Instant Pot Chicken Biryani Recipe2022-08-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Trans Fat5.3 g
Unsaturated Fat2.8 g
Instant pot chicken biryani recipe. This yummy chicken biryani is a big hit with everyone in the family. Making traditional biryani is a lot of work and involves using many dishes. But this one-pot recipe tastes just as good and is much easier to make. It only takes 10 minutes to prepare and it’s ready to eat in an hour or less.
This dish is perfect for busy weeknights or to serve at dinner parties.
Instant Pot Chicken Biryani
This delicious chicken biryani is a big hit with my whole family. I’m even more unbelievable about it than I am about Butter Chicken, and that’s saying a lot! It’s hard not to love it with all its flavorful chicken and fluffy, tasty rice.
This recipe is so delicious that everyone should know how to make it. Chicken biryani is a meal with tender chicken and fluffy rice, flavored with a mix of spices. All you need is one pot to make it! I really love biryani! I’ve been eating it for a long time, and I’ve tried so many different kinds.
I’ve already shared recipes for veggie biryani, egg biryani, shrimp biryani, and one with either lamb or beef, and now I’m excited to share a chicken biryani too! If you know biryani, you know it usually takes a lot of time and lots of dishes to make.
My recipe and your Instant Pot can help you make a yummy, one-pot version in 10 minutes of prep time and less than an hour! No more messy dishes.
This dish is super simple to make for a quick meal during the week and so delicious it would impress your friends if you served it at a dinner party. So why not invite me over for dinner?
Instant Pot Chicken Biryani Recipe
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- 1 cup basmati rice, soaked, drained and rinsed
- 3 tablespoons ghee butter
- 1/3 cup halved cashews
- 5 cardamon pods
- 4 whole cloves
- 2 bay leaves
- 1/2 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 yellow onion, peeled and thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoon minced ginger
- 1½ pounds (720 g) boneless and skinless chicken thighs, quartered
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garam masala
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 cup (250 ml) water
- 1/2 cup fresh cilantro leaves
Heat the ghee butter in an electric instant pot turned to the sauté mode. Add cashews and fry, stirring, until the cashews begin to turn golden. Remove fried cashews from the pot and set aside.
Add the cardamom, whole cloves, bay leaves, cinnamon, cumin seeds, and fennel seeds. Stir well. Once they begin to sizzle, mix in onion. Continue frying and stirring for 6-7 minutes, or until the onion turn golden brown.
Stir in minced garlic and ginger. Fry for a further 30 seconds. Add chicken thighs and continue cooking for another 6-7 minutes.
Stir in the ground coriander, paprika, salt, garam masala, black pepper, cayenne pepper, ground cumin, and turmeric. Mix well to coat the chicken. Dump soaked basmati rice to the top (do not stir). Pour in water. Sprinkle half of the cilantro leaves on top of the rice.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Discard bay leaves. Add the cashews and stir well. Sprinkle with remaining cilantro leaves. Serve hot.