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Instant Pot Chicken Biryani

An easy chicken biriyani made in the Instant Pot
Course Rice
Cuisine Indian/ Pakistani
Prep Time 30 minutes
Cook Time 40 minutes
Servings 3
Author Rafeeda AR

Ingredients

  • 600 gm chicken cut into small to meduim peices

FOR MARINATION

  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp cumin powder
  • Salt to taste
  • 1/4 tsp garam masala powder
  • 1 tbsp yogurt heaped

FOR RICE

  • 1 1/4 cup basmati rice washed and soaked for 30 minutes
  • 2 tbsp ghee or oil I used mix, more if required
  • Mix of whole spices cardamom, black pepper, clove, bay leaf
  • 1 onion thinly sliced
  • 2 green chillies thinly chopped
  • 1 tsp ginger garlic paste
  • 1 tomato chopped
  • Salt to taste
  • 1/4 cup chopped coriander and mint leaves
  • 2 cups water

Instructions

  • Wash and drain the chicken well.
  • Add all the ingredients under "for marination" and coat well. Set aside till time of use.
  • Switch on the Instant pot, take off lid, leave the inside pot. Set on "Saute" mode. Mine automatically shows 15 minutes. Leave it at that timing.
  • Once the inner pot gets heated, add the oil and/or ghee. Add in the whole spices if using and saute for a few seconds.
  • Add in the onion with some salt and saute occassionally till wilted. Do note that Instant Pot cooks faster than your usual pan, so keep an eye on the same.
  • Once wilted, add the ginger garlic paste and chillies and saute for a few seconds.
  • Add in the tomato and give a good mix. Cook till the tomato is smashed. If the mixture is getting stuck at the bottom, sprinkle in some water and scrape the bottom well.
  • Once the mixture is well cooked, add in the chicken along with all its marination. You may add a couple of tbsp of water to clean up the marination in the pan and add it to the pan.
  • Saute occasionally, tossing the mixture well, till the chicken starts to look whitish in color. Cook for roughly 5 minutes.
  • Add in the half the coriander-mint leaves and toss well.
  • Add in the water, adjust seasoning, allow it to come to a boil. Let it boil for a couple of minutes, or till the "Saute" option goes off.
  • Drain the rice. Add into the boiling mixture along with the remaining coriander-mint leaves. Put the lid on.
  • Choose the "Pressure Cooker" mode, keep on high, keep the timer for 6 minutes and start the process.
  • Once the cooking is done, keep the pressure on for 10 minutes and then release the pressure. If you want eldente rice, then keep for 5 minutes. (refer notes)
  • Open the lid, fluff up the rice. Serve hot with sides of choice.

Notes

My family likes overcooked rice and hence I kept it for 10 minutes. Otherwise let the pressure go off in 5 minutes.