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 my butter chicken. That is saying A LOT y’all. 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!
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
- How To Make Kaju Katli
- How to Make Dal Makhani
- Carrot Halwa Recipe
- What is Keema
- Indian Kadai
- Coconut Flour Flatbread
- Coconut Curry Chicken Recipe
- What is Kheer
- 1 cup basmati rice soaked 15-30 minutes
- 3 tablespoons ghee
- ⅓ cup cashews halved
- 2 tablespoons golden raisins
- 1 onion thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
- 1 cup water
- ½ cup fresh cilantro leaves chopped
- ½ cup fresh mint leaves chopped
- 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.
- 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!