Instant Pot Chicken Biryani
User Reviews
4.9
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Prep Time
30 mins
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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
Description
Instant Pot Chicken Biryani brings together marinated chicken with a blend of garam masala, yogurt, and aromatic spices layered with soaked basmati rice. The cooking process involves caramelizing onions, sauteing whole spices, and combining everything in the Instant Pot to pressure cook. Whole spices such as cinnamon, cardamom, and cloves infuse the dish with warmth, while saffron steeped in warm milk adds a subtle floral and golden color to the rice.
The texture balances tender pieces of chicken with fluffy grain-separated rice, enriched with ghee-fried cashews and raisins that add crunchy and sweet surprise elements. The caramelized onions contribute a subtle sweetness and depth of flavor.
This biryani serves well as a main dish accompanied by yogurt or a raita to balance its spices. It can be made ahead and warmed gently to maintain the moisture and flavor. The preparation notes suggest using chicken thighs or breasts, and adjusting spices to personal taste, offering flexibility for different preferences.
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 aka 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 turmeric powder ground, aka Haldi powder
- 1 tablespoon lemon juice
- 2 tablespoon mint chopped, leaves
- 2 tablespoon cilantro chopped, leaves
Whole Spices
- 1 tick cassia cinnamon aka Dalchini
- 2 bay leaf Tej Patta
- 5 green cardamom aka Elaichi
- 1/2 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon black peppercorns
- 4 cloves aka 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.
Notes
- Use boneless chicken thighs, breasts, or legs; if using legs, sauté then pressure cook for 4 minutes before adding rice.
- Adjust the spice level by increasing or decreasing chili and garam masala according to your taste.
- To prevent the Instant Pot from burning the rice, deglaze the pot thoroughly after sautéing the chicken; alternatively, sauté onions separately on the stove if needed.
- For stovetop pressure cookers, cook on high flame for 3 whistles and let pressure release naturally.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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