Go Back
+ servings

INSTANT POT CHICKEN BIRYANI

A hearty and comforting meal made with marinated chicken, cooked with aromatic rice, selected spices, herbs, and saffron; Chicken Biryani is relished by people of all age groups around the world.
Print Recipe
CourseMain Course
CuisineIndian
DietGluten Free, Low Lactose
Keywordchicken, instant pot
Prep Time10 minutes
Cook Time20 minutes
Releasing time1 hour
Total Time1 hour 30 minutes
Servings4 servings
Calories1712kcal

Ingredients

  • 1 pound chicken drumsticks

Chicken Marinade

  • 3 tablespoons yogurt
  • 2 teaspoons coriander powder or use 1 teaspoon cumin
  • 1 tablespoon ginger garlic paste optional, 1.5 tablespoons minced garlic & 1.5 tablespoons freshly minced ginger
  • 2 teaspoons Paprika
  • 2 teaspoon Garam Masala
  • 1 tablespoon lime juice use lemon juice if you don't have the lime.
  • 1 teaspoon salt

The rest :):

  • 1 ¼ cups basmati rice
  • 2 tablespoons butter or ghee
  • 1 cup sliced onions
  • 2 bay leaves
  • ½ tsp ground pepper
  • ½ tsp nutmeg
  • 2 tab cloves
  • 2 tsp cinnamon or 2 inch of a piece of whole cinnamon stick
  • 2 teaspoon cumin
  • ¼ cup chopped mint leaves
  • ¼ cup chopped Cilantro
  • 1 ¼ cups water
  • 1 teaspoon salt
  • 1 teaspoon saffron soaked in 2 tablespoons of warm milk see notes
  • ½ teaspoon Kewra see notes

Instructions

  • In a bowl marinate chicken with yogurt, coriander powder, ginger garlic paste, red paprika powder, Garam Masala, lime juice, and 1 teaspoon salt. Mix properly and let the chicken marinate for 1 hour in the refrigerator.
  • Rinse the rice 3-4 times or until the water runs clear. Soak them completely immersed in water for 15 minutes.
  • Set the instant pot on the SAUTE function. Add butter, let it melt. Add bay leaves, pepper, nutmeg, cloves, cinnamon, and cumin. Add the sliced onions and sauté it for 5-6 minutes until the onions are caramelized.
  • Add in the marinated chicken and saute until the chicken is golden brown on the outside.
  • Add chopped mint, cilantro, and the soaked rice. Mix well.
  • Add water along with 1 teaspoon salt, saffron soaked milk, and Kewra water.
  • CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
  • Once the pressure-cooking cycle is over. Quick-release pressure by manually moving the valve from SEALING to VENTING position.
  • Open the lid carefully and select the CANCEL button.
  • Give it a final gentle mix with a spatula.
  • Serve hot and enjoy the Chicken Biryani.

Notes

A little goes a very long way...use sparingly and add more, if needed.

Nutrition

Calories: 1712kcal | Carbohydrates: 216g | Protein: 77g | Fat: 58g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 5252mg | Potassium: 1539mg | Fiber: 14g | Sugar: 11g | Vitamin A: 2936IU | Vitamin C: 18mg | Calcium: 334mg | Iron: 8mg