Go Back
+ servings
Chicken biryani served on a white tray with a spoon
Print

Instant Pot Chicken Biryani

Chicken Biryani is a delicious, flavorful and immensely satisfying Indian dish made with chicken and rice. Make it in the Instant Pot in under 1 hour.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5
Calories 567kcal
Author Shinta

Equipment

Ingredients

  • 2 cups Basmati rice 1 cup=250ml
  • Water for soaking the rice
  • 570 grams Chicken legs and thighs 5-6 chicken pieces, bone-in
  • A few strands saffron
  • ¼ cup warm milk to soak the saffron
  • 2 onions thinly sliced
  • 1.5 tablespoon ghee
  • 3-4 bay leaves
  • 1.5 cups water
  • ½ teaspoon salt
  • ¼ cup raisins
  • ¼ cup cashews

For the chicken marinade:

Instructions

  • Start by combining all the marinade ingredients along with the chicken, in a large bowl. Let the chicken marinate in the fridge for 20-30 minutes.
  • Let the rice soak in water for 20-30 minutes. Keep aside
  • Soak the saffron strands in a little warm milk. Keep aside
  • Turn on the Instant Pot to 'Saute' mode. One warm, add the ghee, bay leaves and the onions into the IP. Saute for around 6-7 minutes, untill onions are caramelised. Add the raisins and cashews and toast until slightly brown.
  • Take out half the caramelized onions with raisins and cashews and keep aside for later.
  • Hit 'Cancel' and add 3-4 tablespoons of water. Deglaze with a ladle, ensure that no residue is stuck to the bottom of the Instant Pot.
  • Add the marinated chicken to the Instant Pot, over the onions.
  • Cover the Instant Pot with the lid, Pressure Cook for 4 minutes, followed by a quick release of pressure.
  • Drain the rice that has been soaked in water and add the rice over the chicken.
  • Now add 1.5 cups of water mixed with little salt, and make sure that water is enough to just cover the rice + chicken. Add the soaked saffron.
  • Over with lid, Pressure Cook for 5 minutes. Let pressure release naturally for 10 minutes, followed by quick release of pressure.
  • Garnish with fresh coriander and mint, and the reserved caramelised onions, raisins and cashews.
  • Serve with a side of yogurt or raita (lightly seasoned yogurt).

Video

Notes

  • You can use either bone-in or boneless chicken to make biryani, however, I recommend using bone-in chicken pieces as they are a lot more flavorful than boneless chicken pieces.
  • To avoid the Burn error, you must ensure that there the bottom of the pot is deglazed and that there is enough water to cook the ingredients. Add 3-4 tablespoons of water before you add the marinated chicken.
  • If you do get a ‘Burn’ error while in ‘Pressure Cook’ mode, follow these steps:
  1. Release pressure, open the lid, and check the bottom of the pot
  2. If the contents have stuck to the bottom of the pot, take out the contents and keep aside
  3. Add more liquid and deglaze the pot, making sure nothing is sticking to the bottom
  4. Add the contents back into the pot and continue cooking

Nutrition

Calories: 567kcal | Carbohydrates: 73g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 807mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg