Instant Pot Pour and Cook Chicken Biryani

165 Comments

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

Chicken Biryani in Minutes!

I have done the impossible. I’ve come up with a biryani recipe that you can prep in minutes. I’m not even going to pretend to be humble here lol, this biryani is incredible and incredibly easy to make.

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 where you can watch some Netflix, and then about halfway through an episode, 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). 😂

“This recipe is perfect. It is my Indian hubby’s favourite biryani ever. His mom makes really good biryani, and we tried it in many nice restaurants while traveling in India, but he swears this one is better. Thanks, Ashley, for another brilliant recipe. I love the care you take with method, so that any recipe you simplify is perfect by the time you share it.”

Mara
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).

“My sister in law introduced me to your blog about a month ago and I’ve become a bit of a stan. I’ve made about 10 of your recipes and we’ve loved them all! I followed these directions exactly, turned on my instant pot on at 3 pm and went to school pickup and soccer. We got home at 6pm and the biryani was hot and melt in the mouth delicious! Chicken was juicy and perfectly cooked, rice was fluffy and delicious. My picky daughter said it was a 10 out of 10 🙌. So glad my sil recommended your site!!”

Beth W.
instant pot pour and cook chicken biryani

I’m aware that the Chicken Biryani that’s 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 has forced me to develop another, simpler method for chicken biryani. This pour and cook recipe. And you know what? It’s fantastic.

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 51 reviews
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Servings 4 -6

Ingredients
 

  • 2 pounds boneless and skinless chicken thighs leave whole
  • 2 cups long-grain basmati rice rinsed (we’re cooking longer, no need to soak)
  • 2 cups water

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

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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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. Crystal says

    5 stars
    With a five month old and her unpredictable nap schedule this was absolutely the MOST PERFECT meal. I actually had time to (dare I say it?) put my foot up and relax.

    I followed every detail in the recipe. So quick and easy to make it – and it was SCRUMPTIOUS- so scrumptious I might hide the rest from my husband. But I can’t because the entire house smells ah-mazing!

  2. Blaire says

    Does this recipe use brown basmati rice? If not, how should I adjust cook time to use brown basmati? Hoping to make this tonight, thanks!

    • Ashley - My Heart Beets says

      Hi Blaire, I use white basmati rice (my favorite brand is linked in the post). I haven’t tested this with brown basmati rice but I think it’ll be fine even with a longer cook time. If you try, please let us know how it goes!

  3. Beth W says

    5 stars
    My sister in law introduced me to your blog about a month ago and I’ve become a bit of a stan. I’ve made about 10 of your recipes and we’ve loved them all! I followed these directions exactly, turned on my instant pot on at 3 pm and went to school pickup and soccer. We got home at 6pm and the biryani was hot and melt in the mouth delicious! Chicken was juicy and perfectly cooked, rice was fluffy and delicious. My picky daughter said it was a 10 out of 10 🙌. So glad my sil recommended your site!!

  4. MP says

    I tried this recipe, but with 3 changes:
    1. chicken breast instead of thighs
    2. fat free greek yogurt
    3. cut up chicken into 1-2 inch pieces

    The end result was rather soupy, so I had to use the sautée setting to reduce some of the liquid. Any idea why there was excess of liquid? I can’t quite narrow it down to which change would have caused it.

    • Ashley - My Heart Beets says

      Hi MP, I’m not sure why it turned out soupy – I wouldn’t think that your changes would cause that to happen. Just to confirm, you used the same measuring cup to measure both rice and water? It sounds like there was more liquid and the rice wasn’t able to soak it up – though I’m not sure why.

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