Best Indian Biryani with chicken made in an Instant Pot or Pressure Cooker
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5 from 20 votes

Instant Pot Chicken Biryani or Pressure Cooker Chicken Biryani

Make the classic Indian biryani quicker and easier with this instant pot chicken biryani or pressure cooker chicken biryani. A one-pot meal with chicken marinated in curry spice and yogurt cooked along with fragrant basmati rice and caramelized onions.
Course Dinner, Lunch
Cuisine Indian
Keyword Biryani, chicken, instant pot, one pot
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6
Calories 494kcal
Author Veena Azmanov

Ingredients

  • 600 grams Boneless chicken thighs 8 thighs  cleaned and cut to bite size pieces
  • 300 grams Basmati rice 1 1/2 cups
  • 300 grams Onions 2 large or 2 cups / sliced thinly
  • 6 sprigs Cilantro - chopped 1/2 cup
  • 3 sprigs Mint leaves/ pudina  1/4 cup
  • 2 tbsp Ghee or oil
  • 4 tbsp Yogurt
  • 1 tbsp Ginger grated
  • 1 tbsp Garlic finely minced
  • 2 tbsp Lemon juice
  • 1 tsp Salt or to taste
  • 1/2 tsp Pepper
  • 370 ml Water or chicken stock 1 1/2 cup

Spice mix (or 2 tbsp curry powder)

  • 1 tsp Garam masala
  • 2 tbsp Coriander Powder
  • 1 tbsp Cumin powder
  • 1/2 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

Instructions

Marinate chicken & soak the rice

  • Place cut chicken pieces in a marinate safe bowl (glass or stainless steel - no aluminum).
  • Season with salt and pepper.
  • Add yogurt and combine well - if you have time let this sit for 10 to 30 minutes.
  • Then add the grated garlic and ginger - combine well.
  • Next, add the spices - combine well.
  • If possible - leave this to marinate for 30 minutes.
  • Clean, wash and soak the rice - for 30 minutes.

Instant Pot Chicken Biryani

  • Turn the instant pot on saute mode.
  • Add oil and whole spice - saute for 30 seconds.
  • Then add the onions and cook until they are caramelized.
  • You will need to stir the onions often so they don't burn.
  • Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.
  • 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.
  • 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.
  • 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.
  • 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 - cilantro.
  • Enjoy!

Pressure Cooker Chicken Biryani

  • Heat the pressure cooker on medium.
  • Add oil and whole spice - saute for 30 seconds.
  • 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.
  • 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.
  • Close the pressure cooker and use the vent/whistle.
  • Pressure cook on high - 5 minutes.
  • Manually release pressure from the vent.
  • Open pressure cooker.
  • Fluffy rice - add more fresh herbs - cilantro.
  • Enjoy!

Video

Nutrition

Calories: 494kcal | Carbohydrates: 49g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 484mg | Potassium: 437mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13.8% | Vitamin C: 12.5% | Calcium: 8.1% | Iron: 14.6%