Treat yourself to mouth-watering biryani without setting aside most of your day to prepare it. The quick and easy Instant Pot chicken biryani cooks in one hour and combines tender, juicy chicken, long-grained basmati rice, caramelized onion, and warm spices!
What is Biryani?
Traditional biryani involves a wonderfully, long, and satisfying process of layering meat, vegetables, rice, and aromatics. The word biryani comes from the Persian word “biran,” meaning “fried before cooking.” As a result, historians believe this flavorful rice dish was born out of Persia. Like many tasty dishes, like pulao and kabobs, biryani made its way to India and Pakistan along with the Mughals.
Ingredients You’ll Need
For the Marinade:
- Yogurt: Yogurt tenderizes the chicken and adds texture to the dish.
- Lemon Juice: Use lemon juice to marinate the chicken.
- Biryani Masala: Biryani masala combines homemade garam masala, Kashmiri chili powder (paprika), turmeric powder, and salt.
- Garlic and Ginger Paste: Garlic and ginger paste provide depth and flavor to the chicken.
- Chicken: Use skinless, bone-in chicken thighs, legs, and quarters. If you prefer boneless chicken, use chicken thighs.
For the Biryani:
- Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty base for the dish.
- Onion: Caramelized onions become a rich layer in our homemade chicken biryani.
- Whole Spices: Store the cumin seeds, green cardamom, and star anise in a spice ball for easy retrieval.
- Ground Spices: Include Kashmiri chili powder (paprika), coriander powder, and ground cumin in the paste.
- Bay Leaves: Subtly flavor the dish using bay leaves.
- Basmati Rice: The key to delicious biryani involves soaking the basmati rice in water beforehand – the longer, the better! Soaking the rice gives it the length and luxury you expect from biryani. If you enjoy the bright coloring of restaurant-style biryani, consider adding food coloring to the plain rice to give it that effect.
How to Make Instant Pot Chicken Biryani
The full recipe with measurements is in the recipe card below.
For the Biryani:
Step 1: Combine the ingredients for the marinade in a mixing bowl, then coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
Step 2: Wash the rice until water runs clear, then soak it for at least 20 minutes. Set it aside.
Step 3: Warm three tablespoons of ghee in an Instant Pot in saute mode. Add the onion and cook until they brown and caramelize. Remove half of the fried onion and set it aside.
Step 4: Stir in cumin seeds, green cardamom, and star anise. Cook for 30 seconds until it becomes aromatic.
Step 5: Arrange the chicken and the excess paste into Instant Pot, then add the remaining dry spices.
Fry the mixture for 3 minutes and stir often to prevent burning. Then, add two to three tablespoons of water to deglaze the pot.
Step 6: Stir in the salt and bay leaves. Secure the lid and cook on manual high pressure for 4 minutes with a quick release.
Step 7: Drain the soaked rice and add 1 cup of the rice to a rice cooker or saucepan to cook separately along with 1 cup of water.
Add the remaining 2 cups of rice, salt, and 2 cups of water to the Instant Pot. Stir to release anything stuck on the bottom. Secure the lid and cook on manual high pressure for 8 minutes with a quick release.
For the Assembly:
Layer the biryani mixture from the Instant Pot onto the bottom of a serving platter, followed by a layer of plain basmati rice and reserved fried onions. Repeat this process with the remaining ingredients.
If you love this recipe, try one of these Indian favorites!
I’m Getting a ‘Burn’ Notification on the Instant Pot
How do I keep this from happening?
- Deglaze the Instant Pot after frying the chicken to release any onions or paste stuck on the bottom.
- Add the rice and water, and stir to combine to release anything stuck on the bottom of the Instant Pot.
- Secure the Instant Pot sealing ring before cooking the biryani.
Serving Suggestions
Biryani is one of my favorite one-pot meals because you have everything you need in one go. However, you can serve it with raita, a cooling yogurt sauce that balances the spices. Add a crispy salad, such as kachumber salad or avocado cucumber tomato salad, for freshness and crunch. Biryani also goes well with kabobs, korma, and aloo gosht, and you can complete the meal with a glass of sweet mango lassi.
What to do with the Leftovers
- Refrigerate – Store leftovers in an airtight container for 3-4 days.
- Freeze – Let the dish cool. Then, transfer it to a freezer-safe container or bag. Instant Pot chicken biryani freezes for up to 2-3 months.
- Thaw – Defrost the chicken biryani in the refrigerator overnight.
- Repurpose – Warm a single serving in the microwave, or add it to a saute pan for a quick and easy meal the whole family will enjoy.
Frequently Asked Questions
Can I make vegetarian biryani? Vegan?
I have deep admiration for biryani! It’s versatile, and the protein options are endless! Some biryanis highlight boiled eggs or mixed vegetables as the main ingredient. Use a combination of green beans, cauliflower, carrots, and peas for a mixed vegetable biryani.
To make this recipe vegan, replace yogurt and ghee with something vegan-friendly; I suggest coconut milk and vegan butter.
Why do I separate the rice in this recipe?
Great question – cooking chicken biryani in the Instant Pot often results in a layer of sticky rice at the bottom of the pan. I attempt to counteract this by reserving a portion of rice that is light and fluffy to incorporate with it.
If you are in a hurry, skip this step altogether and add all three cups of rice to the Instant Pot, along with three and a half cups of water. Doing so won’t alter the recipe; it’s all a matter of preference.
More Pakistani Recipes:
Instant Pot Chicken Biryani
- Rice Cooker or Saucepan
- ½ cup yogurt, full-fat
- lemon juice, 2 lemons
- 2 teaspoons garam masala
- 1 tablespoon Kashmiri chili powder
- ½ teaspoon turmeric
- 2 teaspoons kosher salt
- 2 tablespoons garlic and ginger paste
- ¼ cup cilantro, chopped, plus more for garnish
- 2 pounds chicken thighs and legs, bone-in and skinless
- 3 tablespoons ghee
- 3 red onion, thinly sliced, divided
- 1 tablespoon cumin seeds
- 2-3 tablespoons water
- 5 green cardamom
- 1 star anise
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon ground cumin
- 1 teaspoon coriander powder
- 2 bay leaves
- 2 teaspoons kosher salt
- 3 cups basmati rice, long-grained, pre-soaked, and divided.
- 3 cups water, divided
- 2-3 green chiles, to garnish
- Combine the ingredients for the marinade in a mixing bowl, then coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
- Wash the rice until water runs clear, then soak it for at least 20 minutes. Set it aside.
- Warm three tablespoons of ghee in an Instant Pot in saute mode. Add the onion and cook until they brown and caramelize. Remove half of the fried onion and set it aside.
- Stir in cumin seeds, green cardamom, and star anise. Cook for 30 seconds until it becomes aromatic.
- Arrange the chicken and the excess paste into Instant Pot, then add the remaining dry spices. Fry the mixture for 3 minutes and stir often to prevent burning. Then, add two to three tablespoons of water to deglaze the pot.
- Stir in the salt and bay leaves. Secure the lid and cook on manual high pressure for 4 minutes with a quick release.
- Drain the soaked rice and add 1 cup of the rice to a rice cooker or saucepan to cook separately along with 1 cup of water. Add the remaining 2 cups of rice, salt, and 2 cups of water to the Instant Pot. Stir to release anything stuck on the bottom. Secure the lid and cook on manual high pressure for 8 minutes with a quick release.
- Layer the biryani mixture from the Instant Pot onto the bottom of a serving platter, followed by a layer of plain basmati rice and reserved fried onions. Repeat this process with the remaining ingredients.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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!