Instant Pot Chicken Biryani Recipe

2021-08-14
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    263.6
  • Carbohydrates

    15.7 g
  • Cholesterol

    60.8 mg
  • Fat

    10.4 g
  • Fiber

    2.0 g
  • Protein

    26.9 g
  • Saturated Fat

    1.3 g
  • Serving Size

    1
  • Sodium

    96.5 mg
  • Sugar

    2.9 g
  • Trans Fat

    5.3 g
  • Unsaturated Fat

    2.8 g
  • Potassium

    561.4 mg
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Instant pot chicken biryani recipe. Indian flavourful chicken biryani cooked in an electric instant pot. You can also cook ii in a slow cooker-Slow Cooker Chicken Biryani

Instant Pot Chicken Biryani Recipe

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Ingredients

  • 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

Method

Step 1

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.

Step 2

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 onion turn golden brown.

Step 3

Stir in minced garlic and ginger. Fry for a further 30 seconds. Add chicken thighs and continue cooking for another 6-7 minutes.

Step 4

Stir in 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 xilantro leaves on top of the rice.

Step 5

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.

Step 6

Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Discard bay leaves Sprinkle with remaining cilantro leaves. Serve hot.

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