This is hands-down the easiest chicken biryani recipe in existence. It’s a Pour and Cook recipe!
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
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!
“Thank you– this was the BEST thing I’ve cooked in memory, or even ever. And so easy. I wanted to wolf down the whole pot. Truly: thank you.”
John
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.
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.
“Finger licking good!!! and that’s exactly what my hubby did. Anytime anything good comes out of the IP, my daughter asks “Is this Ashley’s recipe?” That’s how popular you are in my home. This was a super simple , super delicious recipe. Quick easy dinner, especially when you get out of work late.”
Jenita
Instant Pot Pour and Cook Chicken Biryani
Instant Pot Pour and Cook Chicken Biryani
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
- ⅓ 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).
Varshini says
Hi – What type of onions are you using here? (White/Red/Yellow). Also can you let me know how many cups of onion when you mean by 1 onion here?
Laurel says
I tried this recipe last night using 2 pounds of chicken breast instead of thighs. That was the only difference I made to the recipe and it turned out perfect!
Ashley - My Heart Beets says
Laurel, that’s great to hear! Thanks for letting me know how it turned out for you 🙂
Mab says
Question, do you use a rice measuring cup to measure the 2 cups rice or do you use a regular measuring cup? The rice measuring cup is smaller than a regular measuring cup.
Len says
Hi Ashley, I’ve been following and making your Kerala recipes and all of them have been well -received by my Malayali friends! Thank you so much!
I’d like to be able to make biryani for them and I almost feel like cooking the above recipe as we speak, but I think I’d prefer to wait… till you could hopefully tailor-make the above pour-and-cook chicken biryani to suit their Keralite taste…PLEASE???
I love biryani too, hopefully with Kerala spices, as I like the Kerala taste as well. I can’t wait to serve it to my family as well. This way we could make both my Keralite friends and my family happy!😋
Will be waiting patiently for another lovely Kerala recipe from you!
Thanks very much!
Protima says
Can I use bone in chicken? How much longer do I need to cook it with bone in chicken? Thanks
Don says
Biryani is a favorite.
Followed the recipe to the letter and this came out perfectly and was very easy and fast!
Better than I can get in our local restaurant, the flavor was very rich from the chicken thighs cooking in and the heat with one chili was perfect for us.
Might you all have any thoughts on what would change timing or moisture wise if I wanted to half the recipe? It is just the two of us at home now.
If not, I will experiment and post back next time.
Dal Makhani is next!
Ashley - My Heart Beets says
Don, so glad to hear that! Thanks for letting me know how much you liked it 🙂 I haven’t tried halving the recipe but if you’re going to try, I’d use half the ingredients but keep the cook time the same. Let me know if you try this and let me know how the dal makhani goes as well!