Instant Pot® Chicken Biryani

Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.

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

Ingredients

• water
• 1 ½ tablespoons fresh lemon juice
• 1 bay leaf
• salt and ground black pepper to taste
• ½ teaspoon paprika
• ½ teaspoon ground turmeric
• 1 ½ cups chicken stock
• 2 whole cloves
• 1 teaspoon coriander seed
• ½ cinnamon stick
• ½ tablespoon grated fresh ginger
• ¾ teaspoon cumin seeds
• 1 ½ cups basmati rice
• ½ teaspoon red chile powder
• 3 tablespoons Greek yogurt
• 3 tablespoons ghee
• ½ cup roughly chopped fresh cilantro
• 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
• ½ tablespoon minced fresh garlic
• 1 ½ teaspoons garam masala, divided
• 1 teaspoon brown mustard seed
• 1 large red onion, cut in half and thinly sliced
• ¼ cup roughly chopped fresh mint leaves

Recipe Instructions

Step 1

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 2

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 3

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 4

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 5

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 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.