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One Pot Garlic Biryani | Easy Aromatic Pressure Cooker Biryani

A deeply aromatic One Pot Garlic Biryani made with fried garlic paste, fresh herbs, and basmati rice — all cooked together in one pressure cooker in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Course: Main Course
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Notes

Ingredients
  

  • 1 handful garlic with skin
  • 1/4 cup cashews
  • 1 handful curry leaves
  • 5-6 green chillies
  • 3 tbsp oil
  • 1 big onion sliced
  • 1 handful mint leaves chopped
  • 1 handful coriander leaves chopped
  • 1 big tomato sliced
  • 1/4 tsp turmeric powder
  • Salt as required
  • 1 cup basmati rice soaked
  • 1½ cups water

Equipment

  • 1 pressure cooker

Method
 

  1. Fry the garlic with skin, cashews, curry leaves, and green chillies in oil until golden.
  2. Let it cool and grind into a coarse paste.
  3. In the same cooker, heat oil and sauté the sliced onion until golden.
  4. Add mint leaves, coriander leaves, and tomato. Cook until soft.
  5. Add the ground paste, turmeric powder, and salt. Sauté until the raw smell disappears and oil releases.
  6. Add the soaked basmati rice and 1½ cups water. Mix gently.
  7. Pressure cook for 2 whistles.
  8. Let pressure release naturally, fluff the rice gently and serve hot.

Notes

Fry garlic with the skin on — this is the secret to the deep aroma of this biryani.
Grind the paste coarse, not smooth — the texture adds character to the biryani.
Always soak basmati rice before cooking for separate, fluffy grains.
Let pressure release naturally — opening early can make the rice mushy.
2 whistles is perfect for basmati — don't overcook.