Instant Pot Dishes
Instant Pot Chicken Biryani
Fragrant basmati rice layered with tender, spiced chicken, all cooked together in the Instant Pot for deep flavor in a fraction of the time. A comforting one-pot classic that tastes like it simmered for hours.
By Sai Balaji·PREP 20 MINUTES + 1 HOUR MARINATING·COOK 25–35 MINUTES·SERVES 5
Watch it made
Ingredients
- whole chicken, cut into pieces1
- salt1 tbsp
- coriander powder2 tbsp
- black pepper1 tbsp
- turmeric½ tbsp
- curry powder1 tbsp
- chili powder1 tbsp
- ginger-garlic paste2 tbsp
- oil, divided¾ cup
- medium red onion, thinly sliced1
- Thai chili peppers, slit11
- mint leaves, choppedSmall handful
- fresh coriander, choppedSmall handful
- bay leaf1
- star anise1
- cloves4
- cardamom pods2
- cumin seeds½ tbsp
- cinnamon stick1
- basmati rice, washed3 cups
- water5 cups
- salt1½ tbsp
- kewra water1 tbsp
- rose water1 tbsp
Instructions
- 1Marinate the chicken: Add the chicken, 1 tbsp salt, 2 tbsp coriander powder, 1 tbsp black pepper, ½ tbsp turmeric, 1 tbsp curry powder, 1 tbsp chili powder, 2 tbsp ginger-garlic paste, and ¼ cup oil to a large bowl. Mix until the chicken is evenly coated. Cover and refrigerate for at least 1 hour.
- 2Sauté the aromatics: Set the Instant Pot to Sauté and add the remaining ½ cup oil. Once hot, add 1 bay leaf, 1 star anise, 4 cloves, 2 cardamom pods, ½ tbsp cumin seeds, and 1 cinnamon stick. Sauté until fragrant.
- 3Add the aromatics: Add the sliced red onion, 11 slit Thai chili peppers, chopped mint, and chopped coriander. Sauté until the onion begins to soften.
- 4Add the chicken: Add the marinated chicken and sauté for about 2 minutes, stirring occasionally.
- 5Add the rice: Add 3 cups of washed basmati rice and 5 cups of water. Stir gently, then add 1½ tbsp salt, 1 tbsp kewra water, and 1 tbsp rose water.
- 6Pressure cook: Secure the Instant Pot lid and pressure cook on High Pressure for 6 minutes. Once finished, carefully release the pressure.
- 7Serve: Gently fluff the biryani and serve hot.