cooking.

-Pressure Cook

Close the pressure cooker lid and allow the pressure to build. Cook on high heat for one minute, then turn off the flame. Allow the cooker to depressurise naturally for soft, flavourful biryani.

-Serve and Enjoy

Fluff the biryani gently before serving. Pair with cooling raita, crisp pappadam, and tangy pickle for a complete meal.

Indulge in the rich, aromatic layers of this quick and delicious chicken biryani!

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Thank you xx 

Sherin Jos