Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it’s absolutely possible with an Instant Pot!
Instant Pot Chicken Biryani
This aromatic and mouthwatering chicken biryani is a family favorite. In fact, I think I like chicken biryani just as much – possibly more than Butter Chicken and that’s saying A LOT. But really, what’s not to love about perfectly seasoned chicken + rice in one pot?
“I first tried this recipe a few years ago. I bought her book. I am from Kerala same as her husband. I have friends whose parents are Michelin star chefs and into food science, one with his own brand of Koji. I have personally eaten in multiple Michelin starred indian restaurants. I’ve also had thousands of different kinds of biryani and tried hundreds of different biryani recipes and this blows them all away. When I make this, it is better than anything I have ever tried before.”
George O.
I’m sharing this recipe for the most amazing Instant Pot Chicken Biryani from my cookbook, Indian Food Under Pressure. It’s a recipe that deserves to be on the blog because I believe that everyone should be able to make authentic and delicious chicken biryani in one pot if they want to. Think: tender pieces of chicken and perfectly cooked rice all coated in a perfect blend of spices. SO GOOD.
I LOVE biryani. I’ve been eating biryani all my life (now I won’t tell you exactly how long that is, ha) and have tried so many different types of biryani. I have already shared a Veggie Biryani, Egg Biryani, Shrimp Biryani, and a Lamb/Beef Biryani on the blog and am so happy to be adding chicken biryani to the list!
“I just made this recipe for the 3rd or 4th time…losing track now, but my wife and I absolutely love it. Perfect times, ratios, and proportions.”
Randolph
If you are familiar with biryani, then you know it typically takes a very long time to prepare and requires dirtying several dishes. With my recipe + your Instant Pot, you can make a one-pot recipe that is just as good as the traditional version and creates less mess! It takes just 10 minutes of prep time and can be ready-to-eat in under an hour.
This dish is easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party. So invite me over for dinner, won’t you? 😉
“I grew up eating Hyderabadi biryani – this recipe is amazing, just the closest thing to the real thing which would take hours. My friend made this in her instant pot so I had to get an instant pot just to make it. I have have made it twice now and gobbled it up each time. I just love love love this recipe and will be trying more heartbeet recipes!”
Karen F.
More Indian Recipes
Chicken Biryani Recipe (Instant Pot)
Chicken Biryani Recipe (Instant Pot)
Ingredients
- 1 cup basmati rice soaked 15-30 minutes
- 3 tablespoons ghee
- ⅓ cup cashews halved
- 2 tablespoons golden raisins
Whole Spices
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
Ground Spices
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt adjust to taste
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 cup water
- ½ cup fresh cilantro leaves chopped
- ½ cup fresh mint leaves chopped
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
- Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
- Add the ground spices and mix to coat the chicken.
- Dump the rice on top of the chicken (do not mix). Add water.
- Sprinkle half the cilantro and mint on top of the rice.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.
Video
Notes
- I love this brand of basmati rice – the rice grains are always perfectly cooked!
If you love my chicken biryani, then be sure to check out my Instant Pot Cookbook: Indian Food Under Pressure for more tasty Indian recipes!
Samantha says
100 percent approved. For paprika I use kashmiri chilli n cayenne I use chilli powder, regular. My toddler is an extremely picky eater but he loved it ! Thanks!
Ashley - My Heart Beets says
Woohoo! Happy to hear that 🙂 A toddler enjoying one of my meals is the biggest compliment (speaking as a mom whose third child (toddler) is refusing to eat any of my food at the moment, ha!).
Mohib says
A lot of recipes, including yours, have a natural release period but it’s never clear if the “Keep Warm” setting should be on or off during the natural release. This makes a big difference because when it’s on the pot stays warmer so stays under pressure longer during the “Natural Release” period.
Can you please clarify and it would be helpful if you could update your recipes accordingly.
Thanks
Janet says
I have made this a few times and it is always very good. But my rice comes out a little soggy. Last night I tried a new way. When it was time for the rice, I put a small rack in the instant pot that I use for hard boiled eggs. Then I put a piece of parchment on the rack. I dumped the rice on the parchment. Some fell into the mixture below. I did the 6 minutes at high pressure and 10 minutes of natural release. The rice came out perfect. It was the best one I have ever made. Thanks again for this recipe.
Janet says
I should add that it was a small square of parchment, not a big piece and it allowed room around it, so the rice got cooked from the steam and spices and was flavorful.
George Oommen says
I first tried this recipe a few years ago. I bought her book. I am ( INDIA ), from Kerala same as her husband. I have friends whose parents are Michelin star chefs and into food science, one with his own brand of Koji.. I have personally eaten in multiple Michelin starred indian restaurants. I’ve also had thousands of different kinds of biryani and tried hundreds of different biryani recipes and this blows them all away. When I make this, it is better than anything I have ever tried before.
Ashley - My Heart Beets says
Wow, this is an incredible review, thank you George – so kind of you to share this with me.
R says
Can’t wait to try this! I wanted to double the recipe to 2.5 cups rice. How much water do you recommend?
George says
That’s more than double the recipe. I don’t think it’s gonna fit you could do straight but you need to double all the ingredients and you need to have the biggest instant pot. The only problem is the chicken may not brown all over. You could use a different part but you won’t get the same taste because of the chemicals from cooking the chicken and browning it with the malliard reaction
Rachel says
i would like to double this recipe, do I need to increase the time? Thanks for such a great recipe!
Rachel says
This recipe is FANTASTIC!!!!!! I have made biryani before and this is far superior. Thank you for this recipe. I can’t wait to try more.
Ashley - My Heart Beets says
Thanks Rachel! Glad you liked the biryani!