Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’ve ever craved that incredibly flavorful, aromatic Indian rice dish called Biryani, but felt intimidated to make it, you’re in the right place. I remember the first time I tried to make Biryani – it felt like a huge undertaking! But trust me, with the Instant Pot, it’s surprisingly easy. This Instant Pot Chicken Biryani recipe delivers all the authentic flavors in a fraction of the time. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a game-changer. It’s quick, relatively hands-off, and consistently produces incredibly tender chicken and perfectly fluffy rice infused with beautiful spices. Plus, the Instant Pot keeps everything wonderfully moist. It’s perfect for a weeknight dinner or a special occasion. Honestly, once you try this, you’ll be making Biryani all the time!

Ingredients

Here’s what you’ll need to create this delicious Instant Pot Chicken Biryani:

• 1 cup basmati rice
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 black cardamom
• 1 cinnamon stick
• ½ teaspoon whole black peppercorns
• 2 medium onions
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 pound boneless and skinless chicken thighs
• 1 ½ teaspoons salt (or to taste)
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 1 cup water
• Cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Biryani turns out just right:

Basmati Rice: Choosing the Right Grain

Basmati rice is essential for Biryani. Look for aged basmati rice – it’s longer, fluffier, and has a more distinct aroma. I usually get the Daawat or Royal brand. Soaking the rice is crucial, we’ll get to that later!

Spices: The Heart of Biryani – Exploring Regional Variations

Biryani spice blends can vary a lot depending on the region of India. This recipe leans towards a North Indian style. Don’t be afraid to experiment! You can add a pinch of red chili powder for heat, or a dash of saffron for a luxurious touch.

Ghee vs. Oil: Flavor and Tradition

Traditionally, Biryani is made with ghee (clarified butter). It adds a wonderful richness and nutty flavor. However, oil works perfectly well if you prefer. I often use a mix of both!

Chicken: Cut and Quality Considerations

I prefer using chicken thighs for Biryani because they stay incredibly tender during pressure cooking. You can use chicken breast, but be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get this Biryani going!

1. Soak the Rice: Start by soaking the basmati rice in cold water for about 15 minutes. This helps the grains cook evenly and become nice and fluffy. Drain and rinse the rice well, then set it aside.
2. Sauté the Spices: Press the sauté button on your Instant Pot. Add the oil or ghee. Once hot, add the cumin seeds, green cardamom pods, cloves, bay leaf, black cardamom, cinnamon stick, and peppercorns. Stir for about 30-60 seconds until fragrant – you’ll know it’s ready when you can really smell the spices!
3. Brown the Onions: Add the thinly sliced onions and sauté for 7-8 minutes, stirring occasionally, until they turn a beautiful golden brown. Patience is key here – nicely browned onions are essential for flavor.
4. Cook the Chicken: Stir in the minced garlic, ginger, chicken pieces, salt, coriander powder, garam masala, and turmeric. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
5. Combine Everything: Add the drained rice and water to the Instant Pot. Give everything a good mix to make sure the rice is evenly distributed.
6. Pressure Cook: Secure the Instant Pot lid, making sure the pressure valve is closed. Cook on high pressure for 6 minutes.
7. Release Pressure: Allow the pressure to release naturally for 10 minutes. Then, carefully quick-release any remaining pressure.
8. Garnish & Serve: Discard the whole spices if you like (though I sometimes leave a few bay leaves in!). Fluff the Biryani with a fork and garnish generously with fresh cilantro. Serve warm and enjoy!

Expert Tips

• Don’t skip the soaking step! It really does make a difference.
• Adjust the water: Depending on your Instant Pot and the type of rice, you might need to adjust the amount of water slightly.
• Gentle Fluffing: When fluffing the Biryani, be gentle to avoid breaking the rice grains.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like it spicy, add a pinch of cayenne pepper or a finely chopped green chili along with the other spices.
• Vegan Biryani Adaptation: Substitute the chicken with chickpeas, potatoes, or a mix of vegetables like cauliflower, peas, and carrots. Use vegetable broth instead of water.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Festival Adaptations (Eid, Diwali): For special occasions, add a handful of fried onions (birista) and a sprinkle of saffron to the Biryani for extra flavor and visual appeal. My mom always makes it extra special for Eid!

Serving Suggestions

Biryani is a complete meal in itself, but here are some ideas for accompaniments:

• Raita Pairings: A cooling raita (yogurt dip) is the perfect counterpoint to the spicy Biryani. Cucumber raita or boondi raita are both excellent choices.
• Salad Accompaniments: A simple onion and tomato salad with a squeeze of lemon juice adds freshness.
• Side Dish Options: Papadums (crispy lentil wafers) are a classic side dish.

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. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Basmati rice is the only way to go!
• Can I make this biryani with bone-in chicken? Yes, you can! Just increase the cooking time by a couple of minutes.
• How can I adjust the spice level of this biryani? Add more or less chili powder or cayenne pepper to suit your taste.
• What is the purpose of soaking the rice before cooking? Soaking helps the rice cook evenly and become fluffy.
• Can I make this biryani on the stovetop instead of using an Instant Pot? Yes, but it will take longer and require more attention to prevent sticking.
• How do I prevent the biryani from sticking to the bottom of the Instant Pot? Make sure there’s enough liquid and that the sauté function isn’t too high.

Enjoy making this delicious Instant Pot Chicken Biryani! I hope it becomes a family favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!