Pressure-Cooker Chicken Biryani with Crispy Onions and Cucumber Raita

Steps

1. Step 1

   In a bowl, stir together the yogurt, ginger, garlic, lemon juice, turmeric, coriander, chili powder, garam masala and 1 1/2 tsp salt. Add the chicken and turn to coat. Let it sit at room temperature while you prep everything else, at least 20 minutes.

   20 min

   • 1 1/2 lb boneless skinless chicken thighs
   • 3/4 cup plain whole-milk yogurt
   • 1 tbsp ginger, grated
   • 4 cloves garlic
   • 1 tbsp lemon juice
   • 1 tsp ground turmeric
   • 1 tbsp ground coriander
   • 1 tsp Kashmiri chili powder or paprika
   • 1 tsp garam masala
   • 1 1/2 tsp fine salt
2. Step 2

   Rinse the basmati in a few changes of cold water until the water runs nearly clear, then cover with cool water and soak 20 minutes. Drain well in a sieve.

   20 min, hands-off

   • 2 cups basmati rice
3. Step 3

   Warm the milk in the microwave for 20 seconds, crumble in the saffron and set aside to steep and turn golden.

   • 1/4 cup whole milk
   • 1 pinch saffron threads
4. Step 4

   Set the pressure cooker to Sauté on high (or set a stovetop cooker over medium-high) and add the ghee. When it shimmers, add the cinnamon, cardamom, cloves, cumin seeds, bay leaf and green chile. Sizzle about 45 seconds, until fragrant.

   1 min

   • 3 tbsp ghee or neutral oil
   • 1 cinnamon stick
   • 4 green cardamom pods
   • 4 whole cloves
   • 1 tsp cumin seeds
   • 1 bay leaf
   • 1 serrano or green chile
5. Step 5

   Scrape in the chicken with all its marinade and cook, stirring, for 5 minutes, until the yogurt loosens into a thick sauce and the chicken is no longer pink outside. Turn off the heat and spread the chicken in an even layer. Scrape the bottom of the pot clean so nothing sticks and scorches.

   5 min

6. Step 6

   Scatter the drained rice evenly over the chicken — do not stir. Sprinkle with 1 tsp salt, 1 cup of the crispy onions and half the cilantro and mint. Pour the water and the saffron milk gently over the top, moving around the pot so the rice is evenly wet.

   • 2 cups basmati rice
   • 1 1/2 cups water
   • 1 tsp fine salt
   • 1 cup store-bought crispy fried onions
   • 1/2 cilantro and mint leaves
   • 1/4 cup whole milk
7. Step 7

   Lock the lid, set the valve to sealing and cook on high pressure for 6 minutes. When the time is up, let the pressure release naturally for 10 minutes, then release any remaining steam.

   16 min, hands-off

8. Step 8

   Meanwhile, make the raita: stir the yogurt, squeezed cucumber, mint and ground cumin together in a bowl and salt to taste. Chill until serving.

   5 min

   • 1 1/4 cups plain whole-milk yogurt
   • 1 cup cucumber
   • 2 tbsp mint leaves
   • 1/2 tsp ground cumin
   • salt
9. Step 9

   Open the lid and fluff the biryani with a fork, lifting from the bottom so the chicken and sauce fold up through the rice without mashing the grains. Top with the remaining crispy onions and herbs and serve with the raita. Warn everyone about the whole spices — they're there for flavor, not eating.

   • 1/2 cup store-bought crispy fried onions
   • 1/2 cilantro and mint leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026