Lucknow Chicken Biryani In Pressure Cooker

Learn how to make Lucknow chicken biryani in a pressure cooker at home. This Awadhi dum biryani has a rich, smooth and delicate flavour. It is a very refined biryani. You won’t find any whole spice, fried onion, kesar strands, etc. It will just have the flavours. Traditionally, the meat and other ingredients are cooked separately first. These are then layered and well-cooked using the dum-pukht style.

This biryani recipe is inspired by Lucknow”s famous Idris biryani. It’s one of my favourites.  But to make this recipe simple, I have cooked this biryani in a pressure cooker in 2 parts. Firstly, I cooked the onions and whole spices in a pan. Added milk and kesar. Secondly, I cooked the chicken with ginger, garlic, curd and spices in a pressure cooker. After that, added the rice, strained onion mixture and water. Then it is pressure-cooked until fully done.

Watch how to make Lucknow chicken biryani:

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Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min

Serves: 2-3 people

Ingredients:

500g basmati rice

Part 1:

½ cup ghee

1 cup thinly sliced onions

1 black cardamom

3 green cardamoms

½ inch cinnamon stick

3 cloves

5 black peppercorns

3 bay leaves

¼ tsp nutmeg powder, freshly grated

½ mace/javitri

1 cup milk

Pinch of saffron

Part 2:

¼ cup ghee

500g chicken

1 tbsp ginger paste

1 tbsp garlic paste

½  cup curd

1 tsp red chilli powder

Salt to taste

Water

5-6 drops of kewra essence

5-6 drops of rose essence

Instructions:

Soak basmati rice in water for 10-15 minutes.

Heat a saucepan, add ½ cup ghee and onions. Cook until they are light brown in colour.

Then add black cardamom, green cardamoms, cinnamon stick, cloves, black peppercorns, bay leaves, nutmeg and mace. Cook until they are fragrant.

Add milk and saffron. Bring to a boil. Keep aside.

Heat a pressure cooker, add ¼ cup ghee and chicken. Cook for a few seconds.

Add ginger and garlic paste. Cook until the raw smell goes away.

Add curd, red chilli powder and salt. Give it a good stir. Cook until oil separates from the gravy.

Add soaked rice. Strain the fried onion-spice mixture directly into the cooker.

Pour water into the cooker. Always remember the amount of water should always be double the amount of rice. Or if you dip your finger/spoon into the water, then the level of rice should be 1 inch below the water level.

Add kewra and rose essence. Mix well.

Secure the lid and pressure cook it over a high flame. After the first whistle, lower the flame to medium-low and cook for a few minutes. Then after the second whistle, turn the flame off.

Allow it to stay undisturbed for a couple of minutes. Release the pressure (that is still trapped inside) and open the lid carefully. Give it a gentle stir with a fork.

Lucknow chicken biryani is ready to serve.

Note:

• While straining the onion-spice mixture, you can pour water directly into the strainer. This will make sure you get all the flavours out of the mixture.
• Always remember the amount of water should always be double the amount of rice. Or if you dip your finger/spoon into the water, then the level of rice should be 1 inch below the water level.
• You can adjust the amount of kewra and rose essence according to your liking.

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Happy Cooking!

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