Instant Pot Chicken Biryani

Instant Pot Chicken Biryani – Treat yourself to mouth-watering biryani without setting aside most of your day to prepare it; our quick 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.

WHAT YOU NEED TO MAKE THIS RECIPE

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, turmeric, 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 develops a deep, nutty base that sets the stage 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, 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 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:

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 cooked onion and set it aside.

Stir in cumin seed, green cardamom, and star anise; cook for 30 seconds until it becomes aromatic.

Add the chicken and excess paste into Instant Pot, then add the remaining dry spices.

Fry the mixture for 3 minutes; 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 quick release.

Drain the soaked rice and add 1 cup to a rice cooker or saucepan to cook separately 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 quick release.

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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.

WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – Store leftovers in an airtight container; it will keep in the fridge for 4-5 days.
• Freeze – Let the dish cool. Then, transfer it to a freezer-safe container or bag. Instant Pot chicken biryani freezes for up to two 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.

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