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Instant Chicken Biriyani in 10 - 15 minutes | Bachelor's Biriyani

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner, lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Chicken masala
  • 500 gm Chicken medium size pieces
  • 1 cup Curd not sour curd
  • 1/4 cup Coriander leaves chopped
  • 1/4 cup Mint leaves chopped
  • 1 tsp Garam Masala
  • 2 tsp Biriyani Masala
  • 2-3 nos Green chillies slit
  • 3 tbsp Fried or Caramalized onions
  • 1 tbsp Ginger garlic paste
  • 1 tsp Salt to taste
Others
  • 1/4 cup Water
  • 1 tbsp Ghee
  • 1/2 cup Tomato chopped
  • 1 cup Basmati/Jeerakasala rice washed thoroughly, soaked in water for 30 mins and drained

Method
 

  1. Combine the ingredients under chicken masala and keep aside.
  2. Layer the following in a 2 or 3 ltr pressure cooker as follows: water, ghee, tomato, 1/2 of chicken masala mixture, basmati rice, remaining of the chicken masala. Ensure the top of the rice is completely covered.
  3. Pressure cook on high flame for 5 whistles or 10 minutes.
  4. Switch off the flame and let the pressure release.
  5. Fluff up the rice and garnish with coriander leaves.
  6. Serve hot with sides of your choice like egg, raita, achar and pappadam. Enjoy !!

Notes

  • To make fried onions you can either deep fry the sliced onions in sufficient oil or you can fry the onions in 1 tbsp oil and 1 tbsp ghee in a saucepan on low to medium flame until perfectly caramelized.
  • Vegetarians can use mushrooms, soya chunks or paneer instead of chicken.
  • Switch off the flame at the slightest smell of burning.
  • I have used store-bought biriyani masala, you can also use homemade masala.
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