Instant Pot Chicken Biryani
Instant Pot chicken biryani has all the mouth watering appeal of traditional biryani but our recipe cuts the cooking time in half!
Equipment
- Rice Cooker or Saucepan
Ingredients
For the Marinade:
- 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
For the Biryani:
- 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
Instructions
- 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.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 447 kcal | Carbohydrates: 52 g | Protein: 17 g | Fat: 18 g | Sodium: 641 mg | Fiber: 2 g | Sugar: 3 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!