Instant Pot Chicken Biryani Recipe – Basmati Rice & Spices

Last Updated on 5 months ago by Neha Deshmukh

Instant Pot Chicken Biryani Recipe – Basmati Rice & Spices

Hey everyone! If you’ve ever craved that incredibly flavorful, aromatic biryani you get at your favorite Indian restaurant, but felt intimidated to make it at home… this recipe is for you. I remember the first time I tried to make biryani – it felt like a project. But trust me, with the Instant Pot, it’s surprisingly easy and quick! This Instant Pot Chicken Biryani is a simplified version of a classic, packed with flavor, and perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This recipe delivers all the comforting flavors of traditional biryani without hours of simmering. The Instant Pot does all the heavy lifting, creating tender chicken and perfectly fluffy rice. It’s a one-pot wonder, meaning fewer dishes to wash – always a win in my book! Plus, it’s easily customizable to your spice preference.

Ingredients

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

• 1 ½ cups aged, long grain basmati rice (about 200g)
• 2 tbsp neutral oil (like canola or sunflower)
• 1 tbsp ghee (clarified butter)
• 1 medium yellow onion, chopped
• 2 small bay leaves
• ½ tsp whole black peppercorns
• 1 (2-inch) cinnamon stick
• 1 small black cardamom
• 5 whole cloves
• 1 tsp cumin seeds
• ½ tsp coriander seeds
• 4 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 lb boneless chicken (thighs or breast), cut into 1-inch pieces (about 450g)
• 1 small tomato, chopped
• 1-2 green chili peppers, slit lengthwise (adjust to your spice preference)
• 1 ½ cups water (360ml)
• 2 tsp kosher salt (or to taste)
• Small handful chopped cilantro/mint, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make a big difference in biryani.

• Basmati Rice: Seriously, use aged basmati rice if you can find it. It’s less likely to get mushy and has a beautiful aroma. I usually get mine from an Indian grocery store.
• Ghee: Ghee adds a richness and flavor that oil just can’t replicate. It’s worth it! You can find it at most Indian grocery stores, or even make your own.
• Black Cardamom: Don’t skip the black cardamom! It has a smoky flavor that’s essential for authentic biryani. It’s different from green cardamom, so make sure you get the right one.
• Spice Variations: Biryani spice blends vary so much by region and family. Feel free to adjust the spices to your liking. Some people add a pinch of turmeric, garam masala, or even a dash of saffron for extra flavor and color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 15 minutes. This helps the grains stay separate and fluffy. Then, drain and set aside.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil and ghee. Once hot, add the chopped onions and cook until they turn golden brown – about 8-10 minutes. Don’t rush this step; nicely browned onions are key to flavor! Deglaze the pot with 1 tablespoon of water, scraping up any browned bits from the bottom.
3. Add the whole spices – bay leaves, peppercorns, cinnamon stick, black cardamom, and cloves – along with the cumin and coriander seeds. Sauté for about 1 minute, until fragrant. This blooms the spices and releases their aroma.
4. Add the minced garlic and grated ginger. Sauté for another minute until fragrant. Then, add the chicken and ½ tsp salt. Cook for 2-3 minutes, until the chicken changes color.
5. Stir in the chopped tomato and green chilies. Cook for 2 minutes, until the tomato softens.
6. Add the drained rice, water, remaining salt, and chopped cilantro/mint. Gently stir everything together – you don’t want to break the rice grains.
7. Close the Instant Pot lid, making sure the valve is set to ‘Sealing’. Set it to ‘High Pressure’ for 6 minutes.
8. Once the cooking time is up, let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure.
9. Fluff the rice with a fork. Garnish with extra cilantro and mint. Serve hot!

Expert Tips

• Don’t Overcrowd: Make sure not to overfill your Instant Pot. This can affect the cooking time and result in unevenly cooked rice.
• Rice to Water Ratio: The 1 ½ cups water to 1 ½ cups rice ratio works well for my Instant Pot, but you might need to adjust it slightly depending on your model.
• Natural Pressure Release: The natural pressure release is crucial for fluffy rice. Don’t skip it!

Variations

Biryani is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Use plant-based “chicken” pieces and a vegan ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For mild biryani, use only one green chili or remove the seeds. For medium spice, use two green chilies. For hot biryani, leave the seeds in or add a pinch of cayenne pepper.
• Festival Adaptations: My family always makes biryani for Eid and Diwali. It’s a festive dish that everyone loves! Sometimes, I’ll add a sprinkle of saffron soaked in warm milk for a beautiful color and aroma.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some sides! I love serving it with:

• Raita: A cooling yogurt dip with cucumber and spices.
• Salad: A simple onion and tomato salad with a squeeze of lemon juice.
• Pickles: Indian pickles add a tangy and spicy kick.

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. You might need to add a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Aged, long-grain basmati rice is the best choice. It stays fluffy and has a wonderful aroma.
• Can I make this biryani without an Instant Pot? Yes, you can! You’ll need to cook it on the stovetop in a heavy-bottomed pot, but it will take longer and require more attention.
• How do I adjust the spice level? Adjust the number of green chilies or add a pinch of cayenne pepper for more heat.
• What is the purpose of the saffron/rose water (optional addition)? Saffron adds a beautiful color and aroma, while rose water adds a delicate floral flavor. They’re traditional additions, but not essential.
• Can I use pre-cut chicken for this recipe? Absolutely! Just make sure it’s fresh and of good quality.

Enjoy your homemade Instant Pot Chicken Biryani! I hope this recipe becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!