Instant Pot Chicken Biryani Recipe for Beginners | How to Make Restaurant Style Aromatic Chicken Biryani at home using Instant Pot

Easy Pressure Cooker Chicken Biryani Recipe | How to Make Aromatic and Delicious Chicken Biryani at home using Instant Pot

Hello Foodies,

A delicious and flavourful Chicken Biryani is made by a marinated chicken breast that is layered with rice and cooked together in the Instant Pot. The yogurt-based marinated chicken at the bottom of the pot and the layer of rice (basmati rice) are placed over it.

I make this at least twice a month, and I’ve yet to find anyone who doesn’t love it. Marinating is a must for the best results. This instant pot version of chicken biryani is so easy to make, pleasant, and comfort food served it with Cucumber Raita(Yogurt Based Cucumber Salad). Delicious, simple, and super quick, this is a perfect weeknight meal! So let’s start.

Recipe For Cucumber Raita:

Video Recipe:

What is Chicken Biryani?

Chicken Biryani is a savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, mint leaves, and flavorful saffron and some whole spices. It is an absolutely fantastic instant pot dish. Perfect for some summer heat, or some warming winter night.

Why is the Marination of Chicken Important?

Marinating chicken with yogurt and Indian spices make the best Biryani.
Yogurt tenderizes the chicken, and the spices enhance the flavors.
Marinating for more than 8 hours helps most, resting chicken makes it soft and succulent, so do not skip marinating chicken.
I will prefer to marinate the chicken for at least 8-12 hours. But if you are in a hurry and don’t have time, then marinate at least 1 hour.
To make it dairy-free, use coconut milk instead of yogurt.

Why is Washing & Soaking Basmati Rice in water Important?

Washing rice until water runs clear helps to remove the starch and prevents turning the mushy Biryani.
Soaking rice helps to cook the rice grains long and fluffy.

Chicken Platter / Thali:

Some Other Instant Pot Rice Recipes To Try:

Preparation Time: 20 Minutes; Cooking Time: 20 Minutes.

Each serving of Chicken Biryani Contains 312 cal.

Ingredients:

To Marinate the Chicken:

Chicken breast 1 lb
Red chili powder ½ tbsp
Cumin Powder 1 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
Turmeric powder 1 tsp
Salt 1 tsp
Ginger-garlic paste ½ tbsp
Fried onions ¼ cup
Yogurt ½ cup
Mint leaves ¼ cup
Coriander leaves ¼ cup.
Lemon juice from ½ lemon

To Make the Chicken Biryani in the Instant Pot:

Basmati Rice 1 ½ cups,(washed & soaked in water for 20 Minutes)
Whole Spaces: Shah jeera 1 tsp, Bay leaf 1, Cinnamon stick 1, Cloves 3, Cardamom 3 pods, and Peppercorn 6-8
Onion 2 small, sliced
Green Chilies 5-6 Strips
Red chili powder ½ tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam Masala 1 tsp
Turmeric powder 1 tsp
Ginger-garlic paste 1 tbsp
Salt 1 Tsp
Turmeric 1 Tsp
Water ½ cup

To Garnishing:

Saffron few strands mixed in warm milk 2 Tbsp
Mint leaves
Coriander leaves
Fried onions 3 tbsp for garnishing(optional)

Instructions:

To Marinade Chicken:

In a bowl, add chicken pieces, yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, fried onions, salt, mint, and coriander leaves and lemon juice mix all well and coat chicken pieces evenly.
Cover and keep in the refrigerator for 1 hour.

To Make Chicken Biryani in Instant Pot:

Wash and soak the basmati rice in water and keep aside for 30 mins.
Turn on IP to saute mode, and heat oil, once oil gets hot, add whole spices(shahjeera, bay leaf, cinnamon stick, cloves, cardamom, black peppercorn) and let it splutter.
Now to the pot, add sliced onions, slit green chilies, and saute and cook for 3-4 minutes or until the onions are golden brown.
Once onions get cooked well, add red chili powder, garam masala, turmeric, cumin-coriander powder, salt, ginger-garlic paste, and mix all well.
Add marinated chicken, mix well, and add ½ cup of water to the pot.
Close the lid of the instant pot and place the vent on the sealing position.
Cook on Manual Mode (Hi) for 4 Minutes.
Do quick-release of the pressure and open the lid.
(Quick Note: If you are using chicken thighs, then cook chicken for 8 minutes and then Quick Release.
Then, add rice and cook for 6 minutes).

Meanwhile, drain the rice and gently pour over the chicken and add 1 cup of water.
Close the lid of the instant pot and place the vent on the sealing position.
Cook on Manual Mode (Hi) for 6 Minutes.
NPR for 10 minutes and then release the remaining pressure manually and open the lid.
Garnish with the saffron milk mixture, fried onions, mint leaves, and coriander leaves.
Here, delicious and flavorsome Chicken Biryani is ready to serve hot with raita(Yogurt-Cucumber Salad). Enjoy!!!

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 312 calories, along with 48 g carbohydrates, 3 g dietary fiber, 5.4 g fats, and 24 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It’s good to eat Chicken Biryani for lunch, brunch, and dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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