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Instant Pot Biryani Chicken: A Quick, Flavorful Family Favorite

Instant Pot Biryani Chicken: A Quick, Flavorful Family Favorite

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Instant Pot Biryani Chicken is the perfect dish for busy weeknights or family gatherings, combining the rich, aromatic flavors of Indian cuisine with the convenience of a pressure cooker. In under 40 minutes, you can create a delicious one-pot meal that features marinated chicken and fluffy basmati rice infused with a blend of spices like garam masala and turmeric. Each bite offers a delightful taste experience that will bring smiles to your dining table. Whether you’re serving it on its own or alongside cooling raita, this flavorful biryani is bound to impress everyone at your table!

Ingredients

Scale
  • 2 pounds bone-in skinless chicken (or boneless thighs)
  • ¾ cup plain yogurt
  • 3 cups extra-long grain basmati rice
  • 4 tablespoons ghee
  • 2 large yellow onions
  • 2 bay leaves
  • 2 tablespoons lemon juice
  • 2 teaspoons kosher salt
  • 3 cups water
  • 2 teaspoons garam masala
  • 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
  • 1 teaspoon saffron, mixed in 1 tablespoon warm milk

Instructions

  1. Marinate chicken by mixing all marinade ingredients in a bowl and let sit in the refrigerator for at least 30 minutes.
  2. Soak basmati rice in water for 20 minutes.
  3. Set Instant Pot to Sauté mode; add ghee and sliced onions. Sauté until golden brown (about 10 minutes). Remove half for garnish.
  4. Add remaining ghee, bay leaves, jalapeño (if using), and half of the marinated chicken to pot. Sauté briefly.
  5. Add remaining chicken and marinade; pressure cook on high for 4 minutes (bone-in) or sauté briefly for 2–3 minutes (boneless).
  6. Layer soaked rice over chicken without stirring; add water and salt gently pressing down.
  7. Close lid and pressure cook on high for another 6 minutes; quick release once done.
  8. Fluff biryani gently with a spatula, garnish with reserved onions, saffron milk, and cilantro.

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