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Instant Pot Chicken Biryani (Better Than Restaurant!)
4.4 from 2,379 votes

Instant Pot Chicken Biryani (Better Than Restaurant!)

This Instant Pot Chicken Biryani combines marinated chicken and basmati rice with fragrant spices, caramelized onions, and herbs cooked together under pressure. The dish balances savory, spicy, and fresh notes with saffron-infused rice and optional hard-boiled eggs. It replicates restaurant-style biryani with controlled layering and cooking technique inside the pressure cooker.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Calories: 503 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Marinade
  • 2 teaspoons garam masala Add 3 teaspoon for spicier Biryani
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 1 tablespoon Kashmiri red chili powder
  • ½ teaspoon Turmeric ground
  • ¼ cup mint leaves
  • ¼ cup cilantro chopped
  • 2 tablespoons lemon juice
  • ¾ cup PLAIN yogurt
  • 2 teaspoons kosher salt
  • 2 pounds chicken skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces, whole, bone-in
Other Ingredients
  • 4 tablespoons ghee divided
  • 2 large onion thinly sliced, yellow
  • 2 bay leaf
  • 3 cups basmati rice extra long grain
  • 2 teaspoon kosher salt
  • 3 cups water
  • 1 teaspoon saffron mixed in 1 tablespoon warm milk
  • 6 egg hard boiled and shelled, optional
  • 1 jalapeño optional for extra spicy, sliced into 8 wedges
Raita
  • 2 cups PLAIN yogurt
  • 1 medium yellow onion finely diced
  • 2 tomato diced
  • ½ teaspoon kosher salt
  • 1 tablespoon cilantro chopped

Instructions

    Cup of Yum
  1. Make the 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 at least 30 minutes.
  2. While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
  3. Turn the Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. Note: You can also air fry the onions
  4. Add the remaining ghee 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 half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.  
  5. a) For Chicken on bone - Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom. 
  6. or
  7. b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom. 
  8. Drain the rice and gently pour it over the chicken. Add salt from the other ingredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) mode and adjust the time to 6 minutes. Follow with Quick release.
  9. Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking. 
  10. Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita, hard-boiled egg, and lemon wedges.
Raita
  1. To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro. 

Notes

  • Deglaze the pot thoroughly after sautéing onions to prevent the "BURN" notice on the Instant Pot.
  • Ensure the rice is fully submerged under liquids before pressure cooking to avoid undercooked grains.
  • Fluff the biryani gently after cooking to mix top undercooked layers.
  • For extra spice, add jalapeño slices or increase the garam masala amount.
  • You can caramelize onions externally on stovetop to protect the Instant Pot insert from scorching.
  • If using small bone-in chicken pieces or boneless thighs, adjust cooking times as noted for best results.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 60g (20%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 75mg (25%) Sodium 1249mg (52%) Potassium 328mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 520IU (10%) Vitamin C 5.7mg (6%) Calcium 71mg (7%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 60g 20%
Protein 20g 40%
Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 75mg 25%
Sodium 1249mg 52%
Potassium 328mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 520IU 10%
Vitamin C 5.7mg 6%
Calcium 71mg 7%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.