Instant Pot Chicken Biryani


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 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.”

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? 😉

“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.
Instant Pot Chicken Biryani

More Indian Recipes

Chicken Biryani Recipe (Instant Pot)

Instant Pot Chicken Biryani

Chicken Biryani Recipe (Instant Pot)

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.
4.95 from 271 reviews
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  • 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


  • 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.



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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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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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  1. Cate Moon says

    5 stars
    I made this – I used pork, which is HIGHLY inauthentic but it was all I had. I was short of one or two of the spices, but I found the result very good indeed, and extremely easy. I was a bit dubious about the 2 tsp of salt, and reduced it to 1 (I notice you said adjust to taste!) and that was definitely enough salt. It’s a lovely, easy, well written recipe, would serve 4 easily. Thank you very much.

  2. Sophie says

    How many serves does this recipe make? I think I would need to double it to serve 6-8 people. Woulddoubling affect the cooking time

  3. Pete J. says

    5 stars
    I made this and thought it was amazing and so easy in the IP! The chicken was tender and the rice was perfectly cooked. Some recipes call for the addition of saffron and/or rose water. What are your thoughts on this?

    • Ashley - My Heart Beets says

      Hi Pete, I’m so glad to hear that! Thanks for letting me know how you liked it 🙂 Now that you’ve tried it as written I say go for experimenting with other ingredients and see if you like it better with them added! I love trying new flavor combinations and I bet those would taste great – and if not, you can always go back to the original 🙂

  4. Almira says

    4 stars
    I’ve made this a couple times, and it turns out really yum, but I altered a little bit to taste more like my nanis (hyderabad nostalgia).

    Instead of adding the whole spices initially, I boiled them in water and poured that water over the rice so the rice itself got a bit more flavor

    and I premarinated the chicken in yogurt and spices

    as well as poured saffron bloomed in milk over top

    :)) loveee this instantpot adaptable version 🙂 thank you!

  5. Jennifer Maloney says

    Made this recipe for dinner last night FANTASTIC! I did swap out the cashews for extra raisins…huge hit! Served it with steamed broccoli Greek yogurt and naan bread…this will no doubt be a regular on our meal plan.

  6. Jackie Sharkey says

    5 stars
    I love this recipe. I’ve made it dozens of times. I add a little more cashews and raisins at the request of my husband, lol. Question – do you have any calorie info for the recipe? Thanks!

  7. Fiona nevile says

    4 stars
    Good, but far too much salt! And I like lots of salt but this was too much! Loved the other spices and ate the dish. I will make it again with far less salt as it kind of spoilt it for me.

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