How to make chicken biryani in pressure cooker. Recipe for pressure cooker chicken biryani made with the addition of coconut milk. Recipe with step by step pictures and video.
This is the Sunday Biryani my mom used to make for us. Its very simple to make and one of the easiest Biryani recipes. The different thing about this Biryani is the addition of coconut milk. It gives a nice richness and flavor to the Biryani. Green chillies is the only spice used and there is no spice powders used in this recipe. The flavour is so unique. This biryani always brings me so many memories and is one of my favorites.
Here is the video of how to do Pressure Cooker Chicken Biryani
Rice I like to use the following brands for making biryani as the rice does not break while cooking and stays fluffy.
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Let the rice soak for 20 minutes. Drain the rice and set aside.
We will need the following two pastes for the biryani. First Paste: Grind ginger, garlic and shallots to a smooth paste adding little water. (add upto 1/4 cup of water) Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding little water. If you want a spicy biryani, you can add one or two green chillies more. Adjust the spice levels according to your taste. (add upto 1/4 cup of water)
Heat oil in a pan (and ghee if using) and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes. Note: The ghee is optional as the coconut milk is also rich. I add it if I make it for a party or for friends. If making at home, you can omit the ghee.
Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.
Add in the coconut milk and water. The ratio of liquid to rice is one rice : 1.5 liquid . Add a combination of coconut milk (first and second pressed) and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk. Note: If you are in a hurry, you can use canned coconut milk and it works equally well too! If using canned coconut milk, use 200 – 250 ml canned milk for this recipe.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). 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. Serve Pressure Cooker Chicken Biryani hot.
First Paste
- 10 cloves garlic
- 10 shallots (small onions)
- 2 inch piece ginger
Second Paste
- 3 green chillies
- 2 teaspoon fennel seeds
- 2 inch piece cinnamon
- 2 cardamom
- 2 clove
Other Ingredients
- 2 tablespoon vegetable oil
- 3 tablespoon ghee (optional) – (add along with oil)
- 1 cup onions, sliced
- 3 green chillies
- 3/4 cup tomatoes, chopped
- 6 sprigs coriander leaves, chopped
- 8 sprigs mint leaves, chopped
- 500 grams chicken
- 2 teaspoon salt
- Juice of one lime
- 2 cups Basmati Rice
- 2 cups Coconut Milk (first and second pressed)
- 1 cup water
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Let the rice soak for 20 minutes. Drain the rice and set aside.
We will need the following two pastes for the biryani. First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water. Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water. If you want a spicy biryani, you can add one or two green chillies more. Adjust the spice levels according to your taste.
Heat oil in a pan (and ghee if using) and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes. Note: The ghee is optional as the coconut milk is also rich. I add it if I make it for a party or for friends. If making at home, you can omit the ghee.
Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.
Add in the coconut milk and water. The ratio of liquid to rice is one rice : 1.5 liquid. Add a combination of coconut milk (first and second pressed) and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). 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. Serve Pressure Cooker Chicken Biryani hot.
Notes
Add a combination of coconut milk (first and second pressed) and water for making this biryani. If you are in a hurry, you can use canned coconut milk and it works equally well too! If using canned coconut milk, use 200 – 250 ml canned milk for this recipe.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: South Indian, Tamilnadu
First Paste
- 10 cloves garlic
- 10 shallots (small onions)
- 2 inch piece ginger
Second Paste
- 3 green chillies
- 2 teaspoon fennel seeds
- 2 inch piece cinnamon
- 2 cardamom
- 2 clove
Other Ingredients
- 2 tablespoon vegetable oil
- 3 tablespoon ghee (optional) – (add along with oil)
- 1 cup onions, sliced
- 3 green chillies
- 3/4 cup tomatoes, chopped
- 6 sprigs coriander leaves, chopped
- 8 sprigs mint leaves, chopped
- 500 grams chicken
- 2 teaspoon salt
- Juice of one lime
- 2 cups Basmati Rice
- 2 cups Coconut Milk (first and second pressed)
- 1 cup water
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Let the rice soak for 20 minutes. Drain the rice and set aside.
We will need the following two pastes for the biryani. First Paste: Grind ginger, garlic and shallots to a smooth paste adding 1/4 cup of water. Second Paste: Grind Cinnamon, Cardamom, Cloves, Fennel Seeds and Green Chillies to a smooth paste adding 1/4 cup of water. If you want a spicy biryani, you can add one or two green chillies more. Adjust the spice levels according to your taste.
Heat oil in a pan (and ghee if using) and add in the sliced onions and green chillies. Fry well till the onions are soft. Add in the first paste and fry for a couple of minutes. Note: The ghee is optional as the coconut milk is also rich. I add it if I make it for a party or for friends. If making at home, you can omit the ghee.
Add in the second paste and fry till the mixture is dry and streaks of oil appear on top.
Add in the chopped tomatoes, chopped coriander leaves and chopped mint leaves. Fry for a couple of minutes. Add in the cleaned chicken pieces and the salt. Let the chicken cook on low flame for 12-15 minutes. Keep sauteing every two minutes once to avoid the chicken from burning at the bottom. Don’t add any water. The water from the chicken will be enough to cook.
Add in the coconut milk and water. The ratio of liquid to rice is one rice : 1.5 liquid. Add a combination of coconut milk (first and second pressed) and water. Add in the lemon juice. Let the liquid come to a boil. Once the liquid is boiling, drain the rice and add it to the pan. Here is how to do coconut milk.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). 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. Serve Pressure Cooker Chicken Biryani hot.
Notes
Add a combination of coconut milk (first and second pressed) and water for making this biryani. If you are in a hurry, you can use canned coconut milk and it works equally well too! If using canned coconut milk, use 200 – 250 ml canned milk for this recipe.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: South Indian, Tamilnadu
Find it online : https://www.kannammacooks.com/pressure-cooker-chicken-biryani-easy-cooker-biryani-recipe/
As a typical south Indian, nothing satisfies me during lunch like lentils and rice. Whenever I used to return back home during my hostel days, I would ask my mom to make lentils. As they say “The journey home is never too long, Your heart arrives before the train.” Lentils and rice is what I used to crave the most. This is a simple everyday lentil Dal Fry recipe. The addition of coconut gives it such a nice flavor and aroma. Just try it once. I am sure you will be hooked. This recipe is usually done using toor dal. It can also be done with moong dal or masoor dal. I have used masoor dal for today’s recipe. I have already shared the recipe for Thanjavur Dal Fry. Here is how to do South Indian Style Dal Fry recipe.
Boil half cup of lentils in water in a pressure cooker till mushy. You can read here to know how to cook lentils to the right consistency. You can use Toor Dal , Moong Dal or Masoor Dal for this recipe.
Heat a teaspoon of coconut oil in a pan until hot. The little coconut oil gives a really nice flavour to the dal. Add in the finely chopped garlic, finely chopped onions, finely chopped curry leaves and finely chopped green chillies. Use more chopped green chillies if you want a spicy dal fry. Fry till the onions are soft. Add in the salt and turmeric. Fry for a minute.
Add in the cooked dal. Take quarter cup of coconut and grind it in a blender with half a cup of water to a smooth paste. Add it to the pan. Let the mixture come to a boil. Switch off the flame and remove the pan from heat.
Now lets do the tempering. Heat ghee in a pan and add in some red chillies and cumin seeds. Let it splutter. Add it to the dal.
Serve hot with rice.
For the Curry
- 1/2 cup Dal (Toor Dal / Masoor Dal / Moong Dal)
- 1 teaspoon Coconut Oil
- 5 cloves Garlic, finely chopped (optional)
- 2 sprigs Curry leaves, finely chopped
- 1 Onion, finely chopped
- 2 Green Chillies, finely chopped
- 3/4 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1/4 cup fresh Coconut
For Tempering
- 1 1/2 teaspoon Ghee
- 1/2 teaspoon Cumin Seeds
- 3 dried red chillies
- Boil half cup of lentils till mushy. Set aside.
- Heat a teaspoon of coconut oil in a pan until hot. Add in the finely chopped garlic, finely chopped onions, finely chopped curry leaves and finely chopped green chillies. Fry till the onions are soft. Add in the salt and turmeric. Fry for a minute.
- Add in the cooked dal.
- Take quarter cup of coconut and grind it in a blender with half a cup of water to a smooth paste. Add it to the pan. Let the mixture come to a boil. Switch off the flame and remove the pan from heat.
- Heat ghee in a pan and add in some red chillies and cumin seeds. Let it splutter. Add it to the dal.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Tamilnadu, South Indian
