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Brown Rice Chicken Biryani - Instant Pot
4.6 from 180 votes

Brown Rice Chicken Biryani - Instant Pot

Brown Rice Chicken Biryani combines marinated chicken breast pieces with brown basmati rice, cooked together in an Instant Pot along with aromatic spices like garam masala, turmeric, and saffron. The recipe features caramelized onions and optional jalapeño slices for warmth, yielding a vibrant, layered rice dish with tender pieces of chicken and herbal notes from mint and cilantro. It's a wholesome biryani variation that balances hearty brown rice's nutty texture with the flavorful, spiced chicken.

Prep Time
3 hrs
Cook Time
40 mins
Total Time
3 hrs 40 mins
Calories: 483 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
  7. Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
  8. 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.
  9. Gently fluff and mix the rice with the chicken on the bottom of the pan.
  10. Garnish with the remaining caramelized onions, saffron and cilantro.
  11. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 483

% 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.