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Instant Pot Chicken Biryani

A close-up of a generous serving of vibrant, spiced Instant Pot Chicken Biryani garnished with fresh mint and cilantro.
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Make flavorful, restaurant-quality Chicken Biryani quickly using your Instant Pot. This recipe uses pressure cooking for tender chicken and perfectly cooked rice.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 cup basmati rice, rinsed and soaked for 30 minutes
  • 1 large onion, thinly sliced
  • 2 green chilies, slit
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1/4 cup oil or ghee
  • 1 bay leaf
  • 2 green cardamom pods
  • 2 cloves
  • 1 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 cup chicken broth or water
  • Pinch of saffron threads soaked in 2 tablespoons warm milk (optional)

Instructions

  1. In a bowl, combine the chicken pieces, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and marinate for at least 30 minutes.
  2. Set the Instant Pot to the Sauté function (Normal setting). Add oil or ghee.
  3. Once hot, add the sliced onion and sauté until golden brown, about 5-7 minutes.
  4. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté for 30 seconds until fragrant.
  5. Add the marinated chicken to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on the edges.
  6. Drain the soaked basmati rice completely.
  7. Gently layer the drained rice over the chicken mixture. Do not stir.
  8. Pour the chicken broth or water over the rice layer. Sprinkle the chopped cilantro, mint leaves, and green chilies over the top. Drizzle the saffron milk mixture, if using.
  9. Secure the Instant Pot lid and set the valve to Sealing.
  10. Select the Pressure Cook setting (Manual/Pressure Cook) on High Pressure for 6 minutes.
  11. Once the cooking cycle is complete, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  12. Open the lid. Gently fluff the biryani from the sides using a fork to mix the rice and chicken without breaking the grains.
  13. Serve hot with raita or salad.

Notes

  • Rinsing and soaking the basmati rice helps prevent mushy grains in the pressure cooker.
  • Do not stir the layers before pressure cooking; this keeps the rice texture correct.
  • For a richer flavor, you can brown half the onions separately and use them for garnish after cooking.

Nutrition

Find it online: https://whiskdaily.com/instant-pot-chicken-biryani/