Easy and quick Pressure Cooker Chicken Biryani, delicious tender chunks of chicken cooked with rice & Indian spices in a Pressure King Pro (or Instant Pot).
Create an authentic takeaway style curry for all to enjoy at home.
This is served up in our house every week! So quick and easy to make, the pressure cooker brings this simple Indian dish to the table in record time.
We use chicken thigh for this recipe as we prefer the softer dark meat over chicken breast. However, if you prefer breast meat you can use that instead.
See our step by step slide show on how we made our Pressure Cooker Chicken Biryani.
You will find full ingredients and instructions on the card below.
Is Chicken Biryani spicy?
This is where the joys of making homemade curry come in! You can make it as spicy as you like?
As an example, we use 2 teaspoon of chilli puree (which is equivalent to 2 small red chilli peppers) in this recipe, which is medium hot.
See the chart below for how hot you would like to make your Chicken Biryani also read, about which chilli peppers to use under that!
|Gia Chilli Puree 🌶️||Fresh Chilli Pepper |
(Serrano or Birds Eye)
|Mild||1 tsp||1 chilli|
|Medium||2 tsp||2 chillies|
|Hot||3 tsp||3 chillies|
|Extra Hot||4 tsp||4 chillies|
Which Chilli Peppers to use for curry in UK?
Most common chilli pepper sold in UK supermarkets are Serrano, although the packaging will just say medium spiced Chilli Pepper and usually a multi-pack of green and red.
I find the spiciness is so unpredictable with these, which is why I use Gia Chilli Puree.
Gia Chilli Puree is a great product.
I know how spicy it is going to make my dish; it keeps well in the fridge between uses, so I always have it handy when I need it!
Another bonus is you don't even have to chop it; squeeze it straight into the pressure cooker, no spicy fingers!!
If I use fresh chillies I prefer Birds Eye Chilli; although birds eye chillies are tiny, they are normally stronger than the larger Serrano chillies.
Whichever chillies you choose, remember the heat is mostly contained in the white membrane that holds the seeds.
What spices to add to Biryani?
We made up our own selection of ground spices for this chicken biryani, a mix of paprika, cumin, allspice, ginger, turmeric and coriander.
Also needed are bay leaves, cinnamon sticks & cardamom pods (which you will remove at the end of cooking).
You can use curry powder instead which will have a blend of the above in one pot.
What to cook Pressure Cooker Chicken Biryani in?
We use a Pressure King Pro Pressure cooker, but the same instructions apply for an Instant Pot.
We love our Pressure Cooker it cooks things perfectly with minimal effort and no stirring involved!
What to serve with Biryani?
We served our Pressure Cooker Chicken Biryani up with a simple tomato, cucumber and red onion salad.
We sometimes serve it up with a aubergine curry or mushroom bhaji, which we will post for you soon!
Biriyani also tastes great with cucumber raita.
Such a great meal, on the table quicker than a takeaway!
Chicken Biryani is lovely, but you can substitute chicken with lamb or prawn.
Also tastes great with vegetables like mushrooms, baby corn, cauliflower, peas, carrots, and green beans.
We often add some frozen vegetables in for extra health!
📖 Step by Step Recipe
Pressure Cooker Chicken Biryani
- 2 teaspoon Olive oil
- 1 Onion Diced
- 3 Chicken Thighs chopped into bite-size pieces
- 1 tablespoon Gia Garlic Puree or 3 cloves minced
- 2 teaspoon Gia Chilli Puree or 2 bird eye chillies chopped
- 2 Bay Leaf
- 1 Cinnamon Stick
- 5 Cardamon Pods
- 1 teaspoon Turmeric
- ½ teaspoon Ground Ginger
- 1 tsp Ground Coriander
- 1 teaspoon Ground Allspice
- 2 teaspoon Ground Cumin
- 2 teaspoon Paprika
- 450 ml Vegetable Stock
- 300 grams Basmati Rice
- 2 tablespoon Fresh Coriander or dried coriander leaf
- Place the pressure cooker on fry/saute mode and fry the onion with olive oil for 5 Minutes
- Add the Garlic, Chilli, Chicken, stir.
- Add all the spices and fry for 5 minutes until chicken has browned. Turn off fry mode.
- Place the rice on top adding 450ml of vegetable stock and stir all together
- Secure the lid, close the valve and cook on manual/pressure cooker mode for 8 minutes, let it release naturally for 10 minutes, then open the valve to release the remaining pressure.
- The cinnamon stick, bay leaves and cardamom pods should have all floated to the top! Remove them before stirring all together.
- Serve up and sprinkle some fresh coriander on top and enjoy!!
Pressure Cooker Chicken Biryani is the best quick meal for any day of the week! What do you think? Let us know in the comments below?