Treat yourself to mouthwatering biryani—without setting aside a whole day to prepare it. This easy Instant Pot chicken biryani recipe delivers all the irresistible flavor of traditional biryani in just one hour! Pair it with creamy raita and kachumber salad.
What is Biryani?
Biryani is an unbelievably delicious rice dish made by layering fragrant rice with marinated meat (such as chicken, lamb, beef, or seafood) or vegetables, then cooking it with warm spices and aromatics. A staple across South Asia, especially in India and Pakistan, biryani has regional variations, each adding its own unique spin through local ingredients and traditions.
The name biryani comes from the Persian word birian, which means “fried before cooking,” referring to the initial step of lightly frying the masala-marinated meat before layering it with the other ingredients. Like pulao and kabobs, this beloved dish journeyed to South Asia with the Mughals, weaving itself into the fabric of the local cuisine and traditions.
Preparing traditional biryani is a lengthy cooking process, but Instant Pot chicken biryani reduces the prep time and gets the meal to your table in one hour. It’s perfect for busy weeknights and a classic for occasions like Eid, Christmas, Thanksgiving, or any celebration that calls for a comforting, crowd-pleasing meal.
Key Ingredients
- Yogurt: Plain yogurt does double duty—tenderizing the chicken while carrying the aromatic spices through the dish.
- Lemon Juice: A splash of fresh lemon juice works with the yogurt to marinate and tenderize the chicken
- Marinade Spices: Make biryani masala garam masala, Kashmiri chili powder (paprika), turmeric powder, and kosher salt.
- Garlic and Ginger Paste: Fresh garlic and ginger paste give the chicken a deep, warm flavor. If you’re up for it, mince three garlic cloves and grate about an inch of fresh ginger—the small step makes a big difference. Otherwise, you can use store-bought garlic and ginger paste to reduce the prep work.
- Chicken: Skinless, bone-in chicken thighs, legs, and quarters work best. If you’re using boneless chicken, thighs are your best bet—they stay juicy and flavorful compared to chicken breasts.
- Ghee: A staple in South Asian cooking, ghee creates a rich, nutty base.
- Onion: Caramelized onions are essential for biryani. Incorporate them into the dish in layers for umami and sweetness. Use them to garnish the Instant Pot chicken biryani.
- Whole Spices: Toss cumin seeds, green cardamom pods, dried bay leaves, and star anise into a spice ball for easy removal later. Or, add them straight to the pot—though if your family’s like mine, someone (ahem, my husband) will grumble about having to fish them out.
- Ground Spices: For the best flavor, you will need coriander powder, ground cumin, turmeric powder, and Kashmiri chili powder (paprika) or red chili powder (cayenne powder) if you enjoy a spicier biryani.
- Basmati Rice: What’s the secret to perfect biryani? Soak the long grain basmati rice (the longer, the better)—washing and soaking the rice is the key to getting the long, silky grain of rice you expect from biryani.
Additions and Substitutions
- Give the rice color. For the vibrant color of restaurant-style biryani, drizzle powdered food coloring mixed with warm water or milk over the rice before layering. Prepare saffron milk (soak saffron strands in warm milk or water) for a natural golden color and aromatic flavor.
- Sweeten the dish. A few drops of rose water or kewra essence can enhance the rice dish—a little goes a long way!
- Go nutty. Toasted almonds, cashews, and golden raisins add texture and a hint of sweetness that can take the dish to the next level.
How to Make Instant Pot Chicken Biryani
The full recipe with measurements is in the recipe card below.
Prepare the Biryani
Step 1: Combine the marinade ingredients in a mixing bowl. Add the chicken and toss to combine. Cover and marinate for 6-24 hours (at least 30 minutes).
Step 2: Rinse the rice until the water is clear, then soak it in clean water for at least 20 to 30 minutes.
Step 3: Meanwhile, warm two tablespoons of ghee using the saute function on the Instant Pot. Add the onions and sauté for 20 minutes until they brown and caramelize. Remove half the crispy onions with a slotted spoon and set them aside.
Step 4: Add two tablespoons of ghee to the Instant Pot (as needed). Stir the cumin seeds, green cardamom pods, and star anise. Sauté for 1 minute.
Step 5: Nestle the marinated chicken pieces in the Instant Pot with the leftover marinade from the bowl. Add Kashmiri chili powder, ground cumin, and coriander powder, and fry the mixture in saute mode for 5 minutes until the color of the chicken changes.
Step 6: Deglaze the Instant pot with 2-3 tablespoons of warm water, scraping up any stuck-on bits from the bottom of the inner pot. Add the bay leaves, secure the lid, and cook on manual high pressure for 4 minutes with a quick release.
What is a quick release on the Instant Pot?
Quick release refers to releasing the steam from the Instant Pot rapidly by turning the steam valve to the venting position. This method is used for foods you want to stop cooking right away, like vegetables or seafood.
Step 7: Drain the soaked rice and transfer one cup to a rice cooker or saucepan with one cup of water and one teaspoon of kosher salt.
Cooking Tip
If you’re in a hurry, skip preparing the rice separately. Instead, add all three cups of rice directly to the Instant Pot with 3½ cups of water.
Step 8: Remove the Instant Pot lid and add 2 cups of uncooked rice, 2 cups of water, and one teaspoon of kosher salt. Stir to release anything stuck on the bottom of the inner pot. Secure the lid and cook on manual high pressure for 8 minutes with a quick release.
Assemble the Instant Pot Chicken Biryani
1. Add a layer of the Instant Pot biryani mixture and chicken to a serving dish.
2. Top it with plain basmati rice and a layer of the reserved caramelized onions.
3. Repeat by layering the remaining ingredients. Garnish with crispy onions and chopped cilantro to serve.
Expert Tips
- Score and marinate. Use a sharp knife to cut deep slits in the chicken before coating it with the marinade. Cover and marinate for 6–24 hours, or at least 30 minutes if you’re short on time.
- Prepare the rice. Good biryani starts with good rice. Begin by rinsing the rice under cold water until it runs clear to remove excess starch, which helps prevent the grains from sticking together while cooking. After rinsing, soak the rice in clean water for 20-30 minutes.
- Why cook the rice separately? Making biryani in an Instant Pot is a quick hack to avoid the lengthy process of traditional preparation, but it’s far from authentic. The high pressure can make the rice sticky (not a word you want connected to biryani). To prevent this, I cook plain rice to incorporate with the rest of the dish.
I’m Getting a ‘Burn’ Notification on the Instant Pot
How do I keep this from happening? Don’t skip deglazing the Instant Pot. After frying the chicken, pour a small amount of water into the pot and scrape up any onions or chicken stuck on bottom of the pot. Once you add the rice and water, stir to ensure nothing remains stuck.
If you enjoy Instant Pot chicken biryani, try more Indian recipes!
Serving Suggestions
Instant Pot chicken biryani is a go-to one-pot meal—it’s a complete dish in one go! Pair it with a cooling raita to balance the spice.
Serve the delicious chicken biryani alongside crisp salad like kachumber salad or avocado cucumber tomato salad.
If you’re feeding a crowd, go all out with other entrees like beef Seekh kabobs, korma, or aloo gosht to complete the spread.
Don’t forget the extras—traditional biryani shines with crispy onions, fresh cilantro or mint leaves, or toasted nuts. Round out the meal by serving lemon wedges, green chilies, raita, and hard-boiled eggs on the side.
What To Do With Leftovers
- Refrigerate: Store leftover biryani in an airtight container for 3-4 days.
- Freeze: Let the rice dish cool and transfer it to a freezer-safe container or bag. Instant Pot chicken biryani freezes for 4-6 months.
- Thaw: Defrost the rice and chicken in the refrigerator overnight.
Frequently Asked Questions
Can I make vegan or vegetarian biryani?
I greatly appreciate biryani—it’s delicious and versatile with endless protein possibilities. While many biryani recipes highlight meat as the star, others feature paneer, tofu, hard-boiled eggs, or mixed vegetables.
For a flavorful mixed vegetable biryani, try a combination of green beans, cauliflower florets, carrots, and peas.
Make the biryani vegan-friendly with a few swaps. Replace the yogurt and ghee with coconut milk and whatever oil you prefer.
More Instant Pot Recipes:
Instant Pot Chicken Biryani
- ½ cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- lemon juice, 2 lemons
- 1 tablespoon Kashmiri chili powder or paprika
- 2 teaspoons kosher salt
- 2 teaspoons garam masala
- ½ teaspoon turmeric powder
- 2 pounds chicken, bone-in
- 3 cups basmati rice, soaked, rinsed, and divided
- ¼ cup ghee, divided
- 3 medium onions, thinly sliced
- 1 tablespoon cumin seeds
- 5 green cardamom pods
- 1 star anise
- 1 teaspoon Kashmiri chili powder or red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 2 bay leaves
- 2 teaspoons kosher salt
- Combine the marinade ingredients in a mixing bowl. Add the chicken and toss to combine. Cover and marinate for 6-24 hours (at least 30 minutes).
- Rinse the rice until the water is clear, then soak it in clean water for at least 20 to 30 minutes.
- Meanwhile, warm two tablespoons of ghee using the saute function on the Instant Pot. Add the onions and sauté for 20 minutes until they brown and caramelize. Remove half the crispy onions with a slotted spoon and set them aside.
- Add two tablespoons of ghee to the Instant Pot (as needed). Stir the cumin seeds, green cardamom pods, and star anise. Sauté for 1 minute.
- Nestle the marinated chicken pieces in the Instant Pot with the leftover marinade from the bowl. Add Kashmiri chili powder, ground cumin, and coriander powder, and fry the mixture in saute mode for 5 minutes until the color of the chicken changes.
- Deglaze the Instant pot with 2-3 tablespoons of warm water, scraping up any stuck-on bits from the bottom of the inner pot. Add the bay leaves, secure the lid, and cook on manual high pressure for 4 minutes with a quick release.
- Drain the soaked rice and transfer one cup to a rice cooker or saucepan with one cup of water and one teaspoon of kosher salt. Tip: If you’re in a hurry, skip preparing the rice separately. Instead, add all three cups of rice directly to the Instant Pot with 3½ cups of water.
- Stovetop Rice: Bring one cup of water in a saucepan to a boil over medium heat. Reduce the heat, cover, and cook until the liquid absorbs, for 10-15 minutes. Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam.
- Remove the Instant Pot lid and add 2 cups of uncooked rice, 2 cups of water, and one teaspoon of kosher salt. Stir to release anything stuck on the bottom of the inner pot. Secure the lid and cook on manual high pressure for 8 minutes with a quick release.
- Add a layer of the Instant Pot biryani mixture and chicken to a serving dish. Top it with plain basmati rice, followed by a layer of the reserved caramelized onions. Repeat by layering the remaining ingredients. Garnish with more crispy onions and chopped cilantro to serve.
- Score and marinate. Use a sharp knife to cut deep slits in the chicken before coating it with the marinade. Cover and marinate for 6–24 hours, or at least 30 minutes if you’re short on time.
- Prepare the rice. Good biryani starts with good rice. Begin by rinsing the rice under cold water until it runs clear to remove excess starch, which helps prevent the grains from sticking together while cooking. After rinsing, soak the rice in clean water for 20-30 minutes.
- Why cook the rice separately? Making biryani in an Instant Pot is a quick hack to avoid the lengthy process of traditional preparation, but it’s far from authentic. The high pressure can make the rice sticky (not a word you want connected to biryani). To prevent this, I cook plain rice to incorporate with the rest of the dish.
- I’m getting a ‘burn’ notification on the Instant Pot. Don’t skip deglazing the Instant Pot. After frying the chicken, pour a small amount of water into the pot and scrape up any onions or chicken stuck on bottom of the pot. Once you add the rice and water, stir to ensure nothing remains stuck.
Christine Gipson
Monday 14th of November 2022
This was such a wonderful recipe to follow! I had to improvise as I went with some things since I do not own an instant pot (I know- I should really have one by now) but it was so simple to translate to a stove top and crock pot. The flavors were exactly the comfort food I was looking for and such simple steps to follow! I will definitely make this again. You should definitely make this meal too.
Vince Pinto
Monday 11th of April 2022
Like what?!? This legit might be the best meal I have ever had in my life. Such a perfect balance of literally everything. I would suggest this meal to absolutely everyone.
Tressa - Jamil Ghar Team
Monday 11th of April 2022
That's such high praise! Thanks, Vince!