Name: Instant Pot Chicken Biryani
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 gms Chicken (on the bone.); 1.5 Cup Basmati Rice; 1 Cup Water; 2 Cup Sliced Onions (about 350 gms); 2 tbsp Ghee; 1 tsp Salt (increase to 1.5 if you like it more salty.); 1 tbsp Ginger paste; 1 tbsp Garlic paste; 1 Green Chilli - chopped (omit this to make it less spicy); 1/2 Cup Greek Yogurt(130 gms) (or any thick yogurt); 2 lime Juiced (about 2 tbsp of juice.); 1/4 Cup Coriander leaves (Packed); 1/4 Cup Mint Leaves (Packed); 1 tsp Red Chilli Powder (or paprika or omit to make it less spicy); 1 tbsp Coriander Powder; 1 tsp Turmeric; 1 tsp Salt; 4 Green Cardamom; 2 inch Cinnamon Stick; 2 Bay Leaves; 4 peppercorn; 4 Cloves; 1 tsp Biryani Masala (or Garam Masala); 1 Star Anise; 1 Mace (Javitri); 1 pinch Saffron (1 tbsp milk)

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Instant Pot Chicken Biryani - Fragrant long grain Basmati Rice, cooked with yogurt marinated Chicken, warm Spices and Herbs.Delicious one Pot rice dish made within 30 minutes.A Short Cut instant pot version of Hyderabadi Biryani.

Here is a Vegetarian version of my Biryani - instant pot veg biryani.It's equally delicious.

Over head shot of Chicken Biryani in Instant Pot

Why make Instant Pot Chicken Biryani?

Making Biryani is not easy.It takes a lot of patience and experience to make the perfect biryani. It has too many variables which can go wrong.

The Moisture has to be right- too much liquid and the biryani is like khichadi and too little liquid will result in a dry biryani.
Right amount of Salt and Spices
Perfectly Cooked Rice & Chicken- Both chicken and rice have different cooking times and that's why it's difficult to get the time of cooking right.

That is why making Chicken Biryani in Instant Pot is a much controlled way of getting the right result EVERY SINGLE TIME.

This recipe has been tested multiple times.In fact I took about 1 whole month to get the precise cooking time, ratios of rice to chicken to liquid.

If made exactly as per the recipe- the resultant biryani will be moist with separate (not overcooked) basmati rice, tender chicken and a medium spice level.

Ingredients for Instant Pot Chicken Biryani

For the full list, scroll down to the recipe. Below I have explained some of the most important pillar ingredients, their types and replacements.

Chicken- Chicken on the bone, called curry cut or Biryani Cut. Chicken on the bone has more flavor and is the traditional choice for making Biryani.

As we cook the chicken twice, you should not use any other cut because it will end up getting over cooked.

You can use skinless or with skin chicken too.

Rice- Basmati rice is the best for this. The measurements and cooking time if for basmati rice.

If using any other rice, the amount of liquid and the pressure cooking time will change

Spices- This recipe calls for whole spices. They add the base flavour to the biryani.If you can't find some, then simply omit.

You can use biryani masala instead of all the spices but the taste will differ based on the brand.

Yogurt-Use thick yogurt or Greek Yogurt for this biryani. Thin or homemade yogurt might make the biryani too moist.

If you want to use homemade yogurt, I suggest you strain it for sometime to make it thick.

Dairy free yogurt /coconut yogurt or soy yogurt can be used too. Though the taste profile will change.

Ghee or Clarified Butter- You can use any ghee but homemade or organic ghee will give the best taste and fragrance. For a dairy free version, use any kind of oil.

How to make Instant Pot Chicken Biryani

Step 1- Marinate the chicken with Thick yogurt, ginger, garlic, turmeric, coriander powder, salt, Lime juice,Biryani Masala(if using), mint and coriander leaves.

marinating the chicken for Instant Pot Chicken Biryani

Step 2- Soak the Basmati rice for 1 hour.

Step 3- Using the SAUTE function on the instant pot brown the onions in Ghee and whole spices.Reserve about 2 tablespoon of brown onions.

Frying the onions in instant pot for the Chicken Biryani

Step 4- Add Chicken along with the marination.Mix it well.Pressure Cook on high for 4 minutes and Quick Release the pressure.

To that add Soaked rice.Add the water mixed with salt on top of the rice and Pressure cook on HIGH for 7 minutes.Let the pressure release naturally for 10 minutes then Quick Release the pressure valve and open the Pot.

Cooking the chicken for Instant Pot Chicken Biryani

Open the Instant Pot,Top with Saffron milk, reserved onions and coriander leaves.Mix it all up and close the lid again for 10-15 minutes.

This is a precise recipe which has been repeatedly tested on the 6 qts instant pot.If followed exactly - it should give you a medium spiced Biryani which has separate but cooked rice grains and tender cooked chicken.

Instant Pot Chicken Biryani on a golden tray with yogurt

Things to remember while making Instant pot Biryani

Before you jump to the recipe, do remember to do the following-

Measure out the ingredients PRECISELY.Especially the Rice,Chicken and the liquids- water & Yogurt.Make sure yogurt is thick.
Make Sure you soak the rice.This is crucial for the cooking of rice.
Chicken with Bones- This recipe is SPECIFICALLY for Chicken with bones.Any other kind of chicken- boneless or chicken breast will not have same cooking time.
Use only Basmati rice. Other rice like brown rice, short grain rice will have very different cooking times.
Follow the Instant Pot Cooking times exactly.

How to serve Chicken Biryani

Biryani is usually served with a raita- yogurt mixed with spices. You can also serve it with plain yogurt and a salad.

I would serve a Biryani along with special onion Biryani Raita and a simple cucumber salad.

Frankly, this is a dish on it's own and doesn’t need anything else but you could serve this with a panner curry like Paneer Butter Masala or a milder Methi Malai Paneer

Biryani is a great main dish for parties and picnics. I usually make double the biryani when I have guests over.

If you are making a north indian menu, you can serve this biryani with Boondi Raita instead.

Some people also like to serve Indian Spicy fried chicken along with the biryani. It's a nice contrast.

I use a 6 qts instant pot and I love it! If you are in India and are looking to understand how I use it here, you should read my post on instant pot in India.