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’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? 😉
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!
Gary Lettersson says
This is a wonderful dish and tastes great. Only question is: why soak the rice for 15-30 minutes? I believe this step is what is causing my rice to come out mushy (instead of fluffy).
Ashley - My Heart Beets says
Hi Gary, all brands of rice can behave differently so if you feel this way, please reduce the soak time! You can even just do a good rinse if you feel this is causing the rice to become mushy.
Atif says
Just tried this Biryani for the first time. Unlike a lot of other instant pot Biryani recipes, this one makes minimal amounts of work for maximum amount of flavor! My kids and wife loved eating it.
Ashley - My Heart Beets says
Atif, so happy to hear that! Thanks for letting me know how much you and your family love this!
Rebecca Stephens says
Instant pot chicken biryani is DELICIOUS. although easy enough to make mid week I made it as a Saturday night treat. Boyfriend is super impressed. Lip smackingly good and really easy. Thank you for the recipe
Ashley - My Heart Beets says
Rebecca, that’s awesome! I’m so glad you and your bf enjoyed this meal 🙂 Thanks for coming back to let me know how much you guys liked it!
Diana says
Next level delicious!
I doubled this recipe but kept getting the burn indication.
Next time I’ll put the trivet in before I add chicken rice and water. the space between the pot and the chicken will hopefully help with that.
Love your recipes
Ashley - My Heart Beets says
Diana, I’m so glad you liked the biryani! And darn sorry to hear about the burn notice! Hopefully that doesn’t happen again.
Véronique Vidal says
So good, this is the end of Indian restaurants for me, your recipe is very easy to make, it was perfect for us the first time around. I thank heaven I found your blog.
Ashley - My Heart Beets says
Wow, that’s quite the compliment – thank you!! I’m so glad you found my blog too 🙂
Lydia says
Super yummy!! This recipe was super quick and tasted restaurant quality! It came out perfectly following the instructions.
Ashley - My Heart Beets says
Lydia, I’m so happy to hear that! Thanks for letting me know how much you liked it 🙂
Nicole says
How do I give it a tad bit of spicy? Jalapeños? If so, how much and when do I add?
Ashley - My Heart Beets says
Hi Nicole, you can add more cayenne if you’d like! You can also sauté green chilies along with onions to make it spicier too.
Dorothy Waddell says
I love your recipes I have convinced friends of mine that lentils can be delicious. Living in New Mexico it’s mostly Mexican foods here and Indian food is foreign to them.
Ashley - My Heart Beets says
I’m so glad to hear that! Glad you’re sharing your love of lentils with others!
Amy Prussack says
OMG, absolutely delicious! Followed the recipe exactly except didn’t have any cashews. Definitely will make again!
Ashley - My Heart Beets says
Amy, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Patsy Tomhave says
Amazing! Was so easy and this was only my first instant pot meal! Will definitely make this again!!
Ashley - My Heart Beets says
Patsy, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
katieonwhidbey says
How do you find the whole spices to remove them? Should they be in a cheesecloth bag?