Chicken Biryani Instant Pot Recipe

Craving a culinary adventure without leaving your kitchen? Join me on a flavorful journey and discover a mouthwatering chicken biryani that’s set to transform your weeknight dinner routine into something truly spectacular!

The rich aroma and flavor depth of my Instant Pot Chicken Biryani are intoxicating. The fragrant basmati rice is fluffed and layered with tender strands of chicken, lightly seared and simmered in a sauce of ghee, onions, and spices (like cumin, coriander, and turmeric).

Then there’s the slurry of saffron-soaked milk; when poured over the surface of the rice, the color and taste go to a whole new level. The dish is sublime in both appearance and flavor.

Chicken Biryani Instant Pot Recipe Ingredients

• Boneless Chicken Thighs: High in protein, tender, flavorful meat.
• Basmati Rice: Aromatic long-grain, rich in carbohydrates.
• Yogurt: Creamy, adds moisture, and helps in tenderizing chicken.
• Biryani Masala: Spices blend, adds depth and authentic flavor.
• Saffron: luxurious aroma, imparts a rich golden hue.
• Ghee: Clarified butter, enhances richness and flavor.
• Cilantro: Fresh herb, adds a burst of freshness.
• Mint Leaves: Cooling herb, complements spices with freshness.

Chicken Biryani Instant Pot Recipe Ingredient Quantities

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• 1.5 pounds boneless chicken thighs, cut into cubes
• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 2 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1/2 cup plain yogurt
• 2 teaspoons biryani masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 cups water or chicken broth
• 2 tablespoons lemon juice
• Salt to taste
• 4-5 whole cloves
• 3-4 green cardamom pods
• 1 bay leaf
• 1 cinnamon stick

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How to Make this Chicken Biryani Instant Pot Recipe

1. Prepare the Chicken Marinade
In a big bowl, blend the chicken parts with yogurt, biryani masala, cumin, coriander, turmeric, chili powder, and salt. Stir thoroughly so that the chicken is evenly coated with these ingredients. Once the mixture is well-integrated, cover the bowl and set it aside to marinate for no less than half an hour.

2. Sauté the Spices
Put the Instant Pot on ‘Sauté’ mode. When hot, add ghee or vegetable oil, then toss in the cloves, cardamom pods, bay leaf, and stick of cinnamon. Sauté for a minute until the aroma is pleasing.

3. Cook the Aromatics
Place the sliced onion in the pot, and sauté it until it turns golden brown. Stir in the minced garlic and grated ginger, and continue cooking for another minute.

4. Add Marinated Chicken
Include the marinated chicken in the pot, along with any leftover marinade. Allow to cook for 5-6 minutes, stirring now and then, and ensure that all the chicken is cooked through and has no visible pinkness.

5. Layer the Rice
Spread the soaked basmati rice evenly over the chicken in the Instant Pot after draining it.

6. Add Liquid
Add the water or chicken broth and salt to taste. Gently shake the pot to ensure the rice is distributed evenly on top without stirring.

7. Saffron and Herbs
Saffron milk should be drizzled over the rice, and then chopped cilantro and mint leaves should be sprinkled on top.

8. Pressure Cook
Secure the Instant Pot lid. Set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ for 6 minutes on high pressure. Ensure the valve is set to ‘Sealing’.

9. Natural Pressure Release
When the allotted cooking time is over, let the pressure drop on its own for 10 minutes, then take care of any remaining pressure yourself.

10. Finish and Serve
Lemon juice is to go into the pot before the final layering and cooking of the biryani. It has an important job to do. And I put a fair amount of it in. Next, there is a rubbing stage—rubbing the contents together with your hands—for even mixing. During the rubbing, my hands encounter a most exciting progression of textures: crunchy nuts, tender, juicy chunks of chicken, and thick, soft, caramelized onions are all found (together with the spices and the rice) in this fantastic biryani.

Chicken Biryani Instant Pot Recipe Equipment Needed

1. Large bowl
2. Measuring cups and spoons
3. Mixing spoon
4. Instant Pot
5. Cutting board
6. Knife
7. Wooden spoon or spatula
8. Ladle
9. Fine-mesh sieve or colander
10. Small bowl for saffron milk
11. Kitchen towel or pot holder
12. Serving spoon or fork

FAQ

• What is the role of ghee in the recipe?The rich, buttery taste and delightful aroma of biryani come from ghee. It, in turn, has three magical properties that help make biryani one of the most beloved dishes in the world. First, ghee has a very high smoke point (485°F/252°C). Second, it is a very healthy fat that contains no trans fats, low saturated fats, and high levels of monounsaturated fats. Finally, it is a very nourishing fat, and if it happens to be from a grass-fed cow, it is packed with vitamins A, D, E, and K.
• Can I use chicken breasts instead of thighs?Indeed, tender and juicy thighs are preferred because breasts can become dry.
• How long does it take to cook in the Instant Pot?Actual high-pressure cook time is about 6 minutes, but you need to allow for all components—prep, pressure build-up, and release—to be part of the 45-minute process.
• Is it necessary to soak the rice?Allowing basmati rice to soak helps it to cook evenly and gives it a texture that is fluffy and not at all sticky.
• Can I make it without saffron?A distinct color and aroma are imparted by saffron. But if you cannot find saffron, or it is too costly, you can substitute it with turmeric.
• What should I do if the rice turns out too wet?Following the pressure cooking, let the biryani sit for a few minutes with the lid lifted. This permits any excess moisture to escape, allowing for a fluffy texture when the dish is served.
• How spicy is this biryani?The heat is even, appropriate for almost everyone. You can make it hotter by simply adding more chili powder.

Chicken Biryani Instant Pot Recipe Substitutions and Variations

Substitute boneless chicken breasts for a leaner option when using chicken thighs.
Ghee: Replace with the same amount of butter or coconut oil for a different flavor.
Basmati rice: Consider long-grain jasmine rice for a nearly matched alternate. The texture will be different (mostly because of the shape of the grains), and each kind of rice has its own distinctive aroma.
Unsweetened, thick yogurt: Use Greek yogurt for a thicker consistency, or coconut milk for a non-dairy option.
Saffron strands: Use a pinch of turmeric powder to get the same color. But don’t expect a saffron-like flavor.

Pro Tips

1. Marination Time Extend the marination time for the chicken to a few hours or overnight if possible. This allows the spices and yogurt to penetrate the chicken more deeply, enhancing flavor and tenderness.

2. Onion Caramelization Take your time to caramelize the onions until they are a deep golden brown. This adds a rich sweetness and depth of flavor that complements the spices beautifully.

3. Saffron Soaking Use a small mortar and pestle to gently crush the saffron strands before soaking them in warm milk. This helps release more of their color and aroma, enhancing the visual and taste appeal of the biryani.

4. Rice Prep Make sure to rinse the rice thoroughly and soak it for the full 30 minutes. This helps remove excess starch and ensures that the rice cooks evenly and doesn’t clump together.

5. Layering Technique When adding the rice on top of the chicken, don’t stir. Instead, gently press down to ensure an even layer. This maintains the integrity of the biryani layers, allowing for distinct textures and flavors when serving.