Chicken Biryani by Peek n Cook

How to Make Chicken Biryani at Home

Chicken Biryani is a rice based dish made with rice, chicken and lots of spices. Normally, this dish should be cooked in a large pan in slow cooking process on low heat, but nowadays we don’t have enough time to cook this kind of dish in the traditional way. Instead, I created this shortcut version of the Traditional Chicken Biryani, cooked with oil instead of Ghee or Butter (which are usually important ingredients for this dish). This is a quick and healthier version of traditional Chicken Biryani!

Quick Chicken Biryani from Peek N Cook

Quick Chicken Biryani from Peek N Cook

*Note: While this dish is made with a pressure cooker, you can still make it even if you do not have one! All you need is a rice cooker, dutch oven, or a large soup pot. The only adjustment you need to make for the recipe is ensuring the water you use is double the amount of rice you’re using for your biryani (example: for 1 cup of rice, you’ll need 2 cups of water). Cook it on medium-low heat until your chicken is done!

Quick and Easy Chicken Biryani


  • 8 bone-in pieces of chicken
  • 1 1/2 cups of basmati rice, soaked for 30 minutes into cold water
  • 1 cup fried onion
  • 1/2 inch piece of ginger
  • 3 to 4 cloves of garlic
  • 1 cup of plain yogurt
  • 1 large tomato, chopped
  • 4 to 5 green chilies, to taste
  • 1/2 cup fresh mint leaves
  • 1/2 cup cilantro, chopped
  • 1/2 tsp turmeric
  • 5 to 6 cloves
  • 5 to 6 green cardamom pods
  • 1'' long cinnamon stick
  • 2 black cardamom pods
  • 1 Tbsp shah jeera (black cumin)
  • 3 Tbsp, plus 1 Tbsp vegetable oil
  • salt, to taste


  • In a small grinder add ginger, garlic, green chilies, mint, cilantro, and 1 tablespoon of water, and grind to make a fine paste. Put the mix into a bowl and add yogurt, salt, turmeric, tomato, fried onions, and mix well. Finally, add the chicken pieces to the mixture and let it marinate.
  • Heat 3 tablespoons of oil in a pan. Add the marinated chicken pieces to the pan and cover it for 5 minutes. After 5 minutes open the lid. You should see lots of water in the pot from the chicken. Evaporate all this excess water and stir fry until oil comes out from the chicken. Turn off the oven.
  • Heat 1 tablespoon of oil in a pressure cooker and add cloves, green cardamom pods, cinnamon sticks, black cardamom, shah jeera, and some salt. Fry until a nice aroma comes from the whole spices.
  • Add the soaked rice to the cooker and fry for a minute, Add the chicken pieces and 1 1/2 cup of water to the pressure cooker. Pressure cook the Biryani for 2 whistles on High heat. Turn off the oven and let the pressure release itself . Now when all the pressures was released itself, open the lid and your biryani will be ready to serve!
 How to Make Chicken Biryani at Home Recipes


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