Instant Pot Chicken Biryani

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Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it’s absolutely possible with an Instant Pot!

Instant Pot Chicken Biryani

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!

Instant Pot Chicken Biryani

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? 😉

Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

This flavorful chicken biryani is a family-favorite. Biryani, a well- seasoned meat and rice dish, typically takes a long time to prepare and requires dirtying several dishes but this one-pot recipe 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. It’s easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party.
4.97 from 161 reviews
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Ingredients
 

  • 1 cup basmati rice soaked 15-30 minutes
  • 3 tablespoons ghee
  • cup cashews halved
  • 2 tablespoons golden raisins

Whole Spices

  • 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

  • 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

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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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!

Instant Pot Chicken Biryani

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Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Tanya says

    5 stars
    This is the first thing I attempted since getting an instantpot but gosh absolutely love it!!
    So flavourful!! A must try 🙂

  2. Margo says

    5 stars
    Fabulous recipe, Ashley! Made for the first time last night and I veganised it by using the Vegetarian Butcher What the Cluck chicken – 2 packs (UK product which is more like ‘thigh’ than ‘breast’ and works perfectly as a sub) and rapeseed oil instead of ghee. Absolutely delicious! I didn’t think I could like an Instant Pot Biryani more than your lamb one (which I also veganise with vegan lamb) but I think this one just tips the balance! Thank you for your wonderful recipes! x

  3. Farah says

    Hi! Love your recipes 🙂 I’ve purchased your cookbook as well.

    I wanted to know if I could double the amount in the recipe in order to make it for more people or would I have to cook the biryani in the instapot two separate times?

    Sorry in advance if this question has been asked already!

  4. Maire says

    5 stars
    Hi Ashley! My fiancé and I love this recipe and make it ALL the time. What changes would I need to make in order to sub in brown basmati rice?

  5. Charlotte says

    5 stars
    Love this recipe!! Wanted to make this again this weekend but realized we only have jasmine rice on hand. Have you tried/had success with this?

      • Madhavi Kasu says

        Hi Ashley for this recipe for 1 cup rice what would be the quantity for boneless chicken breast? Just got an insta pot and would love to try this recipe however I need to double it as I need to make 2 cups rice.

        • Ashley - My Heart Beets says

          Hi Madhavi, I haven’t tried this with chicken breast but I would use the same amount of chicken listed in my recipe. If you want to double the recipe, I would double all of the ingredients, including the chicken. Hope that helps!

  6. CB says

    Love this recipe!
    Was going to try to make it without rice in the dish to have options for folks wanting something more low carb, suggestions for instant pot without rice? Use less water?
    Thanks!
    C

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