Instant Pot Chicken Biryani
User Reviews
4.9
369 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
453 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Biryani
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This Instant Pot Chicken Biryani has fragrant rice cooked with tender juicy chicken along with lots of warming spices and caramelized onions. This Indian chicken and rice dish is popular all over the world. This one-pot version made in a pressure cooker is easy to make even on busy weeknights in less than an hour.
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Ingredients
- 1 lb chicken boneless cut into 1.5" inch pieces
- 1 cup basmati rice washed and soaked for 20 minutes
- 2 tablespoon ghee
- 10 cashews
- 12 raisins
- 1 onion thinly sliced
- 2 tablespoon milk warm
- 10 trands Saffron (Kesar)
- 1 cup water
For marination
- 1/2 cup PLAIN yogurt I used full-fat
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 tablespoon lemon juice
- 2 tablespoon mint leaves chopped
- 2 tablespoon cilantro leaves chopped
Whole Spices
- 1 tick cinnamon (Dalchini)
- 2 Bay leaf (Tej Patta)
- 5 Green Cardamom (Elaichi)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon black peppercorns
- 4 cloves (Laung)
Instructions
Marinate the chicken:
- Add chicken in a bowl with all the marinate ingredients. Mix well and refrigerate it for 30 minutes (or up to 8 hours).
Preparing the biryani:
- Add the milk to a small bowl and warm it in the microwave. Add the saffron strands to it. Keep aside.
- Start the instant pot on sauté mode and heat it. Add ghee, and then the cashews, raisins and saute them for about a minute until they are lightly golden. Take out and reserve for later.
- Add in the sliced onions. Cook them for about 10-12 minutes until onions caramelize. Stir frequently, so they don't stick to the bottom. Take out half of the caramelized onions.
- Add the whole spices and saute for 30 seconds. Add the marinated chicken. Mix well and saute for about 3 minutes minutes. Make sure to deglaze the pot well. Then spread the chicken evenly on the base of the pot.
- Spread the rice evenly over the chicken. Spread the saffron soaked in milk on top of the rice. Then add the 1 cup of water to the pot. Close the lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 4 minutes. When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then quick release the pressure manually.
- Garnish with the reserved caramelized onions, cashews and raisins. Garnish with chopped cilantro leaves. Serve chicken biryani with raita.
Equipments used:
Notes
- Chicken: I used chicken thighs to prepare this biryani; you can also use chicken breasts or legs. If using chicken legs, sauté as in the recipe, then pressure cook for 4 minutes before adding the rice and continuing the next steps.
- Spice level: This recipe is for medium-spiced biryani. Add or reduce the spice to your taste.
- How to avoid burn? The newer instant pot versions are more sensitive and prone to give a burn message for rice dishes. Make sure to deglaze the pot after sautéing the chicken. If you still face an issue, consider sautéing the onions in a separate pan on the stovetop.
- Stovetop Pressure Cooker Method: Pressure cook on high flame for 3 whistles in the stovetop cooker. Then, let the pressure release naturally.
Nutrition Information
Show Details
Calories
453kcal
(23%)
Carbohydrates
50g
(17%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
752mg
(31%)
Potassium
736mg
(21%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
371IU
(7%)
Vitamin C
9mg
(10%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 752mg | 31% |
| Potassium | 736mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
369 reviews
Excellent
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