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Lucknow Chicken Biryani In Pressure Cooker

Lucknow Chicken Biryani In Pressure Cooker

Sneha Paul
Learn how to make Lucknow chicken biryani in a pressure cooker at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 500 g 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
  • 500 g 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.

Notes

  • 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.
  • You can adjust the amount of kewra and rose essence according to your liking.