Name: Kerala-Style Chicken Biryani In Pressure Cooker
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ kg chicken; ¼ cup curd; 1.5 tsp biryani masala; ¼ tsp turmeric powder; Salt to taste; 4 green chillies; 10 cloves of garlic; 1.5- inch piece of ginger; 2 tbsp oil; 2 tbsp ghee; 8-10 cashews; 1 tbsp raisins; 1 medium-sized onion (finely sliced (to make barista/fried onions)); 4 green cardamoms; 6 cloves; 3- inch cinnamon; 2 medium-sized onions (sliced); 1 tomato (chopped); 2 cups water; 1.5 tsp lemon juice; ½ cup chopped coriander leaves; 2 cups small grain rice (washed); Salt to taste

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Learn how to make this thalassery/malabar/kerala-style chicken biryani in a pressure cooker at home. In this recipe, I have used a store-bought thalassery biryani masala.

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

Serves: 4 people

Ingredients:

For the marinade:

½ kg chicken

¼ cup curd

1.5 tsp biryani masala

¼ tsp turmeric powder

Salt to taste

Other ingredients:

4 green chillies

10 cloves of garlic

1.5-inch piece of ginger

2 tbsp oil

2 tbsp ghee

8-10 cashews

1 tbsp raisins

1 medium-sized onion, finely sliced (to make barista/fried onions)

4 green cardamoms

6 cloves

3-inch cinnamon

2 medium-sized onions, sliced

1 tomato, chopped

2 cups water

1.5 tsp lemon juice

½ cup chopped coriander leaves

2 cups small grain rice, washed

Salt to taste

Instructions:

In a bowl, add chicken, curd, biryani masala, turmeric powder and salt. Mix well.

Keep it aside. Let it marinate for 30 minutes.

In a grinder jar, add green chillies, garlic and ginger. Make a smooth paste.

Heat a pressure cooker over medium flame.

Add oil and ghee. Allow it to heat up.

Add cashews. Cook until slightly golden.

Add raisins. Cook until they plump up and the cashews are golden in colour.

Take them out. Keep aside.

Add the finely sliced onions. Cook until they are golden brown. Take them out.

Add green cardamom, cloves and cinnamon. Cook until fragrant.

Add sliced onions and salt. Cook until translucent.

Add chopped tomato and chilli-garlic-ginger paste. Mix well. Cook until tomatoes soften.

Add the marinated chicken. Mix well. Cook for 2 minutes.

Add water, lemon juice, salt and coriander leaves. Mix well. Bring to a boil.

Add the washed rice and half of the barista/fried onion.

Close the lid. Pressure cook on a high flame for 2 whistles.

Then turn the flame off. Let it stay undisturbed for a few minutes until all the pressure releases naturally.

Open the lid. Gently fluff the rice from the edges to remove the steam.

Garnish with fried onions, cashews, raisins and coriander leaves.

Kerala-style chicken biryani is ready to serve!

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Kerala-Style Chicken Biryani In Pressure Cooker

Sneha Paul

Learn how to make this thalassery/malabar/kerala-style chicken biryani in a pressure cooker at home.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

For the marinade:

½ kg chicken
¼ cup curd
1.5 tsp biryani masala
¼ tsp turmeric powder
Salt to taste

Other ingredients:

4 green chillies
10 cloves of garlic
1.5- inch piece of ginger
2 tbsp oil
2 tbsp ghee
8-10 cashews
1 tbsp raisins
1 medium-sized onion finely sliced (to make barista/fried onions)
4 green cardamoms
6 cloves
3- inch cinnamon
2 medium-sized onions sliced
1 tomato chopped
2 cups water
1.5 tsp lemon juice
½ cup chopped coriander leaves
2 cups small grain rice washed
Salt to taste

Instructions

In a bowl, add chicken, curd, biryani masala, turmeric powder and salt. Mix well.
Keep it aside. Let it marinate for 30 minutes.
In a grinder jar, add green chillies, garlic and ginger. Make a smooth paste.
Heat a pressure cooker over medium flame.
Add oil and ghee. Allow it to heat up.
Add cashews. Cook until slightly golden.
Add raisins. Cook until they plump up and the cashews are golden in colour.
Take them out. Keep aside.
Add the finely sliced onions. Cook until they are golden brown. Take them out.
Add green cardamom, cloves and cinnamon. Cook until fragrant.
Add sliced onions and salt. Cook until translucent.
Add chopped tomato and chilli-garlic-ginger paste. Mix well. Cook until tomatoes soften.
Add the marinated chicken. Mix well. Cook for 2 minutes.
Add water, lemon juice, salt and coriander leaves. Mix well. Bring to a boil.
Add the washed rice and half of the barista/fried onion.
Close the lid. Pressure cook on a high flame for 2 whistles.
Then turn the flame off. Let it stay undisturbed for a few minutes until all the pressure releases naturally.
Open the lid. Gently fluff the rice from the edges to remove the steam.
Garnish with fried onions, cashews, raisins and coriander leaves.
Kerala-style chicken biryani is ready to serve!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!