Instant Pot Biryani Chicken
Instant Pot Biryani Chicken is a vibrant, aromatic dish that effortlessly brings the family together for a delightful culinary experience. In under 40 minutes, this one-pot meal combines tender chicken marinated in fragrant spices with fluffy basmati rice, creating a comforting dish packed with flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves about 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 pounds bone-in skinless chicken (or boneless thighs)
- 2 tablespoons ghee
- 2 large yellow onions
- 3 cups extra-long grain basmati rice
- 2 teaspoons garam masala (add 3 teaspoons for spicier biryani)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup mint leaves
- ¼ cup chopped cilantro
- 2 tablespoons lemon juice
- ¾ cup plain yogurt
- 2 teaspoons kosher salt
- 2 bay leaves
- 3 cups water
- 1 teaspoon saffron, mixed in 1 tablespoon warm milk
Instructions
- Prepare the marinade by mixing garam masala, ginger paste, garlic paste, chili powder, turmeric, mint leaves, cilantro, lemon juice, yogurt, and salt. Coat the chicken thoroughly and refrigerate for at least 30 minutes.
- Soak basmati rice in water for 20 minutes.
- Set Instant Pot to Sauté mode and heat ghee. Sauté onions until golden brown; remove half for garnish.
- Add remaining ghee and bay leaves; stir in half of the marinated chicken and deglaze the pot. Add the rest of the chicken and marinade.
- Layer drained rice over chicken without stirring; add water and salt.
- Pressure cook on high for 6 minutes followed by quick release.
- Fluff gently with a spatula and garnish with caramelized onions and saffron milk.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg