For an extra layer of flavor, consider adding a pinch of saffron threads soaked in warm milk to the biryani before pressure cooking. Adjust the amount of red chile powder to your preferred level of spiciness. Serve with a cooling yogurt raita or a side of fresh salad to complement the richness of the biryani.
Instant Pot® Chicken Biryani
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 40 mins
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SERVING4 People
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VIEWS25
Experience the exotic flavors of traditional chicken biryani, now streamlined for the modern kitchen with the magic of the Instant Pot®. This recipe delivers the same rich, aromatic experience in a fraction of the time, ensuring perfectly fluffy rice and succulent, tender chicken every time. A symphony of spices awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol84 mg
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Fiber3 g
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Protein25 g
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Saturated Fat8 g
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Sodium543 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. (30 minutes)
02
StepIn a large bowl, combine the chicken breast and thigh pieces with Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon of garam masala, salt, and pepper. Ensure the chicken is well coated. Cover and refrigerate for 30 minutes to marinate. (30 minutes)
03
StepDrain the soaked rice. Remove the marinated chicken from the refrigerator. Turn on your Instant Pot® and select the 'Sauté' function. Add ghee to the pot. Once the ghee is hot and shimmering, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seeds, mustard seeds, and cumin seeds. Sauté until fragrant, about 2-3 minutes. Add sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. (7-8 minutes)
04
StepAdd the marinated chicken, along with any remaining marinade, to the Instant Pot®. Sauté until the chicken is lightly browned on all sides, about 5 minutes. Turn off the 'Sauté' function. (5 minutes)
05
StepAdd the drained rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder to the pot. Stir gently to ensure all ingredients are well combined. (2 minutes)
06
StepClose and lock the Instant Pot® lid, ensuring the pressure valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') on high pressure and set the timer for 6 minutes. Allow 10-15 minutes for the pressure to build. (16 minutes)
07
StepOnce the cooking cycle is complete, carefully release the pressure using the quick-release method according to the manufacturer's instructions (be cautious of the steam). This should take about 5 minutes. Once the pressure is fully released, unlock and remove the lid. (5 minutes)
08
StepGently fluff the biryani with a fork. Let it rest for 5 minutes before serving to allow the flavors to meld further. Serve hot. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Marquis Hessel
Jun 4, 2025This recipe is a lifesaver! I can now enjoy biryani on a weeknight.
Otis Ohara
May 22, 2025The quick release works great, but be careful of the steam!
Caroline Heidenreichrutherford
May 11, 2025I reduced the amount of chili powder and it was perfect for my kids!
Gretchen Kshlerin
May 5, 2025I love how customizable this recipe is. I added some vegetables like peas and carrots for a more complete meal.
Dallin Cummerata
May 3, 2025Easy to follow and the results are amazing. I added a pinch of saffron for extra flavor and color.
Adrian Wilkinson
Apr 9, 2025Make sure to rinse the rice well, it makes a huge difference!
Jett Doyle
Mar 19, 2025I was a bit skeptical about making biryani in an Instant Pot, but this recipe proved me wrong. It's perfect!
Kacie Weissnat
Mar 15, 2025The flavors are incredible! My family loved it.