Instant Pot Pour and Cook Chicken Biryani

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This is hands-down the easiest chicken biryani recipe in existence. It’s a pour and cook recipe!

instant pot pour and cook chicken biryani

I have done the impossible. I’ve come up with an incredible biryani recipe that you can prep in minutes.

This is a pour and cook recipe – meaning, you dump ingredients into your instant pot and cook.

Just mix raw chicken, greek yogurt, spices, and a couple of other ingredients in your instant pot. Pour rice and water over top. Press start.

Walk away, preferably to the living room, watch around half a Netflix show (so many feelings about Indian Matchmaking and Selling Sunset), and then walk back into the kitchen to find a perfectly cooked biryani with tender pieces of chicken and separate grains of basmati rice.

Should I make it a required part of the directions to watch television while you wait? You can tell your partner/roommate/child/pet/yourself that Ashley told you to do this to ensure perfect biryani. I really think it helps (lol).

instant pot pour and cook chicken biryani

How to make Pour and Cook Biryani Step-by-Step:

Dump the chicken and marinade ingredients into the instant pot’s steel insert and then mix it up!

Add rice, water and pressure cook!

Garnish with nuts, raisins, cilantro and mint! That’s it!

A few things to know about this simple biryani recipe:

  • Because this recipe calls for yogurt, I suggest rinsing the rice rather than soaking it since the yogurt provides additional moisture.
  • For biryani, I really prefer to use long-grain basmati rice. This brand is my absolute favorite for biryani – it’s better than other varieties I’ve tried and results in aromatic, springy, and separate grains.
  • Chicken releases moisture, so please try to use 2 pounds as listed in the recipe. If you use more chicken, it will result in slightly softer rice (though it’ll still taste good).
instant pot pour and cook chicken biryani

I’m aware that the chicken biryani already on my site is one of my most popular recipes. I love it, and I know you do too (it has hundreds of amazing reviews). But limited time combined with my desire to eat well forced me to develop another, simpler method for chicken biryani. This pour and cook recipe. And you know what? It’s incredible.

I honestly can’t decide which recipe for chicken biryani I like better. If you make both, I’d love to know.

instant pot pour and cook chicken biryani
instant pot pour and cook chicken biryani

Instant Pot Pour and Cook Chicken Biryani

instant pot pour and cook chicken biryani

Instant Pot Pour and Cook Chicken Biryani

5 from 34 reviews
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Servings 4 -6

Ingredients
 

  • 2 pounds boneless and skinless chicken thighs leave whole

Marinade:

  • 1 cup whole milk greek yogurt
  • 1 onion diced
  • 3 tablespoons minced garlic or paste
  • 1 tablespoon minced ginger or paste
  • 1 –2 green chilis minced, to taste
  • 4 teaspoons coriander powder
  • 4 teaspoons paprika or Kashmiri chili powder
  • 4 teaspoons salt
  • 2 teaspoons garam masala
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne to taste
  • ½ teaspoon turmeric
  • 2 cups long-grain basmati rice rinsed (we’re cooking longer, no need to soak)
  • 2 cups water

Garnish:

  • Cilantro chopped, to taste
  • Mint chopped, to taste

Ghee-Coated Cashews and Raisins:

  • 2 tablespoons ghee
  • cup of halved cashews
  • 2 tablespoons golden raisins

Instructions
 

  • Combine the chicken and all of the ingredients listed under “marinade” together in the bottom of the instant pot and mix well. Let this sit on the counter at room temperature for 10 minutes (10 minutes is enough time for the chicken to marinate).
  • Spread the rinsed rice so that it is in a thin layer overtop the marinated chicken. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.
  • Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. 
  • Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.

To make ghee-coated cashews and raisins:

  • Melt 2 tablespoons ghee in a small pot on the stovetop over medium heat, add ⅓ cup of halved cashews and stir-fry for a minute or until lightly golden, then add 2 tablespoons raisins and stir-fry until they plump up.

Video

Notes

  • For biryani, I really prefer to use long-grain basmati rice. This brand is my absolute favorite for biryani – it’s better than other varieties I’ve tried and results in aromatic, springy, and separate grains.
  • Because this recipe calls for yogurt, I suggest rinsing the rice rather than soaking it, since the yogurt provides additional moisture.
  • Chicken releases moisture, so please try to use 2 pounds as listed in the recipe. If you use more chicken, it will result in slightly softer rice (though it’ll still taste good).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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instant pot pour and cook chicken biryani

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

About Ashley

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

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Comments

  1. Hema says

    5 stars
    This was great and so easy to make! I only made a cup of rice and eyeballed the seasoning for the marinade. But it all comes together so well. Perfect recipe for when you’re in a hurry.

  2. Kartik V says

    5 stars
    The recipe is absolutely delicious Ashley. The only thing that seems missing for me is that from the biryani’s I’ve had in the past they usually tend to have a couple of cardamom pods, a bay leaf or two and a few solid cloves scattered and I was wondering if these might add more flavor here or muddle it up?

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