Brown Rice Chicken Biryani
By :Archana Mundhe
Print Recipe
A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.
Votes: 6
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Meat
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Rice
Prep Time 3 hours
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 2 tsp garam masala
  • 1 tbsp Ginger grated
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric
  • 1/4 cup cilantro divided chopped
  • 2 tbsp lemon juice
  • 3/4 cup plain yogurt
  • 2 tsp salt
  • 2 lb chicken breasts cut each breast in 2 pieces
  • 2 cups brown basmati rice
  • 1 jalapeno sliced into 8 wedges optional for extra spicy
  • 2 tbsp ghee divided
  • 1 large onions thinly sliced
  • 2 bay leaves
  • 1.5 tsp salt
  • 1 tsp saffron mixed in 1tsp warm milk
  • 4 boiled and shelled eggs optional
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Meat
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Rice
Prep Time 3 hours
Cook Time 40 minutes
Servings
6 servings
Ingredients
  • 2 tsp garam masala
  • 1 tbsp Ginger grated
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric
  • 1/4 cup cilantro divided chopped
  • 2 tbsp lemon juice
  • 3/4 cup plain yogurt
  • 2 tsp salt
  • 2 lb chicken breasts cut each breast in 2 pieces
  • 2 cups brown basmati rice
  • 1 jalapeno sliced into 8 wedges optional for extra spicy
  • 2 tbsp ghee divided
  • 1 large onions thinly sliced
  • 2 bay leaves
  • 1.5 tsp salt
  • 1 tsp saffron mixed in 1tsp warm milk
  • 4 boiled and shelled eggs optional
Votes: 6
Rating: 4.67
Rate this recipe!
Instructions
  1. Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
  2. Make 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 2-3 hours
  3. After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode. After the ‘hot’ sign displays, add 1 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
  4. Add remaining 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
  5. Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1 1/2 tsp of salt. Add 1 cup of water.
  6. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
  7. Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
  8. Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
  9. Gently fluff and mix the rice with the chicken on the bottom of the pan.
  10. Garnish with the remaining caramelized onions, saffron and cilantro.
  11. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.
Recipe Notes

** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another tsp of garam masala to the chicken.

You can replace chicken breasts with bone in chicken pieces , chicken thighs or drumsticks for the same cook time.

11 replies
  1. Jindi
    Jindi says:

    In your grocery list you don’t mention mint leaves and in your instructions you don’t mention the saffron in the warm milk??

  2. Luckykiona
    Luckykiona says:

    This is fantastic. It comes together so quick too after the marinating and soaking steps. New family favorite

  3. Pahua1
    Pahua1 says:

    This is a delicious recipe. It easy to make and the herbs and spices meld into a wonderful disb.

  4. Kmblasi
    Kmblasi says:

    Excellent but a little salty. I added red peppers, which was good. And I didn’t have ghee, so I used Coconut oil – good substitute!

  5. Meena Daswani
    Meena Daswani says:

    The recipes says to set to Manual mode for 10 mins. Would that be high or low pressure?

  6. Instant Pot
    Instant Pot says:

    If it doesnt mention a pressure level then you would use high pressure. High pressure is the default pressure because one of our models only does high pressure.

  7. Priyanka223
    Priyanka223 says:

    It turned out good. I reduced the salt a little. But the ingredients list is missing garlic and mint

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