Instant Pot Chicken Biryani

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This Instant pot chicken biryani recipe is easy to make and can be ready for the table in less than half an hour. Wonderfully spiced with aromatics and basmati rice, this is the kind of dish that makes a crowd of friends happy.

Biryani is an Indian classic rice dish that you can never get enough of. It’s a rice dish cooked with curry spices and yogurt, with or without meat, over a layer of aromatic long grain basmati rice. 

Today, I bring you another version of our family’s favorite biryani. And, this time it’s made in an Instant Pot or pressure cooker. It’s like the easiest of all biryani recipes because it’s one single pot!! 

A typical Biryani can be a meal on its own. You can enjoy all the flavors you get in the tender meat and rice along with the caramelized onions, and flavorful spices.

Why make this biryani?

• Probably the easiest of all biryanis is a one-pot biryani, where you cook your protein and starch in one pan.  
• This instant pot or pressure cooker biryani is quicker and easier because of the pressure cooking. So, when you are craving a good biryani but you don’t have time, this is a great option.
• Personally, I like to have my biryani with a side of cucumber raita, which is a yogurt salad made with cucumber and tomato. Seasoned with salt, pepper, and a dash of Indian spices.
• You can serve a biryani with sliced boiled eggs, toasted cashews or almonds, and raisins along with chopped cilantro.

Ingredients and substitute 

• Chicken – I like using chicken thighs for curries. And you will see that almost all my curry recipes are boneless or bone-in chicken thigh. You can also use breast meat. However, do not cook the breast for too long as it cooks faster.
• Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference. You can also make a ginger garlic paste.
• Spices – I am using individual spices, including turmeric, coriander, red chili powder, and cumin powder. If you do not have these you can use 2 1/2 tbsp of store-bought or homemade curry powder or biryani masala. It is easily available in any supermarket or Asian store.
• Garam masala – This is the Indian exotic spice blend that works well in many Indian dishes, even some sweet dishes. It’s made with cinnamon stick, cardamom pods, cloves, and other spices. You can also use homemade Garam Masala or store-bought.
• Yogurt – I like Greek yogurt because it’s thick and makes the rice less soggy. And yet, you can easily add a tad less water using regular yogurt.

Instant pot chicken biryani recipe

• Marinate Chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.
  Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
• Soak rice – Wash and soak basmati rice in water for 30 mins.
  Pro tip – Soaking will ensure the rice cooks evenly. It also makes the rice, fluffy, light, and airy.

Instant Pot Pressure Cooker

• Turn the instant pot on sauté mode. Add oil and whole spices – saute for 30 seconds.
• Onions – Then, add the onions and cook until they are caramelized. You will need to stir the onions often so they don’t burn. Cook until the onions have reduced to 1/3 of their original volume. They should be tender and caramelized – for about 5 minutes.
  Pro tip – Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.

• Chicken – Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Then, add 1/4 cup water and deglaze any onions and spices that may have got stuck at the bottom of the pan – 2 minutes.
• Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pot.
• Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.
  Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finished.

• Pressure cook – Close the instant pot with the lid – and seal the vent. Pressure cook on high – 6 minutes. Follow with quick-release – this will prevent the rice from overcooking.
• Open the Instant Pot. Fluffy rice – add more fresh herbs like cilantro before serving.

Stovetop pressure cooker biryani

• Heat the pressure cooker on medium heat. Add oil and whole spice – saute for 30 seconds.
• Onions – Then, add the onions and cook until they are caramelized stirring often adjusting the heat as necessary. Cook until the onions have reduced to 1/3 of their original volume. They should be soft and caramelized – for about 5 minutes.
• Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Add 1/4 cup water and deglaze any onions and spices that may have got stuck at the bottom of the pan – 2 minutes.
• Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pressure cooker.
• Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.
  Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finished.
• Pressure cook – Close the pressure cooker and use the vent/whistle. Pressure cook on high – 5 minutes. Manually release pressure from the vent.
• Open pressure cooker. Fluff the rice – add more fresh cilantro before serving.

Frequently asked questions

Instant Pot Chicken Biryani

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 6 minutes mins

Total Time: 16 minutes mins

Calories: 494kcal

Adjust Servings Here: 6

Description

This Instant pot chicken biryani recipe is easy to make and can be ready for the table in less than half an hour. Wonderfully spiced with aromatics and basmati rice, this is the kind of dish that makes a crowd of friends happy.

Video

Ingredients 

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• ▢ 1.5 cups (300 g) Basmati rice (washed and soaked 30 minutes)
• ▢ 2 tbsp Ghee or oil
• ▢ 2 cups (300 g) Onions (2 large sliced thinly)
• ▢ ¼ cup Mint leaves (chopped )
• ▢ ¼ cup Cilantro leaves (chopped)
• ▢ 1½ cups (350 ml) Water or chicken stock

Chicken marination

• ▢ 2 lbs (1 kg) Boneless chicken thighs (trimmed, and cut to bite-size pieces)
• ▢ 1 tsp Kosher salt (or to taste)
• ▢ ½ tsp Black pepper
• ▢ 4 tbsp Greek yogurt
• ▢ 2 tbsp Lemon juice
• ▢ 1 tbsp Garlic (finely minced)
• ▢ 1 tbsp Ginger (grated)
• ▢ 1 tbsp Cumin powder
• ▢ 2 tbsp Coriander Powder
• ▢ 1 tsp Garam masala
• ▢ ½ tsp Turmeric powder
• ▢ 2 tsp Sweet paprika hot or sweet

Whole Spices (optional)

• ▢ 4 Cloves
• ▢ 2 Green cardamoms
• ▢ 1 Black cardamom
• ▢ 2 Bay leaves
• ▢ 1 Cinnamon sticks
• ▢ 1 Star anise

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Instructions

• Marinate Chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.

  Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
• Soak rice – Wash and soak basmati rice in water for 30 mins.

  Pro tip – soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy.

Instant Pot Pressure Cooker

• Turn the instant pot on saute mode. Add oil and whole spices – saute for 30 seconds.
• Onions – Then, add the onions and cook until they are caramelized. You will need to stir the onions often so they don't burn. Cook until the onions have reduced to 1/3 of its original volume. They should soft and caramelized. about 5 minutes.

  Pro tip – Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.
• Chicken – Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Then add 1/4 cup water and deglaze any onions and spices that may have got stuck the bottom of the pan – 2 minutes.
• Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pot.
• Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.

  Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finished.
• Pressure cook – Close the instant pot – seal the vent. Pressure cook on high – 6 minutes. Follow with quick release – this will prevent the rice from overcooking.
• Open the Instant Pot. Fluffy rice – add more fresh herbs like cilantro before serving.

Stovetop Pressure Cooker

• Heat the pressure cooker on medium. Add oil and whole spice – saute for 30 seconds.
• Onions – Then, add the onions and cook until they are caramelized stirring often adjusting the heat as necessary. Cook until the onions have reduced to 1/3 of its original volume. They should soft and caramelized – about 5 minutes.
• Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Add 1/4 cup water and deglaze any onions and spices that may have got stuck the bottom of the pan – 2 minutes.
• Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pressure cooker.
• Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.

  Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finsied.
• Pressure cook – Close the pressure cooker and use the vent/whistle. Pressure cook on high – 5 minutes. Manually release pressure from the vent.
• Open pressure cooker. Fluff the rice – add more fresh cilantro before serving.

Recipe Notes & Tips

1. Marinate the chicken for as long as you can but no more than 12 hours.
2. Traditionally chicken with bones is used but you can use boneless too. Having said that, chicken thighs and legs will be more flavorful than chicken breast. 
3. Saffron adds a nice flavor to the biryani but it is not an absolute must ingredient to a biryani. 
4. Biryani is made with long grain basmati rice, this can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
5. The whole spices – A biryani is made with lots of whole spices. You don’t eat them of course. My kids don’t like biting into these so instead of adding them directly to the pot. I add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, I have all the flavor but not the itty bitty spices mixed in the rice. But you can certainly add them in.
6. Ghee – Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
7. Deep-fried onions – Traditionally onions for biryani are known to be deep-fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. The slow-cooked golden onions in this dish add a wonderful taste and aroma. I think you will enjoy it. But, you can deep fry the onions and drain them on a paper towel.

How to make cucumber raita?

• 1 cup yogurt
• 1 cup cucumber diced.
• ½ tsp sugar
• ¼ tsp pepper
• ¼ tsp salt

Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add ¼ tsp lemon juice. Serve alongside any rice pilaf or biryani 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 494– kcalCarbohydrates: 49– gProtein: 21– gFat: 22– gSaturated Fat: 8– gCholesterol: 112– mgSodium: 484– mgPotassium: 437– mgFiber: 2– gSugar: 3– gVitamin A: 690– IUVitamin C: 10.3– mgCalcium: 81– mgIron: 2.6– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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