One-Pot Chicken Cooker Biryani

Heat 2 teaspoons of oil in the pressure cooker over medium heat and fry the sliced onions until golden brown; set aside a few fried onions for garnish.

Add the whole spices (cardamom, cinnamon, cloves) and dried red chillies to the cooker and sauté briefly for about 30 seconds.

Add the bone-in chicken pieces, ginger‑garlic paste, and chopped tomatoes, stirring to coat the chicken evenly.

Stir in cumin powder, black pepper powder, red chilli powder, biryani masala, and salt; mix well to distribute the spices.

Add the yogurt, cover the cooker, and cook the chicken until it is about 70% done, approximately 5‑7 minutes.

Gently fold in the soaked basmati rice and pour in 2 cups of water; adjust salt if needed and stir gently to combine.

Garnish the mixture with fresh coriander leaves and the reserved fried onions.

Close the pressure cooker lid securely and cook until the first whistle; then follow the cooker’s standard timing for rice and chicken (usually 5‑7 minutes after the first whistle). Turn off the heat and allow the pressure to release naturally before opening.

Fluff the biryani gently, serve hot, and accompany with raita.