Chicken Biryani
By :Archana Mundhe
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A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
Votes: 10
Rating: 4.5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Chicken, Eggs, Rice
Prep Time 40 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
  • 2 pounds chicken bone in, skinless, cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)
  • 1 jalapeno sliced into 8 wedges (optional for extra spicy)
  • 3 cups Basmati rice
  • 3 tablespoons ghee divided
  • 2 large onions thinly sliced
  • 2 bay leaves
  • 2 teaspoon salt
  • 1 teaspoon saffron
  • 1 tablespoon milk warm, mixed with the saffron
  • 6 eggs boiled and shelled (optional)
Marinade
  • 2 teaspoons garam masala Add 3 teaspoons for spicier Biryani
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chili powder
  • 1/2 teaspoon turmeric
  • 1/4 cup mint leaves
  • 1/4 cup cilantro chopped
  • 2 tablespoons lemon juice
  • 3/4 cup plain yogurt
  • 2 teaspoons salt
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Chicken, Eggs, Rice
Prep Time 40 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
  • 2 pounds chicken bone in, skinless, cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)
  • 1 jalapeno sliced into 8 wedges (optional for extra spicy)
  • 3 cups Basmati rice
  • 3 tablespoons ghee divided
  • 2 large onions thinly sliced
  • 2 bay leaves
  • 2 teaspoon salt
  • 1 teaspoon saffron
  • 1 tablespoon milk warm, mixed with the saffron
  • 6 eggs boiled and shelled (optional)
Marinade
  • 2 teaspoons garam masala Add 3 teaspoons for spicier Biryani
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chili powder
  • 1/2 teaspoon turmeric
  • 1/4 cup mint leaves
  • 1/4 cup cilantro chopped
  • 2 tablespoons lemon juice
  • 3/4 cup plain yogurt
  • 2 teaspoons salt
Votes: 10
Rating: 4.5
Rate this recipe!
Instructions
  1. Make Marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt.
  2. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
  3. While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
  4. Turn the Instant Pot to Saute and adjust to High. When display reads "hot", add 2 tablespoons of ghee and add thinly sliced onions.
  5. Cook stirring frequently for 15 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
  6. Add 1 tablespoon of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno.
  7. Add in the bay leaves and marinated chicken. Mix well.
  8. For Chicken on bone - Close Instant Pot and set to Manual mode for 4 minutes pressure cooking. Follow with Quick release. Give the chicken a quick stir. For Chicken Breasts - Mix well and cook on Saute mode 3 minutes. Follow with quick release.
  9. Drain the rice and gently pour over the chicken. Add 2 teaspoons of salt.
  10. Add 3 cups of water. Close the Instant Pot and turn pressure valve to sealing. Set to Manual mode for 6 minutes. When time is up, follow with quick release.
  11. Gently fluff and mix the rice with the chicken on the bottom of the pan. Garnish with the remaining caramelized onions, saffron and cilantro.
  12. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges. Enjoy!
Recipe Notes

4 replies
  1. NYCfoodie
    NYCfoodie says:

    I just love this one pot meal! Its so delicious and effortless. I used the wholefoods long grain rice and my husband couldn’t stop eating it. I used chicken breast and it was so tender. Yummy!

  2. Kbrenner
    Kbrenner says:

    Sauce came out perfect! But i couldnt get the chicken to brown, which may be operator error. Ill just use a pan and stove for that part next time.

  3. mmathews
    mmathews says:

    Excellent recipe. It’s delicious and better than most Biryani I’ve had in restaurants. Used bone-in thighs. One detail: instructions neglect to tell you when to add the milk/saffron. Just add it to the 3 cups water that you pour over the rice. It’s a winner!

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