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Once you make this Instant Pot Chicken Biryani recipe, you will never go back to making it any other way. This is by far the easiest way to make a chicken biryani recipe.
What Makes This Instant Pot Chicken Biryani Recipe So Great
- Simple. Biryani recipes take forever, they involve multiple steps with confusing instructions that ask you to cook the rice at 25%, 50%, and 75%. I'm a statistician and a cook, and I don't even know the difference between 50% and 75% cooked rice. No worries about that with this recipe. Make this Instant Pot chicken recipe without any complicated steps or instructions.
- One-Pot. Biryani recipes seem to dirty every dish in the house--and then they get eaten within minutes. I figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot--without dirtyingevery dish in the house.
- Delicious. So just so you know, if I'm ever on death row I will ask for Instant Pot Biryani for my last meal. That's how much I love it. In fact, this recipe is so good that it has become a favorite of my readers.
What Is Chicken Biryani?
Biryani is a popular Indian one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb, etc) that is first cooked on the stove and then transitioned to the oven.
It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious. Sometimes it is spelled briyani (especially in Africa) but it's all the same delicious thing.
Traditionally there’s a lot of preparation and work that goes into the dish, and it’s often reserved for special holidays and celebrations because of that.
Thankfully my Instant Pot Biryani doesn't take much prep or work, so you can enjoy this delicious Indian dish on a far more regular basis.
What Does Chicken Biryani Taste Like?
Chicken Biryani is a heavily seasoned chicken and rice dish that is as fragrant as it is delicious. It is predominantly seasoned with cumin seeds, cinnamon, cardamom, and cloves. You will also enjoy the nutty flavors infused from the ghee.
Are There Regional Differences in Biryani Recipes?
Yes. There are dozens and dozens of different types of Biryani. The flavors change by region, and each region has its own flair to make it their own.
- Hyderabadi Biryani. A spicy version of Biryani that is often cooked with lamb. I makea lamb versionin my Instant Pot and we love how it turns out!
- Mughlai Biryani. One of the most popular versions of Biryani. It’s typically cooked with chicken and can be traced back to the Mughal Empire.
- Lucknowi Biryani. A milder version that's a good place to start for most people.
- Kolkata Biryani. A version that has potatoes in addition to meat. This was said to have happened during a time in Kolkata in the 1800s when meat wasn’t as readily available, so cooks added potatoes to stretch the meat farther. Now it’s common in the region for there to be just as much meat as there are potatoes in their Biryani.
Differences Between Biryani and Pilau
While there are manydifferences, there are a few things that stand out to me.
- Course. First, Biryani is a main dish, whereasPilauis typically just a side dish. Biryani contains meat and sauce. It is all mixed together with a variety of spices and seasonings and in general, is an entree, which makes it far different from Pilau.
- Seasoning. Biryani is a heavily seasoned dish and Pilau is only mildly seasoned. While Pilau is a delicious rice dish that’s also Indian, it’s nothing like Biryani.
Here's my Instant Pot Basmati Pilau as well as Instant Pot Indian Pilau if you'd like to check out some pilau recipes.
Ingredients You'll Need
Spices for tempering OR Use 2 Teaspoons of Garam Masala
Veggies
- Onion
- Minced Ginger
- Garlic
- Jalapeño Peppers
- Cilantro
- Chopped Mint
Chicken and Rice
How To Make Chicken Biryani In The Instant Pot
- Heat. Warm the ghee in your Instant Pot and when it's hot, put in all the tempering spices.
- Brown. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
- Add. Add in the ginger, garlic, and jalapenos and cook for 2-3 minutes.
- Chicken. Put in the bite-size chicken pieces and salt. If you're using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread and Sprinkle. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot. Sprinkle the chopped cilantro and mint on top of it.
- Rice. Spread the rinsed, drained rice across everything. Do not stir.
- Water. Pour in the water, and gently push the rice down so it is covered by the water.
- Cook. Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remaining pressure.
- Serve. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.
Tips for how to Make This Instant Pot Chicken Biryani Recipe
- Assemble ingredients. The easiest way to do this is to get all your spices together, and chop all your veggies at once, keeping the piles separate.
- Prepare Rice. Rinse and drain basmati rice before you start and chop the chicken as you're cooking the veggies.
- Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala. Just add 1-2 teaspoons of Garam masala after you put in the chicken.
- Ghee. Many of us will tell you, it's not a proper chicken biryani recipe if there's no ghee in it, so make your own homemade ghee, and taste the difference.
What Do You Eat With Chicken Biryani?
Though this Instant Pot Chicken Biryani is a complete meal in itself, here are a few side options:
- Easy Indian Carrot Salad - A simple and light side dish.
- Instant Pot Coconut Chickpea Curry - An easy and delicious vegan recipe.
- Indian Cucumber Salad - A refreshing combination of cucumbers and peanuts.
- Indian Cabbage Slaw - Healthy, nutritious, fast, and vegan.
Is Chicken Biryani Healthy?
Chicken Biryani might not be what a foodie would typically define as "healthy", but there are many things about this dish that make it tip toward the healthy side of the food scale.
Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can't be said about a lot of other traditional Indian foods.
It also only has 246 calories per serving and boasts a substantial 17 grams of protein.
More Instant Pot Recipes?
- Instant Pot Lamb Biryani - Tender morsels of lamb, marinated and cooked with rice.
- Instant Pot Vegetarian Paneer Biryani - Easy, authentic, kid-friendly, and vegetarian.
- Kheema Biryani - Simple, quick, and delicious.
- Low Carb Keto Chicken Biryani - A low carb version of Chicken Biryani.
- Easy Chicken Korma Recipe - Authentic Indian Chicken Korma at home.
- Instant Pot Chicken Tikka Masala - Make this authentic Indian dish with very little work.
- Chicken Vindaloo - Make vindaloo in minutes rather than hours!
Pin It!
This Instant Pot Chicken Biryani recipe may notlook that impressive, but let me tell you, it is so tasty, with such complex flavors, I doubt I'll be going out for Chicken Biryani any time soon! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Instant Pot Chicken Biryani
Instant Pot Indian Chicken biryani is a one-pot biryani in your pressure cooker that tastes so authentic, you won't believe you made this in one step!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Course: Main Courses
Cuisine: Indian
Keyword: Chicken Biryani, Instant Pot Chicken Biryani, Pressure Cooker Chicken Biryani
Servings: 6 servings
Calories: 264kcal
Author: Urvashi
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- 2 tablespoons (2 tablespoons) ghee , or butter
- 1/2 teaspoon (0.5 teaspoon) cumin seeds
- 1 stick (1 stick) Cinnamon
- 4 (3) Whole Cloves
- 4 (4) Whole Black Peppercorns
- 4 (4) Cardamom Pods
Veggies
- 1 large (1) Onion, thinly sliced
- 2 inch (1 piece) Minced Ginger, thinly sliced
- 4 cloves (4 cloves) Garlic, crushed
- 2 (2) Jalapeño Peppers, diced
- 1/2 cup (8 g) Cilantro, chopped
- 6-8 sprigs (6 sprigs) Chopped Mint, finely chopped
Chicken and Rice
- 1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into bite size pieces
- 1 cup (185 g) Basmati Rice, rinsed and drained
- 1 cup (250 g) Water
- Kosher Salt, to taste
Instructions
Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
Put in the bite size chicken pieces and salt.
If you're using ready-made garam masala instead of whole spices, add it now and mix well.
Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
Sprinkle the chopped cilantro and mint on top it.
Spread the rinsed, drained rice across everything. Do not stir.
Pour in the water, and gently push the rice down so it is covered by the water.
Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.
Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.
TIPS & TRICKS
- Assemble ingredients. The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
- Prepare Rice. Rinse and drain basmati rice before you start and chop the chicken as you're cooking the veggies.
- Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala. Just add 1-2 teaspoons of Garam masala after you put in the chicken.
- Ghee. Many of us will tell you, it's not a proper biryani if there's no ghee in it, so make your own homemade ghee, and taste the difference.
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Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 17g | Fat: 8g | Fiber: 1g | Sugar: 1g
Tried this recipe?Follow @twosleevers and Pin it!
Originally Published March 10, 2017
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Reader Interactions
Comments
Miranda
Mixed reviews on this from our family. I'm more accustomed to Indian food that has a tomato based sauce. This was a nice change.Reply
Sarah
My family loves this dish, and we have made it many times. (Also? It's a very easy recipe to sneak some steamed cauliflower or cauliflower rice into after cooking, and the kid is none the wiser.) I just got my hands on a 10-lb. bag of Royal brown basmati rice, and I'm wondering what kind of adjustment I would need to make to the cooking time to use brown rice (or if it's even advisable).Reply
Mary
It tasted well but rice got mushy so I was wondering if the water added need to be less than one cup
Reply
Jo Ann Davis
Absolutely amazing! I love this recipe and have made it many times. It’s even better with pitas, kalamata olives, feta cheese and tzatziki sauce on the side. I frequent a local middle eastern grocer and found biryani spice mix there which is now my go to for seasoning. Thank you!Reply
Marina
This sounds like a different dish altogether. The ingredients you mention are typical of Greek cuisine and has nothing to do with biryani which is from the subcontinent.
Reply
Jennifer
Hello,
I wanted to find out if the cook time in the Instantpot would be the same if the recipe were doubled?
Reply
Angie
This recipe is so very very easy to follow. It's taste is EXCELLENT. I make this at least once a week. Can't wait for my bf (from Hyderabad) to try this and have him compare it to his.Reply
Happy Cook!
I have a question - when I've eaten biriyani in restaurants, it often includes dried fruits, and perhaps is a different style of biriyani altogether. Would it work well to add dried fruits to your recipe? If so, what fruits would you suggest (raisins, for example) and at what point would be best to add them? Thanks!
Reply
Greg
Dr. Pitre's tutelage has given me the confidence to experiment a bit. I'm on a brown-rice kick, so tried a variation made with brown rice. I used frozen chicken thighs and doubled the pressure-cook time to account for the brown rice. Full NPR.When I opened the pot I was delighted to find the brown rice to be perfect, and the chicken had almost entirely fallen apart, was tender, and juicy.
Reply
Sarah
Thanks for this. I just posted a brown rice question right before finding your review. I will try it tonight!
Reply
Diane Appler
Absolutely fantastic and super easy. Make this!Reply
Dipali
such a lovely , easy way to make absolutely flavorful biryani. thanx so muchReply
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