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How to make Chicken Biryani in Instant Pot - One Pot ,tried and tested recipe of Hyderabadi Chicken Biryani made with Basmati Rice,Herbs and whole Spices. #biryani #instantpot #instantpotrecipe #indianinstantpotrecipe #indianrecipe #ricerecipe #chickenrecipe #chicken #indianchickenrecipe
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Instant Pot Chicken Biryani

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.
Course Main Course
Cuisine Indian
Keyword instant pot chicken biryani
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 478kcal

Equipment

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.

Marination

  • 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

Spices

Optional Spices

Instructions

Marination

  • Mix the Chicken and all the ingredients listed under marination- ginger, garlic, lime, Yogurt, turmeric, chilli powder, coriander powder, salt, mint & Coriander leaves.Also add Biryani Masala or Garam Masala if using.
  • Cover and refrigerate for at least 1 hour.

Soaking

  • Wash & Soak the Basmati rice for 1 hour.

Brown Onions

  • Select the SAUTE function,Set the timer for 20 minutes.
  • Once hot, add ghee.Let it melt.
  • To this add the whole spices-green cardamom, cinnamon, bay leaves, cloves, stone flower & star anise.Set it sizzle for 30 seconds.
  • Add the sliced onions and keep moving them around till they are brown.This should take a total of 20-22 minutes.(This could vary according to the thickness of you onion slices)
  • Reserve half the onions.

Cooking Chicken

  • To half the remaining onions, add the chicken along with the marinade.Cancel the Saute function.
  • Select PRESSURE COOK/MANUAL option.Set the time for 4 minutes on high pressure.Close the lid, set the pressure valve to SEALING position.
  • Once 4 minutes is up, Quick Release the pressure and open the pot.

Cooking the Biryani

  • Give the Chicken a mix.
  • Mix 1 cup of water with 1 tsp of salt.
  • Add the Soaked Rice and salted 1 Cup of water on top of the rice
  • Select PRESSURE COOK/MANUAL option.Set the time for 7 minutes on high pressure.Close the lid, set the pressure valve to SEALING position.
  • Let the pressure release naturally for 10 minutes and then do a quick release(10NPR)
  • Open the lid, garnish with rest of the onions,Saffron in milk, hand full fresh coriander & mint leaves.Mix it all up.
  • Cover and let the biryani sit for 10-15 minutes before serving.

Video

Notes

This is a precise recipe which has been repeatedly tested on the 6 qts instant pot.
Make sure to
  1. Measure out the ingredients precisely.Especially the Rice,Chicken and the liquids.
  2. Make sure you soak the rice.This is crucial for the cooking of rice.
  3. Use 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.I using frozen chicken, thaw completely before cooking.
  4. Use only Basmati rice.Other rice like brown rice,short grain rice will have very different cooking times.
  5. To reduce the spice levels- omit or reduce the amount of  green chillies and red chilli powder.

Nutrition

Calories: 478kcal | Carbohydrates: 53.2g | Protein: 20.7g | Fat: 19.5g | Saturated Fat: 8.2g | Cholesterol: 76mg | Sodium: 70mg | Potassium: 100mg | Fiber: 1.7g | Sugar: 6.5g | Calcium: 42mg | Iron: 1mg