Prep Time: 40 mins | Cook Time: 40 mins | Total Time: 1 hr 20 mins | Servings: 8
Experience delectable flavours with this one-pot Chicken Biryani. Made with long grain basmati rice, chicken, fresh spices, and herbs, this sure will give you the same authentic flavour and texture of traditional variants.
Ingredients
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Marinade:
2 tsp garam masala + 3 teaspoons for spicier Biryani
1 tbsp ginger grated
1 tbsp garlic minced
1 tbsp red chilli powder
1/2 tsp turmeric
¼ c mint leaves
¼ c chopped cilantro
2 tablespoons lemon juice
0.75 c plain yoghurt
2 tsp kosher salt
2 lbs whole bone-in chicken skinless cut into 12 pieces (for chicken thighs cut into 2″ pieces)
Remaining Ingredients:
3 c Extra long grain Basmati rice
3 tbsp ghee divided
2 large yellow onions thinly sliced
2 bay leaves
2 tsp salt
1 tsp saffron mixed in 1 tablespoon warm milk
6 boiled and shelled eggs optional
1 jalapeno sliced into 8 wedges optional for extra spicy **
Raita:
2 c plain yoghurt
1 medium yellow onions finely diced
2 tomatoes diced
1/2 tsp kosher salt
1 tbsp cilantro chopped
How to make Instant Pot Chicken Biryani
Step 1: Combine the garam masala, ginger, garlic, red chilli powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yoghurt, and salt to make the marinade. Add in the chicken and toss to coat. Place in the fridge and marinate for at least 30 minutes.
Step 2: Meanwhile, wash the basmati rice in water, soak, and set aside for about 20 minutes.
Step 3: Add 2 tbsp ghee and thinly sliced onions into the Instant Pot set to Saute. Saute for about 10 minutes until the onions are golden brown and caramelized. Remove half of the onion and set aside.
Step 4: Add extra 1 tbsp ghee into the Instant Pot with the remaining caramelized onions. Add sliced jalapeno if you want extra spicy Biryani. Then, the bay leaves and half of the marinated chicken along with the liquid. Press cancel and stir well. Using a spatula, deglaze the pot and remove all the brown bits. Don’t skip this step as it will prevent the dish from burning. After all the brown bits are removed, stir in the rest of the chicken.
a. If using chicken on the bone, seal the pot, select Manual/Pressure Cook, and set the cooking time to 4 minutes. Then, Quick release, mix the chicken and scrape the bottom of the pot to take out any food stuck.
b. Or if you prefer using boneless chicken thighs, cook for about2 to 3 minutes on Saute mode. Then, scrape again the bottom of the pot to remove any food sticking at the bottom.
Step 5: Pour the drained rice gently over the chicken. Add in 2 tsp salt and 3 cups water. Seal the pot and select Manual/Pressure Cook Mode, and set the timer to 6 minutes. Quick-release after.
Step 6: Remove the cover. Fluff the top layer of the rice if it looks uncooked. Carefully mix using a silicone spatula.
Step 7: Garnish the Chicken Biryani with the rest of the caramelized onions, saffron combined with milk and cilantro.
Step 8: Then, serve with Raita, hard-boiled egg, and lemon wedges.
Raita:
Step 1: In a medium bowl, add the yoghurt. Whisk well. Then, stir in the onions, tomatoes, and salt. Lastly, garnish with cilantro.
Notes:
To deglaze the pot, use some of the liquid use to marinate the chicken.
Just before you add the rice, make sure to deglaze the pot again.
Before closing the lid, the rice should be submerged in liquid.
Don’t panic if the top layer of the rice looks a little undercooked. You just need to fluff it. And with a silicone spatula, gently mix the biryani.
If you prefer extra spicy biryani, add jalapeno or extra tsp of garam masala to the chicken.
For caramelizing the onions, you can do that on the stovetop as well to speed up the process and prevent the stainless steel insert from burning.
If using small bone-in chicken pieces or boneless thighs, you can skip the first 4 minutes of pressure cooking and saute directly for 2 to 3 minutes. Layer the coaked and drained rice after and pressure cook for 6 minutes.
Nutrition Facts:
Calories: 503kcal | 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
Ingredients
- Marinade:
- 2 tsp garam masala + 3 teaspoons for spicier Biryani
- 1 tbsp ginger grated
- 1 tbsp garlic minced
- 1 tbsp red chilli powder
- 1/2 tsp turmeric
- ¼ c mint leaves
- ¼ c chopped cilantro
- 2 tablespoons lemon juice
- 0.75 c plain yoghurt
- 2 tsp kosher salt
- 2 lbs whole bone-in chicken skinless cut into 12 pieces (for chicken thighs cut into 2" pieces)
- Remaining Ingredients:
- 3 c Extra long grain Basmati rice
- 3 tbsp ghee divided
- 2 large yellow onions thinly sliced
- 2 bay leaves
- 2 tsp salt
- 1 tsp saffron mixed in 1 tablespoon warm milk
- 6 boiled and shelled eggs optional
- 1 jalapeno sliced into 8 wedges optional for extra spicy **
- Raita:
- 2 c plain yoghurt
- 1 medium yellow onions finely diced
- 2 tomatoes diced
- 1/2 tsp kosher salt
- 1 tbsp cilantro chopped
Instructions
Step 1: Combine the garam masala, ginger, garlic, red chilli powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yoghurt, and salt to make the marinade. Add in the chicken and toss to coat. Place in the fridge and marinate for at least 30 minutes.
Step 2: Meanwhile, wash the basmati rice in water, soak, and set aside for about 20 minutes.
Step 3: Add 2 tbsp ghee and thinly sliced onions into the Instant Pot set to Saute. Saute for about 10 minutes until the onions are golden brown and caramelized. Remove half of the onion and set aside.
Step 4: Add extra 1 tbsp ghee into the Instant Pot with the remaining caramelized onions. Add sliced jalapeno if you want extra spicy Biryani. Then, the bay leaves and half of the marinated chicken along with the liquid. Press cancel and stir well. Using a spatula, deglaze the pot and remove all the brown bits. Don't skip this step as it will prevent the dish from burning. After all the brown bits are removed, stir in the rest of the chicken.
a. If using chicken on the bone, seal the pot, select Manual/Pressure Cook, and set the cooking time to 4 minutes. Then, Quick release, mix the chicken and scrape the bottom of the pot to take out any food stuck.
b. Or if you prefer using boneless chicken thighs, cook for about2 to 3 minutes on Saute mode. Then, scrape again the bottom of the pot to remove any food sticking at the bottom.
Step 5: Pour the drained rice gently over the chicken. Add in 2 tsp salt and 3 cups water. Seal the pot and select Manual/Pressure Cook Mode, and set the timer to 6 minutes. Quick-release after.
Step 6: Remove the cover. Fluff the top layer of the rice if it looks uncooked. Carefully mix using a silicone spatula.
Step 7: Garnish the Chicken Biryani with the rest of the caramelized onions, saffron combined with milk and cilantro.
Step 8: Then, serve with Raita, hard-boiled egg, and lemon wedges.
Raita:
Step 1: In a medium bowl, add the yoghurt. Whisk well. Then, stir in the onions, tomatoes, and salt. Lastly, garnish with cilantro.
Notes
To deglaze the pot, use some of the liquid use to marinate the chicken. Just before you add the rice, make sure to deglaze the pot again. Before closing the lid, the rice should be submerged in liquid. Don't panic if the top layer of the rice looks a little undercooked. You just need to fluff it. And with a silicone spatula, gently mix the biryani. If you prefer extra spicy biryani, add jalapeno or extra tsp of garam masala to the chicken. For caramelizing the onions, you can do that on the stovetop as well to speed up the process and prevent the stainless steel insert from burning. If using small bone-in chicken pieces or boneless thighs, you can skip the first 4 minutes of pressure cooking and saute directly for 2 to 3 minutes. Layer the coaked and drained rice after and pressure cook for 6 minutes.
