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How to Make Chicken Biryani in the Instant Pot® - A Step-by-Step Guide

Chicken Biryani is a classic Indian dish that is bursting with aromatic flavors and tender pieces of chicken. Traditionally, this dish is cooked slowly over a low flame to allow the flavors to meld together, but with the Instant Pot®, you can have a delicious chicken biryani ready in a fraction of the time. This recipe will guide you through the process of creating a mouthwatering chicken biryani using your Instant Pot®.

This one-pot dish combines succulent pieces of chicken with frag...

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Ingredients

  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 ½ teaspoons salt, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • ¾ cup Mexican crema
  • 6 skinless, boneless chicken thighs
  • 3 tablespoons butter, divided
  • ½ cup thinly shaved onion
  • 1 cup basmati rice
  • 1 (13.5 ounce) can coconut milk
  • 1 pinch crumbled saffron

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs 40 mins
  • Total Time: 9 hrs 40 mins
  • Servings: 6
  • Yield: 6 thighs

  • Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
  • Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

    • Nutrition

    579 cal.

    • Total Fat: 43g
    • Saturated Fat: 26g
    • Cholesterol: 120mg
    • Sodium: 698mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 23g
    • Vitamin C: 3mg
    • Calcium: 38mg
    • Iron: 4mg
    • Potassium: 332mg

    Categories

    Main recipes
    Instant pot recipes
    Chicken recipes
    Rice recipes
    Indian recipes