Go Back
Chicken biryani with coconut milk served on banana leaf with soft rice and tender chicken

30-Minute Chicken White Biryani (One-Pot, No Curd)

This 30-minute Chicken White Biryani is a mild and creamy one-pot pressure cooker recipe made with raw rice and coconut milk. No curd, no lemon, and no heavy masala — just simple, comforting flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, lunch, Main Course
Cuisine: Indian, south indian
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • ½ kg chicken cleaned & washed
  • 1 cup Raw rice -washed & soaked 20 mins approx 250gms rice
  • 1.5 cups coconut milk 1 cup coconut milk + ½ cup water
  • 2 Nos medium onions sliced
  • 1 No Tomato roughly cut
  • 4 Nos green chillies
  • 6 Nos Garlic cloves
  • 1 inch ginger sliced
  • 1 bay leaf
  • ¼ tbsp fennel seeds
  • 1 cinnamon stick
  • 2 cardamom pods
  • 3–4 cloves
  • 1 tbsp coriander powder
  • ½ tbsp garam masala
  • 1 handful mint leaves
  • 1 handful coriander leaves
  • 2 tbsp ghee
  • 2 tbsp oil
  • Salt as needed

Equipment

  • Pressure Cooker

Method
 

  1. Grind green chillies, 6 cloves, and ginger into a smooth paste. Keep aside.
  2. Heat ghee and oil in a pressure cooker. Add bay leaf, fennel seeds, cinnamon, cardamom, and cloves. Let them splutter.
  3. Add sliced onions and sauté until 80% cooked. Do not brown too much to maintain the white color.
  4. Add the ground paste, mint leaves, and coriander leaves. Sauté for 2 minutes until aromatic.
  5. Add cleaned chicken and mix well.
  6. Add coriander powder, garam masala, and salt. Mix thoroughly.
  7. Pour in coconut milk (total 1.5 cups liquid for 1 cup rice). Let it come to a rolling boil.
  8. Add the roughly chopped tomato. Do not sauté. Let it boil directly in the coconut milk mixture.
  9. Add soaked and drained raw rice. Mix gently.
  10. Allow it to boil for 5 minutes.
  11. Close the lid and pressure cook for 1 whistle on medium flame or keep it for 10 minutes on very low flame and switch off.
  12. Let the pressure release naturally. Fluff gently and serve hot.

Notes

  • Always soak raw rice for at least 20 minutes before cooking.
  • Maintain correct liquid ratio (1.5 cups liquid per 1 cup rice).
  • Do not stir too much after adding rice to avoid breaking grains.
  • Use medium flame for pressure cooking.