Instant Pot Chicken Biryani
Ingredients
- 4 chicken thighs)
736g
- 2 cups basmati rice
420g
- 1 onion
220g
- 6 cloves garlic
26g
- 1.5 tablespoon regular soy sauce
22.5ml
- 2 cups unsalted chicken stock
500ml
- 2 tablespoons ghee or unsalted butter
30g
- 2 teaspoons garam masala
9g
- 1 teaspoon turmeric
3g
- 3 cloves
- 3 bay leaves
0.75g
- 1 star anise
1.5g
- 6 green cardamom pods
1.8g
- ½ teaspoon fine salt
3g
- ¼ - ½ teaspoon cayenne pepper)
if you enjoy spicy
- Chopped cilantro
Directions
- 1
Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
- 2
Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
- 3
Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
- 4
Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- 5
Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly. *Pro Tip: For reference, add roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly.
- 6
Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~
Instant Pot Chicken Biryani
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About this Recipe
Craving a deeply flavorful, aromatic Indian Chicken and Rice dish but short on time? This Instant Pot Chicken Biryani brings the rich, comforting tastes of traditional biryani straight to your table, proving that authentic flavor doesn't have to mean hours in the kitchen.
What makes this biryani truly shine is the magic of the Instant Pot. It transforms a dish often perceived as complex into a quick and easy one-pot meal, ensuring perfectly cooked basmati rice and tender chicken thighs (or drumsticks!) infused with an incredible blend of spices, all on a busy night.
Prepare for a wonderfully tasty and incredibly flavorful culinary experience. Each spoonful delivers fragrant basmati rice, plump chicken, and a symphony of spices including warm garam masala, earthy turmeric, pungent cloves, aromatic bay leaves, exotic star anise, and fragrant green cardamom. The texture is a delightful mix of tender chicken and fluffy, separate rice grains, creating a truly comforting and satisfying dish that's perfect for a weeknight dinner or a special occasion. You'll love how the rich flavors of chicken stock, soy sauce, and aromatic spices meld together under pressure, creating a cohesive and mouthwatering meal.
You can easily tailor this biryani to your preferences. The recipe calls for chicken thighs, but you can readily swap in chicken drumsticks for a different texture. If you enjoy a bit of heat, feel free to adjust the cayenne pepper from ¼ to ½ teaspoon, or omit it entirely for a milder dish. For the richness, ghee or unsalted butter both work beautifully, so use what you have on hand.
This Instant Pot Chicken Biryani is a fantastic main course, perfect for a cozy family dinner or when you want a substantial, flavorful meal without the fuss. Garnish generously with fresh chopped cilantro just before serving to add a bright, herbaceous finish that complements the rich spices.