Quick and Easy Cooker Chicken Biryani Recipe: A Flavorful One-Pot Meal

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Craving the rich, aromatic flavors of biryani but short on time? Cooker chicken biryani is your perfect solution. This one-pot wonder brings together tender chicken, fragrant basmati rice, and a medley of spices in a fraction of the time it takes to prepare traditional biryani. You’ll love how effortlessly this dish comes together in your pressure cooker.


For a flavorful and aromatic Cooker Chicken Biryani, you will need the following ingredients divided into three key categories.

Biryani Rice Ingredients

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 3 cups water
  • 1 bay leaf
  • 3 cloves
  • 2 green cardamom pods
  • 1-inch cinnamon stick

Chicken Marinade Ingredients

  • 1 lb chicken thighs or breasts, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste

Additional Ingredients

  • 3 tablespoons vegetable oil or ghee
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • A handful of fresh mint leaves
  • A handful of fresh cilantro leaves
  • ½ cup fried onions (store-bought or homemade)
  • ½ teaspoon saffron threads soaked in warm milk (optional)

Cooking Tools and Equipment

For making Cooker Chicken Biryani, you need a few essential tools and equipment to ensure the cooking process is smooth and efficient. Here is a list of what you will need:

Essential Tools

  • Pressure Cooker: A 6-quart pressure cooker works best for this recipe, providing enough space for all ingredients.
  • Large Mixing Bowl: Use this to marinate the chicken thoroughly.
  • Medium Saucepan: For parboiling the rice before adding it to the pressure cooker.
  • Cutting Board and Knife: To chop onions, tomatoes, herbs, and other vegetables precisely.
  • Measuring Cups and Spoons: Accurate measurements are crucial for achieving the perfect balance of flavors.

Supporting Utensils

  • Wooden Spoon or Spatula: For stirring ingredients without scratching your cookware.
  • Small Whisk or Fork: Ideal for soaking saffron in warm milk if using.
  • Fine Mesh Strainer or Colander: Useful for draining parboiled rice.
  • Mortar and Pestle (optional): If you prefer freshly ground spices over pre-ground ones.

Having these tools ready will streamline your preparation process from start to finish. With everything at hand, you’re set to create a flavorful Cooker Chicken Biryani efficiently.


Follow these steps for a seamless preparation of your Cooker Chicken Biryani.

Marinating Chicken

  1. In a large mixing bowl, combine 1 cup of yogurt, 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, and salt to taste.
  2. Add 500 grams of chicken pieces to the mixture.
  3. Mix well until the chicken is thoroughly coated with the marinade.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.

Soaking The Rice

  1. Measure out 2 cups of basmati rice using a measuring cup.
  2. Rinse the rice under cold water until the water runs clear; this removes excess starch.
  3. Transfer rinsed rice into a large bowl and cover it with enough cold water so that there is at least an inch above the rice level.
  4. Let it soak for about 30 minutes before cooking.

Preparing the Ingredients

  1. Finely chop one large onion and two medium tomatoes; set aside separately.
  2. Mince fresh herbs: about half a cup each of cilantro (coriander) leaves and mint leaves.
  3. Gather whole spices:
  • Two bay leaves,
  • Four cloves,
  • Four green cardamoms,
  • One cinnamon stick,
  • One teaspoon cumin seeds.
  1. Optionally soak a few saffron threads in warm milk if you are using saffron.

Cooking Process

Follow these steps to create a delicious and perfectly cooked Chicken Biryani using your pressure cooker.

Cooking the Chicken

  1. Heat 2 tablespoons of oil or ghee in the pressure cooker on medium heat.
  2. Add 2 large sliced onions and sauté until golden brown.
  3. Stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.
  4. Add marinated chicken (from previous preparation) to the cooker, stirring well to coat with spices.
  5. Cook the chicken for about 5-7 minutes until it starts to brown slightly.
  6. Pour in 1 cup of chopped tomatoes and mix thoroughly.
  7. Close the lid of the pressure cooker, set it to high pressure, and cook for 5 minutes.
  8. Release the pressure naturally before opening the lid.

Partially Cooking the Rice

  1. In a separate large saucepan, bring 4 cups of water to a boil with a pinch of salt and whole spices (bay leaves, cloves, cardamoms, cinnamon stick).
  2. Drain soaked basmati rice (from previous preparation) and add it to boiling water.
  3. Cook rice for about 5 minutes until it’s half-cooked; grains should still be firm when bitten.
  4. Drain rice immediately using a strainer.

Layering and Final Cooking

  1. Remove half of the cooked chicken from the pressure cooker and set aside temporarily.
  2. Spread half-cooked rice evenly over remaining chicken in the cooker.
  3. Sprinkle fresh herbs like chopped cilantro and mint over rice layer.
  4. Add reserved chicken back into the cooker on top of herbs layer.
  5. Top with another layer of remaining partially cooked rice evenly spread out across surface.
  6. Drizzle saffron milk or food coloring mixed with warm milk across top layer if desired .
  7. Close lid again but do not lock ; turn heat down low allowing biryani steam gently approx twenty mins .
  8. Serve garnished fried onions extra herbs sides raita salad achar pickle enjoy flavorful aromatic meal right home !

Final Cooking Steps

Now that your ingredients are prepped and partially cooked, it’s time to bring everything together for the final steps in making your Cooker Chicken Biryani.

Assembling the Layers

  1. Heat the Pressure Cooker: Start by heating a few tablespoons of oil or ghee in your pressure cooker on medium heat.
  2. Layer the Marinated Chicken: Place the marinated chicken at the bottom of the pressure cooker, spreading it out evenly.
  3. Add Partially Cooked Rice: Gently layer half of your partially cooked basmati rice over the chicken.
  4. Sprinkle Fried Onions and Herbs: Sprinkle a portion of fried onions (birista) and chopped cilantro and mint leaves over this layer.
  5. Second Layer of Rice: Add another layer with the remaining rice, ensuring an even spread.
  6. Top Layer Garnish:
  • Pour saffron milk (optional) evenly over the top layer.
  • Sprinkle more fried onions, cilantro, and mint leaves.

Pressure Cooking Instructions

  1. Seal and Cook on High Heat: Securely close your pressure cooker lid and cook on high heat until you hear one whistle.
  2. Reduce to Low Heat: After one whistle, reduce to low heat immediately to prevent burning or overcooking; cook for 10 minutes on low flame.
  3. Allow Natural Release:
  • Turn off the heat after 10 minutes but do not open immediately.
  • Let it sit for another 10-15 minutes so that steam releases naturally which allows flavors to meld beautifully.

Serving Suggestions

Serve your Cooker Chicken Biryani hot with a side of cooling raita. Prepare the raita by mixing plain yogurt with finely chopped cucumber, tomatoes, and fresh cilantro. Add a pinch of salt and cumin powder for extra flavor.

Garnish each plate with additional fried onions, fresh mint leaves, and lemon wedges to enhance the dish’s visual appeal and taste. The crispy onions add a delightful texture contrast while the mint leaves provide a refreshing aroma.

Accompany your biryani with a simple salad of sliced cucumbers, red onions, and tomatoes drizzled with lemon juice. This light salad complements the rich flavors of the biryani perfectly.

For an added touch of luxury, consider serving your biryani with boiled eggs halved lengthwise. The creamy yolk pairs wonderfully with the spicy rice and chicken.

To round out your meal, offer traditional Indian pickles on the side. Their tanginess will balance out the spiciness of the biryani.

Finally serve a sweet dessert like kheer or gulab jamun to complete your meal on a satisfying note. These desserts’ sweetness provides an excellent contrast to the savory spices in your biryani.


Embrace the ease and deliciousness of cooker chicken biryani—a perfect way to enjoy a traditionally elaborate dish with minimal effort. This method ensures you get tender chicken, perfectly cooked basmati rice, and an aromatic blend of spices without spending hours in the kitchen.

Pairing your biryani with raita or a fresh salad enhances the flavors while garnishes like fried onions and mint leaves add that extra touch. Whether it’s for a special occasion or simply because you’re craving something extraordinary, this recipe is bound to impress.

So why wait? Gather your ingredients and tools, follow the straightforward steps, and savor a delectable homemade meal that’s sure to become a favorite in your household. Happy cooking!

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