Hariyali Chicken Biryani in Pressure Cooker: Easy & Healthy One-Pot Meal
Enjoy this easy, flavorful one-pot meal that combines lean protein, green leafy veggies, and fragrant rice for a balanced dish.

1 cup
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Protein: Chicken provides essential protein for muscle growth and repair.
Nutrient-Packed Greens: Coriander, mint, and spinach offer vitamins, minerals, and antioxidants for overall well-being.
Digestive Aid: Spices like cumin, black pepper, and ginger aid digestion and promote gut health.
Heart-Friendly: With minimal oil and the use of lean chicken, this biryani supports heart health.
Boosts Immunity: The blend of spices and herbs contributes to strengthening the immune system.
Low in Calories: A healthier alternative to traditional biryanis, this recipe is low in calories and suitable for weight-watchers.
380 kcal
in 289g
Protein:
24g
Fats:
15g
Carbs:
44g
Cholesterol:
60mg
Sodium, Na:
620mg
Potassium, K:
450mg
This Hariyali Chicken Biryani is a quick and healthy one-pot meal that combines the goodness of lean chicken with the vibrant flavors of coriander, mint, and spices. Made in a pressure cooker, it is a hassle-free and delicious dish that the whole family will love. Serve with raita for a complete and satisfying meal.
Ingredients
4
half kg Chicken
1 cup Coriander leaves
half cup Mint leaves
6 pieces Green chilies
half teaspoon Cumin powder
half teaspoon Black salt
half teaspoon Chaat masala
3 tbsp Curd
1 teaspoon Ginger garlic paste
2 tbsp Lemon juice
3 tbsp Oil
1 piece Onion
2 pieces Bay leaf
2 pieces Black cardamom
2 pieces Star anise
4 pieces Green cardamom
4 pieces Cloves
4 pieces Black peppercorns
1 piece Cinnamon Stick
1 piece Javetri(mace)
2 pieces Onion
2 tbsp Biryani masala
1 & half tsp Coriander powder
1 teaspoon Cumin powder
half teaspoon Turmeric powder
half cup Blanched spinach puree
2 & half cups Basmati Rice
Salt as per taste
Coriander as per taste
Mint as per taste
half teaspoon Garam masala
2 tbsp Kevra water
quarter cup Saffron milk
3 & half cups Water
Tips
Blanch the spinach before blending it for a smoother puree and to retain its vibrant green color.
After cooking, allow the biryani to rest for a few minutes to let the flavors meld.
You can adjust the level of spice according to your preference.
Soak saffron threads in warm milk for a few minutes before using for a richer flavor and color.
Directions
In a mixer grinder, blend coriander, mint leaves, green chilies, salt, cumin powder, black salt, chaat masala, and curd to a smooth paste.
Marinate chicken with salt, ginger garlic paste, lemon juice, and the prepared paste for about 1 hour.
Heat oil in a pressure cooker. Add sliced onion and cook until golden brown. Remove and set aside.
In the same cooker, add whole spices and sauté. Add chopped onion and cook till translucent.
Stir in biryani masala, coriander powder, cumin powder, and turmeric.
Add marinated chicken and mix well. Pour in spinach puree, cover, and cook for 8 minutes.
Add washed basmati rice, salt to taste, coriander, mint, garam masala, kevra water, saffron milk, and fried onion.
Pour in water, cover, and cook on high flame for 1 whistle, then on low flame for 1 whistle.
Serve hot with raita for a complete meal.
This recipe serves approximately 4-6 people.
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