Chicken Biryani
By :Urvashi Pitre
Print Recipe
Votes: 22
Rating: 4.86
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Rice, Spices
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
Spices for Tempering
  • 2 tablespoons ghee or butter
  • 1/2 teaspoon cumin seeds
  • 1 stick cinnamon
  • 3-4 cloves
  • 4-5 peppercorns
  • 4-5 green cardamom pods
Vegetables and Fresh Herbs
  • 1 small onion thinly sliced
  • 2 teaspoons Ginger thinly sliced
  • 4 cloves garlic crushed
  • 2 jalapeno peppers diced
  • 1/2 cup cilantro fresh chopped
  • 6-8 sprigs mint chopped fine
Chicken and Rice
  • 1 pound chicken thighs boneless and skinless, cut into bite size pieces
  • 1 cup Basmati rice rinsed and drained
  • 1 cup Water
  • salt to taste
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Rice, Spices
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
Spices for Tempering
  • 2 tablespoons ghee or butter
  • 1/2 teaspoon cumin seeds
  • 1 stick cinnamon
  • 3-4 cloves
  • 4-5 peppercorns
  • 4-5 green cardamom pods
Vegetables and Fresh Herbs
  • 1 small onion thinly sliced
  • 2 teaspoons Ginger thinly sliced
  • 4 cloves garlic crushed
  • 2 jalapeno peppers diced
  • 1/2 cup cilantro fresh chopped
  • 6-8 sprigs mint chopped fine
Chicken and Rice
  • 1 pound chicken thighs boneless and skinless, cut into bite size pieces
  • 1 cup Basmati rice rinsed and drained
  • 1 cup Water
  • salt to taste
Votes: 22
Rating: 4.86
Rate this recipe!
Instructions
  1. With the Instant Pot on Sauté mode, heat the ghee in your Instant Pot.
  2. When it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
  3. Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
  4. Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together at the same time so don't leave these pieces too big and don't skip this searing step.
  5. Add salt to taste and mix well. Remember you need enough salt to flavor the rice you'll shortly be adding as well. If you're using ready-made garam masala instead of whole spices, add it now and mix well.
  6. Spread out the chicken and veggie mixture to cover the bottom of your pressure cooker. Sprinkle the chopped cilantro and mint on top it.
  7. Spread the rinsed, drained rice across everything. Do not stir. Pour in the water, and gently push the rice down so it is mostly covered by the water.
  8. Close the Instant Pot and cook on high pressure for 5 minutes. When time is up, let the pressure release naturally.
  9. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.
Recipe Notes

25 replies
  1. Steven Teaff
    Steven Teaff says:

    I make this keto friendly with cauliflower rice and it turned out great. Use high quality garam masala and this dish is fantastic.

  2. Vania
    Vania says:

    So aromatic and wonderfully delicious. This is one of our favorite IP recipes. Company will love this as well.

  3. The 4 Cz
    The 4 Cz says:

    This was a very tasty dish. Added about 1 1/2 tablespoons of garam masala which seemed to work. Left it to release pressure naturally however felt we could have released it a bit earlier say about after 20 mins. All in all a great new recipe for us to repeat.

  4. WholefoodCreatrix
    WholefoodCreatrix says:

    Fantastic! The whole family loved it and came back for seconds. I’m glad I doubled the recipe!

  5. ABG
    ABG says:

    Delicious! Double delicious! Can’t wait to make it again! I used more chicken than called for as that’s what I had in and it was super-tasty. Went down a storm!

  6. Denise Croom
    Denise Croom says:

    Amazing meal! The flavors and smells create an ambiance of comfort. Doubled the recipe, so I could have leftovers.

  7. Murphy1969
    Murphy1969 says:

    Can someone confirm if 5mins to cook rice is sufficient. My rice was half cooked so added another 5mins.

  8. HarleyJoker
    HarleyJoker says:

    In the instructions it says that you can use garma sala. There is nothing listed in the ingredients telling you how much to use. I took the advice of someone else that left a note and used one and a half tablespoons and that was way too much. Second the ingredients say one cup of water I used one and a half cups and it still burnt on me so I think the measurements are inaccurate for using it as a pressure cooker and need to be fixed so I give this a one-star

  9. Joolsusa
    Joolsusa says:

    Despite getting my first burn message, forgetting to put on vent, not having all ingredients, it still came out great ! Really boosted my confidence, used parsley not coriander, 1 1/2 tblsp garam masala instead of tempering herbs, had no ginger, and used chicken fat not butter or ghee, fantastic !

  10. Awolf
    Awolf says:

    I could swear this recipe has changed since I used it in January. It used to have cashews as an ingredient, and it was just overall different. Did anybody find this to be true? I’d sure be interested to know. Definitely add more liquid, and put in more rice to accommodate for the extra liquid. Otherwise it’s a lot of work for not very much food.

  11. Instant Pot
    Instant Pot says:

    Hi Awolf,

    We have many Biryani recipes, you could be referring to another contributor’s recipe. To increase the amount of food, our app allows you to increase serving size and it will automatically adjust the number of ingredients needed.

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