Authentic Goan Chicken Biryani | Flavorful One-Pot Rice Recipe

Authentic Goan Chicken Biryani | Flavorful One-Pot Rice Recipe

                        Quick Pressure Cooker Chicken Biryani

🧑‍🍳 Chef’s Professional View

Traditional chicken dum biryani involves multiple layers and long cook times, often making it intimidating for home cooks. This quick pressure cooker biryani brings the same rich flavors and aroma in a fraction of the time. Using whole spices, a balanced masala base, and two-stage rice cooking, this method maintains the spirit of biryani while offering convenience for busy kitchens. The dish delivers tender chicken, fluffy rice, and authentic taste—all without the wait.

By: Puja Raghuvir Naik
Servings: 3
Cooking Time: 20–30 minutes
Cuisine: Indian

📝 Ingredients

For Rice

• 2 cups basmati rice (or regular rice)
• 1 small bay leaf
• 3 green cardamoms
• 1 tsp cumin seeds (jeera)
• 1 tsp oil
• Salt to taste

For Chicken Marination

• 4–5 chicken drumsticks
• 1/8 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp ginger-garlic paste
• Salt to taste

For the Gravy

• 2 tsp ghee
• 2 green chilies, slit
• 1 bay leaf
• 1-inch cinnamon stick
• 1/2 tsp cardamom powder
• 4 cloves
• 1 star anise
• 2 onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp red chili powder
• 1 tsp biryani masala
• Salt to taste
• 2 tsp yogurt or coconut milk

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🍲 Preparation Method

1.Prep the Rice

• Wash and soak 1 cup rice for 15–20 minutes.
• In a pot, boil water with 1 tsp oil, salt, bay leaf, cumin, and cardamoms.
• Cook 1 cup rice until 80% done. Drain and keep aside for layering.

2.Marinate the Chicken

• Marinate chicken with turmeric, chili powder, ginger-garlic paste, and salt.
• Set aside for 15 minutes (overnight marination gives deeper flavor).

3. Make the Gravy

• Heat ghee in a pressure cooker (without lid).
• Add bay leaf, cinnamon, star anise, cloves, cardamom powder, green chilies, and garlic. Sauté until aromatic.
• Add onions and fry until golden brown.
• Mix in chili powder, biryani masala, turmeric, and salt. Cook until oil separates.
• Add yogurt or coconut milk and stir until the gravy thickens.
• Add marinated chicken and cook for 5–6 minutes, stirring occasionally.

4. Final Pressure Cooking

• Add the remaining 1 cup soaked rice (uncooked) and just enough water to cook it through (approx. 1:1 water ratio).
• Close the lid and pressure cook on medium heat for 4 whistles.
• Turn off the flame and allow pressure to release naturally.

5. Assemble & Serve

• While serving, layer the pre-cooked rice (kept aside earlier) over the biryani from the cooker.
• Gently fluff with a fork, garnish with coriander or fried onions if desired.
• Serve hot with curd, raita, or salad.

📌 Try this next: Goan Chicken Dum Biryani Recipe – spicy and layered for special occasions!

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✅ Pro Cooking Tips

• Rice Texture: Always cook the pre-boiled rice to 80% doneness—this ensures perfect grains after pressure cooking.
• Water Quantity: Use minimal water when pressure cooking since chicken and yogurt release moisture.
• Marination Magic: Overnight marination in the fridge helps tenderize the chicken and infuses deeper flavor.
• Add Saffron: For a festive touch, drizzle saffron-infused milk before sealing the pressure cooker.
• No Overmixing: Always fluff biryani lightly with a fork to avoid breaking the rice grains.

🍽️ What’s your biryani secret? Share your twist on this Goan classic in the comments!
📌 Pin this recipe to your Goan Cuisine or Weekend Special board on Pinterest!