Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the delicious-recipes domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home3/prepbowl/public_html/wp-includes/functions.php on line 6131
Prepbowls

Best Instant Pot Chicken Biryani Recipe
Biryani a popular rice dish throughout the Indian subcontinent, made with basmati rice, meat and Indian spices. The fragrant rice and the whole spices used gives a distinctive taste to the biryani. There are many different ways you can make the biryani, so the biryani taste slightly differ from different parts of India, thou the spices used are mostly the same. This chicken biryani is made by marinating the chicken, and then sautéing it with other whole spices, onions and cooked with basmati rice. This "No-Fail" version is basically dump and cook recipe using the Instant Pot ( cooking time is only 15 minutes in IP) or Pressure cooker, which cuts down the time and process, but not the traditional flavor. The stove top - pressure cooker method is the popular recipe on Prepbowls. Serve the biryani with Raita ( yogurt based) to balance out the spices. Recipe includes detailed instructions , tips, stepwise pictures and video of how to make the biryani using Instant pot and stove top method and raita recipe. Our family favorite chicken biryani recipe, and always on demand when I've a party or gathering, and a popular recipe on the blog ( with my dear followers). If you've been really craving to eat a good biryani, then do try this recipe, 100% sure shot, and I'm sure you'll stick to it later! Even a small amount of salt, oil and water can significantly change the taste - texture and consistency of a dish, especially in Indian cooking. What you see (dishes) in the restaurants, may not look the same when you make it at home, why? simply because they use a significant amount of oil ( mostly quantity not mentioned in the recipes) , food flavoring, coloring , salt ( measurement are always not given in the recipes). These factors could change your overall look of your dish, I'm sure you'll will agree to this. Not just for this recipe, but I do mention the exact measurement of oil / ghee (clarified butte) , water and salt for every recipe, unless stated in the recipe. The spice level of this biryani is medium spiced, you can easily adjust the spice level to your preferences ( see below notes).  Make this fool proof recipe, and enjoy with your dear one's.

How to save preparation time ?

Cutting and cleaning the chicken, and chicken Marination can be done the previous night and refrigerate it in a air tight box. This reduces the prep time, and flavors of the chicken deepens from the marinade ( this is optional - do this if you've time).

If using chicken drumsticks instead of chicken thighs to make the biryani ?

In this recipe , I’ve used chicken thighs cut in to one and half inch size (with bones or boneless is okay) ( chicken thighs is recommended than chicken breast). If using chicken drumsticks, then use small to medium size drumsticks. Make slight slashes (cut in 2 to 3 places) using the knife (not too deep) on the drumsticks ( so chicken absorbs the curry masala flavors and cooks faster), then marinate the chicken. Sauté 5 minutes extra on the sauté mode and add 1/2 cup extra water for this recipe ( 1/2 kg chicken and 1/2 kg basmati rice). Pressure cook time will remain the same.

Serving Suggestions

Raita is a yogurt / curd based dish, a perfect combination for the Biryani. Raita balances the spice of the biryani, giving a cooling effect. You can also serve biriyani with any meat curry,  boiled eggs ( this is how they serve it in restaurants), check out the below recipe link for raita and chicken curry.

Alternative to Basmati Rice 

In this recipe , exact water measurement is given for 1/2 Kg of BASMATI RICE ( for 1 cup of basmati rice, the ratio of water used is 1 and 1/2 cup). If making the double the quantity, then double the water measurements. If you are using any other rice varieties ( sona masoori, seeraga samba , or any other Indian rice varieties ), then adjust water measurements as per the quality of the rice. Note - Basmati rice is highly recommended, any brand basmati rice can be used for this recipe, I buy mine from Costco or Indian market.

How to prepare the biryani without the Instant Pot?

Find below the link for complete instructions with stepwise pictures for cooking the chicken biryani on the stove top method.

Storage and reheating instructions

Store any leftover in the refrigerator, in an clean, dry, air tight container. Stays good in the refrigerator for up to three days or more if stored properly (on the inner most portion of the fridge - away from the door, store in a glass container , use a dry spoon every time you use to scoop the biryani and refrigerate immediately) . For reheating - use a clean-dry ladle to scoop the biryani . Sprinkle Some water on the biryani and cover the bowl or plate and microwave on high for 2 to 5 minutes or more depending on the quantity of food. (By sprinkling some water over the rice before reheating, it prevents the rice from getting dry). This chicken biryani can be made ahead of time for a ‘Gathering ’. Cook the biryani and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proofing. For Reheating Party Trays, pre heat the oven to 350 F and place the trays for 10 to 15 minutes or until the biryani gets heated (take them in between and stir and place it back for even heating). Or use a chafing dish – burner to reheat for a party ( recommended – this helps the food to keep warm for the entire party). Note - Do not microwave foil tray. Other Instant pot Indian curry and rice recipes, I've listed few recipes below.

Step by step pictures of how to make the chicken biryani

Ingredients for Marination - Cleaned Chicken pieces, yogurt /curd, pepper powder, tomatoes (puree it or chop finely), lemon juice, fresh mint leaves /pudina , cilantro leaves /kothamalli , plain red chilli powder, ginger and garlic paste, whole almonds ( use mortar and pestle to make into paste or fine powder, water not required), salt (add for the entire dish) and turmeric powder. Ingredients for Biryani - basmati rice (wash and rinse the rice twice in cold tap water, and soak the rice in a bowl filled with water) ( do this first, when you start the preparation) , oil , ghee /clarified butter, whole green cardamom, cinnamon stick, clove, whole green chillies ( do not cut or slit), red onions finely chopped , ginger and garlic paste, and mentioned quantity of water. Cleaning the chicken (optional) - cut the chicken thighs into 1 and 1/2 inch pieces, put it into a bowl, add all ingredients under cleaning the chicken, and add water above the level of chicken, mix well, and leave it for 10 minutes undisturbed. Now drain the water, and rinse the chicken in cold running tap water once or twice , drain the water completely, and set the chicken pieces aside. Marinate the chicken In a bowl, add all ingredients under Marination, mix well (marinate the chicken when you start the preparation or overnight if you have time (refrigerate it covered in a airtight box or zip-lock, if marinating it overnight). Sauté using the Instant Pot I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for TEN minutes. Now Press START. Once it is ready and preheating is done ( you’ll get a beep sound), add oil , ghee/ clarified butter, cardamom, cinnamon, clove, and whole green chillies ( do not slit ) and sauté for ONE minute. Then add onions, and sauté for ONE minute. Add ginger and garlic paste and sauté for 30 seconds ( make sure to stir continuously, so it doesn't get burnt in the bottom). Now add the marinated chicken ( with all the masalas) and sauté well until it starts to boil ( TWO minutes approximately) and continue to boil for ONE more minute. Press CANCEL ( you can cancel the timer now or leave it until the timer is done). Now add mentioned quantity of water, soaked basmati rice ( drain the water completely and then add the rice only ), and stir well. Check for seasoning at this stage ( when you taste the water mixture, it has to be LITTLE SALTY , so when cooked it will be perfect taste )( make sure there is no food stuck to the bottom of the pot to avoid the burnt error). Pressure Cook Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FIVE” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE minutes. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released, open the lid, Fluff up the rice slowly ( make sure not to break the long grain rice). Serve the biriyani hot with onion – tomato raita ( dish made with plain yogurt for best combination).
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients
    For Chicken Marination / Marinade
  • 1/2 kg Chicken Thighs (Boneless or with bone , clean and cut into 1 and 1/2 inch pieces)
  • 25 g Plain Yogurt / Curd (or 5 teaspoons)
  • 1/2 tsp Pepper Powder
  • 1 Tomato (Medium size tomato , puree it or chopped finely )
  • 1 Lemon Juice (Juice from one medium sized lemon)
  • 1/2 cup Fresh Mint Leaves / Pudina
  • 1/4 cup Cilantro Leaves / Kothamalli
  • 2 tsp Plain Red Chilli Powder
  • 1 tbsp Ginger and Garlic Paste (Grind equal quantity of ginger(peel skin) and garlic(peel skin) in mixer into paste or use store brought readymade paste)
  • 10 Whole Almonds / Badam (Use mortar and pestle and make into paste, water not needed)
  • 3 And 1/2 tsp Salt (Or use as required , I used Iodized Salt available in USA, quantity given for the entire dish)
  • 1/2 tsp Turmeric Powder
    • For the Biryani
  • 1/2 kg Basmati Rice (Or 3 and 1/4 cups )
  • 25 g Canola / Vegetable Oil (Or 3 tablespoons)
  • 25 g Ghee / Clarified Butter (Or 3 tablespoons)
  • 5 Whole Green Cardamom
  • 2 Cinnamon Stick (2 - One Inch Sticks)
  • 5 Clove
  • 6 Green Chillies / Thai Green Chili (Whole chillies ( Do not cut or Slit)
  • 1 Red Onions (1 small size onions or 3/4 large / medium size onions, finely chop)
  • 1/2 tbsp Ginger and Garlic Paste (Grind equal quantity of ginger(peel skin) and garlic(peel skin) in mixer into paste or use store brought readymade paste)
  • 5 and 1/4 cup Water
    • For Cleaning the chicken - Optional
  • 1 tsp Turmeric Powder
  • 2 tsp Plain Yogurt / Curd
  • 2 tbsp White Distilled Vinegar
  • 1 tsp Salt
Instructions
    Preparation
  1. Ingredients for Marination - Cleaned Chicken pieces, yogurt /curd, pepper powder, tomatoes (puree it or chop finely), lemon juice, fresh mint leaves /pudina , cilantro leaves /kothamalli , plain red chilli powder, ginger and garlic paste, whole almonds ( use mortar and pestle to make into paste or fine powder , water not needed), salt (add for the entire dish) and turmeric powder. Ingredients for Biryani - basmati rice (wash and rinse the rice twice in cold tap water, and soak the rice in a bowl filled with water) ( do this first, when you start the preparation), oil , ghee /clarified butter, whole green cardamom, cinnamon stick, clove, whole green chillies ( do not cut or slit), red onions finely chopped , ginger and garlic paste , and mentioned quantity of water.
  2. Cleaning the chicken (optional) - cut the chicken thighs into 1 and 1/2 inch pieces, put it into a bowl, add all ingredients under cleaning the chicken, and add water above the level of chicken, mix well, and leave it for 10 minutes undisturbed. Now drain the water, and rinse the chicken in cold running tap water once or twice , drain the water completely, and set the chicken pieces aside.
    3. Marinate the chicken
  3. In a bowl, add all ingredients under Marination, mix well (marinate the chicken when you start the preparation or overnight if you have time (refrigerate it covered in a airtight box or zip-lock, if marinating it overnight).
    4. Sauté using the Instant Pot
  4. I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for TEN minutes. Now Press START. Once it is ready and preheating is done ( you’ll get a beep sound), add oil , ghee/ clarified butter, cardamom, cinnamon, clove, and whole green chillies ( do not slit ) and sauté for ONE minute. Then add onions, and sauté for ONE minute. Add ginger and garlic paste and sauté for 30 seconds ( make sure to stir continuously, so it doesn't get burnt in the bottom). Now add the marinated chicken ( with all the masalas) and sauté well until it starts to boil ( TWO minutes approximately) and continue to boil for ONE more minute. Press CANCEL ( you can cancel the timer now or leave it until the timer is done). Now add mentioned quantity of water, soaked basmati rice ( drain the water completely and then add the rice only ), and stir well. Check for seasoning at this stage ( when you taste the water mixture, it has to be LITTLE SALTY , so when cooked it will be perfect taste )( make sure there is no food stuck to the bottom of the pot to avoid the burnt error).
    5. Pressure Cook
  5. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FIVE” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE minutes. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
  6. After the steam is released, open the lid, Fluff up the rice slowly ( make sure not to break the long grain rice ). Serve the biriyani hot with onion – tomato raita ( dish made with plain yogurt for best combination).
Recipe Notes

  1. Do not slit or chop the green chile / thai green chili , Just add it as a whole in the biryani.
  2. If you want to make it less spicy biryani? reduce the quantity of thai green chillies or use less spicy chilie variety. You can also reduce the quantity of plain chilli power or use kashmiri chilli power which is less spicy.
  3. All ingredients measurements are precise, follow the recipe step by step and no way you can go wrong.
  4. Cleaning the chicken is optional - I like to clean it this way (as given in the recipe) for all the Indian recipes. Also using turmeric, helps to clean any bacteria in the chicken, and yogurt helps to tenderize the chicken naturally.
  5. If you don't have motar and pestle to make almonds paste , then use a mixer to grind it – Take the whole almonds (with skin) in the mixer / food processor and powder it finely first, and then add 1/4 cup water and grind it to a smooth paste, and then add ( this way small quantity of almonds will grind well in the mixer) .
  6. Chicken thighs is recommended for making the biryani, than chicken breast.
Instant pot recipes , few popular recipes I've listed below.

I Love Hearing From You All !

If you like this recipe , please leave your comments below. Share the recipe in social media, this helps more people to find the recipe online!