Go Back Email Link
–+ servings
A bowl of chicken biryani on a table.

Instant Pot Chicken Biryani

Author: Veena Azmanov
4.96 from 22 votes
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Calories: 494kcal
Adjust Servings Here: 6

Description

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.

Ingredients 

  • 2 lbs (1 kg) Boneless chicken thighs 6 thighs  cleaned and cut to bite-size pieces
  • 1.5 cups (300 g) Basmati rice 1 ½ cups
  • 2 cups (300 g) Onions 2 large sliced thinly
  • 6 sprigs Cilantro - chopped ½ cup
  • 3 sprigs Mint leaves/ pudina  ¼ 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
  • ½ tsp Pepper
  • 1.5 cups (350 ml) Water or chicken stock 1 ½ cup

Spice mix (or 2 tbsp curry powder)

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

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 ⅓ 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 ¼ 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 ⅓ 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 ¼ 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!
Nutrition Information
Calories: 494kcalCarbohydrates: 49gProtein: 21gFat: 22gSaturated Fat: 8gCholesterol: 112mgSodium: 484mgPotassium: 437mgFiber: 2gSugar: 3gVitamin A: 690IUVitamin C: 10.3mgCalcium: 81mgIron: 2.6mg

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