Instant Pot Chicken Biryani
Aromatic one pot chicken biryani in Instant Pot. Juicy chicken pieces are cooked in aromatic long grained basmati rice along with whole spices and herbs.
Servings: 5
Calories: 452kcal
Standard 1 cup measures 240 ml
Equipment
- 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
Calories: 452kcal | Carbohydrates: 55.9g | Protein: 30.6g | Fat: 10.9g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 74mg | Potassium: 425mg | Fiber: 2.7g | Sugar: 3g | Calcium: 89mg | Iron: 3mg
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