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

Chicken biryani is a popular and flavorful Indian dish made with tender chicken, fragrant basmati rice, and a blend of aromatic spices. Traditionally, it is prepared by cooking the marinated chicken and rice together in a pot, allowing the flavors to meld and develop over time. However, with the help of an Instant Pot®, you can make this delicious dish in a fraction of the time without sacrificing any of the authentic taste.

The Instant Pot® is a versatile kitchen appliance that allow...

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Ingredients

  • 1 ½ cups basmati rice
  • water
  • 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
  • 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons Greek yogurt
  • 1 ½ tablespoons fresh lemon juice
  • ½ tablespoon grated fresh ginger
  • ½ tablespoon minced fresh garlic
  • 1 ½ teaspoons garam masala, divided
  • salt and ground black pepper to taste
  • 3 tablespoons ghee
  • 2 whole cloves
  • 2 pods cardamom, crushed
  • 1 bay leaf
  • ½ cinnamon stick
  • 1 teaspoon coriander seed
  • 1 teaspoon brown mustard seed
  • ¾ teaspoon cumin seeds
  • 1 large red onion, cut in half and thinly sliced
  • 1 ½ cups chicken stock
  • ½ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh mint leaves
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon red chile powder

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
  • Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
  • Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
  • Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
  • 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. Fluff with a fork and serve immediately.

    • Nutrition

    499 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 84mg
    • Sodium: 543mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 10mg
    • Calcium: 57mg
    • Iron: 2mg
    • Potassium: 260mg

    Categories

    Main recipes
    Indian recipes
    Chicken recipes
    Rice recipes
    Spices recipes