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Home / Recipes / Main Courses / Chicken / Instant Pot Chicken Biryani [Indian Chicken & Rice]

Instant Pot Chicken Biryani [Indian Chicken & Rice]

June 30, 2018 By Jill Selkowitz / 5 Comments Updated April 14, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Chicken Biryani in the pressure cooker, makes quick work of a normally long process. Restaurant quality bryiani in less than an hour.

Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

My Instant Pot Chicken Biryani recipe makes quick work of a normally long process.

You will have a restaurant quality biryani in less than an hour and it is  made in your Instant Pot, Ninja Foodi or Pressure Cooker! Caramelized onions, sweet juicy golden raisins and toasted cashews make this rice dish, something special.

 

Cast of Characters for Instant Pot Chicken Biryani

Cast of Characters for Instant Pot Chicken Biryani

Jump to Section

  • Whole Spices for Chicken Biryani
  • Marinade for Instant Pot Chicken Biryani
  • Do I have to Marinate the Chicken Overnight?
  • How to Toast Whole Spices in Instant Pot Chicken Biryani
  • What is the Difference between Indian Pulao and Instant Pot Chicken Biryani?
  • Make Instant Pot Chicken Biryani without Toasting Spices
  • How to Make Chicken Biryani in Instant Pot
  • Instant Pot Chicken Biryani
  • To Make Chicken Biryani without Toasting Loose Spices

Whole Spices for Chicken Biryani

  • Cumin Seeds
  • Whole Cinnamon Stick
  • Whole Cloves
  • Peppercorns
  • Cardamom Pods

Ground spices can be substituted if you like!

 

Marinade for Chicken Biryani

Marinade for Chicken Biryani

Marinade for Instant Pot Chicken Biryani

  • Homemade Greek Yogurt (or store bought)
  • Lemon Juice
  • Garam Masala – Ground Coriander – Ground Cumin – Sea Salt – Freshly Ground Black Pepper

Do I have to Marinate the Chicken Overnight?

No, absolutely not. You can create the marinade, mix it in the chicken and start cooking right away. But if you want to put the chicken in the refrigerator with the marinade overnight and then cook later, no problem!

 

Caramelize Onions, Cashews & Raisins

Caramelize Onions, Cashews & Raisins

I love the idea of caramelized onions on top, but, I also wanted onions throughout the dish, to mix with all the delicious and aromatic flavors of India. The answer was so obvious and the flavor profile was so much more divine!

We always have Homemade Ghee, which is made in the Instant Pot, but if you don’t feel like making it yourself, I recommend Grassfed Organic Original Ghee by Pure Indian Foods.

The cashews and raisins add such a nice flavor. I think the raisins are my favorite part, next to the caramelized raisins.

 

Caramelized Onions, Toasted Cashews and Raisins

Caramelized Onions, Toasted Cashews and Raisins

Pro Tip: When the onions are to your preference, remove them from the cooking pot and put them aside. This method will give your Instant Pot Chicken Biryani another layer of flavor.

It’s more like traditional way, which takes a lot more effort and dirty dishes (on the stove and in the oven), but without all the steps.

 

Quick Toasting of Spices, Onions, Garlic Paste, Peppers

Quick Toasting of Spices, Onions, Garlic Paste, Peppers

How to Toast Whole Spices in Instant Pot Chicken Biryani

  • Ghee is first heated up in the Instant Pot with onions.
  • The whole spices are added to the ghee and cooked or “toasted,” which releases a wonderful aroma and will add another layer of flavor.

Indians are taught to eat around all the whole spices. However, below I will show you an alternative way to handle this without having to eat around the whole spices.

But, it is also a little trick for infusing more flavor into the raw rice as it is cooking. The cook time on the recipe card below will surprise you and no, it is not an error.

Slightly cooking the onions will only release a small amount of water. Once we lock the rest of the ingredients in the Instant Pot, Ninja Foodi or Pressure Cooker, more water will release from the chicken.

 

Marinated Chicken and Marinade Goes into the Pot

Marinated Chicken and Marinade Goes into the Pot

Flavorful marinated chicken with all the marinade goes into the pot.

What is the Difference between Indian Pulao and Instant Pot Chicken Biryani?

  • Indian Biryani, unlike Indian Pulao, is a wetter and more saucy dish, with the sauciness coming from the broth or stock.
  • For this recipe, the sauciness here will come from the addition of Homemade Greek Yogurt and chicken broth or stock.
  • Pulaos are plainer and drier than Biryanis.

 

Chicken, Chicken Broth and Basmati Rice

Chicken, Chicken Broth and Basmati Rice

This is a fast moving recipe, so make sure to have all the ingredients prepped before starting.

For the photo collage above, you can see the chicken is added and mixed through and will get a slight searing.

The chicken broth is also mixed through. Then the Basmati Rice is placed right on top. It’s as easy as it sounds!!

Pro Tip: If you don’t have Homemade Chicken Broth, use a liquid (glass) measuring cup and add two teaspoons of Better than Bouillon Chicken Base. It is always good to have a jar of the chicken base in the fridge when fresh is not available.

 

Tea Ball with Indian Spices

Tea Ball with Indian Spices

Make Instant Pot Chicken Biryani without Toasting Spices

  • This is an alternative for those who would rather not be on high alert during their meal.
  • Add all the whole spices to a tea ball infuser and just drop it into the pot when you add the chicken broth.
  • The flavor profile will be wonderful still, just missing the fresh aroma and toastedness of it all. Yes, I made up that word.

Personally, I just eat around the spices, but my husband would prefer I use the tea ball with the spices inside instead. He seems to always bite on a spice. Last night he found three cardamom pods in his plate, after biting down on one. Suffice it to say, the rest of the night was less than pleasant. 🙂

 

Perfectly Layered Indian Chicken Biryani

Perfectly Layered Indian Chicken Biryani

When the pressure cook time is up, you will have perfectly layered Instant Pot Chicken Biryani.

You can serve it as is or mix in the caramelized onions, raisins and cashews. I shared this recipe with you, but I’m a not gonna tell you how to eat your food! You do you!!!

How to Make Chicken Biryani in Instant Pot

  1. Start with marinating chunks of chicken.
  2. Fry up onions, cashews and raisins.
  3. Toast the whole spices.
  4. Add the chicken and all the rest of the ingredients.
  5. Push the button on your Instant Pot, Ninja Foodi or Pressure Cooker and wait a few minutes.

 

Fresh Mint and Cilantro

Fresh Mint and Cilantro

For my tastes, I mix in all the mint and cilantro. But, if you have been following my blog, you will know that I deal with a very difficult over 60 year old, child husband.

Try being a food blogger and having a husband that won’t even taste half of what you cook. So, for this reason the above photo only shows a portion of the mint and cilantro. After snapping a photo, I had to remove his portion(s) and then mix in all the goodies.

 

Best of Both Worlds Chicken Biryani

Best of Both Worlds Chicken Biryani

So here you have the Best of Both Worlds Pressure Cooker Chicken Biryani.

Onions cooked with the chicken and rice and caramelized onions on top!

More Instant Pot Indian Recipes to Make

  • Pressure Cooker Indian Butter Chicken {Murgh Makhani}
  • Instant Pot Yogurt Whey Indian Chapati / Roti {Flatbread}
  • Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
  • Pressure Cooker Bhapa Doi {Steamed Yogurt Pudding} – you must try this for dessert. There are only two ingredients and it is incredible.

I love Indian food so much and hope that you will try this recipe soon!

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker!
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • di Oro Living Silicone Spatulas Set
  • Porcelain & Bamboo Salt Box with Spoon
  • Gravity Electric Salt and Pepper Grinder
  • 6 oz Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Salbree Steamer Basket
  • Small 1.5 Quart “Pot in Pot” Mixing Bowl

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Best of Both Worlds Cooker Chicken Biryani

Instant Pot Chicken Biryani

5 from 1 vote
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Indian
Prep Time: 25 minutes minutes
Cook Time: 1 minute minute
Pressure Release: 10 minutes minutes
Total Time: 26 minutes minutes
Servings: 6 servings
Calories: 723kcal
Author: Jill Selkowitz

Ingredients

  • 2 pounds Chicken Thighs boneless/skinless

Marinade

  • 1/2 cup Homemade Yogurt
  • 1 Tablespoon Lemon Juice
  • 2 teaspoons Sea Salt
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Ground Coriander
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Freshly Ground Black Pepper

For Cooking

  • 3 Tablespoons Ghee divided
  • 2 large Yellow/Brown Onion divided
  • 1/3 cup Golden Raisins
  • 1/3 cup Cashew Halves
  • 2 Green Chili Peppers, such as Jalapeño cleaned/minced
  • 1.5 inches Fresh Ginger Root peeled/minced
  • 6 cloves Fresh Garlic minced
  • 1/2 teaspoon Cumin Seeds
  • 1 Cinnamon Sticks
  • 4 whole Ground Cloves
  • 8 Peppercorns
  • 7 Green Cardamom Pods
  • 1/2 teaspoon Organic Turmeric Powder
  • 14 ounces Chicken Stock/Broth
  • 12 ounces Basmati Rice rinsed

For Finishing

  • 1/2 cup Fresh Cilantro Leaves chopped
  • 1/2 cup Fresh Mint Leaves chopped
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
J.A. Henckels Classic 8 inch Chef's Knife
High Heat Resistant Spatula
High Heat Resistant Spatula

Instructions

  • Cut chicken into 1.5 inch pieces and place into a bowl with yogurt, Garam Masala, Cumin, Lemon, Salt and Pepper. (This can be made in advance and put in the refrigerator to marinate if you like or make it now.)
  • Select Sauté/Browning on pressure cooker and allow to fully heat. Add 1 Tablespoon of ghee, half the onions and sauté for 5 minutes or until onions are beginning to soften.
  • Add raisins and cashews and sauté until onions are soft and browned. Remove raisins and onions from pot and set aside.
  • Add 2 Tablespoons of ghee, the rest of the onions, peppers and sauté until for 5 minutes.
  • Add cumin seeds, cloves, peppercorns, cinnamon stick, cardamom pods, turmeric, ginger, garlic and sauté for another minute, to release the aromas.
  • Make sure to scrape up any brown bits from bottom of pot if anything is stuck.
  • Add chicken with the marinade and mix through for one minute.
  • Pour in broth and mix through.
  • Sprinkle rice around the pot and do not stir.
  • Lock on lid and close pressure valve. Cook at high pressure for 1 minutes.
  • When beep is heard, wait 10 minutes and then release the rest of the pressure
  • Open lid and remove cinnamon stick and other whole spices (if desired).
  • Mix in cilantro, mint, raisins, cashews and onions, or if you have finicky eaters, pile it on top of each serving.

Notes

Cook time is not a typo.  The pot is already hot, so the onions are cooking and releasing more water as they go, while the pot is trying to come up to temperature with all that liquid.

To Make Chicken Biryani without Toasting Loose Spices

  • This is an alternative for those who would rather not be on high alert during their meal.
  • Add all the whole spices to a tea ball infuser and just drop it into the pot when you add the chicken broth.
  • The flavor profile will be wonderful still, just missing the toastedness of it all. Yes, I made up that word.
You must made Pressure Cooker Bhapa Doi for dessert. It is a steamed yogurt pudding and is delicious warm. If you let it cool, it tastes like cheesecake. Seriously, really it does. Only two ingredients and it cooks while you are enjoying dinner and then dessert is ready .

What to eat with Instant Pot Chicken Biryani.

  • Authentic Homemade Indian Naan Flatbread
  • Pressure Cooker Baingan Bharta {Indian Eggplant Stew}
  • Instant Pot Yogurt When Chapati/Roti

Nutrition

Nutrition Facts
Instant Pot Chicken Biryani
Amount Per Serving
Calories 723 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 12g75%
Cholesterol 168mg56%
Sodium 1180mg51%
Potassium 679mg19%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 8g9%
Protein 33g66%
Vitamin A 365IU7%
Vitamin C 7.9mg10%
Calcium 101mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

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June 30, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

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