Instant Pot Chicken Biryani Recipe – Easy Indian Rice Dish

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chicken Biryani Recipe – Easy Indian Rice Dish

Hey everyone! If you’ve ever craved that fragrant, flavorful Indian biryani but felt intimidated by the traditional cooking process, you’re in luck. I remember when I first tried to make biryani – it felt like a project! But honestly, this Instant Pot version is a game-changer. It’s so much easier, faster, and still delivers all the deliciousness you expect. Get ready for a seriously satisfying meal!

Why You’ll Love This Recipe

This Instant Pot Chicken Biryani is perfect for a weeknight dinner, a weekend gathering, or even a special occasion. It’s incredibly flavorful, thanks to the beautiful blend of spices, and the Instant Pot makes it wonderfully tender. Plus, it’s a one-pot meal, which means fewer dishes – always a win in my book! You’ll love how easy it is to achieve restaurant-quality biryani right in your own kitchen.

Ingredients

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

• 2 pounds boneless and skinless chicken thighs
• 2 cups long-grain basmati rice
• 2 cups water
• 1 cup whole milk Greek yogurt
• 1 onion
• 3 tablespoons minced garlic or paste
• 1 tablespoon minced ginger or paste
• 1-2 green chilies (adjust to your spice preference!)
• 4 teaspoons coriander powder
• 4 teaspoons paprika or Kashmiri chili powder
• 4 teaspoons salt
• 2 teaspoons garam masala
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric powder
• 2 tablespoons ghee
• ½ cup halved cashews
• 2 tablespoons golden raisins

Ingredient Notes

Let’s talk about a few key ingredients to make sure your biryani turns out perfectly:

• Basmati Rice: This is the rice for biryani. It’s long-grained, fragrant, and stays fluffy. Don’t substitute with other types of rice, or the texture won’t be the same. Rinse the rice really well under cold water until the water runs clear – this removes excess starch and prevents stickiness.
• Greek Yogurt: I love using full-fat Greek yogurt for the marinade. It tenderizes the chicken beautifully and adds a lovely tang. You can use plain yogurt, but Greek yogurt gives a richer, creamier result.
• Kashmiri Chili Powder/Paprika: Kashmiri chili powder gives that gorgeous red color and mild heat. If you can’t find it, paprika is a good substitute, but you might want to add a pinch of cayenne for a little extra kick.
• Ghee: Ghee (clarified butter) is traditional in biryani and adds a wonderful nutty flavor. If you don’t have ghee, you can use vegetable oil, but ghee really elevates the taste.
• Regional Variations: Biryani is a dish with so many regional variations! Some versions use potatoes, others add dried plums or apricots. Feel free to experiment and make it your own. My friend’s mom always adds a pinch of saffron to hers – it’s divine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the chicken, yogurt, onion, garlic, ginger, green chilies, coriander powder, paprika, salt, garam masala, black pepper, cumin, cayenne pepper, and turmeric in your Instant Pot. Give it a good mix, making sure the chicken is well coated. Marinate for at least 10 minutes – longer is even better!
2. Now, spread the rinsed basmati rice evenly over the chicken mixture. Don’t stir! Gently pour the water over the rice, again without stirring.
3. Secure the lid on your Instant Pot, making sure the pressure valve is set to sealing. Cook on high pressure for 6 minutes.
4. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
5. Finally, gently fluff the biryani with a fork. Top with fresh cilantro, mint, and ghee-coated cashews and raisins. I like to quickly sauté the cashews and raisins in a little ghee until golden brown for extra flavor.

Expert Tips

• Don’t open the lid during the natural pressure release! This is crucial for perfectly cooked rice.
• If you find the biryani is a little too dry, add a tablespoon or two of hot water before fluffing.
• For extra flavor, you can brown the onions in a little ghee before adding them to the marinade.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or vegetables like cauliflower and potatoes. Use plant-based yogurt and oil instead of ghee.
• Spice Level Adjustment: Adjust the amount of green chilies and cayenne pepper to your liking. Start with less and add more if you prefer a spicier biryani.
• Festival Adaptations: During Eid or Diwali, I love adding a handful of fried onions (birista) and a sprinkle of rose water for a truly festive touch.

Serving Suggestions

Serve your Instant Pot Chicken Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy crackers).

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

Q: What type of rice is best for biryani?

A: Definitely basmati rice! It’s the traditional choice and gives the best flavor and texture.

Q: Can I make this biryani ahead of time?

A: You can marinate the chicken ahead of time, even overnight. But I recommend cooking the biryani fresh for the best results.

Q: What is the purpose of marinating the chicken?

A: Marinating tenderizes the chicken and infuses it with flavor. It’s a key step in making a delicious biryani.

Q: Can I use chicken pieces instead of thighs?

A: Yes, you can! Chicken thighs stay more moist, but you can use chicken breast or bone-in pieces if you prefer. Adjust the cooking time slightly if using bone-in chicken.

Q: How do I adjust the spice level of this biryani?

A: Easily! Reduce or increase the amount of green chilies and cayenne pepper to control the heat.