Brown Rice Chicken Biryani - Instant Pot
User Reviews
4.6
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Prep Time
3 hrs
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Cook Time
40 mins
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Total Time
3 hrs 40 mins
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Calories
483 kcal
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Course
Main Course
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Cuisine
Indian
Brown Rice Chicken Biryani - Instant Pot
Description
Brown Rice Chicken Biryani - Instant Pot is a one-pot Indian-inspired dish that uses brown basmati rice and chicken breast marinated in a blend of spices, yogurt, herbs, and lemon juice. The marinade imparts rich flavors and tenderizes the chicken, while saffron mixed with warm milk adds a subtle aroma and color. The caramelized onions introduce sweetness and depth. Cooking everything together in the Instant Pot allows the marinade juices to infuse the rice during pressure cooking.
This biryani combines a mix of spices including garam masala, Kashmiri red chili powder, turmeric, and fresh mint and cilantro that create a complex taste profile characterized by warmth, citrusy brightness, and herbal freshness. The brown rice offers a chewier and nuttier texture compared to white rice, making the dish more filling and wholesome.
Serve this biryani fresh from the pot with garnishes of reserved caramelized onions for added texture. Including boiled eggs is optional but traditional. The biryani works well as a satisfying main dish for lunch or dinner, pairing nicely with cooling yogurt or salad. Jalapeño slices can be added for extra heat if desired, making it adaptable to your spice preference.
For best results, soak the brown rice ahead of time as instructed to ensure even cooking. The marinade should rest for a couple of hours to develop flavor fully. Using an Instant Pot simplifies the process and reduces cooking time while capturing the layered flavors of biryani. Substitutions like bone-in chicken pieces or thighs can be used following the recipe's cook time guidance.
Ingredients
Marinade
- 2 teaspoons garam masala
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon Turmeric ground
- ¼ cup mint leaves
- ¼ cup cilantro divided, chopped
- 2 tablespoon lemon juice
- ¾ cup PLAIN yogurt
- 2 teaspoon kosher salt
- 2 pounds chicken breast cut each breast into 2 pieces
Remaining Ingredients
- 2 cups brown basmati rice
- 1 jalapeño optional for extra spicy, sliced into 8 wedges
- 2 tablespoons ghee divided
- 1 onion thinly sliced, large
- 2 bay leaf
- 1½ teaspoon kosher salt
- 1 teaspoon saffron mixed in 1 tablespoon warm milk
- 4 egg optional, boiled and shelled
Instructions
- Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
- Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
- After about 2-½ hours, turn Instant Pot to Saute(Hi) mode and add half of the ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep it aside for garnishing the biryani.
- Add remaining to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions. Note: If you have an air fryer you can use it or perfect golden fried onions.
- Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1½ teaspoon of salt. Add 1 cup of water.
- Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
- Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
- Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
- Gently fluff and mix the rice with the chicken on the bottom of the pan.
- Garnish with the remaining caramelized onions, saffron and cilantro.
- Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.
Notes
- Adjust the spiciness by adding jalapeño slices or increasing garam masala in the marinade.
- Chicken breasts can be substituted with bone-in pieces or thighs; same cooking time applies.
- Soaking brown basmati rice before cooking ensures better texture and doneness in the Instant Pot.
- Caramelize onions well for richer flavor and use some for garnish to add texture and color to the biryani.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 113mg | 38% |
| Sodium | 1574mg | 66% |
| Potassium | 807mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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