Instant Pot Chicken Biryani Recipe

Instant Pot Chicken Biryani Recipe

Indulge in the rich flavors of India with this easy Instant Pot Chicken Biryani recipe. Traditionally made with layered rice and meat, biryani is a celebratory dish enjoyed throughout South Asia. This recipe simplifies the process by utilizing your Instant Pot, allowing you to create a restaurant-quality biryani in a fraction of the time.
The key to a flavorful biryani lies in the fragrant spices and marinated chicken. Here, we use a blend of yogurt, ginger, garlic, and garam masala to create a tender and flavorful chicken base. The basmati rice is cooked to fluffy perfection alongside the chicken, infused with the warm aromas of cardamom, cloves, and saffron. With a sprinkling of cashews and raisins for added texture and sweetness, this Instant Pot Chicken Biryani is sure to tantalize your taste buds.

Ingredients

• 1 cup basmati rice, soaked for 30 minutes
• 3 tablespoons ghee
• 1/3 cup cashews, halved
• 2 tablespoons golden raisins
• 1 bay leaf
• 3 green cardamoms
• 2 cloves
• 1 cinnamon stick (optional)
• 1 onion, thinly sliced
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup water
• 1/4 cup milk
• a few strands of saffron
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint

Directions

1. In a bowl, combine yogurt, lemon juice, garam masala, turmeric, chili powder (if using), salt, and pepper. Add chicken and coat evenly. Marinate for at least 30 minutes.
2. Heat ghee in your Instant Pot on SAUTÉ mode. Add bay leaf, cardamom, cloves, and cinnamon stick (if using). Sauté for 30 seconds until fragrant.
3. Add onion and cook until softened, about 5 minutes. Add ginger and garlic, cook for an additional minute.
4. Add the marinated chicken and cook for 5-7 minutes, or until chicken is no longer pink.
5. Cancel SAUTE mode. Stir in soaked and drained basmati rice, spreading it evenly over the chicken. Do not stir.
6. In a small bowl, combine water, milk, and saffron. Pour this mixture evenly over the rice.
7. Close the lid and ensure the pressure valve is set to SEALING. Cook on MANUAL/PRESSURE COOK (HIGH) for 6 minutes.
8. Let the pressure release naturally for 10 minutes, then perform a quick release.
9. Fluff the rice with a fork and garnish with chopped cilantro and mint. Serve hot and enjoy!
10. Tips:
11. For a richer flavor, use bone-in chicken thighs instead of boneless. Just adjust the cooking time to ensure the chicken is cooked through.
12. If you don't have saffron, you can omit it or substitute with a pinch of turmeric for color.
13. Serve your Instant Pot Chicken Biryani with raita, a cooling yogurt-based condiment, for a complete and delicious meal.