Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it’s absolutely possible with an Instant Pot!
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? π
Instant Pot Chicken Biryani
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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. Itβs easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party.
Ingredients
- 1 cup basmati rice, soaked 15-30 minutes
- 3 tablespoons ghee
- β cup cashews, halved
- 2 tablespoons golden raisins
Whole Spices
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- Β½ cinnamon stick
- Β½ teaspoon cumin seeds
- Β½ teaspoon fennel seeds
- 1 onion, thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 Β½ 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
- ΒΌ teaspoon black pepper
- ΒΌ teaspoon cayenne, adjust to taste
- ΒΌ teaspoon ground cumin
- ΒΌ teaspoon turmeric
- 1 cup water
- Β½ cup fresh cilantro leaves, chopped
- Β½ cup fresh mint leaves, chopped
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauteΜ 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.
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!
This looks amazing, will definitely be making it next week! Sorry if this information is somewhere, I couldn’t find it – how many portions does this make?
Thanks
Hi Lizzie! I’d say it serves 4-5 π Let me know what you think of it!
Hello great recipe!!! If I wanted to make 4 cups of rice how does the cook time/recipe vary? Thanks so much!
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Thanks! I’ve only doubled this recipe – I’m not sure you can quadruple the recipe and still have it fit in the pot.
The biryani was a little sticky. While the rice did not seem overcooked, the overall texture was sticky. Not sure what I did wrong. I used 2 cups of rice & doubled everything. π
Really I could quadruple this recipe?
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Oh my gosh, I’m not sure what I was thinking – I’ve edited my response. No, I don’t think you can fit that much in a 6 quart – thank you for asking!
But this recipe can be doubled, correct?
Yes, it can be doubled π
Hi CJ, Did you try to quadruple the recipe?. How did it turn out?. Iβm planning to make 4 cups and wanted to know what your experience was like. Please let me know.
I tried the chicken Biryani recipe but the chicken turned out too hard. Would you know what caused it?
Thanks
Hi Boby, did you use chicken breast? Chicken breast can get a bit tough in the IP sometimes which is why I ask. Let me know!
Why did I end up with cooked chicken and uncooked Basmati Rice? I thought maybe I needed to stir the rice into the water even though you said not to, but then I watched the video and you didn’t. Bummer! I was so excited to open the pot and eat! I’m now trying to figure out how long to recook the rice (after having to pick out all the chicken!)
I’m not sure why the rice was uncooked… you followed the times and the vent was sealed, correct? Did you fully cook the chicken while stir-frying? It sounds like there was an issue with the pot coming to pressure but that is just my guess. Please let me know if you try this again!
Did you soak the rice? This happened to me once when I forgot to soak it.
Ya i same happened to me when i didn’t soak it
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Tried it today.The taste was out of the world.
Rihana, so happy to hear that! π
Why does it say not to mix the rice in the rice in?
Amita, the only reason I say that is so you still get the “layers” that biryani is known for – but you can mix it if you’d like!
I have made this chicken biryani many times now, and it is SO good. I’ve also made your shrimp biryani and the brown rice and beef biryani, and the chicken is my favorite. Thank you for sharing your awesome recipes! I bought your cookbook, and have made several recipes, all very good. I do have a question for you – I have a slight allergy to onions and garlic and have been reading about asafetida; do you have any recipes using this as a subsitute for alliums? I would love to find a good one!
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Jess, it makes me so happy to hear that you’ve tried all of my biryani recipes (more to come, soon)! Glad you like the chicken biryani so much – thank you for letting me know! To be honest, I haven’t used hing in cooking because it’s very difficult to find a gluten-free asafoetida (although I may be getting my hands on some soon) so I’m not very familiar with it. Are you in my Instant Pot for Indian Food facebook group? Someone in there recently asked about no garlic/onion recipes and it was quite a long discussion – they discussed asafoetida as well. It may be helpful for you!
Thank you for the FB group recommendation. I’ll try it out, and do some experimentation myself!
This recipe is really good π But what I really came here to say is that I bought some gluten-free asafoetida a while back and I’ve been loving it.
It’s blended with fenugreek, so I think that’s pretty reasonable! I don’t think I can taste the fenugreek.
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That’s great to hear!! Will have to check this out, thank you π
I made this tonight and it was delicious! My 7yo loved it. I couldnβt figure out what made it so spicy since I didnβt use cayenne or chili powder. Not sure if it was the paprika or Garam Masala. It was a bit spicy for my son but the flavor was so good he kept eating it anyway!!
Kristen, I’m so happy to hear that you and your kiddo liked it! As for reducing the heat next time though, try leaving out the black pepper. Garam masala already has black pepper in it so maybe the extra bit made it too spicy for him? Thanks for letting me know how it turned out for you π
I’m so excited to try this recipe! I have ground cloves, but not whole – can i substitute that? Online it’s seems to say one teaspoon of whole cloves is 3/4 teaspoon of ground cloves. Do you think that would work, or would it change the dish too much? I also don’t have the cinnamon stick – would cinnamon powder work?
Hi Ani! I would say to just leave the cloves out — ground cloves are much stronger in my opinion and it’s really easy to overdo it. It’ll still be good even without it! As for the cinnamon, you can just add a pinch of powder. Can’t wait to hear what you think of the dish!
Would you be able to substitute brown rice and change the cook time or would that overcook the chicken?
Jon, if you want to use brown rice with this recipe then I suggest using quick cooking brown basmati rice – it takes the same amount of time as white basmati rice. I think using regular brown basmati rice could result in overcooked chicken but I haven’t tried it so I can’t say for sure. If you try, please let me know!
I just made this amazingly delicious recipe. Wow…just wow! I used brown rice and I followed your recipe. The rice was just a little underdone so I closed it back up unplugged and then it was perfect. I am so impressed, I have ordered your book.
Gisele, I’m so happy to hear that! I hope you love all of the recipes in my book too!
OMG this was yummmmmm!!! This was my first instantpot experience so I was a little hesitant but gosh came out so well π only issue I had was the quantity didn’t look like it wouldn’t last longer than one meal with just my husband and I having it haha!!
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Thanks, Tanya! And lol, I’m so glad you and your hubby enjoyed it so much π
I don’t eat chicken but made this for my husband and son. Now, thanks to you, our local restaurant will be losing business because they have declared that they will never be ordering from the restaurant again. The fragrance and taste was amazing and the boys said the chicken was fall-off-the-bone tender (we used drumsticks, didn’t have thighs). The only disappointing thing is that I have owned my InstantPot for over two years, and have only just now realized it can do this – all this time I had exclusively been using it only as a pressure cooker π
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Varusha, haha wow!! I’m so happy o hear that they like the biryani so much!! Thank you so much for letting me know how it turned out π I can’t wait to hear what you think of any other recipes you try with your instant pot!
This was a big hit in our household. Living in Hawaii the humidity got to some of my spices, so I had to leave out the paprika and substitute caraway seeds for the fennel, but the dish was still super delicious. My 10 year old asked for seconds and was happy is finished as her friend was being picked up so she didn’t have to share – that alone speaks volumes. Have definitely made it into our favorites rotation. Thank you!
Julie, I’m so happy to hear that you and especially your 10 year old liked this dish! π Thanks for letting me know how it turned out for you!
If I want to increase the rice to 2 cups, will I need to increase any of the spices and cooking time? I assume I must increase the water though.
You can double the recipe by doubling all the ingredients – keep the cook time the same though. The pot will take longer to reach pressure due to more contents in the pot – so you can keep the cook time the same.
Can you freeze this?
Hi Anita, yes you can freeze it π I prefer to eat it within a few days though but freezing works too.
Sorry – urgent query~ having a party tomorrow. Can I use double the quantity in the 6 quart instant pot ?
Yes just double all the ingredients but keep the cook time the same π
Thank you so much. It worked perfectly. I added a little less water about 1.5 rather than 2 cups as I noticed more water than I expected came out of the chicken.
I made the recipe the first time following the exact instructions and it turned out sooo delicious! So I decided to make it again next week and doubled everything but kept the cook time the same. When I opened the top layer of rice was still uncooked so I cooked it again (pressure 4 minutes this time). This time the top layer was cooked but looks like the layer beneath got overcooked. I hadn’t realized the layer below was cooked before. What can I do differently for double the quantity?
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I double everything but keep the cook time the same and haven’t had any issues – I’m sorry it didn’t double well for you! Are you using a 6 quart instant pot?
hi. this looks so yummy and I’m going to try it with 2 cups of rice, how long you think it takes to cook?
You can keep the cook time the same π
The unofficial, national dish of Trinidad and Tobago is called Pelau. It’s a one pot rice and chicken (or whatever meat) meal. We take it to the beach for an all day “lime”, or cook it up for whatever occasion when there’s a large group hanging out. This recipe is similar to a pelau, but with deeper flavors. It doesn’t taste quite Indian, it doesn’t taste quite Trini. It hits that sweet spot in between where when I make this for my family, they will say…”I didn’t know you had such a sweet hand!” I’m not known for my cooking skills in the family. π€£π€£β€
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Glad you liked it! π
Amazing! Thank you so much for the wonderful recipe.
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Briita, I am so happy to hear that! Thanks for letting me know how it turned out for you! π
Thank you for this and all your recipes! It was delicious. My 7 year old gave it an 8/10 (and itβs really spicy). My kids (and I) love Indian food but I was way too intimidated to make it until I came upon your blog. Thank you!
Amy, I’m so happy to hear that you all liked the dish! π Glad you are making more Indian food!
I loved the recipe! How would you make a vegetarian/tofu biryani? Just substitute the chicken for the tofu?
Payal, I have a veggie biryani coming to the blog soon so stay tuned! I actually also posted an egg biryani recipe today if you eat eggs π
I made it yesterday and it came out really good. Thank you for sharing.
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So happy to hear that, thank you Punum!!
Hey, thanks a lot for the recipe! I made it and now it tasted really good. However, it turned out more like chicken and curry mixed with rice. It wasnβt dry like Biryani is. It was very wet. Wonder what I did wrong!? π
Hmm it should be dry – did you add more chicken than the recipe called for by any chance? Chicken releases water as it cooks… that’s my only guess. If you can give me more details I can try to help troubleshoot!
Yes! I think I put little more chicken than you mentioned. Will try again and get back to you! Thanks a lot π
Let me know how it goes! π
i keep forgetting to pull chicken out of the freezer. i’m newer to instant pot. what are you throughts on frozen chicken? some bloggers say its fine to use? thanks!
Hi Ashley this was great. Could you post a chicken biryani recipe for the instant pot that uses a yogurt marinade?ped
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I will add this to my list! π
The last step instructs you to “Discard the whole spices.” But the “Whole Spices” section includes several types of seeds and minced ingredients. How do you discard such things after they’ve been mixed together with everything else?
This looks pretty tasty.
Hi David, you eat the cumin and fennel seeds – I’m referring to the cardamom, cloves, bay leaf and cinnamon stick – sorry for the confusion!`
Hi this is nyla i am new to this community and also to instant pot ans its recipes. I like your biryani recipe. Plz tell ne the ratio of rice n water for intant pot. As when i cook on stove top i add 1 is to 2.for example 1 cup rice 1 and hslf cup water.somy question is what wull be ratio in instant por.
Thanks in advance
Regatds. Nyla
Hi Ashley, I made this last night, and it turned out great!! I love your biryani recipes – I tried this chicken one and the shrimp biryani. The instant pot recipe makes it so easy and efficient to make the biryanis without sacrificing taste!
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Maneesha, that is awesome!! I’m so happy to hear that you made the chicken biryani and the shrimp biryani! π
Is there anyway to make crockpot biryani?
I haven’t tried this in a slow cooker but I’m sure it can be done! I don’t know the times or settings for this though… if you try, please let us know!
Hi Ashley, can the chicken biryani be made with chicken drumsticks instead of boneless chicken? If yes, what would be the cooking time? Thanks, love your recipes β€οΈ
Hi Swapnil, you can use chicken drumsticks but I’d suggest removing the skin as it’ll get soggy in the IP. It should cook in the same amount of time. Let me know how it goes!
This was delicious! I used brown basmati rice and about 20 minutes was a good cooking time (plus 10 minutes of the natural pressure release). I might double the raisins next time but otherwise, this was a wonderful recipe. We just moved to a rural area and we miss having an Indian restaurant nearby. Iβm looking forward to working through more of your recipes as I try to learn more about Indian cooking. Thank you!
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Sarah, that’s great to hear!! Thanks for letting me (and others reading this) know how it turned out with brown basmati rice! Can’t wait to hear what you think of any other recipes you try!
Turned out amazing
So happy to hear that!
So delish!!! Thank you so much for making biryani less intimidating.
Thanks, Tina!! So happy to hear that π
Would this work with boneless/skinless chickenbreast?
what rice do u use..? any particular brand. Also, r u using brown rice in this recipe, y is the color so brown? I never get that color..
I use this brand – highly recommend it! And no, I don’t use brown rice for this recipe – the color comes from the spices π
I received my Instant Pot just a few days ago..after almost memorizing the manual I made this Chicken Byriani recipe as my first meal.
I order this dish every time I go to an Indian restaurant..I was happy to discover the recipe makes it even better than my favorite restaurant does.
Thanks for the recipe and looking forward to making more….I love Indian food.
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Elle, that makes me so happy to hear!! Thanks so much for letting me know how this turned out for you π
This was awesome! Made a double batch with brown rice cooked for 20 minutes and 10 minutes natural pressure release. Thanks for another yummy version of chicken and rice in the instant pot for this busy mama. The 1.5 year old and 4 years old loved it too!
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Elizabeth, I’m so glad you and your kiddos loved it! And good to know that it worked well with brown rice! Thanks so much for letting me know how this turned out for you all π
I received the instant pot yesterday ( I ordered it after seeing all your recipes), I made the chicken biriyani today. It’s delicious and full of flavor, the best biriyani I have made so far. I ordered your cookbook and looking forward to trying more recipes . Thank you.
Tina, that makes me so happy to hear!! Thanks so much for letting me know how the biryani turned out for you π I hope you love all the recipes you try from my book!
OH MY GOSH THIS WAS SO GOOD!!! I rarely brag about my dinners but I’ve told everyone in the office about this one. I didn’t have the “whole” version of a few spices (cinnamon, cumin, and cardamom) so I used 1/2 to 1 teaspoons of the “ground” version (eyeballed it) – still absolutely amazing recipe!!!
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I’m so happy to hear that!! Thank you for letting me know how much you liked it π And for telling others in your office too!
This is delicious. My kids gobbled up every last speck!
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Deepa, so happy to hear that your kiddos liked it!! that’s the best compliment π
Love most of your recipes but sadly this is a pulao, not a biryani. I am not sure which “gharana” of biryani has cashews and raisins in it – neither the authentic Awadhi, nor the diluted Lucknow/Calcutta derivative. Also, this recipe will definitely pass as an excellent pulao, but not really biryani.
However, I will give it a go and I am sure I will love it “as a pulao”
let me know what you think after you try it…
Have made this a few times and it was a βhitβ with all the family! I want to make it tomorrow but I only have chicken breast, can I use this instead of the thighs? I hate having to buy new ingredients when my freezer is full! Many thanks in advance! By the way, I use a Crockpot Express!
Helen, that’s so great to hear! I am sure chicken breast will work – I just prefer chicken thighs because I find the meat to be juicier and less likely to overcook in the instant pot. Let me know how it goes!
We really loved this recipe. We like heat, so added a few sliced serrano chilies and upped the cayenne a bit. It was a perfect consistency. I also added a touch of cayenne and the cinnamon to the nuts and raisins. (Then threw the cinnamon back in per the directions. I will make this recipe again. Thanks.
Oh, and I forgot to mark the stars there. Five star all the way.
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Thank you! π
Lynn, that’s so great to hear π Thanks for letting me know how it turned out for you!
Just made this and it is fantastic! I reduced the chicken to 1 lb and threw in a cup of frozen peas and two carrots sliced into sticks (I borrowed from your veg biryani recipe!). Also, raisins fried in ghee – YUM.
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Elizabeth, so happy to hear that! glad you liked it! π
Made this for the first time yesterday. Biryani has always seemed like too much work for me but this Instant pot Biryani turned out great and so much less work. Big hit with my family. Thank you
Maya, so happy to hear that you liked the biryani! Thanks for letting me know how it turned out for you and your family! π
Hi! I want to make this with boneless beef stew cubes. Should I pressure for 7 minutes still? Or maybe 10?
What about yogurt? My mom says it’s a mystery to add yogurt to the meat but I didn’t see it in your recipe. How can I incorporate it?
I actually marinated my meat with 1 tablespoon yogurt and lil bit cayenne, lemon juice, and garam masala.
I have made this twice now. Today I’m planning time number three. It’s so good, so exquisitely delightful, that it makes me proud it came out of my kitchen! I haven’t found an Instant Pot curry recipe so far that has rocked my world, but this biryani recipe is one of the best meals I’ve ever made, and maybe the best. Thank you Ashley!
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Matt, that’s so great to hear! Thanks for letting me know how much you like it π As for curry – is there a particular type you are looking for? My chicken bhuna masala is my current favorite: https://myheartbeets.com/chicken-bhuna-masala/ Let me know if you try that!
Oh a dry curry in the Instant Pot. I have to try it! Thank you Ashley! I just joined your Facebook group, and I’m very excited to try more recipes. I’m actually making this biryani again today.
Re: the curries, we have tried your Instant Pot butter chicken, and the one from Two Sleevers, and neither was quite like the restaurant experience for our tastes. Maybe it’s not possible with all these shortcuts? They both told my brain “this is curry!” when I ate them, but there was something missing compared to the restaurant style. I don’t know what. It’s still so wonderful to cook food that tastes authentically Indian without the long slow steps that are traditionally involved.
Matt, awesome! I’m glad you joined the group and I can’t wait to hear what you think of the bhuna if you try it! So when it comes to butter chicken, the method is mostly the same but everyone does things differently – just to confirm though, you’re definitely using the fenugreek leaves, right? Because that makes a surprisingly big difference when it comes to the flavor of butter chicken. If there’s a restaurant whose BC you really love, I suggest asking them questions about it – ask if they use a lot of heavy cream or ghee or ask if they add nuts in the butter chicken (this will give you an idea of whether they add cashew paste – some folks do this). Some restaurants will even use tandoori chicken instead of cooking chicken in the curry and call it butter chicken – that can also make a difference. I hope you’re able to achieve that butter chicken flavor you’re seeking! Keep me posted π
Hi I tried the recipe today.but the rice was over cooked.first time iβm Using instant pot.donβt know what I did wrong…but the taste was yummy..is the same time frame for all IP?
Hi Rose, rice can definitely vary – I have tried several brands and they’ve worked with the timing but my absolute favorite rice is aahu barah – I link to it in the post. If you can, I’d suggest trying it with that rice π Or you can also try quick releasing pressure after 5 minutes – that may help too!
Can’t wait to make this. Do you use green cardamom pods or black?
Hi Brittany! I use green cardamom π If a recipe calls for black cardamom then I make sure to add the word black in front as it’s not very commonly used
Ok thank you. I made it with the green and it smelled amazing. Sadly it smelled much better then it tasted. I couldn’t really taste the spices. I will try adding a little extra next time.
Iβm heartbroken that I canβt eat any rice on my Paleo plan bc I especially love basmati! Is there any chance this cud be made w cauliflower rice tho it wud miss that wonderful basmati aroma? Also I donβt own an Instapot so can it be made on stove or in oven by cooking ingredients separately?
Hi Renee, I have a stovetop cauliflower biryani in my paleo Indian ebook if you’d like to give that a try: https://myheartbeets.com/south-asian-persuasion-healthy-indian-cookbook/ π
Iβm so excited to try this recipe! I donβt have cardamom pods but I have ground cardamom-will it be a problem to substitute in ground cardamom?
Also your butter chicken recipe is my husband and Iβs absolute favorite dish ever!!!
Hi Kristin, if you use ground cardamom just use a pinch as it’s more concentrated than the pods. I hope you love this! Let me know what you and your hubby think!
So delicious! I’d never tried this dish before but will certainly be making it again! Husband loved it too and he is so picky I usually don’t share with him, but he was so impressed he took some over to share with neighbors.
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Kristin, I’m so happy to hear that!! Thanks for letting me know how much you guys liked it π And how nice of you to share with your neighbors – I hope they loved it too!
This was my first time ever making biryani-had heard that it was a very time consuming process so was amazed when it turned out really well. Even my teenage daughter said it was okay and she has very high standards. I used butter with a dash olive oil as it didnβt have ghee and I was a bit worried that the rice on top hadnβt cooked but when mixed it seemed fine in the end.
Anita, glad you liked it π
I absolutely love this. I think the next time I make it I will leave the salt out completely. I’m not a big salt person and I don’t think it needed any. I am allergic to black pepper and so I made my own garam masala. The spices were absolutely amazing. That’s why I love Indian food. The thing I love the most is every bite had a new explosion of flavor.
I have an instant pot Ultra and I sometimes have difficulty with it burning the bottom of anything that has basmati rice in it. I made sure that I rinsed the rice very well after soaking for 30 minutes. The nice thing about this recipe is the rice is not on the bottom at all. I also lifted the chicken up a bit to let some of the water down underneath.
Thank you and I look forward to making more of your recipes.
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Melissa, I’m so glad you love this! Can’t wait to hear what you think of any other recipes that you try from my blog!
I bought your book Indian food Under Pressure online and made this last week – it was lovely and now have found your site so will be making a lot more of your recipes. What I would like to know is when you specify cashews as in your chicken Korma for the creamy cashew sauce do I buy raw or already roasted cashews.
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Ann, that’s so great to hear! I can’t wait to hear what you think of the recipes that you try π As for cashews – I use raw but roasted will work too π
Hi Ashley – I tried your veg biryani and it came out awesome. I want to try the chicken biryani tomorrow. can I use breasts instead of thighs?
Hi Nayan! I’m so glad you liked the veg biryani π I haven’t tried using chicken breast in the chicken biryani so I can’t say for sure but I think it’ll turn out fine. Let me know what you think if you try it out!
Hello! Looking forward to making this recipe tomorrow! Iβm a new IP user, just got one a few days ago! In the instructions it says βstir fryβ when cooking. I donβt have the button on my IP…how do I go about doing so?
Hi when you press the sautΓ© button in step 2, the pot will be hot so you can stir-fry the cashews π Can’t wait to hear what you think of this!
Is there a way to double this recipe?
Doubling everything seems to make it too watery π
delicious! thank you for the recipe. it’s the best chicken biriyani I’ve ever made. Appreciate it!
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Jia, that’s so great to hear! Thanks for letting me know how much you liked the biryani π
Hi! Im a new instant pot convert and just bought one, what size do you use for the recipes you post? mine is the 6 quart one. excited to try some of these and wanted to make sure itll be the right size:)
Hi Divya! I test all of my recipes using the 6 quart (that’s all that was out when I first bought mine lol) so try any recipe on the site π Let me know what you think!
just made it today and it looks and taste amazing! my picky 3yo and 1.5 yo daughters also agree!:)my 1st ever biriyani attempt! my family is from kerala but im born and brought up here so only now venturing into indian cooking. love that u have a mix of north and south indian recipes!!!
would i be able to double this recipe and still safely make in the 6 quart..? if so any other adjustments needed? thanks ashley!
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I am so happy to hear that your kiddos loved the biryani! That makes me so happy to hear π Yes you can double the recipe – just double the ingredients but keep the cook time the same. I can’t wait to hear what you think of any other recipes that you try!
Ashley, I just want to take the time to say how much I am obsessed with your website, especially this recipe. I was born in Hyderabad so Iβm super picky about biriyani. This recipe is perfection! Iβve made it countless times. I just made the veggie version too! I also loooove your Chana Masala and chicken curries. The measurements are perfect for everything. I just ordered your IP cookbook on amazon and canβt wait for it to come. Thank you so much for everything you do!!!
Veda, that makes me so happy to hear! I’m so glad you like the biryani so much! And the chana masala and curries π I can’t wait to hear what you think of any other recipes that you try!
You even did not mention how much chicken to add to the biryani.
Fake comments and fake recipe.
Hi, it says “1 Β½ pounds skinless and boneless chicken thighs, cut into quarters” in the ingredients list right above the spices. Perhaps you missed it…
Flavor was amazing! I used the correct rice to water ratio but the basmati rice came out mushy . Any idea why? Thanks
Monica, so happy to hear that you liked the flavor π As for the rice – I have found that it really depends on the brand. I recommend the brand I use in the post but if you’re using another brand of basmati rice you may have to play around with the times – perhaps try a 5 min cook time and a 5 min npr next time? Let me know if that works better for you!
Turned out excellent! Even my 15 months old toddler loved it :). Thanks for the perfect recipe! π
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There’s no better compliment than hearing that a toddler likes one of my recipes lol – thank you for sharing this with me! π
Hey Ashley,
If I use drumsticks instead, how much would be the cooking time? Any idea?
This is a very good recipe and makes biryani relatively easy to make. I was wondering if you can marinate the chicken beforehand to give it even more flavor. If so, how would you suggest marinating it? Thanks again and I am going to try more of your recipes!
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How do you suggest removing the whole spices at the end? Are we seriously supposed to dig through the rice and chicken mixture, picking out cardamom pods and fennel and cloves and cumin seeds?
Hi Emily, you don’t need to remove the cumin seeds or the fennel seeds – you eat those. Here’s a post on removing (large) whole spices if you want to read more on this: https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
I are this tonight and just loved it. Thank you for posting itβitβs definitely going to be part of our rotation!
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Melissa, so happy to hear that you loved the biryani!!
Wow!!!! This dish is amazing!!!!
Gail, so happy to hear that! Thanks for letting me know how it turned out for you π
Thank you for this recipe! I have made the chicken, shrimp, and egg biriyani and all three turned out great! I love the way you format your recipes online and the exact measurements so it is very simple to follow. Your biryani recipes are definitely my favorite biriyani recipes to make!
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Chris, I’m so happy to hear that you’re enjoying all of my biryani recipes!! And thanks for the feedback on my recipe format – really great to know it’s helpful π
This was delicious! My super picky husband and kids even enjoyed it. We decided it would make a great make ahead meal to pack for work lunches throughout the week! Will definitely be making this again.
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Ami, I’m so happy to hear that your whole family liked the biryani! Thank you for letting me know how it turned out for you guys π
This dish is so absolutely delicious!!! I will definitely make it again, and again, and again!!!
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Gail, I’m so glad you liked it!! Thank you for letting me know how it turned out for you π
Can you tell me how spicy this dish is? Unfortunately I canβt have much spice- the mixture sounds great, but can you suggest what to do to make this a mild dish? Thank you!
You can leave out the cayenne and it’ll be a mild dish π For any of my recipes – if you leave out cayenne or green chilis (if a recipe calls for it) then the dish will be mild. Hope that helps!
DELICIOUS! A household favorite! Thank you so much for this recipe on your blog.
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Prateeksha, that’s awesome! I’m so glad you and your family like the biryani π
This is the best chicken biryani Iβve ever had – it even beats restaurants! Every one of Ashleyβs recipes is a winner, but this one is definitely my favorite. Itβs easy, directions are simple, and it comes out perfectly every time.
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Rachel, thank you!! I’m so happy to hear that π
Hi, how do you discard the whole spices in ththe last step if they are mixed in with the chicken? Cinammon and bay leaves I can understand since they are larger, but now about the small ones like cloves, cumin seeds, fennel seeds, etc? Thanks!
HP, here is a whole post that I wrote about removing whole spices in Indian food – I hope it helps explain things π https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
I made this recipe from your book last night and I will definitely be making it again! It was so quick but still tasty. I even used frozen chicken and it still turned out perfectly.
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Subha, that’s so great to hear! Thanks for letting me know how it turned out for you π Great to know that it worked out so well with frozen chicken!
Thank you for this recipe! Itβs straightforward to make and the flavors are delicious. However, Iβm having one slight problem β Iβve made it twice now, and both times the rice came out too wet and mushy. I reduced the water a bit the second time (closer to 3/4 cup) and still got the same result. I didnβt use extra chicken (which I know releases water) and I followed the recipe exactly. Could it be the brand of basmati rice Iβm using (Whole Foods brand)? Iβm afraid if I reduce the water any further the pot wonβt come to pressure. Or maybe I should release pressure sooner? Appreciate any thoughts you might have!
Hi Diane, hmm it could be the brand, I haven’t tried whole foods basmati rice (is it the one that’s called texmati because if so I’ve seen it and I’m not even sure if it’s really basmati?) but if you prefer it then I would cook the chicken a bit more and reduce the pressure cook time to 4-5 minutes with a 5 minute quick release (which will also help get rid of any extra water). If you give that a try please let me know how it goes! I link to a brand that I really love if you are looking to try another brand of basmati! They all can be a bit different.
I just got my IP yesterday and this biriyani was the first recipe that I tried in it. I’ve never used a slow / electronic cooker. This dish was fantastic!! My 6 YO loved it. and best of all I was done in 1.5 hours : prep, cooking and clean up! As a working mom of 2, that’s an achievement for me!! Thank you, Ashley
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Jen, that’s so great to hear! And love that this was your first IP recipe! Thanks for letting me know how much you and especially your 6yo liked it!
Super recipe thank you! do you have a recipe for the gravy typically served with chicken biryani in Indian restaurants? can I use the onion masala as a base?
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Carmen, I’m so happy to hear that you like it π I’m not sure what you mean by gravy served with biryani… can you explain a bit more? Or do you know the name?
Oh my goodness. This is the most wonderful meal.
So full of flavour with just a hint of afterburn.
I just love your recipes.
They are truly amazing.
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Julie, I’m so happy to hear that! Thank you for letting me know how the biryani turned out for you!!
Hi,
Can 1 cup of basmati rice really serve 4-5 adults?
there’s a pound and a half of chicken with it too π But you can always double it to be safe and have leftovers!
I can burn water but have always wanted to learn to cook Chicken Biryani since tasting it at a local Indian restaurant years ago. The simplicity of the My Heart Beets recipe prompted me to give it a go. Mmmm, now that it delicious! Thank you.
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Luke, I’m so glad you made my recipe and liked it!! Thanks for letting me know how it turned out for you π
Made it three times this week. Guess everyone in the family and work liked it a LOT π
Great recipe!!!
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That is so awesome!! Three times in a week might be a record lol! I’m super happy to hear that π
Hey Ashley- super excited to try this recipe. I don’t have an instant pot, but I do have a pressure cooker. Would you keep the pressure cook time the same?
If you’re using an electric pressure cooker then yes but if you’re using a stovetop pressure cooker I can’t say for sure – sorry!
Thanks for the recipe. I will definitely give this another try.
Suggestions/considerations:
1. You didn’t mention what sautee function you used. I used High.
2. Opt for 1/4 cinnamon stick instead of 1/2. The cinnamon flavor using 1/2 of a cinnamon stick was too overpowering for me.
3. I wouldn’t add the extra water. I didn’t add any water and it still came out a bit watery due to the juices from the chicken. Perhaps next time, I will drain some of the juices before pressure cooking OR increase the amount of rice from 1 cup to 2 cups. However, it should be noted that I used parboiled rice instead of basmati rice.
4. It’s practically impossible to remove the whole spices (especially the cloves), considering it was mixed with the chicken. I didn’t even bother.
I made this chicken biriyani today for dinner. Hassle-free, fool-proof recipe this is. Cooking biriyani was never so much fun! I call this ‘instant biriyani’. Thanks so much for this recipe. Will try out more recipes from your site.
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Mary, that’s great to hear! I’m so glad you liked the instant biryani lol π Can’t wait to hear what you think of other recipes that you try from my site!
Your recipes are great!! For chicken Briyani – can I use chicken boneless breasts cut up instead of thighs and do I have to adjust cooking time with breasts? Thanks!!
Anu, thank you! I haven’t tested it with chicken breast but I think it’ll be fine – you can shorten the sautΓ© mode step a bit when cooking the chicken. let us know how it goes if you try!
The biryani was delicious, however the raisins got too hard when fried with the cashews, and the rice came out very sticky. Wonder if I did something wrong?
This is absolutely delicious! Itβs the best Instant Pot recipe I have made. Since we donβt tolerate too much hot spice, we left out the cayenne and used 1/4 teaspoon of black pepper. It was still super delicous and full of flavor. Itβs a great warm, comforting meal. Thank you.
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Daniela, I’m so happy to hear that you liked the biryani so much!! Thank you for letting me know how it turned out for you π
I am excited to try this recipe!! wondering how you remove the whole spices. Do you just pick them out?
Thinking the cloves are pretty small. Thanks for your help!
I can’t wait to hear what you thin, Yvonne! I actually wrote a post all about removing whole spices if you want to learn more: https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
I am a Biriani Lover. I bought an instant pot this thanksgiving and currently trying different dishes in the pot. I tried your chicken Biriani and veg Biriani, Both came out to be perfect. like I used to do Dum. but slightly with more flavor and much faster. Thank you so much for the detailed recipes.
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Melvy, I’m so happy to hear that! Thanks for letting me know how both biryani recipes turned out for you π
Tried it. I liked how easy it was.
I did feel that something was missing.
Just so you know, the things i did different were i used
chicken breasts instead of thighs
red onions,
did’nt have cilantro
did’nt have enough fresh mint so used combination of some fresh and some organic dry mint leaves
substituted milk for water and added saffron
no cumin powder because my garam masala has it in it
thoughts? I would like to try it again….
Oh my…I’m so excited to pass on this recipe to my daughter. Her boyfriend is Pakistani, and she was looking for easy recipes to make for him that he would enjoy & appreciate. This just might be her new go to recipe! Thanks for sharing! Will let you know how it went!
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Carm, I’m so happy to hear that!! I hope they both love it!! Can’t wait to hear what everyone thinks π
Great recipe. I was slightly unsure off it initially as I have tried a similar method before with good bit not great results. I am surprised that this combination works very well. Excellent recipe
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Manju, I’m so glad you liked it!
You must have added curd after you add chicken. I found more flavourful when I add fried chicken insted of raw one! Video looks great. I prefer little bit dry Biriyani π
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Hi, I did not use yogurt in this recipe…
If I wanted to use thighs with bones, would the cook time remain the same? Any changes to the recipe in this case?
You can keep the cook time the same π It’ll be fine!
Hi Ashley,
Thank you for demonstrating that Biryanis can be made in Instant pot without a hitch or else I would have never tried it so early into my experiment with this Smart machine :))
The biryani was tasty, almost same as I make on stovetop, the rice grains were separate and the chicken was moist and juicy!!
I faced one glitch – burn ( my first time seeing that on IP). I own a 6qt 7 in 1 model. I was cooking 4 cup rice with enough water ( rice was 817 brand Basmati rice)
with similar amount of spices as mentioned in your recipe + 3 tbsp yogurt + 2 tbsp tomato paste.
Water was 4 cups and I pushed Pressure cook for 8 minutes. Any guesses where I went wrong? Was 8 minutes too much?
Shiba
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ok, so today was the third time i’ve made this dish. I made it before the traditional way with the layering and the parchment paper and other than the nice crispy rice on the outside there is virtually no difference in deliciousness. the only change I made was doubling the recipe because it’s so freaking good. thanks for this recipe and I’ll be sure to check out your others
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Ed, that’s awesome to hear!! I’m so glad you like this recipe π I can’t wait to hear what you think about my other recipes!!
This recipe was wonderful: the recipe’s recommendations on cayenne and black pepper provided exactly the heat level I was looking for. I felt it had absolutely beautiful flavors (this was soooo much better than the store bought biryani mixes). I used chicken breast instead of thighs, and I did not use raisins. So glad to have come across this recipe – will be sharing with everyone I know!!!
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I’m so happy to hear that! Thanks for letting me know how much you enjoyed the biryani recipe π
Biryani is a dish made of fish, meat, or vegetables and cooked with the flavourful rice especially with saffron. Making pot chicken biryani is very simple and quick. I generally make instant pot chicken biryani for the great taste and flavour.
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This recipe is absolutely delicious! So kid-friendly, I omitted the cayenne pepper and stuck to the rest of the recipe as is and it turned out wonderful! It was so easy to make yet it the dish looks so rich and flavorful like I have been working on it for hours. This recipe will definitely be going into my recipe box, thatβs for sure !
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Renne, I’m so happy to hear that! Thank you for letting me know how the biryani turned out for you π
Can I sub in chicken breast instead of thighs? I prefer dark meat but all Iβve got today is chicken breast. And do I need to adjust anything as far as measurements or time?
I haven’t tried it this way but I’m sure it’ll be fine – let us know how it goes!
We used breast meat and followed the recipe every step (except we doubled the recipe) and it turned out fantastic.
Hi Ashley, I tried this recipe, it was delicious!!
However, we found it very spicy, what can we change to make it more mild?
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Raj, I’m glad you liked it! To reduce the heat, you can omit the cayenne (or red chili if you’re using any) and reduce the black pepper to avoid any heat – that should do it π
Hi Ashley! Excited to try this recipe. Could I double it? and if so, would I need to make any adjustments with the cooking time?
Hi Sweena! You can double the recipe by doubling the ingredients π Keep the cook time the same! Hope you love it!
I LOVE this recipe and would like to share it with my mom who has a slow-cooker but not a pressure cooker. Can you advise me how to adapt it to a slow-cooker?
Hi I make this dish all the time and it never fails to impress! Just one question though – what paprika do you use? Smoked, sweet or hot? Please advise! Thanks
I use regular paprika – sweet! π
Hi Ashley, glad I found your site! I approached this biryani with a bit of trepidation. I couldnβt believe that just throwing things in the pot could come out like a βrealβ biryani. Wow, was I surprised! It was amazing! My wife said it was the best Indian meal Iβve ever made, and Iβve been cooking Indian food for quite a few years! I canβt wait to try some more of your IP recipes, that was so good!
Just as an aside, would it work to put cardamoms and cloves in a muslin bag in the IP, to make it easier to fish out, or would that concentrate the flavors all in one spot?
Peter, I’m so happy to hear that you and your wife like this recipe! As for putting them in a muslin bag, I think that’d be fine but I haven’t tried it myself… I think it adds flavor to put the whole spices directly into the hot oil but that’s just my two cents!
This recipe is fantastic. A couple suggestions based on some comments above: (1) the highest sautΓ© setting can get very hot very fast and sneak up on the raisins. You might try starting at the medium sautΓ© setting or even doing the cashews/raisins separately in a small skillet. (2) If youβre worried about stray whole spices, cut a small square of cheesecloth and tie your cloves and cardamom pods in it (and other seeds if you want). The ghee will carry the flavor of the spices in the bag.
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Thanks Matt! π
this is part of our weekly rotation! my malayalee father in law who never comments on ANY food even said it was good ! best part are my two toddler daughters regularly ask mama to make biryani!:) thanks for making this US born girl cook tasty kerala food!
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Divya, I’m so happy that your girls love it!! And I’m glad your FIL likes it too! It always makes me happy when Indian dads’ like my recipes lol – I feel like they’re such tough critics!
Great recipe! I have tried several different Biryani recipes and never had success so I gave up and our Biryani always came from takeout. I bought a 6qt IP a few days ago. Our first meal was the curry fish recipe in the recipe book that came with the IP. Second IP meal was this biryani and it turned out perfect. My husband followed the recipe exactly and I would not change a single thing. We will make this often!
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I’m so happy to hear that you liked my biryani recipe so much!! Thanks for letting me know how much you liked it π
I cooked this recipe for a family of Irish/Canadians who have lived in London UK ( a major indian curry city) and we were blown away by how good this recipe was. Can you please tell me how I can increase the recipe to fill an 8 quart instant pot. This recipe feed 5 people comfortably but I’d like to feed as many as i can with an 8 quart. Thanks again.
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Michael, I’m so happy to hear that everyone liked the biryani so much!! Thanks for letting me know how much you liked it π I don’t have an 8 quart but I can tell you I’ve successfully doubled the recipe in my 6 quart! You can try asking this question in my facebook group (Instant Pot for Indian Food) – hopefully someone will be able to answer!
Amazing recipe! Thanks so much for sharing! Tried it today and it came out so good! I did mix the rice in the water and it came out well! What is the reason for not mixing the rice in the water?
Thanks Anne! I’m so happy to hear that! You can certainly mix it! The only reason I don’t is because traditionally biriyani is known for it’s layers – but really it doesn’t matter π
I doubled the recipe and froze half (it froze really well!). My husband said that it was one of the best biryanis he is ever tasted and he eats a lot of Indian food!
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Andrea, I’m so happy to hear that you and your hubby liked it! And thank you for sharing that this chicken biryani freezes well – I’m sure it will help other readers π
So is it equal parts rice:water? I know your recipe calls for 1 cup rice and 1 cup water but if I want to make it maybe 1.5 cups rice should I just do 1.5 water?
Yup equal parts π
This recipe is PERFECT! Thank you so much, Ashley!
★★★★★
Laura, I’m so happy to hear that you like the chicken biryani!! Thank you for letting me know how it turned out for ya π
My husband loves Chicken & Shrimp Biryani at Indian restaurants so I decided to give your chicken recipe a try. It turned out delicious!! I had to add more ghee and oil as I went (after adding chicken) to avoid chicken from sticking to the IP while on saute. Awesome recipe, the spice measurements are perfection.
Do you have a better measurement for the amount of garlic instead of in teaspoons? I found this tricky as I cut it up fresh. Thanks so much!
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Thank you fir this recipe, Ashley..
Made it for dinner tonight and it was a hit with my family ππΌ
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Radha, I’m so happy to hear that!! Thanks for letting me know how it turned out for you and your family π
Made this yesterday – we love briyani (any kind) – but our daughter has a life threatening dairy-protein allergy. This was the first recipe that I have seen that didn’t require marinating the meat in yogurt. We loved it and our daughter even went back for a 2nd helping (she is a picky eater too). Really easy & quick to make. And super yummy too.
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I’m so glad you and your family liked the biryani π Also, just so you know – if a dish calls for marinating in yogurt – you can always use dairy-free yogurt or canned coconut milk (the thick creamy part at the top works best). Hope that helps!
This was delicious! I definitely recommend beginning this recipe mise en place – there are too many ingredients to do this on the fly. I watched the video and, as I often am when watching other people’s instant pot videos, I was surprised at how my instant pot seems to saute things so aggressively while other people’s instant pots seem to sautee gently with nothing sticking to the bottom of the pot. I can’t have anything on saute and then walk away for even 10 seconds. Anyway, thank you so much for this recipe! I love biryani and I never thought that I would make it at home. It was truly delicious and my family enjoyed it, too. I did serve it with sliced red onion, thin slices of lime. hard boiled egg, and slices of jalapeno on top. I also used brown jasmine rice since that was all i had. I let it go 20 min. after the 6 min. cooking was up and it was a NR. Amazing & ready in an hour.
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Amy, I’m so happy to hear you that liked this! And yes, I completely agree and highly recommend gathering together all ingredients for any recipe – especially Indian recipes as the spices can take awhile to gather and can burn easily. I’m so glad your family loved the biryani too! I hope you’ll let me know how any other recipes you try from my site turn out for ya π
Just made the chicken biryani and it was perfect! Thank you so much for the recipe.
Just curious- what does soaking the rice actually do? When I make rice on the stove I typically cook with extra water and then drain it when the rice is done instead of letting the rice absorb all the water like most American dishes use. Is this kind of the same concept by soaking it?
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Jom I’m so happy to hear that! Thanks for letting me know how the biryani turned out for you π So that’s a great question! The type of rice you’re using really makes a difference when it comes to weather to soak or not. I actually wrote about why to soak basmati rice in this basmati post recipe if you want to check that out here: https://myheartbeets.com/perfect-instant-pot-basmati-rice/ Hope that helps explain things!
Hi Ashey
I’m looking forward to cooking this recipe tonight, I’m new to the insta pot cooking and wanted to ask if the cook times would change if I used a bone in cut up whole chicken?
Jai, I’m so sorry for the extremely late reply! haven’t tried this but I’ve heard from others who have successfully used bone-in chicken with the same timings. I would cut the chicken into small pieces and still sautΓ© the meat in step 5 until no longer pink. Did you end up trying it this way?
This looks delicious, but I laughed out loud at the “10 minutes of prep time.” Now THAT is a video I’d like to see!
Thanks Rob! There’s a video in the post – it’s one of those short videos though so doesn’t show the dish being made in real time. That said, I think you’ll be surprised at how quickly you can prep this! The part that takes the longest is measuring out the spices and putting them in a bowl. Make it and let me know!
I don’t have a pressure cooker. I do have a very heavy and big cast iron pot with a ceramic interior. Can you suggest how I could use this instead please?
Hi Ashley,
I tried two of your biryani recipes- keema biryani and chicken biryani. I followed the recipe word by word but somehow the rice remains uncooked. I add more water and pressure cook a bit more but the rice still remains dry and uncooked whereas the bottom burns. What am I doing wrong? It tastes amazing and but the texture is all wrong. *sigh*
Gargi, have you made sure the seal is on the lid properly? And that the valve is closed? If the valve isn’t properly closed, it could be that the water is escaping in the form of steam – sounds like that might be the case?
Best thing I’ve made in my IP so far. Told friends about it and several of them have already made it multiple times. Thanks, Ashley!
★★★★★
Ben, I’m so happy to hear that you like this biryani so much! Thank you for telling your friends about it π
This was so great! I always make modifications to the recipes I find online (mostly adding lots of extra spice), but I didn’t with this one, and it was perfect! Definitely making again, thank you!
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Roz, I’m so happy to hear that you liked the chicken biryani! Thanks for letting me know how it turned out for you π
Thank you for this wonderful yummy recipe. This was my first read of your recipe and i tried it. My family and I love it. I do have one question if i want to add more rice to this recipe, how would my masala proportion change.. say for 2 pounds chicken and 3 cups of rice? TIA
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If you want to make more biryani you can just double/triple the recipe but keep the cook time the same – I have doubled the recipe but haven’t tried tripling it in my 6 quart so not sure if that will fit! I typically use equal amounts of water + rice but again haven’t tried it differently than what I’ve tested/written in my recipe. Let us know how it goes if you change it up!
Great recipe! Definitely making this one again. My 2 year old son also liked it!
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Matt, I’m so happy to hear that you and especially your toddler liked this recipe!! Thank you for letting me know how it turned out π
Hi there!
I am not able to find the video to this recipe. It takes me back to this site. Could you upload the video again?
Hi Niki! It’s in the post and working for me, do you mind checking again?
Thanks for the recipe. Everyone in my house loves biryani and this came out perfect and delicious. I made a small change. I ground spinach, cilantro and mint in a mixer with little water and added to the chicken. It took me 4months to open the Instant Pot as I wasnβt sure if I can give up my traditional pressure cooker but I am glad I did.
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Poonam, I’m so happy to hear that! Glad you’re an instant pot fan now – you’ll have to tell me if you try any more of my recipes!
I tried making the chicken biryani with chicken drumsticks and it came out really well. Thanks so much for this recipe.
★★★★★
Anar, I’m so happy to hear that! Thanks for letting me know how the biryani turned out for you using drumsticks π
Loved this biryani. The taste was sooooo good. Never ordering chicken biryani again. Making it again this weekend!
★★★★★
I’m so happy to hear that! Thanks for letting me know how the biryani turned out for you π
My Favourite! Loved it π Can you please upload the recipe of risotto in IP
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I’m so happy to hear that! I’ll add risotto to my list π
Hi, I am relatively new to Instant Pot cooking, but have made Chicken Briyani the old-fashioned way. As you say, lots of steps and lots of dirty dishes. Wow, my husband, whoβs the Indian of our twosome, says itβs fantastic and I am so pleased with the results as well. The taste is perfect. Just one question, the rice was just a little bit sticky, more than I was expecting, or used to. I did use the exact amount of water in the recipe, but had a bit more chicken, as the package was larger than the 1.5lbs, probably just over 2lbs. Would this cause the stickiness, or should I cut back on the water a little? Interested in your thoughts. I must say even with sticky rice, I will be happy to eat this again soon.
★★★★★
Hi Cathy, I’m so glad you liked the biryani! I’m not sure why the rice turned out sticky – a little extra chicken shouldn’t make too much of a difference. If you can though, I highly recommend the brand of basmati rice that I link to in the post – it always turns out perfect for me!
This recipe is amazing! I made this for my husband and he said that it was the best biryani that he has ever tasted (and we order biryani all the time at Indian restaurants)!
★★★★★
Thanks Andrea! I’m so happy to hear that you and your hubby liked the chicken biryani so much!! Thanks for letting me know how it turned out for you guys π
Just made this recipe from the book, and was blown away! It is so delicious. Even better than my local Indian restaurant. Thank you!
★★★★★
Mary-Ann, hooray! I’m so happy to hear that!! Thank you for letting me know how the chicken biryani turned out for you π
This really is an amazing recipe. I couldn’t stop eating it! I used slivered almonds because I didn’t have any cashews, and they gave it a nice crispy texture. Looking forward to trying your other recipes!
★★★★★
Jennifer, I’m so happy to hear that! Thanks for letting me know how it turned out for you π Lmk what you think of any other recipes you try from my blog!
How am I supposed to take out the whole spices?
Hi Basia, I get this question a lot – here’s a post I wrote about removing whole spices: https://myheartbeets.com/do-i-remove-whole-spices-before-serving-indian-food/
Hi…I’m totally new to instant pot, so please excuse the really basic questions. I’ve heard alot of great things about your site and am anxious to try your recipes. For the chicken biryani…Step 9, says to close the pressure valve – is this aka the steam release? (in other words am I moving this to seal?). Step 2 says to press the saute button…in step 9, do press the manual to pressure buttton? after sealing, do I need to press another button (i.e. manual or pressure) before I enter the time?
Hi Rani! I’m so glad you’ve heard great things about my site π There the steam release valve on the top of the lid – you want to make sure that’s properly closed so that steam doesn’t escape – so yes, move it to seal. And yes, use the manual button π I don’t list actual buttons in my recipes because the button labels can vary depending on what model instant pot you have — some models say “manual” and some say “pressure cook” but they are the same thing. You’ll need to adjust the up/down arrows to set the time. I suggest watching a few youtube videos on your particular model since all models are a bit different. I hope that helps! Can’t wait to hear what you think of my recipes π
Oops…forgot to mention…I have an 8 Qt, – does it matter for this recipe?
Love this biryani! I’d made several times now, and each time it’s a crowd pleaser. Brings me back to my years spent in Keralaβminus the long hours over the fire! What would be the cooking time in making in a stovetop pressure cooker? I want to share this with a friend in India, and she doesn’t have an electric one. Thank you!
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Thanks Carie! I haven’t tried making this in a stovetop pressure cooker so I’m not sure but hopefully someone else will be able to chime in!
We loved this recipe. It’s super awesome!!! I use chicken with bone so I sauted them for 10 and they were juicy and spiced well even without marination. Thank you Ashley!! This is a keeper recipe!!! π My kid and DH loved it…
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Vel, I’m so happy to hear that! Thank you for letting me know how it turned out for you and your fam!!
Iβve tried this recipe and itβs great! However, when I use two cups of rice (and 2 cups of water, it burns). Also, I would like to make the biryani that is potato, tomatoes, and yogurt, but that sticks too. Any ideas? Thank you!
Ashley – all your recipes that we’ve tried are amazingly good, but this one has become my go-to recipe when we have guests. It’s that good!
Thank you for sharing and making it so easy to eat these wonderful flavors!
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Hi Joe! Thank you for the kind words! I’m so happy to hear that you like this biryani so much π
I’m itching to try this! Do you think I can make it in a 3 qt IP? Thanks!
Hi! I don’t have a 3 quart so I can’t say for sure – this might be a good question to ask in my facebook group (instant pot for Indian food). Please lmk if you try!
I made it tonight in a 3 quart IP, and it came out great! One thing to note is that it did take a little longer to sautΓ© the onions and chicken, but that makes sense since thereβs less surface area in the smaller pot. I kept the pressure cooking time and the measurements for the ingredients as indicated in the recipe above with a wonderful result!
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Jenny, great to know that this worked well in a 3 quart! Thanks for sharing π
Can I hug your face? YOU are brilliant, and this recipe is beyond delicious. It is a true talent to be able to make a complex dish, like biryani, in an instapot but somehow you have mastered it. Thank you for sharing it with us. I omitted the raisins and cashews only due to our own taste preference. I added very hot red chili powder instead of cayenne, and 1/2 the amount. Seriously, THANK YOU! Your recipes make my life easier and couldnβt be more tasty!
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Rox, LOL! You are too kind haha. Thank you for letting me know how much you like my chicken biryani recipe!! π
Hi there! Can I use bone-in chicken instead of boneless? If do, do you know if that will impact cooking time? Thank you!
Hi! Any reason chicken thighs are preferable over breasts? My husband always feels the quality of the breast meat is better but Iβve never been sure
Hi Diya! I prefer chicken thighs because they stay juicy! I find that chicken breast tends to get dry – but it’s up to you π I always buy organic and find the quality to be great!
I love this recipe- itβs a regular meal in my house! If I want to make it with a cup of brown basmati instead of whatβs- how much water and how long do I cook in the Instant Pot? Thanks so much!
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Patricia, so happy to hear that! Thanks for letting me know how the chicken biryani turned out for you π I think brown basmati will be fine since this calls for chicken thighs – you can follow the times for this recipe: https://myheartbeets.com/instant-pot-brown-rice-biryani-beef-lamb/
Thank you so much for sharing your delicious Chicken Biryani recipe, Ashley! The spices are perfect and my family is always so happy when I make this for dinner. The wonderful aroma that your dish has brings everyone to the table with a smile and it’s so tasty and authentic. I will be trying out more of the dishes in your book soon. Thank you so much for making something that could be difficult to make into something very manageable – you are the best!
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Priya, I’m so happy to hear that you like this biryani recipe so much! Thanks for letting me know how it turned out for you π
I will admit that I would read your recipe posts and reviews but never tried them. When I saw your sambar recipe I remember going back to compare with another Mallu blogger and followed their coconut fried into sambar recipe instead.. all this to say that I was a skeptic.
I tried this biriyani recipe because I didnβt have time to marinate the chicken and it doesnβt use dairy. Me and my family are blown away by the taste and I still canβt get over how easy it is! This is definitely a keeper and I am definitely a convert. Will be trying out your sambar recipe next π
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Lekha, I’m so happy to hear that you and your family liked the biryani so much! Thanks for letting me know how it turned out for you π Looking forward to hearing what you think of my sambar!
Hi!
I made your veggie biryani and was absolutely amazed at how good it was! What would you suggest changing (if anything) if I wanted to make a chicken + vegetable biryani in 1 pot? Looking forward to trying more of your recipes. Thank you for sharing,
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Garineh, I’m so happy to hear that! I think it’ll be fine if you want to just add veggies to this, you may need to adjust the spices at the end though if you feel it needs more flavor. Let me know how it goes!
Hi Ashley,
Love your book, and love the recipes. Your book has introduced Indian food to my kids ! Quick question – o have made the biryani with much success many times before. I am trying to make it again for a party. Would βdoublingβ All the ingredients Make 2x the biryani ? Or do you recommend going through the whole thing twice so I can have enough quantity ? Thanks.
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Hi DT, thank you! So sorry I’m just now seeing this but yes, doubling the ingredients will double the recipe and you can do that all at once rather than making it two separate times. Keep the cook time the same – the instant pot will just take longer to reach pressure due to there being more in the pot.
Hi great recipe ! Unfortunately, when I make biryani using the instant pot, the rice is moist with gravy/mushy and I canβt continue cooking (to βdryβ the rice) because the bottom layer of rice gets burnt (indicated by the food burn message on the instant pot). Any tips? Really confused sine Iβm not sure if Iβm adding too much water ( rice is mushy) or too little (burnt layer of rice at the bottom )
Hi Praveen, what kind of rice are you using? Perhaps it’s the brand? I link to my favorite brand in the post (not sponsored or anything – I just really like it) if you want to give that a try – it always comes out perfectly using that rice. You can also try asking in my FB group to see what brands others use that also work well.
Made this the other night and it was wonderful!! Still have ginger, cilantro and mint to use up, so Iβm going to make it again! π
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Sue, that’s so great to hear! Thank you for letting me know how it turned out for you π
Hi Ashley,
This is a great recipe but couple of questions.. Every time I have made it which I usually double the recipe the rice get a little too mushy even if I add a lil less water since the chicken has a lot water on itβs own.. Iβm wondering is it possible to maybe either do less time on high pressure or less time NPR or doing low pressure instead of high pressure to make the rice less over cooked. Taste is excellent !
Hi Priya! Just want to be sure, you’re keeping the cook time the same, right?
Tried this one this weekend. Thank you for sharing!
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That’s so great to hear! Thank you for letting me know how the biryani turned out for you π
Whatβs the best way to reheat this dish? I just made it and love love love it. Thanks
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I usually use the microwave but you can also reheat it on the stovetop π I’ve used the warm setting on the IP before too, but if you do that you’ll need to stir it often so that it doesn’t burn at the bottom.
I ended up using the steam feature and it was wonderful. Thanks
Dhara, that’s great!
Can I ask if ghee can be replaced with sth else?
Sure! You can use any fat – oil works too!
I made your chicken biryani today but adapted it to include the vegetables from your vegetable biryani that I made last week. It was delicious thank you Ashley! I look forward to trying out more of your recipes!
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Raabia, that’s awesome! I’m so happy to hear that π Thanks for letting me know how it turned out for you!
I just use the cooking times from this, (6 min pressure, 10 min natural release) and a store bought spice packet for the dry spices (cause I am lazy), peanut oil, and my own blend of vegetables to make it vegan and it comes out perfect too.
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Nice! Thanks for sharing, Drew.
This was amazing even though I made it slimming world friendly. Only thing I would change is to double the recipe!!
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Happy to hear that! π
wow this recipe is so delicious and easy!! Thank you so much for sharing
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Andrea, I’m so happy to hear that you made and liked this biryani! Thanks for letting me know how it turned out for you π
Hi Ashley, just discovered your blog and loving the Indian instant pot recipes which make weeknight dinners a lot easier for this working mama! Actually tried this one this weekend and it was a hit with the hubby and FIL =) All I changed was sprinkling a little store bought biryani masala on the chicken prior to sauteeing. I noticed some of the rice on the top was a little under but the majority was cooked/a little overcooked. Do you make sure all of the rice is under water prior to sealing? Overall, amazing recipe!
Hi Anu, I’m so glad you found my blog! Thanks for letting me know how this biryani turned out for your fam π I don’t make it a point to push it all under water or anything (there’s a video in the post if you want to check that out) and the rice that’s not in the liquid still cooks fine in the steam but that said if you are finding that it’s not cooking the rice evenly then I’d suggest trying it all under water. I’m really sorry that happened!
Please donβt say sorry…I was just curious if thereβs a trick I didnβt know about for the rice. Thanks for the awesome recipe!!
Thanks Anu π
Followed the instructions and turned out lovely. I didn’t have golden raisins, used chopped dates instead. Didn’t have coriander and mint, used parsley.
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Simona, so glad you liked it! love that you improvised with dates, yum!
Thank you Ashley for this recipe. Everyone in my household loved it. Easy to make and I doubled the quantity. It was perfect.
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Thanks Susan! I’m so happy to hear that you and your family loved it! π
OMG i love this recipe. it was SO DAMN GOOD. i actually got emotional because it tasted like my moms food. i cried. i legit cried. i think the only thing i was confused about was after the sautee option i didnt know which cooking setting to put it on. i just put it on right, high pressure for 12 mins.
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Ambili, I am so glad you liked it π The setting will depend on your instant pot model but it should either be “manual” or “pressure cook.” Also, if you double the recipe you just need to double the ingredients and leave the cook time the same (based on your comment I assume you doubled the cook time as well which isn’t necessary). Glad you enjoyed it!
Hi Ashley,
I just got the instant pot and this was the first ever recipe i tried. It was just amazing!! The best biriyani i have ever made so far. I doubled the recipe and used chicken with bones. Thank you very much for such an amazing recipe. Will surely try your other recipes.
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Hi Mehnaz, that is so great to hear! Thank you for letting me know how it turned out for you π I can’t wait to hear what you think of any other recipes that you try!
Hi Ashley,
I tried this biryani over the weekend and it was delicious! Thank you.
Is it possible to double this recipe – do we simply double all the ingredients?
Thanks!
Hi Amritha, yes you can double the recipe – just double all of the ingredients but keep the cook time the same π
Hello,
How many portions does this serve? 1 cup of rice seems very small.
Depends on what else you serve/how much you usually eat – maybe 3-4 people? Feel free to double the recipe!
Hi Ashley, I tried this recipe today and it turned out to be amazing. Thank you!
I hope you had a wonderful Christmas. Thanks a ton!
That’s so great to hear!! Thank you π Hope you had a wonderful Christmas too!
If I use brown basmati rice, will I change the water ratio?
Sandy, I think I would keep it the same. Normally for brown basmati, I do 1 cup rice to 1ΒΌ cups water but I think the chicken will release enough water in this and I wouldn’t want it to become too watery… let me know how it goes!
This is my new favorite instant pot recipe!
Would the recipe or cooking time need to be adjusted if you wanted to add a few potatoes?
Thanks!
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Rachel, that’s so great to hear! You can definitely add potatoes – I do this when I make veggie biryani. I’d just suggest leaving them in larger chunks or halves (once cooked, you can easily cut them smaller and mix them in if you’d like).
This was delicious! I would like to try to make this with bone-in chicken. Do you have a suggested time to cook? The only time I saw was sautee for 10 minutes from another review. Thank you in advance!
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Thanks Reenu! I haven’t tried this with bone-in chicken but I’ve heard that it works fine with the same cook time – I would be sure to sautΓ© the meat until no longer pink as mentioned in step 5. Let me know how it goes!
I made this a few weeks back and it was amazing. I was wondering what would happen if I were to double this recipe with a whole, cut up 3lb chicken. With double the ingredients and a bone in, whole chicken Should I change the cooking time? Thanks.
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Maria, I haven’t tried this but I’ve heard from others who have successfully used bone-in chicken with the same timings. I would cut the chicken into small pieces and still sautΓ© the meat in step 5 until no longer pink. Please let me know how this goes if you try!
Love this recipe! So easy and delicious! Thank you!
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Thanks Gaya! Really happy to hear that you like the biryani so much π
I am going to make this recipe and had a few questions. Can it be made without raisins? Can ground cardamom be used instead of cardamom pods? Can I use regular ground cinnamon instead of cinnamon sticks?
Hi Linda, you can definitely omit the raisins and I think the dish will still be good if you use a pinch of ground cardamom and ground cinnamon instead of whole spices. Let me know how it goes!
I have only had chicken biryani at our favourite restaurant Indian Thai fusion restaurant but that is over an hour away. I just got my instant pot a couple of weeks ago and have never made a biryani or any Indian food before. Turned out AMAZING restaurant quality awesome, made some cucumber and mint raita and had naan. My 13 year old son who refused to try it in the restaurant tried it and loved it (made me set him a container aside minus the cashews) everyone came back for seconds. Great recipe Thank you so very much!!!!
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Lisa, I’m so glad that you made and liked this! And that’s awesome that your 13-year-old son loved it so much!! Thank you for letting me know how this turned out π
Hi Ashley,
For this chicken biryani, is the biryani rice to water ratio the same or just 1 cup water even when I have 2 cup biryani rice ?
Getting ready to try it tomorrow.
Thank you
Hi Eugene, keep the ratio the same π so 2 cups rice will need 2 cups water. If you want to double the recipe you’ll need to double all of the ingredients including water – but keep the cook time the same. Hope that helps!
I have always loved biryani but never knew how to cook a good one.
Now it’s a signature dish for all gatherings and everyone ends up loving it:)))))
THANK YOU SO MUCH GUYS!!!!!!!
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Purnima, I’m so happy to hear that you like this biryani so much! Thanks for letting me know π
I’ve made this before and loved it so plan on making it for my friends this week. Can I leave it to NPR and stay on keep warm for a while or does it have to be opened and served after the 10 mins as per the recipe states?
Hi Naomi, I wouldn’t let it sit on NPR as it may result in overcooked/mushy rice — I would remove it from the pot and then just re-heat it before your guests arrive. If you plan on making it just prior to their arrival, I’d cook it, give it a good mix and then keep it on warm with the lid off. Hope everyone loves it!
Thanks for replying so quickly. I did as you suggested and cooked it just before they were arriving, they all turned up early anyway so it didn’t end up sitting for too long! Went down very well with everyone.
Naomi, happy to hear that! π
Hi – if I substituted brown basmati rice, with white basmati rice, how should I adjust the recipe?
Brown basmati takes 22 mins – I think chicken thighs will be fine with that amount of time. Let me know how it goes!
Hi. Might be a stupid question however after adding chicken how much water do we add to rice or no water. Not sure as it does not mention. Please let me know. Everything is ready just not here on water portion
Thanks
Hi, you’ll want to add the amount of water listed in the recipe card which is 1 cup π
This recipe has the perfect profile and reminds me of my childhood, I make it all the time and in fat I ws given your recipe book for Christmas. This may seem like an odd question…. I have friends who love this dish but don’t have a insta pot. Can it be cooked without pressure and if so what adjustments would I have to make.
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We love this recipe. However when we tried to add a potato, we kept getting the burn message. How should we adjust the time and water if weβd like to add potatoes?
Hi!
Would it be possible to double the rice but not double the amount of chicken?
Is it possible to double the rice but leave the amount of chicken the same ?
Hi Megan, you can double the rice and water – just know you may need to adjust the spices as well.
Hi Ashley, I tried this recipe with drumsticks and didnβt mix rice however, my rice on the surface was uncooked. How do I fix this?
Hi Ashley, I just made this and it turned out very nice! My husband said it’s even better than the takeout biriyani we get every week. Thank you for this awesome easy-to-follow recipe.
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Hi Ash! That’s so great to hear! Thanks for letting me know how much you and your husband liked this biryani π
I am a little concerned about your 6 minutes timing for the Biryani.
I will be visiting your site, more often….it looks like and got to your site just by chance.
I haven’t yet tried your recipe, I must confess.
I’m not sure if you did get my message questioning about the 6 minutes setting, for the rice/pulao.
I have to bow out from discussing that further, as your set time is correct. (and tested by you for sure)
I did however switch the whole recipe to make it a Tomato Rice dish. And it turned out great.
I didn’t use any whole spices but instead used only the ground spices. 1 cup of chopped tomatoes. 1 cup basmati rice. Some red chili/garlic paste, one or two table-spoons depending. And some tomato ketchup. I did also add a cup of frozen peas. For the rest follow Ashley’s recipe.
I do love this site, got to it, by chance But this will become one of my most favourite recipe sites.
Thanks again
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Hi Pete! Your tomato rice sounds delicious! Thank you for sharing! Happy to hear you like my site π
You my dear, are our culinary god mother. Our kids love the Indian dishes dished out by their father and I beleive my rating in their books has also appreciated quite a bit because of your recipes!!
God bless and keep making souls happy.
Cheers
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Hi Prashant, that’s so nice of you to say! I’m so happy your kids are enjoying the dishes π Thank you for the kind words!
D…. when/if you saute the potatoes, onions and chicken before making the Biryani if there is anyything stuck to the bottom of the pot, the burn message will come on.
Megan sure you can increase the rice and not the chicken. But then there won’t be much chicken to go around.
The water addition has to be followed strictly. And the time has to be the same.
I have tried what I am suggesting and it worked. ” My heart beets” please comment and thanks for your site I regularly consult your sitie for ideas
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Peter, glad you like my website π
Donβt have much to say other than βIβm flooredβ
First attempt at Biryani, and never looking at another recipe again!!! Turned out amazing!
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Nim, that’s so awesome to hear! Thanks for letting me know how much you like the biryani π
So delicious and so easy. An hour start to finish, including soaking the rice!
I used frozen onions so everything was from the freezer or the store cupboard. Perfect for these days of social isolating.
Really delicious. It will definitely become a regular in this house. π
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Lucy, good to know it worked well with frozen onions! I’m really glad you liked it – thanks for letting me know how it turned out for you π Hope you are staying well during this crazy time.
Yum! We make this biryani often in our house. It is so delicious and easy to make! The consistency is perfect in the instant pot, and in no time at all. I can’t recommend this recipe enough! It’s perfect!
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Carlie, I’m so glad you like the biryani so much! Thank you for leaving me such nice reviews – happy to see you’re making so many recipes!
Hi Ashley
Have made many of your recipes before – including kneed and gajar halwa – Tried this for the first time today, and it was perfect! I used the exact proportions as per your recipe – though felt for our family of 4 we could have done with a little bit more rice. Could we use 1.5 cups of rice (and 1.5 cups of water) while keeping the chicken quantity same (1.5 lbs)?
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I’m so glad to hear that you liked it π Yes you can do that – though you may want to add more spice to make up for the extra rice.
Doubled the recipe and came out really well. The rice was a little soggier than I’d like but nothing major. I found that the rice had plenty of favour, but the actual meat pieces not as much.
Tip: for an extra punch with the garnishing, try sautΓ©ing some onions in ghee until nice and brown. Sprinkle this on top of the biriyani with the other garnishing before serving. Adds a wonderful flavour.
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Wow – delish!
Doubled the cayenne and GM for more spice!
No need to go to restaurant.
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Sue, so glad you liked the biryani π Thanks for letting me know how it turned out for you π
I donβt have an instapot, can I make this in the oven and how long?
Hi there,
I just tried this recipe- I canβt eat meat but I cook for my family, so I tried the measurements mentioned in this recipe and it turned out great. Thank you
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Anitha, I’m glad it turned out great! π
I made this today and instead of having nice dry rice, it was kind of mushy. That was kind of disappointing
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Everyone in my family now makes Chicken Biryani with this recipe. It’s amazing and much less time consuming then any other method. My 8 year old twin boys say it’s their favorite food and ask for it all the time. Thanks!
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Hi Maya, that’s so awesome to hear! I’m so glad your boys like this so much π
I tried this recipe out for the first time last night. Didn’t have some of the whole spices so had to improvise and was cooking the meal with boneless chicken breasts. I did marinate the chicken ahead of time to ensure it was tender and cooked 2.5 lbs of chicken with 2 cups of rice and almost doubled the spices across the board. The flavor this meal had was amazing. I have tried biryani many times in my life at restaurants, friends gatherings and so on, but this recipe allows me to get that same authentic flavor from the comfort of my own home. Awesome recipe + great directions = Major food coma! π
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I’m really glad you made and liked the biryani! π
This was sooo amazing!! It tasted awesome and was so easy to make! We actually skipped the cashews and raisins but it still tasted so good!
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Mukti, that’s so great to hear! Thanks for letting me know how the biryani turned out for you π
Fantastic and delicious
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Gabriel, I’m so glad you liked the biryani! Thanks for letting me know how it turned out for you π
How much is one cup basmati rice for you? Im just wondering if measurements are different where u are based? 1 cup would definitely not serve 4 or 5 people for us.
Very flavorful biryani and super easy to make. One change I made was to substitute chicken broth for water. But everything else was spot on – from the spice level to the cooking directions. Thank you for this recipe!
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Sangeetha, that’s so great to hear – thank you so much for leaving this review! π
I love this recipe! It has become a new staple in our home! At first I gave my children a different entree, but after my husband and I eating it a couple of times and talking about how good it is, and the delicious smell of the spices, they told me they would rather eat chicken biryani with us.
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Hi Jenny, that is so awesome! I love that your kids are now eating this with you – as a mom, that makes me really happy lol. Thank you for sharing this with me π I hope you’ll let me know if you try any other recipes!
TOO delicious! I’ve made it SO many times the last few weeks. I crave it every week. Thank you VERY much!
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Alice, really happy to hear that! Thanks for letting me know how much you like the biryani! π
Turned out yummy thanks for super easy recipe .
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Mamta, so happy to hear that! Thanks for letting me know how it turned out for you π
First time to cook Indian Food so I don’t have much of the ingredients. Can omit Cardamom Pods, Whole Cloves, Cinnamon Sticks, Fennel and Cumin Seeds? Can I replace Cinnamon sticks with cinnamon powder? Can I also replace basmati rice to a regular rice?
Hi Ashley,
I would love to try this recipe but all I have (in chicken) right now is a whole young chicken. Will the cooking time change if I use that and if so by how much?
Thanks so much for your recipe and help,
Giselle
First recipe I tried from here, absolutely delicious. My husband like it more than the restaurantβs.
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Thanks, Monica! I’m really glad you and your husband liked the biryani π Thanks for letting me know how it turned out – and please let me know if you try any other recipes from my site!
Doubled and followed to the T. Turned out great. Thanks!
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Divya, that’s so great to hear! Thanks for letting me know how it turned out for you π
Hi Ashley
Can you make this with drumstick? If so, would the time change
Hi! If I add more chicken to make it 2 pounds but keep the rice the same, how much water should I use?
Hi Hazel, I would keep the amount of water listed the same. If anything, the chicken might release a bit of additional water – but I think increasing it to 2 pounds won’t make much of a difference. Let me know how it goes!
I just made 2lbs with 3 cups rice and 3 cups water.. came out good. Thanks!
Noel, that’s great to hear! Thanks for sharing π
This is a terrific recipe! I’m new to the Instant Pot and thought I’d make a biriyani. After looking at different recipes and reviews, I thought I’d try this one. Since our Family likes more rice to meat ratio, I used a little less than two pounds of chicken thighs and two cups of rice. I doubled the spices and masalas. As we like tomato in our Biriyani, I added six table spoons of crushed tomato to the chicken onion mix before adding the rice. (The kind that comes in bottles near the pasta section in stores). I sauteed the chicken about 10-12 minutes adding a couple of table spoons of water to help it cook well. Then I added the rice and two cups of water. Pressure cooked for 7 minutes on high and let it naturally release pressure for 12 minutes. I then did quick release, mixed everything and added saffron strands soaked in couple of table spoons of water and added this to the mix. Was perfect!!!!! Thank you so much Ashley for doing all the hard work of finding the perfect blends so that it makes it easy for the rest of us. I just ordered your book too.
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Thanks, Nalini! I’m so glad you tried and liked my recipe π I can’t wait to hear what you think of other recipes that you try from my site!
this was insanely good. I used more cayenne (about 1 tsp) to add a little heat. otherwise the spice level was perfect and chicken was cooked really well. will definitely make again!
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Neil, I’m so glad you liked it! Thanks for letting me know how the chicken biryani turned out for you π
Hi, if I want to add potatoes at what stage should I add? What size?
You can add them on top of the rice – I would use whole potatoes. You can always break them up at the end. Let me know how it goes!
Hi Ashley my family enjoyed this recipe. It turned out to be very flavorful.
It was a quick and simple way of making biryani. Thanks for sharing!
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Ani, I’m so happy to hear that! Thanks for letting me know how the biryani turned out π
This was so good!! I was nervous because I had never made biryani before, but it’s definitely going to become a regular recipe in our house now. Thanks Ashley — excited to check out your other recipes!
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Shruti, I’m so happy to hear that! I’m glad you made it π Let me know what you think of any other recipes you try from the blog!
I followed this recipe exactly (well with Star Anise as opposed to Fennel) and it was absolutely perfect. I cannot believe how simple and quick it was to achieve such flavorful and perfectly moistened chicken biryani. I will be making this again and again, and I cant wait to try more of your recipes. THANK YOU!!
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I’m so happy to hear that! Thank you for letting me know how it turned out for you π Let me know what you think of any other recipes you try!
This was my 3rd IP recipe tried and was a HUGE success, thank you!!!
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Hi Michelle, I’m so happy to hear that! Thanks for letting me know how the biryani turned out for you π
Hi Ashley,
I am going to make this for dinner tonight. Can I make it with Jasmin rice and do I need to make any changes if I use it?
Alice
Hi Alice, I’m sorry for the late reply! I think jasmine rice should be fine as a sub for basmati – did you try? How’d it go?
Great article. I enjoyed reading it and I learned a lot of tips.
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