Pot Chicken Biryani

Instant Pot Chicken Biryani

Authentic and flavorful chicken biryani ready to eat in an hour? Yes, it’s absolutely possible with an Instant Pot!

This aromatic and mouthwatering chicken biryani is a family-favorite. In fact, I think I like chicken biryani just as much – possibly more than my butter chicken. That is saying A LOT y’all. But really, what’s not to love about perfectly seasoned chicken + rice in one pot?

Check out my chicken biryani video here:

I’m sharing this recipe for the most amazing Instant Pot Chicken Biryani from my cookbook, Indian Food Under Pressure. It’s a recipe that deserves to be on the blog because I believe that everyone should be able to make authentic and delicious chicken biryani in one pot if they want to. Think: tender pieces of chicken and perfectly cooked rice all coated in a perfect blend of spices. SO GOOD.

I LOVE biryani. I’ve been eating biryani all my life and have tried so many different types of biryani. I have already shared a veggie biryani, egg biryani, shrimp biryani and a lamb/beef biryani on the blog and am so happy to be adding chicken biryani to the list!

If you are familiar with biryani, then you know it typically takes a very long time to prepare and requires dirtying several dishes. With my recipe + your handy dandy Instant Pot, you can make a one-pot recipe that is just as good as the traditional version and creates less mess! It takes just 10 minutes of prep time and can be ready-to-eat in under an hour.

This dish is easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party. So invite me over for dinner, won’t you? 

This flavorful chicken biryani is a family-favorite. Biryani, a well- seasoned meat and rice dish, typically takes a long time to prepare and requires dirtying several dishes but this one-pot recipe is just as good as the traditional version and creates less mess! It takes just 10 minutes of prep time and can be ready-to-eat in under an hour. It’s easy enough to make on a weeknight and impressive enough to serve to your guests at a dinner party.

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• 1 cup basmati rice, soaked 15-30 minutes
• 3 tablespoons ghee
• ⅓ cup cashews, halved
• 2 tablespoons golden raisins

• m pods
• 4 whole cloves
• 2 bay leaf
• ½ cinnamon stick
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds

• 1 onion, thinly sliced
• 4 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 ½ pounds skinless and boneless chicken thighs, cut into quarters

• 2 teaspoons coriander powder
• 2 teaspoons paprika
• 2 teaspoons salt, adjust to taste
• 1 teaspoon garam masala
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne, adjust to taste
• ¼ teaspoon ground cumin
• ¼ teaspoon turmeric

• 1 cup water
• ½ cup fresh cilantro leaves, chopped
• ½ cup fresh mint leaves, chopped

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1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
2. Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
3. Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
6. Add the ground spices and mix to coat the chicken.
7. Dump the rice on top of the chicken (do not mix). Add water.
8. Sprinkle half the cilantro and mint on top of the rice.
9. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
10. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
11. Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.