Instant Pot Pour and Cook Chicken Biryani


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.”

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!

“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.”


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

“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.”

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

4.99 from 73 reviews
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Servings 4 -6


  • 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


  • 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


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

Ghee-Coated Cashews and Raisins:

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


  • 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.



  • 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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Recipe Rating


  1. Barry says

    Hi Ashley, i tried this recipee to the exact and after the 10 min natural release the rice was still extremely mushy and the chicken was not cooked so i had to put in the bin, what could be wrong.

  2. 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?

  3. Laurel says

    5 stars
    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!

  4. Mab says

    4 stars
    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.

  5. 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!

  6. Don says

    5 stars
    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!

  7. Anitha says

    5 stars
    Hi Ashley!
    I followed the recipe exactly and the biriyani turned out very good!! This recipe is a keeper. Thank you for sharing this recipe.
    I will definitely make it again and will also try the other chicken biriyani recipe.

  8. Barb says

    5 stars
    I tried this with whole grain jasmine rice. I soaked the rice first, and cooked it for 20 minutes at high pressure, letting it release naturally for about 20 minutes. I was a bit worried that would overcook the chicken, but it was fine. I did find 4 tsp salt was way too much though, I’ll use only one teaspoon next time and see if that’s the right amount.

  9. Barb says

    Ashley, would it be possible to modify this recipe to use whole grain basmati rice, or would the length of time needed to cook overcook the chicken? I try to use whole grain everything.

  10. Manal says

    5 stars
    Excellent recipe. Hyderabadis are very picky and this delivery delivered. My husband and I delighted in this easy biryani IP recipe.

  11. Cait says

    5 stars
    I’ve made this weekly the last month and it turned out perfect every time I followed your recipe exactly. Yesterday I tried to make with 3 lb of chicken and convert everything accordingly but something went wrong and the rice was mushy (water, yogurt, idk). Your 2lb measurements are perfect and I’ll try not to stray. When making biriyani from other recipes I never knew if it would turn out or not. With your recipes, I KNOW they will be great when I follow them perfectly. I’m less afraid to cook for my Indian family and houseguests now. Much loved!

  12. Nancy says


    The IP chicken biryani was outstanding! Everyone enjoyed this chicken dish with the cashews and raisins. I prepped and trimmed the thighs. Again, I showed your website to a lady in the grocery market. She was thrilled to learn of your recipes. I planning to prepare one of your lamb recipes. My family loves lamb! Thank you for all your kindness in sharing your recipes.

  13. Howard says

    Hi ashley, i forgot to ask you in my previous message, can i freeze some biriyani as there is only my wife and i at home . Many thanks, howard from uk

  14. Howard says

    Hi, can i use chicken breast for biriyani instead of thighs and if so do i need to adjust the rest of the recipie. Thanks ashley

  15. Rach says

    5 stars
    This was such a good recipe! Like all recipes, I didn’t follow it exactly. For instance, I used frozen chicken tenders and cooked it for 8 minutes, and I used 3/4 cup coconut milk with some lemon juice (“buttermilk”) instead of the yogurt. My husband really liked it straight from the pot; it was a bit spicy for the kids, so I added white rice and green peas to dilute it a bit.

  16. Julie says

    Hi, I’m about to purchase an instant pot and wondered if you’ve had any experience or thoughts on the model with the airfryer lid. Any help much appreciated (in Australia)
    Thanks, Julie

  17. Sharon S says

    Really spicey hot for my taste. Besides cayene, what provides the heat in this recipe? I just need to “tweak it” foe my palate- otherwise excellent! So easy!

  18. Divya says

    5 stars
    I have made this dish several times, with both chicken thighs and chicken breasts , always perfect. And I thank you so much for sharing Insta pot recipes which not only save me so much time but allow me to still have delicious, freshly made food for my family in spite of a demanding work schedule💕🙏🏼

  19. Nora says

    Do you think some diced cremeni mushrooms would be good if added? Or a can of drained chickpeas? If not, I’ll just try adding a few potatoes like others have. Thanks!

  20. Jennifer says

    5 stars
    I made this last night and my wife, who doesn’t care for rice, loved this dish – kept talking about how good it was. Only change I made was to use a spicy broth I’d made before for half the water. I liked that I didn’t have to soak the rice. Texture was perfect. Ashley – your spice mixtures are also spot on! I love your recipes.

  21. Ehb says

    I followed the instructions precisely and the rice turned out kind of gummy. Any thoughts about how to avoid that? Flavors were good but not the texture. I rinsed the rice so not that.

  22. Jaclyn says

    5 stars
    We have made this repeatedly, and it’s safe to say it’s foolproof delicious! Even my kid who is really cautious about trying new foods smelled it cooking and said, “Um, I think I might like to try a bite of whatever that is.” (And loved it!)

  23. John says

    5 stars
    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.

  24. Jenita says

    5 stars
    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. Followed the recipe almost to a T. I didn’t have any mint leaves, so I skipped that. The salt was about 1/2 tsp too much for me. So next time I might do 3 to 3.5 at best. My rice wasn’t as separated as the pics above, but that may have been coz I didnt drain my rice well enough and then added 2 cups of water on top of that. Had it with sweet & sour lemon pickle. The combo was delicious. My daughter loved it to so much, she’s packed it for school lunch tomorrow!

  25. Steve says

    I tried the recipe yesterday and it turns out that the rice was too much cooked… As I’m in Europe, I had to translate the pounds in grams & the cups to either grams (for rice) or milliliters (for water) so it could be that the problem resides in this conversion…

    To what I’m remember, I took 250ml for 1 cup (water), for the rice it was 210 grams for 1 cup & I think 245 grams for 1 cup of yogurt. Rice used was Tilda basmati rinsed. I had something like 1 kg of chicken.

    Could you confirm that’s ok ?


    • Ashley - My Heart Beets says

      Hi Valsa, the best thing to do is to leave a comment on the recipe that you have a question about. That way, if I can’t reply – hopefully another reader can. Also, you can try searching the comments to see if a question that you have has been asked 🙂

  26. Maria says

    Love this recipe! So easy and my kids gave it 2 thumbs up! Thank you for this, Ashley.
    Any idea if the recipe can be doubled for a larger crowd?

  27. 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!

  28. 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!

  29. 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!!

  30. Pete says

    5 stars
    I was skeptical before trying this Recipe. But it turned out just great. The whole family loved it. To some of the comments by your readers. The chicken if marinated for 30 minutes should work just great and get cooked well. However the temperature of the chicken before being marinated should be practically at room temperature. (Yogourt should preserve it on the counter with the spices all mixed in it. If it is too cold I feel it takes longer to cook.)
    I added some tandoori masala in the mix. (one Tablespoon)
    Next time I will add potatoes large chunks as Ashley you suggest.
    I sauteed the onion with the garlic and ginger.
    Thanks Ashley for this great quick biriyani recipie.

  31. 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.

  32. Rosanna says

    Can you cook this recipe in a slow cooker? Any changes to the instructions? I am so excited to try this 🙂

      • Maie Soliman says

        I half cooked it and froze it. Before the rice, though and I omitted the yoghurt for now. I do the same with Ashley’s butter chicken a d I leave the tomato sauce and coconut milk to add when I’m ready to cook.

  33. Amy says

    5 stars
    This was delicious! I was a little concerned with some of the other comments, but I had no problems with a burn error or under cooked chicken or rice. It was perfect! I didn’t make the cashews, but I will definitely make them next time.

  34. Sangu says

    5 stars
    Tried this a couple of weeks ago and was surprised at how tasty it was. My husband was wowed that I was able to cook something last minute that tasted so good. Thank you Ashley!

    PS. This is my second review this evening. Decided I must leave you some well-deserved love as I have been using your website regularly for over a year or so.

  35. Amy Hull says

    I tried this recipe and was skeptical that raw chicken only needed 6 minutes of cooking time in the IP. After following all the directions EXACTLY, I was correct… 6 minutes is NOT enough time. The chicken was raw and the rice was still hard. I sealed up the IP again and cooked it for another 10 minutes on high with another 10 min of natural release time. The chicken was finally cooked and the rice was soft. It might have been too soft because the rice was a bit mushy. In the end, it turned out delicious and was even better the next day. Just add more cooking time in the InstantPot!

    • Ashley - My Heart Beets says

      Hi Amy, it sounds like perhaps your instant pot didn’t seal correctly the first time or the pot didn’t come to pressure? You can cook raw chicken in 6 minutes in an instant pot (actually, in 5 minutes – I made it 6 for the rice).

  36. Cath says

    Loving my new IP and discovering your delicious recipes.
    If I were to double or triple the recipe, would the cook time need to be adjusted?

    • Ashley - My Heart Beets says

      So happy to hear that! I haven’t tried doubling this recipe but typically I’d suggest doubling all ingredients and keeping the cook time the same (the pot will take longer to reach pressure, which makes up for the extra volume). Let me know how it goes if you try!

      • Cath says

        5 stars
        OK, unless you’re feeding a small town, this recipe does not need doubling!
        I had bookmarked both your chicken biryani recipes and saw that the other recipe used 1cup of rice, which wouldn’t be enough for our family. When I opened this recipe, I didn’t notice that it already has double the rice – 2cups. This would have been enough for us, however, I had already mixed all of the other ingredients, so we doubled it!
        After initially getting a ‘food burn’ error message, I opened and VERY gently stirred the bottom layer of ingredients, careful to keep the rice and water on top.
        The end result was delicious, though there was a layer of charred marinade on the bottom of the pan. The flavour was not affected. We now have leftovers for a couple of days – not complaining! Next time, I’ll stick to the original qty. thanks for your recipes. I’m looking forward to trying more.

  37. Karen says

    I am really looking forward to making this! The link for your favorite basmati rice comes in a 10 pound bag, which is the smallest option. Is there another brand you could recommend?

    • Ashley - My Heart Beets says

      Hi Karen, you can use any brand of basmati rice but to be honest, I have yet to find a brand that comes close to Aahu Barah and I’ve been searching. If I find something I’ll be sure to update the post with a recommendation. You might be able to find smaller quantities of this brand at your local Indian grocery store though I’d call ahead to be sure. I know it’s a large bag but this brand is worth it for making biryani. Compare it to another smaller brand of basmati rice from your local grocery store and you’ll notice a big difference.

  38. Aditi says

    Recently we’ve been buying dahi from the Indian supermarket rather than Greek yogurt. Can I us dahi for the marinade? I imagine I would need to reduce the amount of water. Thanks!

    • Ashley - My Heart Beets says

      Hi Sandra, I haven’t tried but I’m sure adding potatoes will be fine. I would add the potatoes whole so they don’t overcook, then cut them up once the pot is done cooking. Let me know how it goes!

  39. Nina says

    Do you think it’d be ok to use the same measurements and time while substituting chicken with vegetables? If so can you please help with recommendations on vegetables and their quantity.

  40. Robert says

    First time I tried this I just followed step 1 before reading step 2 so added the rice and water in the marinade. When I read step 2 I knew that i’d messed up….. still, went ahead and cooked it and it was fine.
    Second time, I followed instructions to the letter and it turned out wonderfully.
    Great recipe, thank you!

  41. Rinku Sharma says

    5 stars
    Thank you Ashley! I’ve been pondering on this recipe for a while now & finally got down to making it today 🙂 Tripled the quantity overall & used bone-in chicken instead. Rice & Chicken were cooked to perfection & flavor was spot on!

    The best part with your recipes (I’ve made others dishes too) is that they are tried and tested! No experiments what so ever as you have nailed down the cooking times & the flavors to a T 🙂 That’s huge when you are trying out a new dish or an alternate method to traditional dishes.

    Keep the recipes coming & Good luck!

  42. Susan B. says

    5 stars
    This is the first time I’ve made an Indian dish that was every bit as good as any I’ve had at a restaurant! This was really stellar, and so easy to put together even though the list of ingredients looks a bit intimidating. Thank you for making this cuisine so accessible. Now that I’ve stocked up on some of the more exotic spices I will be trying a lot of your recipes.

  43. Bala Swaminathan says

    Would it be ok to prepare half of this recipe in a 6-qt IP? Do I need to make any adjustments in ingredients or time of cooking?

  44. 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.

  45. 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?

  46. Mara says

    5 stars
    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.

  47. Andrea says

    5 stars
    I love this recipe so much! I have to go dairy free now though, as my nursing baby has a dairy intolerance, so I was wondering if this recipe would still work with coconut yogurt?

  48. Nandini says

    This was one of the first recipes I tried from this blog and it turned out wonderfully! It was easy, the prep work was minimum and it was absolutely delicious!
    Easy, quick, and delicious, what else would you want!

  49. Karen says

    Ashley, I love this recipe! I never imagined making biryani in an hour! I follow the recipe exactly as written and it’s perfect every time. Thanks for all you great recipes.

  50. Raabia jessa says

    5 stars
    One of my family’s favourite dishes and so easy to make! Thank you Ashley! One of those ‘can’t go wrong’ recipes.

  51. Pervin Jassawalla says

    5 stars
    Tried this Biryani a couple of times and every one in the family enjoyed it! So easy to cook and I followed Ashley’s recipe exactly the way it was written! Our all time favorite 😋

  52. Lindsay Bhandari says

    5 stars
    This was great – your recipes have been saving me during the pandemic while trying to work from home and make food quickly. Question – when your recipes call for paprika, exactly what kind of paprika? My mother in law’s “something that looks like paprika” is almost spicy to the level of cayenne. Haven’t been able to get to the Indian store recently. Thank you!

    • My Heart Beets says

      Hi Lindsay, I’m glad you liked this! Thanks for letting me know how it turned out for you. 🙂 To answer your question, if my recipe calls for paprika, I use sweet paprika. With Indian cooking, the paprika is mainly for color, since other Indian spices usually overpower it. You can use Kashmiri chilli as a substitute for paprika if you’d like – it’s very mild. It sounds like your MIL is using red chili powder which is just as spicy as cayenne – my recipes typically call for cayenne as that’s easier for people to find, but you can use the red chili powder as a substitute if you’d like. Hope that helps!

  53. Patty says

    5 stars
    I was gifted a Ninja Foodie for the holidays and my sister in law recommended your site for recipes. I love this biryani recipes and it was hit with all my friends. I am wondering what I need to do to adjust for using brown basmati rice? My attempt today following the directions exactly but using brown rice had liquid leftover and partially cooked rice. I am putting it back in for another few minutes of pressure cooking, but am clueless to this style of cooking.

    • My Heart Beets says

      Hi Patty, I’m so glad you loved this recipe! I haven’t tried this with brown basmati rice but I know that type of rice takes 22 minutes to cook, so maybe try it with a longer cook time? Please let me know if you experiment – curious to know how it goes!

  54. Penny says

    5 stars
    If there were a Nobel prize for recipes, this would win it. I would never have believed a biriyani recipe could be so easy and so good! To make it look like I spent way more time, I put half in a clear sided glass casserole, top that with mint and cilantro, then pile the remaining biryani on top. Then I top it with the cilantro, mint, ghee covered cashews and raisins, and some fried onions. I think this is a better recipe than the first chicken biryani recipe, which was the best fast one I had tried at that point. Winner!

    • My Heart Beets says

      Penny, haha thank you! That’s so nice of you to say. Love how you present it – brilliant! And so great to hear what you think of this biryani compared to my previous one. 🙂

  55. Alisha says

    5 stars
    Hi Ashley!

    My family absolutely loved this dish!! I am wondering, is there a way to add vegetables? I’d love to make it a true one pot meal!

    • My Heart Beets says

      Alisha, that’s so great to hear! Thanks for letting me know how it turned out 🙂 To answer your question – vegetables release additional water which normally isn’t a big deal but since there’s already extra moisture from the yogurt, you may want to use a bit less water so the rice doesn’t get soggy. Maybe remove a couple of tablespoons of water and see how that goes? Let me know!

      • Alisha says

        5 stars
        I tried adding the frozen veg and left out a couple Tbsp water and the rice was kinda mushy but still delicious! I would suggest cutting even more water to anyone dumping in a bag of mixed veg, although the mushy rice didn’t stop my family from eating half the pot!!

  56. Aditi Dubey says

    5 stars
    I pretty much only use my instant pot to make dal, so I’ve been trying to diversify. This was a great recipe, it was super quick and easy to put together on a weeknight, and the end result was delicious. It was aromatic and flavorful, but not aggressively spicy like restaurant biryani often is. My rice was a little mushy so I have to tinker with the proportions, but I’m going to have plenty of opportunities to perfect it because I’m definitely making this regularly.

  57. Mary says

    Thank you for making this recipe as it was very easy to follow….I love it! all of the recipes are so easy to follow and so far delcious. I highly recommend this site to anyone who wants to learn how to make Indian food.

  58. Alison says

    Hi Ashley! I can’t wait to try this recipe. Do you think the recipe would work well if you froze the marinated chicken (in advance), then put it with the rice in the instant pot to cook?

  59. Julie Quates says

    5 stars
    Hi! How can I avoid the burn on bottom of IP? I used a little over 2# chicken so I expected a bit more liquid bit it still burned. I love the dump and go so I’d love to get it right. Thank you so much!

    • My Heart Beets says

      Hi Julie, just so I can try to help troubleshoot – did you make any adjustments to the recipe? Did you use chicken thighs (the fat from the thighs helps and also thighs release more liquid than breasts which is why I ask)?

      • Julie Quates says

        Hi! I did use the boneless skinless thighs. I’ve had this occur before with similar recipes. Its like the water can’t get underneath the chicken so it gives me the burn warning. But I also
        Know i shouldn’t mix everything together. I left out the onions and peppers but followed it otherwise. Im using my large IP Duo which I think is an 8 qt. Thanks for any help.

        • My Heart Beets says

          Hi Julie, ah – I wonder if the 8 qt is the reason why – it could be the extra surface area. All of my recipes are tested using a 6 quart. Maybe adding a bit more water would help with this or mixing the chicken a bit more before adding the rice. Please let me know if that helps!

  60. Kanan Patel says

    I made the other biryani recipe for my family and they loved it. I going to try and use this for a quick fix after school. If I wanted to double the recipe and make more (for lunch the next day). Would I need to adjust cooking times?

  61. Madhura says

    5 stars
    This was so good and simple! I never write reviews but was so blown away by how easy and tasty this was. I cut up and onion, opened the chicken packaging, and released the pressure valve- my 7yo did all the rest. We all loved this recipe. We did not use any chili, chili powder or cayenne and it was mild enough for the kids but also great for the adults who usually go spicier!

  62. Irene says

    5 stars
    An absolute winner, Ashley!!! I liked your previous Instant Pot biriyani too – where you had to saute the chicken, etc. first.. But this one – perfection! The flavor, the texture – everything! Plus – a big plus! – totally hands-off cooking! 🙂 Thank you!

  63. Marianne says

    5 stars
    I left out the cayenne and chillis so I could give this to my 20 month old – she ate it!! It is the first time she’s actually eaten the rice instead of picking around it! Thank you for this recipe! 🙂

  64. M Phillip says

    5 stars
    You’ve really done the impossible with this biryani Ashley!!! I’m stunned that I could get such wonderful flavor and texture with such minimal effort. Your suggestion to use sela basmati rice is a game changer. I followed the recipe exactly, except marinating the chicken overnight. My family loves your recipes, made the carnitas the other day and turned out awesome too. Keep up the great work!

  65. Barb Larson says

    5 stars
    I saw this yesterday, hit the grocery store this morning, and couldn’t wait to make it. My hopes and dreams were fulfilled! This was so good, and so easy!! A delish full meal in less than 60 mins, and it was so flavorful and so filling. Thank you!
    Minor details, I used chopped pistachios and black raisons, because that was what I had. I used clarified butter instead of ghee, and parsley instead of mint, for the same reason. Oh, and short grain basmati worked fine, and again, already had it.

  66. Ritika Giju says

    5 stars
    YUMMY!!! Easy and tasty. My family loves biryani and usually I slog for hours to make it. It is a big project for me. This biryani is delish and made in a jiffy!! My husband and I were eating this at 11 am in the morning since the aroma made us so hungry.
    Only changes, I made was to add some dry mint and little biryani masala. Also, I didn’t have Greek yogurt so used regular non-fat yogurt. Also, I used Sella basmati rice.

    • My Heart Beets says

      Hi Ritika, I’m so happy to hear that! Love that you both ate this at 11am lol – I actually feed my kids biryani for breakfast (they eat better in the mornings) and I usually join them so I’m glad to know there’s another early biryani eater out there lol.

  67. Ash Samji says

    Hi there! We love love love this recipe. My kids would love it if I could add potatoes to it.. what’s you’re recommendation on what type of potato & cook time?

    • My Heart Beets says

      Hi Ash, I’m so glad you and your kiddos love this recipe! If you add potatoes, I’d add them whole to the top of the dish and once the biryani is done, I’d remove the potatoes, cut them up and then mix them into the rice. Let me know how that goes!

  68. Novia says

    5 stars
    Hello Ashley, pleased to e-meet you!

    I’m so glad to find your recipes. It really helps me going through every meal periods. With triplets going around the house, its never easy lols

    Quick Q, how can I turn those instant pot recipes into slow cooker version? We love Indian food and it has been in our daily menu, Esp. for biryani!! My instant pot just got broken and I am ordering a new one from US, well at least it will take 2 weeks to reach me here in Asia. Can you help me pleaseee..

    Thanks so much 🥰🤗

    • My Heart Beets says

      Hi Novia, I’m so glad you found my recipes too 🙂 To be honest, I got rid of my slow cooker soon after learning about the instant pot so I’m not sure – I’m sorry! If you experiment though I’d love to know!

  69. Priya says

    5 stars
    Needed a delicious dish for our 25th wedding anniversary and this dish came through for us Ashley! It was simple to make and had a great wow factor that we wanted for the occasion. Thank you!

  70. Preethi says

    5 stars
    This was such a delicious and easy recipe! My husband and I absolutely love biryani, and we both agreed this is one of the best we’ve had. Love how easily it came together too. Thanks Ashley!

  71. Luv4food says

    5 stars
    Thank you Ashley for this quick and very delicious recipe. I added daggad phool that gave it an extra biriyani taste. Will definitely be making it again.

  72. Luv4food says

    5 stars
    Hi Ashley,
    I usually make biriyani the traditional, labourios way, where you slow cook it on the stove for hours. Hence, I rarely feel like cooking it. This recipe is amazing! Its easy, quick and delicious. Thank you so much, now my family and I will enjoy biriyani more often. I did add daggad phool to the marinade which gave it more of the biriyani flavor. I also would have added fried onions if I had them, but didn’t. I’ll definitely be making it again.

  73. Mon says

    Since I can’t reply to my earlier comment, posting it here.

    I tried doubling the recipe and it came out amazing. Since I used whole milk yogurt, added only 1.5 cups for 4lbs chicken thighs with bone. (Used same cook time)

    This is easily one of the best biryanis I ever made. Thanks Ashley.

  74. Joe says

    5 stars
    I’ve made both the original and now the pour and cook version of this recipe. I love them both, but I did feel like the spices in this version hadn’t completely come together yet after cooking. The next day, the leftovers were outstanding as the flavors had melded nicely.

    I wouldn’t hesitate to use this recipe if I’m in a time pinch, but will probably use the original if I’m not rushed.

    Thanks for all the great recipes!

    • My Heart Beets says

      Hi Nashita, I haven’t tried this with frozen chicken so I can’t say for sure. I’d suggest thawing it first, but if you try with frozen, please let me know how it goes!

  75. Andrea Jennyc says

    5 stars
    Y family absolutely loves this recipe and my husband said it is the best biryani he has ever tasted (and he really loves Indian food so has eaten his fair share of it! I actually doubled the recipe and froze half and it worked really well!

  76. Mona says

    Super excited to try this!

    Two questions:

    -I only have chicken breast that is already cut into cubes. Is that fine? Any adjustments needed?

    -Is it ok to use regular whole milk yogurt instead of Greek? What would be the difference?

    • My Heart Beets says

      Hi Mona, I haven’t tried this with chicken breast – I’m sure it’ll work, my only concern is that the meat will be drier than chicken thighs. I also think regular whole milk will be fine, especially since you’re using chicken breast. Breast tends to release less moisture/fat than thighs so the extra liquid from the regular yogurt (vs greek) may actually be helpful. Please let me know how it goes!

  77. Victoria says

    Hi Ashley,

    Is it possible to make this recipe dairy free? Could I use coconut milk and some lemon juice instead of yogurt?

    • My Heart Beets says

      Hi Victoria, I have a feeling that dairy-free yogurt will work in this recipe but I haven’t tried it yet though I plan to soon. I’m not sure about coconut milk with lemon juice – it may work! If you try, please let me know how it goes 🙂

  78. Shanti says

    This looks so delicious. I’d like to make it with Brown basmati rice though, will I have to change the cooking time?

  79. Tina says

    5 stars
    Hi Ashley,
    I have put my post on your FB.
    Please do read it.
    The end product was so delicious that my family wants me to make this often. Today is a very hot day so I didn’t have to stay in the kitchen for too long. This is a great recipe when we are running out of time. Thanks Ashley.🤩🤗🤩🤗

  80. Bipin says

    How do I adjust the cook time, if I use 2lb chicken with bone instead, also ensuring the rice is not overcooked?

    • My Heart Beets says

      Hi Bipin, I’ve only tried this with boneless chicken but I think it’ll be fine to use bone-in instead with the same cook time. If you try, please let me know how it goes!

  81. Tina Chahal says

    Hi Ashley,
    Please read my message on messenger if you can as I need help. I am cooking in IP for this recipe.

  82. Hazel says

    Hi! If I wish to halve the amount of rice, do I need to make any other changes apart from half rice and water? Will I need to adjust the marinade?

    • My Heart Beets says

      Hi Hazel, if you’re halving the rice, I would suggest halving the rest of the ingredients as well, otherwise, the extra yogurt and moisture from the chicken may make the rice too soft.

  83. Shivani says

    Can you use 1lb of chicken breast instead? If so, how do you adjust the recipe? Wanting to make this with what we have at hand..

    • My Heart Beets says

      Hi Shivani, I would suggest halving the rest of the ingredients in the recipe as well. You can keep the cook time the same. I haven’t tried this with chicken breast but don’t see why it wouldn’t work. Please let me know how it goes!

  84. Jessie says

    Made this and we both loved it best one I have not only made but tried. Even better than the traditional made by friends. Love it. Will be regular at my place. Thank you.

  85. Ancy says

    5 stars
    This was perfect. I had limited time so I didn’t even do the cashews and raisins but it was soooo good! My husband had two plates.

  86. Mon says

    5 stars
    Made this today and it’s a hit. My family loved it. Thank you for easy and simple recipes. I’m planning to make it for a party of 18 people and was wondering how to use this recipe. Any suggestions? Thanks

    • My Heart Beets says

      Mon, that’s so great to hear! I’m so glad your family loved it 🙂 I have tried this recipe using 3 pounds of chicken but not 4, so I’m not sure if you can double it as I haven’t tested it. If you try please let us know! I would probably play it safe and make it a few times, then combine it together in a serving dish.

  87. nalini raj says

    5 stars
    Made this today for dinner since I had all the ingredients. One of the best biriyani’s I have ever made!!
    I followed the instructions exactly, but added three teaspoons of tomato paste (we like tomato in our biriyani) and half a teaspoon of biriyani masala (just for the smell it gives). Since I like more rice, I used 2.5 cups of rice and 2.5 cups of water. Everything else exactly the same as per the recipe. Came out perfect. Wow! Can’t say enough about this.

  88. Dalia Chetty says

    5 stars
    Made this for the family for lunch today (I don’t eat meat). They devoured it! I was a little concerned that the onions, garlic and ginger were going in raw but the finished product was delicious. They have requested that I make it weekly 😊
    The only addition I made was 2 tbsp of ghee on top since I was avoiding cashews due to son’s allergy.
    Thank you Ashley!

instant pot pour and cook chicken biryani

Ashley's Secrets



Favorite tips & tricks to

easy Indian Instant Pot cooking


paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking