Chicken Biryani / Chicken Biryani in pressure cooker

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Chicken drumsticks are good for grilling and make great appetisers and accompaniments. I had picked a box of drumsticks and while I was planning on grilling them I changed my mind to make a curry out of it and then the idea was transformed to a biriyani. Ah! The idle lazy mind ūüôā Biryani is an ideal dish in the sense when your thoughts juggle between a curry, rice, accompaniments etc the idea of the ONE POT MEAL can be very enticing. And I have not made Biryani with drumsticks. Somehow I cant picture it as the ideal cut for the recipe however, this time around I was very happy with the outcome.When picking Chicken Drumsticks for any recipe go for the Smaller legs since they take in the flavours of the recipe and taste much better than the bigger ones.





Measuring Cup used : 160 ml

Whole spices :

Cloves : 4-5

Cardamom/Elaichi : 4

Black Cardamom : 1 (slightly crushed)

Mace : 1 big piece

Fennel seeds : 3/4 tsp

Bay leaf : 2 (optional)

Cinnamon : 3-4 x 1 inch sticks

For the Masala :

Chicken Drumsticks : about 7 small , slit to the bone, about 700 gms

Onion : 2 Medium about 175 gms , thinly sliced

Tomato : 2 Medium , 175 gms, thinly sliced

Ginger garlic paste : 2 heaped tsp

Green chillies : 2-3 whole

Red Chilli powder : 1tsp + 1 tsp, divided

Coriander powder : 1/2 tsp + 1/2 tsp, divided

Thick yoghurt : 2 tbsp + 2 tbsp, divided

Mint : Cleaned, and finely chopped 2 handfuls

Coriander leaves : Cleaned and finely chopped 2 handfuls

Oil: 4 Tbsp

Ghee/clarified butter : 2 heaped tsp


Basmati rice : 3.75 cups about 500 gms


Marinate the Chicken with 1 tsp Chilli powder, 3/4 tsp Coriander powder and 2 tbsp yogurt. Take care to use yogurt that is not very sour. I used Jalna greek yogurt, it had the perfect tartness. Refrigerate for a minimal 1 hour

Clean the Basmati rice in water twice and soak it in plentiful water for about 45 mins

In the meantime prepare the Chicken masala.

Heat a pressure cooker and add the whole spices. Let it crackle a bit

Now add the onions and the ginger garlic paste and green chillies. The onions should slightly brown.

Now add the curd/yoghurt. Saute till the oil oozes out. This is a IMPORTANT step

Add the powders. Saute further for a minute.

Add the tomatoes and each handful of the mint and coriander leaves and Saute for a minute more. Do not overcook the tomatoes

Add the Chicken. The Chicken should taken in the masalas so Cook it for 3 more minutes

On a medium heat, now close the lid and cook it for 1 whistle 

After the pressure is released, measure the water in the cooker and add more water to make it 7 Cups in total.

Once boiled add the rice. Once the water boils again, cover and Cook on medium heat for 8-10 minutes. I usually Cook on medium high for a whistle and further for another 3 minutes. 8-9 minutes.

Turn off heat Now leave it to absorb the flavours for another 10 minutes

Fluff with fork and Serve hot will carrot raita


Local Picks :

Basmati rice : Khaas Green Pack

Chicken : Lilydale




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