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
- 2 tablespoons lemon juice
- 2 teaspoons homemade 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 cumin, ground
- 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 Thai green chilies, 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 cooked onion and set it aside.
- Stir in cumin seed, 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; 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 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 quick release.
- To serve, 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.
- Garnish with a final layer of fried onion, fresh cilantro, and green chilies. Serve with Raita, and enjoy.
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!