Print

Instant Pot Chicken Biryani

A close-up of a serving of Instant Pot Chicken Biryani, featuring saffron rice, chicken pieces, and topped with mint and fried onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make flavorful, authentic Chicken Biryani quickly using your Instant Pot with this simple, one-pot recipe.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup Basmati rice, rinsed until water runs clear
  • 1 large onion, thinly sliced
  • 1 cup plain yogurt
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/4 cup oil or ghee
  • 1/2 cup water or chicken broth
  • Pinch of saffron threads soaked in 2 tablespoons warm milk (optional)

Instructions

  1. In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric, chili powder, garam masala, cumin, coriander, and salt. Let it sit for at least 15 minutes.
  2. Set the Instant Pot to SAUTE mode. Add oil or ghee. Add the sliced onions and cook until they turn golden brown, about 5-7 minutes. Remove half the browned onions and set aside for garnish.
  3. Add the marinated chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned on the edges.
  4. Add the rinsed Basmati rice to the pot and gently stir it with the chicken mixture for 1 minute. Do not over-stir to avoid breaking the grains.
  5. Pour in the water or broth. Gently drizzle the saffron milk (if using) over the top without mixing.
  6. Secure the lid and set the vent to SEALING. Select PRESSURE COOK (Manual) mode and set the time for 6 minutes on HIGH pressure.
  7. Once the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, carefully switch the valve to VENTING to release any remaining pressure.
  8. Open the lid. Gently fluff the rice and chicken mixture with a fork.
  9. Garnish with the reserved fried onions, fresh cilantro, and mint leaves before serving.

Notes

  • Rinsing the Basmati rice well removes excess starch, which helps prevent mushy rice in the pressure cooker.
  • For a non-stick bottom, you can place a trivet in the pot before adding the rice mixture, though this recipe is designed to layer directly.
  • Serve immediately with raita (yogurt dip) or a simple onion salad.

Nutrition

Find it online: https://afripaket.com/instant-pot-chicken-biryani-recipe/