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.
1.5cups(300g)Basmati ricewashed and soaked 30 minutes
2tablespoonGhee or oil
2cups(300g)Onions 2 large sliced thinly
1½cups(350ml)Water or chicken stock
2lbs(1kg)Boneless chicken thighstrimmed, and cut to bite-size pieces
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 ⅓ 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 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.
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 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.
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.
Marinate the chicken for as long as you can but no more than 12 hours.
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.
Saffron adds a nice flavor to the biryani but it is not an absolute must ingredient to a biryani.
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.
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.
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.
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 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon salt
Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add ¼ teaspoon lemon juice. Serve alongside any rice pilaf or biryani
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