In This article Explained quick and easy way to make authentic-tasting Chicken Dum Biryani using a pressure cooker.
Ingredients
For the Chicken Marination:
Chicken: 500g (medium cuts)
Curd: ½ cup
Ginger-Garlic Paste: 1 tbsp
Turmeric Powder: ½ tsp
Red Chili Powder: 1-2 tsp (adjust to taste)
Biryani Masala: 1 tbsp
Salt: To taste
Lemon Juice: ½ lemon
For the Rice:
Basmati Rice: 2 cups (soaked for 30 minutes)
Water: Approx. 3 cups (ratio of 1:1.5 for cooker)
Whole Spices: Bay leaf, cardamom, cloves, cinnamon stick.
For the Biryani Base & Layering:
Onions: 2 large (thinly sliced)
Tomatoes: 2 medium (chopped)
Green Chilies: 3-4 (slit)
Mint Leaves (Pudina): 1 handful
Coriander Leaves: 1 handful
Ghee/Oil: 3-4 tbsp
Fried Onions: For garnishing layers
Saffron Milk/Food Color: Optional
Preparation Steps
1. Marinating the Chicken
In a large bowl, mix the chicken with curd, ginger-garlic paste, turmeric, chili powder, biryani masala, salt, and lemon juice.
Let it marinate for at least 30 minutes (1 hour preferred).
2. Sautéing the Aromatics
Heat ghee or oil in the pressure cooker.
Add whole spices (cinnamon, cloves, cardamom, bay leaf).
Add sliced onions and fry until golden brown.
Add green chilies and tomatoes. Cook until tomatoes turn soft.
3. Cooking the Chicken Base
Add the marinated chicken to the cooker.
Sauté on high heat for 5 minutes until the chicken starts releasing its juices.
Add half of the mint and coriander leaves.
4. Layering and Pressure Cooking
Spread the chicken evenly at the bottom of the cooker.
Layer the soaked and drained Basmati rice over the chicken. Do not mix.
Sprinkle the remaining mint, coriander, and fried onions on top.
Carefully pour water along the sides of the cooker so the layers aren’t disturbed.
Close the lid and cook for 1 to 2 whistles on medium flame.
5. Final Touch
Allow the pressure to release naturally.
Gently fluff the biryani from the sides to keep the long grains of rice intact.
Serve hot with raita.
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