Prep Time: 40 mins | Cook Time: 40 mins | Total Time: 1 hr 20 mins | Servings: 8
Chicken Biryani made in an Instant Pot. The one-pot dish with long-grain basmati rice, chicken, fresh spices, and herbs has amazing flavors that are hard to miss! Serve this with simple Raita, and do not forget to squeeze in some fresh lime!
2 lbs whole bone-in chicken skinless, cut into 12 pieces (If using chicken thighs cut them into 2-inch pieces)
2 tsp garam masala – add 3 tsp for spicier Biryani
1 tbsp ginger, grated
1 tbsp garlic, minced
½ tsp ground turmeric
¼ c. mint leaves
¾ c. plain yogurt
1 tbsp Kashmiri red chili powder
2 tsp kosher salt
¼ c. cilantro chopped
2 tbsp lemon juice
2 large yellow onions, thinly sliced
4 tbsp ghee divided
2 bay leaves
3 c. extra long grain Basmati rice
1 tsp saffron mixed in 1 tablespoon warm milk
2 tsp kosher salt
3 c. water
1 jalapeno, sliced into 8 wedges, optional for extra spicy
6 eggs, hard-boiled and shelled, optional
1 medium yellow onion, finely diced
2 c. plain yogurt
2 tomatoes, diced
1 tbsp cilantro, chopped
½ tsp kosher salt
How to make Instant Pot Chicken Biryani
Step 1: Prepare the marinade. Combine the garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Toss in the chicken until evenly coated. Place in the fridge for at least 30 minutes.
Step 2: In the meantime, wash the basmati rice and soak it in water for 20 minutes.
Step 3: Set the Instant Pot to “Saute”. Add half of the ghee and thinly sliced onions once the sign displays “Hot”. Cook for about 10 minutes, stirring often, until the onions are golden brown and caramelized. Set aside half of the onion for later. If desired, you can air-fry the onions instead.
Step 4: Into the Instant Pot with half of the caramelized onions, add the rest of the ghee. Add sliced jalapeno for extra crispy Biryani. Then, add the bay leaves, along with half of the marinated chicken, and the liquid from the marinade. Press Cancel. Stir well, deglazing the pot using a spatula. Add the rest of the chicken once all the browning on the pot is fully removed. Stir well.
If using chicken on the bone, cover the Instant Pot and seal it. Set to Manual/Pressure Cook for 4 minutes. Then, quickly release the pressure. Stir the chicken well, deglazing the bottom of the pan. Or if using boneless chicken thighs, cook for 2 to 3 minutes on Saute mode. Then, deglaze the pan.
Step 5: Over the chicken, gently pour the drained rice. Add the salt, pour in the water, and gently push all the rice under the liquids. DO NOT STIR. Replace the lid and seal. Set to cook for 6 minutes on Manual/Pressure Cook(Hi) mode. Then, do a quick release of pressure.
Step 6: Fluff the top layer of the rice if it looks uncooked. Then, gently stir the rice with the chicken using a silicone spatula.
Step 7: Serve the Chicken Biryani right away garnished with the rest of the caramelized onions, and saffron mixed with milk and cilantro. Enjoy with hard-boiled egg, and lemon wedges!
To make the Raita:
In a medium bowl, whisk the yogurt. Then, stir in the onions, tomatoes, and salt. Garnish the Raita with some cilantro.
Calories: 503 kcal | Carbohydrates: 60g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1249mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 1.6mg
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