Chicken Biryani -Indian Chicken & Rice
By :This Old Gal, Jill Selkowitz
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Votes: 4
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 25 minutes
Cook Time 1 minute
Servings
6 servings
Ingredients
  • 2 pounds Chicken Thighs boneless/skinless
Marinade
  • 1/2 cup Homemade Greek Yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
For Cooking
  • 3 tablespoon ghee divided
  • 2 large Onions divided
  • 1/3 cup golden raisins
  • 1/3 cup Cashew Halves
  • 2 Green Chili Peppers such as Jalapeño cleaned/minced
  • 1.5 piece Fresh Ginger Root peeled/minced
  • 6 cloves Fresh Garlic minced
  • 1/2 teaspoon cumin seeds
  • 1 cinnamon sticks
  • 4 whole Ground Cloves
  • 8 peppercorns
  • 7 green cardamom pods
  • 1/2 teaspoon turmeric powder
  • 14 ounces chicken broth
  • 12 ounces Basmati rice rinsed
For Finishing
  • 1/2 cup Cilantro leaves chopped
  • 1/2 cup fresh mint chopped
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 25 minutes
Cook Time 1 minute
Servings
6 servings
Ingredients
  • 2 pounds Chicken Thighs boneless/skinless
Marinade
  • 1/2 cup Homemade Greek Yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
For Cooking
  • 3 tablespoon ghee divided
  • 2 large Onions divided
  • 1/3 cup golden raisins
  • 1/3 cup Cashew Halves
  • 2 Green Chili Peppers such as Jalapeño cleaned/minced
  • 1.5 piece Fresh Ginger Root peeled/minced
  • 6 cloves Fresh Garlic minced
  • 1/2 teaspoon cumin seeds
  • 1 cinnamon sticks
  • 4 whole Ground Cloves
  • 8 peppercorns
  • 7 green cardamom pods
  • 1/2 teaspoon turmeric powder
  • 14 ounces chicken broth
  • 12 ounces Basmati rice rinsed
For Finishing
  • 1/2 cup Cilantro leaves chopped
  • 1/2 cup fresh mint chopped
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. Cut chicken into 1.5 inch pieces and place into a bowl with yogurt, Garam Masala, Cumin, Lemon, Salt and Pepper and marinate up to 2 hours.
  2. Select Sauté/Browning on pressure cooker and allow to fully heat. Add 1 tablespoons of ghee, half the onions and sauté for 5 minutes or until onions are beginning to soften. Add raisins and cashews and sauté until onions are soft and browned. Remove from pot and set aside.
  3. Add 2 tablespoons of ghee, the rest of the onions, peppers and sauté until for 5 minutes.
  4. Add cumin seeds, cloves, peppercorns, cardamom pods, turmeric, ginger, garlic and sauté for another minute, to release the aromas. Make sure to scrape up any brown bits from bottom of pot.
  5. Add chicken with the marinade and mix through for one minute.
  6. Pour in broth and mix through.
  7. Sprinkle rice around the pot and do not stir.
  8. Lock on lid and close pressure valve. Cook at high pressure for 1 minutes. When beep is heard, wait 10 minutes and then release the rest of the pressure.
  9. Open lid and remove cinnamon stick and other whole spices (if desired). Mix in cilantro, mint, raisins, cashews and onions, or if you have a finicky husband, pile it on top of each serving.
Recipe Notes

Cook time is not a typo. The pot is already hot, so the onions are cooking and releasing more water as they go, while the pot is trying to come up to temperature with all that liquid.

3 replies
  1. br016016
    br016016 says:

    Made this last night and I loved it. Followed directions thoroughly. Cinnamon stick is not mentioned on the directions on when to add so I added it with the chicken broth I also used one big yellow onion and that was good enough for me unless you like more onions then you can go for the two if you want to overpower it with onions. Overall was good. Be patient if you have never done it before it takes time to make it right. Very rewarding at the end.

  2. badiyan19
    badiyan19 says:

    Great taste! The cinnamon stick was left out of the directions so I added it in with the broth as someone else suggested. Also, adding the peppers makes it pretty spicy so if you are sensitive to spice then you should leave them out.

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