Instant Pot Chicken Biryani
User Reviews
5
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Total Time
50 mins
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Servings
6 - 8
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Calories
458 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Chicken Biryani
Description
Instant Pot Chicken Biryani features tender chicken thighs browned to develop flavor before adding aromatic spices such as garam masala, turmeric, cloves, and star anise. The incorporation of basmati rice and chicken stock creates a fragrant dish where the layers of spices infuse into the rice. Cooking under pressure in the Instant Pot speeds up the process while allowing the flavors to meld. The inclusion of soy sauce introduces an unexpected savory depth, balancing the warm spices and enriching the overall taste.
The texture is tender and moist chicken paired with fluffy, fragrant rice, accented by the subtle crunch and fragrance of whole spices like cardamom and bay leaves. Adjusting cayenne pepper allows control over the spiciness according to preference. Garnishing with chopped cilantro adds freshness.
Serve this biryani as a satisfying main meal. The combination of spices offers complexity without overwhelming heat, making it approachable for many palates. Pair with yogurt or a simple salad to complement the rich flavors.
The recipe notes suggest soy sauce is not traditional but enhances umami; cayenne pepper can be adjusted for spice. Using a nonreactive spatula is recommended to avoid staining from turmeric. These tips help ensure the dish comes out bright and flavorful.
Ingredients
- 4 (736g) chicken thighs (or chicken drumsticks)
- 2 cups (420g) basmati rice
- 1 (220g) onion , sliced
- 6 cloves (26g) garlic , minced
- 1.5 tablespoon (22.5ml) soy sauce regular
- 2 cups (500ml) chicken stock unsalted
- 2 tablespoons (30g) ghee or unsalted butter
- 2 teaspoons (9g) garam masala
- 1 teaspoon (3g) Turmeric
- 3 cloves
- 3 (0.75g) bay leaf
- 1 (1.5g) star anise
- 6 (1.8g) green cardamom pods
- ½ teaspoon (3g) salt fine
- ¼ - ½ teaspoon cayenne pepper Optional, if you enjoy spicy
Garnish:
- cilantro chopped
Instructions
- Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
- Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
- Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
- Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly. *Pro Tip: For reference, add roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly.
- Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~
Notes
- Adjust cayenne pepper to suit your preferred spice level, as this recipe is designed to be mildly spiced.
- Though soy sauce is not typical in traditional biryani, it adds a subtle umami flavor that deepens the dish's taste.
- Use a wooden spoon or silicone spatula to prevent turmeric stains when stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 427mg | 18% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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