Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it’s absolutely possible with an Instant Pot!
Instant Pot Chicken Biryani
This aromatic and mouthwatering chicken biryani is a family-favorite. In fact, I think I like chicken biryani just as much – possibly more than my butter chicken. That is saying A LOT y’all. But really, what’s not to love about perfectly seasoned chicken + rice in one pot?
I’m sharing this recipe for the most amazing Instant Pot Chicken Biryani from my cookbook, Indian Food Under Pressure. It’s a recipe that deserves to be on the blog because I believe that everyone should be able to make authentic and delicious chicken biryani in one pot if they want to. Think: tender pieces of chicken and perfectly cooked rice all coated in a perfect blend of spices. SO GOOD.
I LOVE biryani. I’ve been eating biryani all my life (now I won’t tell you exactly how long that is, ha) and have tried so many different types of biryani. I have already shared a veggie biryani, egg biryani, shrimp biryani and a lamb/beef biryani on the blog and am so happy to be adding chicken biryani to the list!
If you are familiar with biryani, then you know it typically takes a very long time to prepare and requires dirtying several dishes. With my recipe + your Instant Pot, you can make a one-pot recipe that is just as good as the traditional version and creates less mess! It takes just 10 minutes of prep time and can be ready-to-eat in under an hour.
This dish is easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party. So invite me over for dinner, won’t you? 😉
Instant Pot Chicken Biryani
Instant Pot Chicken Biryani
Ingredients
- 1 cup basmati rice soaked 15-30 minutes
- 3 tablespoons ghee
- ⅓ cup cashews halved
- 2 tablespoons golden raisins
Whole Spices
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 ½ pounds skinless and boneless chicken thighs cut into quarters
Ground Spices
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt adjust to taste
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 cup water
- ½ cup fresh cilantro leaves chopped
- ½ cup fresh mint leaves chopped
Instructions
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
- Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
- Add the ground spices and mix to coat the chicken.
- Dump the rice on top of the chicken (do not mix). Add water.
- Sprinkle half the cilantro and mint on top of the rice.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.
Video
Notes
- I love this brand of basmati rice – the rice grains are always perfectly cooked!
If you love my chicken biryani, then be sure to check out my Instant Pot Cookbook: Indian Food Under Pressure for more tasty Indian recipes!
Tanya says
This is the first thing I attempted since getting an instantpot but gosh absolutely love it!!
So flavourful!! A must try 🙂
Ashley - My Heart Beets says
Tanya, that’s so great to hear! I’m glad you loved this – thank you for letting me know how it turned out for you!
Margo says
Fabulous recipe, Ashley! Made for the first time last night and I veganised it by using the Vegetarian Butcher What the Cluck chicken – 2 packs (UK product which is more like ‘thigh’ than ‘breast’ and works perfectly as a sub) and rapeseed oil instead of ghee. Absolutely delicious! I didn’t think I could like an Instant Pot Biryani more than your lamb one (which I also veganise with vegan lamb) but I think this one just tips the balance! Thank you for your wonderful recipes! x
Ashley - My Heart Beets says
Thanks, Margo! Great to know you were able to veganize it! I’m sure that’ll be helpful for other readers to see. Also, I got your other message and took care of it 🙂 Thanks again for the kind words!
Margo says
Thanks for that, Ashley – much appreciated! 🙂
Farah says
Hi! Love your recipes 🙂 I’ve purchased your cookbook as well.
I wanted to know if I could double the amount in the recipe in order to make it for more people or would I have to cook the biryani in the instapot two separate times?
Sorry in advance if this question has been asked already!
Ashley - My Heart Beets says
Hi Farah! You can double this recipe – to do so, double all of the ingredients but keep the cook time the same. Let me know what you think if you try 🙂
Maire says
Hi Ashley! My fiancé and I love this recipe and make it ALL the time. What changes would I need to make in order to sub in brown basmati rice?
Ashley - My Heart Beets says
Hi Maire, I’m so glad you guys love this recipe! I haven’t tried this with brown basmati rice but I think it’ll be great – I’d adjust the time to 22 minutes (unless you are using quick-cooking brown basmati which can be done in 6). Chicken thighs will be fine with the longer cook time.
Maire says
Thank you so much! I can’t wait to try more recipes from your cookbook.
Ashley - My Heart Beets says
Hope you love everything you make!
Charlotte says
Love this recipe!! Wanted to make this again this weekend but realized we only have jasmine rice on hand. Have you tried/had success with this?
Ashley - My Heart Beets says
Thanks, Charlotte! I haven’t tried this with jasmine rice but I’m sure it’ll still be good. Hopefully another reader can chime in if they’ve tried it that way.
Madhavi Kasu says
Hi Ashley for this recipe for 1 cup rice what would be the quantity for boneless chicken breast? Just got an insta pot and would love to try this recipe however I need to double it as I need to make 2 cups rice.
Ashley - My Heart Beets says
Hi Madhavi, I haven’t tried this with chicken breast but I would use the same amount of chicken listed in my recipe. If you want to double the recipe, I would double all of the ingredients, including the chicken. Hope that helps!
Gem says
So good, definitely the best meal we’ve cooked in the instant pot
Ashley - My Heart Beets says
Gem, that’s great to hear! Thanks for letting me know how much you liked this 🙂
Genevieve says
This was soooooo good. I used Jasmine rice and it was great. Such an amazing find!!!
Ashley - My Heart Beets says
That’s so great to hear! Thank you for letting me know how it turned out with jasmine rice! 🙂
CB says
Love this recipe!
Was going to try to make it without rice in the dish to have options for folks wanting something more low carb, suggestions for instant pot without rice? Use less water?
Thanks!
C
Shilpi says
Skinny taste has a recipe for cauliflower rice biryani- check that out