Instant Pot® Chicken Biryani

Thanks to the multicooker, this recipe saves time but still produces an mouthwatering meal of fluffy rice and fragrant, tender, spiced chicken.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 499 Calories

Ingredients

• water
• 1 bay leaf
• salt and ground black pepper to taste
• 2 whole cloves
• 1 teaspoon coriander seed
• 3 tablespoons Greek yogurt
• 3 tablespoons ghee
• 2 pods cardamom, crushed
• 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
• 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
• 1 teaspoon brown mustard seed
• 1 large red onion, cut in half and thinly sliced
• 0.5 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 1.5 tablespoons fresh lemon juice
• 0.5 cinnamon stick
• 1.5 cups chicken stock
• 0.5 teaspoon red chile powder
• 0.5 tablespoon grated fresh ginger
• 0.75 teaspoon cumin seeds
• 1.5 cups basmati rice
• 0.5 tablespoon minced fresh garlic
• 1.5 teaspoons garam masala, divided
• 0.5 cup roughly chopped fresh cilantro
• 0.25 cup roughly chopped fresh mint leaves

Recipe Instructions

Step 1

Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.

Step 2

Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.

Step 3

Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.

Step 4

Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.

Step 5

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.