Chicken Biryani Recipe – Instant Pot Kashmiri Chili & Shah Jeera Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Instant Pot Kashmiri Chili & Shah Jeera Flavors

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in so many Indian households, and for good reason. Today, I’m sharing my go-to Instant Pot Chicken Biryani recipe – packed with flavor, surprisingly easy, and guaranteed to impress. I first made this for a small Diwali gathering, and it was a huge hit!

Why You’ll Love This Recipe

This isn’t your average biryani recipe. We’re leaning into the beautiful flavors of Kashmir with Kashmiri red chili powder for that gorgeous color and gentle heat. Plus, the addition of Shah Jeera (cumin seeds) adds a unique aromatic depth that really sets it apart. And, of course, using the Instant Pot makes it so much faster and less fussy than traditional methods. It’s perfect for a weeknight treat or a special occasion.

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 2 tablespoons ghee
• 1 teaspoon shah jeera or cumin seeds
• 0.5 teaspoon black peppercorns
• 2 inch cinnamon stick
• 2 bay leaves
• 1 medium yellow onion, thinly sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 pound ground chicken
• 1 tomato, diced
• 1 teaspoon Kashmiri red chili powder
• 0.25 teaspoon ground turmeric
• 1 handful of mint leaves, chopped
• 2 teaspoon kosher salt
• 1 cup long grain basmati rice, rinsed and drained (about 195g)
• 1.5 cups water (360ml)
• 1 lime
• 0.5 cup cilantro, chopped
• 1 teaspoon freshly ground black pepper

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly:

• Ghee – The Foundation of Flavor: Ghee adds a richness that butter just can’t match. It’s traditional in biryani for a reason! If you don’t have ghee, you can substitute with vegetable oil, but the flavor won’t be quite the same.
• Shah Jeera (Cumin Seeds) – Aromatic & Distinct: These black cumin seeds have a smokier, more intense flavor than regular cumin. They’re worth seeking out for this recipe!
• Kashmiri Red Chili Powder – Color & Mild Heat: This is key for that beautiful red hue and a gentle warmth. It’s not super spicy, so don’t be afraid to use it. You can find it at most Indian grocery stores or online.
• Basmati Rice – The Perfect Grain for Biryani: Long grain basmati is essential. It stays fluffy and separate, unlike shorter grain varieties. Don’t skip the rinsing step – it removes excess starch and prevents stickiness.

Regional Variations in Biryani Spices

Biryani is a dish with so many regional variations! From the Hyderabadi Biryani with its layered cooking method to the Lucknowi Biryani known for its delicate flavors, each region puts its own spin on this classic. This recipe draws inspiration from Kashmiri cuisine, emphasizing aromatic spices and a vibrant color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot on to the sauté mode. Add the ghee, and once melted, toss in the shah jeera, black peppercorns, cinnamon stick, and bay leaves. Sauté for about 30 seconds, until fragrant.
2. Add the sliced onions and cook for around 5 minutes, stirring occasionally, until they turn a lovely golden brown. Covering the pot with a glass lid helps speed things up!
3. Stir in the ginger paste, garlic paste, and ground chicken. Sauté for another minute, breaking up the chicken with your spoon.
4. Now, add the diced tomatoes, Kashmiri red chili powder, turmeric, chopped mint leaves, and salt. Mix everything well until it’s all combined.
5. Gently add the rinsed basmati rice and water. Give it a gentle mix to make sure all the rice is submerged in the liquid.
6. Secure the Instant Pot lid, making sure the valve is set to sealing. Pressure cook on high for 5 minutes.
7. After the cooking time is up, let the pressure release naturally for 5 minutes. Then, carefully release any remaining pressure.
8. Fluff the rice gently with a fork. If the top looks a little undercooked, mix it and let it sit covered for another 5 minutes.
9. Finally, stir in the lime juice, chopped cilantro, and freshly ground black pepper. Serve hot and enjoy!

Expert Tips

• Don’t overcook the rice! 5 minutes is usually perfect, but Instant Pots can vary.
• Rinsing the rice is crucial. Seriously, don’t skip it.
• Taste and adjust seasoning. Everyone’s palate is different, so feel free to add more salt or chili powder to your liking.

Variations

• Vegan Biryani Adaptation: Swap the chicken for chickpeas or your favorite vegetables like cauliflower, potatoes, and peas. Use vegetable broth instead of water for extra flavor.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of Kashmiri red chili powder. For mild, use ½ teaspoon. For medium, stick to 1 teaspoon. For hot, add a pinch of cayenne pepper along with the chili powder.
• Festival Adaptations (Eid, Diwali): This biryani is perfect for celebrations! You can garnish with fried onions and chopped nuts for an extra festive touch.

Serving Suggestions

Biryani is a complete meal on its own, but it’s delicious with a side of raita (yogurt dip) and a simple salad. My family loves it with a side of papadums for a little crunch.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What is the best type of rice to use for biryani?

Long grain basmati rice is the way to go! It stays fluffy and doesn’t get mushy.

Can I make this biryani ahead of time?

You can definitely prep the ingredients ahead of time – chop the onions, measure out the spices, etc. But I recommend cooking the biryani fresh for the best flavor and texture.

What is Shah Jeera and where can I find it?

Shah Jeera, or black cumin seeds, has a smoky flavor. You can find it at Indian grocery stores or online.

How can I adjust the spice level of this biryani?

Adjust the amount of Kashmiri red chili powder. You can also add a pinch of cayenne pepper for extra heat.

Can I use a different type of meat in this recipe?

Absolutely! Lamb, goat, or even beef would work beautifully. Adjust the cooking time accordingly.

What is the purpose of rinsing the basmati rice?

Rinsing removes excess starch, which prevents the rice from becoming sticky.

How does cooking in an Instant Pot affect the flavor of the biryani?

The Instant Pot locks in moisture and flavors, resulting in a tender and aromatic biryani. It’s also much faster and easier than traditional methods!

Enjoy making this delicious Chicken Biryani! Let me know in the comments how it turns out for you. Happy cooking!