Aromatic one pot chicken biryani in Instant Pot. Juicy chicken pieces are cooked along with aromatic long grained basmati rice also with whole spices and herbs.
Biryani is an emotion. Years back, biryani is like a luxury and, we can enjoy them only in restaurants or at weddings. But now everything has changed. We can make biryani anytime or anywhere.
Instant Pot is a comfort now and breaks the myths. When Instant Pot is handy, we can make the perfect aromatic biryani anywhere. Chicken biryani instant pot
[feast_advanced_jump_to]What is Biryani?
Biryani is an aromatic rice dish cooked along with meat or vegetables. Traditionally Biryani is slow-cooked in a dum method. In the dum method, we layer the cooked meat and half-cooked Long grained basmati rice. They are also garnished with fresh Saffron, Cilantro, and Mint Leaves. Most importantly caramelized onions or birista(fried onions) are also sprinkled over the biryani.
Usually, traditional dum biryani is prepared in very large quantities in a big heavy vessel. The original taste and flavors of the biryani are at their best when in a huge quantity.
Instant Pot Biryani
I make biryani almost every weekend. If you are following me on Instagram, you will already know about my love for biryani. I love to experiment and try various types of biryanis.
Many of my readers have asked me for sharing the perfect textured biryani in the Instant Pot over the years and finally, I am sharing it now. The trick is to get the rice and meat cooked perfectly so that the rice is fluffy and the meat is tender. We are not allowing the meat to overcook and at the same time, rice is also perfect.
Biryani with chicken or even Lamb or Egg gets cooked perfectly in Instant Pot. Today sharing the recipe for chicken biryani in instant pot. Will share the recipe of other biryani's as well soon.
Ingredients
Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.
Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.
Biryani Garam Masala - A special homemade masala that we prepare by dry roasting the whole spices. This is my secret ingredient for the biryani and it smells amazing after adding to the biryani. You can use them in any biryani recipes.
Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.
Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.
Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.
Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.
FAQ's
If you ever get a burn message the first thing to do is press the cancel button of the instant pot. Add 3 or 4 tbsp of water. The only possible time you get a burn message is that white sauting the onions or while cooking with the ginger garlic paste.
Adding little water will prevent the burn message.
Also, make sure you soak the rice and add the measured water correctly.
My trick for the perfect fluffy biryani is once the cooking is done, carefully fluff the rice with a spatula. and then close the Instant pot and leave it undisturbed for 30 mins. After 30 mins if you see the rice is fully and nonsticky.
You can sprinkle little water and switch on the Instant pot in keep warm mode for 30 mins. But if you are following the recipe to T, the biryani will come perfectly. This is my tried and tested perfect recipe.
How to make instant pot chicken biryani
In a Pan add in 1 tsp Fennel Seeds, 1 tsp Cumin Seeds, 1 inch Cinnamon Stick, 5 Cardamom, Star Anise 2 petals, Black Stone flower a small piece, 3 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic.
Allow it to cool and grind it to powder. Set aside.
Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 2 Bay leaves, 1-inch cinnamon sticks, 4 cloves,3 cardamom, and 8 Cashew nuts, Star Anile 1, black Stone flower a small petal. Let it get brown.
Now add in the sliced Onions. I am using 3 big Onions. Saute till it's soft.
Next, add 3 green chilies, ½ cup of Loosley packed Mint leaves, and ½ cup of finely chopped Cilantro. Saute till they shrink
Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.
Next, add in the cleaned chicken pieces and give a good mix
Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt. Also, add in the prepared garam masala.
Combine everything and cook for a minute and then add in ¼ cup thick curd or Yogurt. Close the Instant Pot, turn the pressure value in sealing position. Press the pressure cook option and set 2 mins in high pressure and do a quick release
After 2 mins open the Instant pot and press the saute button once again. The chicken will be 70 % cooked by this time.
Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.
Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. So for 2 cups of Rice add 3 cups of water. Also, add in 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure and do a quick release.
After 5 mins open the Instant pot and sprinkle in 3 tbsp of finely chopped Cilantro. Fluff the Rice once gently and turn off the Instant Pot. Close the Instant pot and leave it undisturbed for 30 mins.
After 30 mins open the IP. Instant Pot Chicken Biryani is now ready. fluff the rice gently and it is now ready to enjoy.
Other Methods of Cooking Biryani
Pressure cooker chicken biryani and stovetop method are the other two ways how I cook biryani. In both the methods, the soaking time may vary and, the rice to water ratio is also different. Check the respective post to learn more about those methods.
Tips & Variations
- Use the homemade Garam Masala (Biryani Masala) for the flavors. Try not to skip it.
- Always Wash the Basmati Rice well 3 or 4 times and then soak it. While you soak the rice the wash must be clear.
- Soak the rice for 30 mins.
- Use long grained Basmati Rice. My personal favorites are India Gate and Kohinoor brands.
- If you ever get the burn signal, immediately press the cancel button. The residual heat will help in cooking for few minutes and then you may switch on the Instant Pot.
- I have personally never got the burn signal while cooking biryani in an Instant pot. We always have moisture and hence we will not get the burn message. anyhow handle with care keep stirring. Never leave the Instant pot unattended till you add Water.
- You can use a readymade birista (fried onions) or you can prepare them on the stovetop to garnish the biriyani.
- For the chicken biryani recipe instant pot, always select juicy chicken pieces with bones and flesh together. They are succulent and perfect for biryani.
Serving Suggestions:
A good chicken biryani usually tastes good by itself with just Raita and boiled egg. You can also serve it with biryani brinjal gotsu, papad and pickle too.
Storage Suggestions
I personally do not recommend storing biryani. Biryani tastes best only when they are served hot. However, you may store in fridge up to 2 days.
More Biryani Recipes
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.
📖 Recipe
Instant Pot Chicken Biryani
Standard 1 cup measures 240 ml
Equipment
- Instant Pot
- Instant Pot
Ingredients
To Roast & Grind
- 1 tsp Fennel Seeds
- 1 inch Cinnamon Stick
- 4 Cardamom
- 2 Cloves
- 1 tsp Whole Pepper
- 1 tsp Cumin Seeds
For Chicken Biryani
- 3 tbsp Oil or Ghee
- 1 tsp Fennel Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Cardamom
- 3 Green Chilli
- 8 Cashew nuts
- 3 Onion Big sliced
- ½ cup Mint Leaves Loosely packed
- ½ cup Coriander Leaves | Cilantro Loosely packed and finely chopped
- 1.5 tbsp Ginger garlic paste
- 2 Tomato approximately 1 cup
- ½ kg Chicken
- 1 tbsp Red Chilli powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric powder
- Salt to taste
- ¼ cup Curd | Yogurt
- 3 cups Water
- 2 cups Basmati Rice Any long grained basmati Rice
- 1 tbsp Lemon Juice
Instructions
- In a Pan add in 1 tsp Fennel Seeds, 1 tsp Cumin Seeds, 1 inch Cinnamon Stick, 5 Cardamom, Star Anise 2 petals, Black Stone flower a small piece, 3 Cloves,1 tsp Whole Pepper dry roast in a low flame until aromatic.
- Allow it to cool and grind it to powder. Set aside.
- Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 2 Bay leaves, 1-inch cinnamon sticks, 4 cloves,3 cardamom, and 8 Cashew nuts, Star Anile 1, black Stone flower a small petal. Let it get brown.
- Now add in the sliced Onions. I am using 3 big Onions. Saute till it's soft.
- Next, add 3 green chilies, ½ cup of Loosley packed Mint leaves, and ½ cup of finely chopped Cilantro. Saute till they shrink
- Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
- Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.
- Next, add in the cleaned chicken pieces and give a good mix
- Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt. Also, add in the prepared garam masala.
- Combine everything and cook for a minute and then add in ¼ cup thick curd or Yogurt. Close the Instant Pot, turn the pressure value in sealing position. Press the pressure cook option and set 2 mins in high pressure and do a quick release.
- After 2 mins open the Instant pot and press the saute button once again. The chicken will be 70 % cooked by this time.
- Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.
- Now add in the measured water. The ratio is for 1 cup rice add 1.5 cups of water. So for 2 cups of Rice add 3 cups of water. Also, add in 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
- Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure and do a quick release.
- After 5 mins open the Instant pot and sprinkle in 3 tbsp of finely chopped Cilantro. Fluff the Rice once gently and turn off the Instant Pot. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Chicken Biryani is now ready. fluff the rice gently and it is now ready to enjoy.
Video
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
