Instant Pot Chicken Biryani - This is a quick and easy one-pot meal that is made with basmati rice, aromatic spices and juicy marinated chicken.
After testing the recipe a few times finally, I am here with tips and tricks to get the perfect biryani every time.
Here in the recipe, I explained step by step with pictures and instructions so that even beginners can make this biryani. Now I make this chicken biryani in instant pot regularly.
There are so many variations in making chicken biryani, this is the style we make at my home and it is very easy.
Looking for more delicious and easy recipes? Here are INSTANT CHICKEN CURRY, INSTANT VEGETABLE PULAO, COCONUT MILK PULAO AND KIDNEY BEANS CURRY you can try.
Instant Pot Chicken Biryani recipe with stepwise instructions:
INGREDIENTS:
- Basmati rice - 2 Cups
- Green chillies - 2 (slit)
- Sliced onion - 1 Big
- Bay leaves - 2
- Cloves- 4
- Star anise - 1
- Shah Jeera – 1Tsp
- Cardamom pods- 2
- Black cardamom - 1
- Cinnamon stick- ½ inch
- Ghee- 1 Tbsp
- Oil- 3 Tbsp
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
- Water - 1 ½ cup
For Chicken Marination:
- Chicken - ½kg
- Yoghurt- 4 Tbsp
- Lemon juice – 2Tsp
- Ginger garlic paste- 2Tsp
- Turmeric powder – 1Tsp
- Red chilli powder -2 Tsp
- Coriander powder - 2 Tsp
- Biryani powder – 2 Tsp
- Coriander leaves a handful
- Mint leaves a handful
- Oil – 2 Tbsp
- Salt to taste
PREPARATION:
In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well.Keep it aside for atleast 20-25 minutes in the fridge.
Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep aside.
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil and ghee.
Add shahi jeera, cloves, cinnamon, cardamom and bay leaf. Stir it.
Next, add chopped onions, slit green chillies and fry until onion turns into translucent.
Now add ginger garlic paste and sauté until raw smell goes out. Then add marinated chicken and sauté for few 3 to 5 minutes.
Add 1 cup water and give a quick mix. Then add salt according to your taste.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking is done, allow 10 minutes and release pressure manually.
Open the lid and give a quick stir. Drain the water from the rice and add it to the pot. Gently mix the rice without breaking the grains.
Add 1 ½ cups water and give a quick mix. (NOTE: After cooking the chicken, there will be around 1 cup of liquid in the pot, for cooking 2 cups rice, add 1 ½ cups of additional water)
Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking is done, allow the pressure to release naturally.
Gently fluff the rice with a spoon or fork. Enjoy tasty and delicious chicken biryani with raita or with chicken curry.
NOTES:
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- Deglaze the bottom of the pan after cooking the chicken.
Instant Pot Chicken Biryani
Ingredients
- Basmati rice - 2 Cups
- Green chillies - 2 slit
- Sliced onion - 1
- Bay leaf - 2
- Cloves- 4Star anise - 1
- Shahi Jeera – 1Tsp
- Cardamom pods- 2
- Black cardamom - 1
- Cinnamon stick- ½ inch
- Ghee- 1 Tbsp
- Oil- 3 Tbsp
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
- Water - 1 ½ cup
For Chicken Marination:
- Chicken - ½kg
- Yoghurt- 4 Tbsp
- Lemon juice – 2Tsp
- Ginger garlic paste- 2Tsp
- Turmeric powder – 1Tsp
- Red chilli powder -2 Tsp
- Coriander powder - 2 Tsp
- Biryani powder – 2 Tsp
- Coriander leaves a handful
- Mint leaves a handful
- Oil – 2 Tbsp
- Salt to taste
Instructions
- In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well. Keep it aside for at least 20-25 minutes in the fridge.
- Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep it aside.
- Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil and ghee.
- Add shahi jeera, cloves, cinnamon, cardamom and bay leaf. Stir it.
- Next, add chopped onions, slit green chillies and fry until onion turns into translucent.
- Now add ginger garlic paste and sauté until raw smell goes out. Then add marinated chicken and sauté for few 3 to 5 minutes.
- Add 1 cup water and give a quick mix. Then add salt according to your taste.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
- Select pressure cook mode and set to high pressure for 5 minutes.
- Once the cooking is done, allow 10 minutes and release the pressure manually.
- Open the lid and give a quick stir. Drain the water from the rice and add it to the pot. Gently mix the rice without breaking the grains.
- Add 1 ½ cups water and give a quick mix. (NOTE: After cooking the chicken, there will be around 1 cup of liquid in the pot, for cooking 2 cups rice, add 1 ½ cups of additional water)
- Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
- Once the cooking is done, allow the pressure to release naturally.
- Gently fluff the rice with a spoon or fork.
- Enjoy tasty and delicious chicken biryani with raita or with chicken curry.
Notes
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- Deglaze the bottom of the pan after cooking the chicken.
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I followed your instructions , but my Biriyani got burnt. Any advice
oh sorry to hear that. Have you deglazed the inner pot properly and used enough water. I make this biryani regularly in Instant pot and never burnt.