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instant pot chicken biryani

Instant Pot Chicken Biryani

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.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Resting time: 30 minutes
Total Time: 50 minutes
Course Main Course
Cuisine Indian
Keyword chicken biryani, chicken biryani recipe, instant pot chicken biryani
Servings: 4 people
Author: Pavani

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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