JollyRoses
Biryani · Indian

Instant Pot Chicken Biryani

Be the first to rate this recipe

An easy Instant Pot biryani: spiced chicken and soaked basmati cooked in one pot under pressure, with fried onions, mint and saffron on top.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
45 min
Total
1 hr 30 min
Serves
5
Non-veg Easy Main Course Includes 30 min hands-off
Cook it
Stainless steel pan filled with layered yellow and white biryani rice and herbs
Photo: Rashpal Singh on Unsplash · photo shows a similar dish

This Instant Pot biryani gives you the layered flavor of a chicken biryani with a single pot and no separate rice boiling. The onions and chicken are browned on Sauté, soaked basmati goes on top, and a short pressure cycle cooks everything together.

The recipe is written for a 6-quart Instant Pot, and it works the same way in other 6-quart electric pressure cookers that have a sauté function and a High pressure setting.

Why this recipe works

  • Soaked basmati needs only an equal volume of water under pressure, so the grains come out cooked through but still separate.
  • Layering the rice over the chicken, without stirring, keeps the starch off the bottom of the pot and helps prevent the burn warning.
  • A 10-minute natural release does the job of the traditional dum, letting the rice finish gently in the trapped steam.

Instant Pot Chicken Biryani recipe

By The JollyRoses Kitchen · 1 hr 30 min total · Easy

Ingredients

Servings 5

For the chicken marinade

For the pot

Equipment

  • 6-quart Instant Pot or other 6-quart electric pressure cooker
  • Mixing bowl
  • Fine-mesh strainer
  • Wooden spoon or flat spatula for deglazing
  • Instant-read thermometer

Instructions

  1. Soak the rice and marinate the chicken

    Rinse the basmati 3–4 times until the water is nearly clear, then cover with fresh water and soak for 30 minutes. In a bowl, mix the chicken with the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt and lemon juice; let it sit while the rice soaks. Stir the saffron into the warm milk.

  2. Brown the onions on Sauté

    Set the Instant Pot to Sauté (More or High). Heat the oil and ghee, add the bay leaf, cardamom, cloves, cinnamon and cumin seeds, and stir for 30 seconds. Add the sliced onions and cook, stirring often, until deep golden, 10–12 minutes. Scoop out about a third of the onions and set them aside for the top.

  3. Cook the chicken

    Add the green chilies and the chicken with all of its marinade. Cook on Sauté, stirring, until the chicken is no longer pink on the outside and the yogurt has thickened slightly, about 5 minutes.

  4. Deglaze the pot

    Press Cancel. Pour in ¼ cup of the measured water and scrape the bottom of the pot thoroughly with a flat spatula, loosening any browned bits. This step is the best protection against the burn warning. Spread the chicken into an even layer.

  5. Layer the rice

    Drain the soaked rice well and spread it evenly over the chicken. Do not stir. Stir the 1 teaspoon salt into the remaining 1¾ cups water and pour it gently over the rice, pressing any dry grains under the surface with a spoon. Scatter the mint, cilantro and reserved onions on top and drizzle over the saffron milk.

  6. Pressure cook

    Lock the lid and set the valve to Sealing. Cook on High pressure for 6 minutes. The pot will take about 10 minutes to come up to pressure before the countdown begins.

  7. Natural release

    When the cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  8. Fluff and serve

    Open the lid and check a thick piece of chicken with an instant-read thermometer: it should read 165°F / 74°C. If any piece is under, finish those pieces in a covered pan over medium heat for a few minutes until they reach 165°F / 74°C. Gently fluff the rice with a fork, lifting chicken from the bottom as you go, rather than stirring. Remove the whole spices if you like and serve hot.

Tips for the best instant pot chicken biryani

  • Deglaze properly. Browned bits and yogurt stuck to the bottom are the usual cause of a burn warning, so scrape until the base feels smooth.
  • Keep the water to a 1:1 ratio with soaked rice. The chicken and yogurt release extra liquid under pressure, so adding more water leads to soft, sticky rice.
  • Don't stir after adding the rice. The layers keep starch off the bottom and give you distinct grains on top and saucy chicken underneath.
  • Use thighs rather than breast. Thigh meat stays juicy through the pressure cycle and natural release; breast tends to dry out.
  • In an 8-quart model the minimum liquid requirement can be higher, so check your manual before scaling this recipe up or down.

Substitutions

Boneless chicken thighsBoneless chicken breast in 2-inch pieces; the texture will be firmer and slightly drier.
GheeMore neutral oil or unsalted butter.
Homemade fried onionsSauté only 1 onion in the pot and top the finished biryani with ¾ cup store-bought crispy fried onions.
Aged basmatiRegular basmati works; reduce the water by 2 tablespoons because newer rice absorbs less.

Storing and reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3 days. Reheat covered, with a sprinkle of water, in the microwave or in a covered pan over low heat until steaming hot throughout.

What to serve with instant pot chicken biryani

Frequently asked questions

How much water do I use for basmati rice in the Instant Pot?
For rinsed and soaked basmati, use an equal volume of water: 1 cup of water for every cup of rice. In this biryani the chicken and yogurt add moisture too, so 2 cups of water is right for 2 cups of rice.
How do I avoid the burn warning when making biryani in an Instant Pot?
Deglaze the pot with a little water after browning the chicken and scrape the bottom clean, then layer the rice on top without stirring so the starch stays away from the base. Make sure the water is poured over the rice before sealing.
Can I make this biryani in a different pressure cooker?
Yes. Any 6-quart electric pressure cooker with a sauté function and a High pressure setting can use the same amounts, 6 minutes at High pressure, and a 10-minute natural release.
Can I double Instant Pot biryani?
In a 6-quart pot it is best not to go beyond 3 cups of rice, because the pot should not be filled more than halfway with rice and liquid. For larger batches, use an 8-quart model and keep the same 1:1 water ratio.
Why is my Instant Pot biryani rice mushy?
The usual causes are too much water, stirring the rice into the chicken, or using a quick release that leaves the rice sitting wet. Keep the water at 1:1, leave the layers undisturbed and use the 10-minute natural release.

Rate this recipe

Made it? Tap a star to rate — no sign-up needed.

Reviews

No reviews yet.

Sign in to write a review and share a photo of your instant pot chicken biryani.

You might also like

All biryani
Cook it Rate it