Instant Pot Chicken Biryani Recipe – Spicy Serrano & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Biryani Recipe – Spicy Serrano & Garam Masala

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 – it’s packed with flavor, surprisingly easy, and comes together so much faster than traditional methods. Trust me, once you try this, you’ll be making it again and again!

Why You’ll Love This Recipe

This Instant Pot biryani is a game-changer. It delivers all the authentic flavors you crave – tender chicken, fragrant rice, and a beautiful spice blend – without spending hours in the kitchen. The Instant Pot really locks in the moisture and cooks everything perfectly. Plus, the spicy kick from the Serrano pepper and warming notes of garam masala make it utterly irresistible.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup basmati rice
• 3 tablespoons oil of choice
• 1 onion
• 4 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 Serrano pepper or green chili
• 1 ½ – 2 pounds skinless and boneless chicken thighs
• 2 teaspoons coriander powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon ground cardamom
• ¼ teaspoon cayenne
• 1 cup canned tomato sauce
• ½ cup heavy cream or full-fat coconut milk
• 1 cup water
• Cilantro, for garnish

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain
Basmati is key for that fluffy, separate-grain texture. Look for aged basmati – it’s longer, more fragrant, and cooks up beautifully. I usually get the Daawat or Royal brand.

Oil Choice: Regional Variations & Flavor Profiles
You can use any neutral oil like vegetable or canola. But, if you want to add a little extra flavor, try using ghee (clarified butter) – it’s traditional and adds a lovely richness. My grandmother always used mustard oil for a really authentic, pungent flavor, but that’s an acquired taste!

Spice Blend: The Heart of Biryani – Exploring Garam Masala & Cayenne
Garam masala is a blend of warming spices, and every family has their own version. You can buy pre-made blends, or make your own! Cayenne adds a nice kick, but adjust to your preference.

Serrano Pepper: Heat Level & Substitutions
Serrano peppers pack some heat! If you’re sensitive to spice, use a milder green chili or remove the seeds. Jalapeños are a good substitute, but they’ll have a slightly different flavor.

Chicken Thighs vs. Chicken Breast
I always use chicken thighs for biryani. They stay incredibly tender and juicy during pressure cooking. Chicken breast can work in a pinch, but it tends to dry out.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in cold water for 15-30 minutes. This helps it cook up fluffy. Drain and rinse it well, then set aside.
2. Press the sauté button on your Instant Pot. Add the oil and diced onions. Cook for 6-7 minutes, stirring occasionally, until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of flavor!
3. Add the minced garlic, ginger, and Serrano pepper to the pot. Sauté for another 5-6 minutes, until the chicken exterior turns white. The kitchen should be smelling amazing right about now.
4. Now, it’s spice time! Mix in the coriander powder, paprika, salt, garam masala, cumin, turmeric, cardamom, and cayenne. Stir well to coat the chicken and onions.
5. Stir in the tomato sauce and heavy cream (or coconut milk) until everything is nicely combined.
6. Add the drained rice and water. Give it a good stir to make sure all the flavors are distributed evenly.
7. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 6 minutes.
8. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick-release any remaining pressure. Fluff the rice with a fork, garnish generously with cilantro, and serve!

Expert Tips

• Don’t skip the rice soaking step! It really does make a difference.
• Browning the onions properly is crucial for developing that rich biryani flavor.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different.

Variations

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

Spice Level Adjustment
If you like it really spicy, add another Serrano pepper or a pinch more cayenne. For a milder biryani, reduce the cayenne or omit the Serrano pepper altogether.

Vegan Biryani Adaptation (Coconut Milk Substitution)
Swap the heavy cream for full-fat coconut milk for a delicious vegan version. It adds a lovely subtle sweetness. My friend, Priya, swears by this!

Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check the labels of your spices and tomato sauce to ensure they haven’t been processed with gluten-containing ingredients.

Festival Adaptations (Eid, Diwali)
Biryani is a staple for celebrations! For Eid, I often add fried onions and saffron strands for extra richness. During Diwali, I sometimes include a handful of chopped nuts like cashews and almonds.

Serving Suggestions

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

Raita Pairings
A cooling raita (yogurt dip) is the perfect counterpoint to the spicy biryani. Cucumber raita or boondi raita are both fantastic choices.

Salad Accompaniments
A simple onion and tomato salad with a squeeze of lemon juice adds a refreshing element.

Indian Bread Options
Naan, roti, or paratha are all great for scooping up the flavorful rice and gravy.

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Can I make this biryani ahead of time?
You can definitely prep the ingredients ahead of time – chop the onions, mince the garlic and ginger, and measure out the spices. But I recommend cooking the biryani fresh for the best flavor and texture.

What if I don’t have an Instant Pot? Can I use a stovetop?
Yes! You can make biryani on the stovetop, but it will take longer. You’ll need a heavy-bottomed pot with a tight-fitting lid. Follow the same steps for sautéing and layering, then simmer on low heat for about 30-40 minutes, or until the rice is cooked through.

How can I adjust the spiciness of this biryani?
Reduce or omit the cayenne pepper and Serrano pepper. You can also remove the seeds from the Serrano pepper to reduce its heat.

What is the best type of rice to use for biryani?
Basmati rice is the traditional choice. Look for aged basmati for the best results.

Can I use different cuts of chicken for this recipe?
While I recommend chicken thighs, you can use bone-in, skin-on chicken pieces for even more flavor. Just adjust the cooking time accordingly.

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