Instant Pot Chicken Biryani Recipe | Easiest Pressure Cooker Biryani

Once you make Instant Pot Chicken Biryani, you will never go back to making it any other way. This is by far the easiest way to make a chicken biryani recipe.

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What Makes This Instant Pot Chicken Biryani So Great

  • Simple. Biryani recipes take forever, they involve multiple steps with confusing instructions that ask you to cook the rice 25%, 50%, and 75%. I’m a statistician and a cook, and I don’t even know the difference between 50% and 75% cooked rice. No worries about that with this recipe. Make this Instant Pot chicken recipe without any complicated steps or instructions.
  • One-Pot. Biryani recipes seem to dirty every dish in the house–and then they get eaten within minutes. I figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot–without dirtying every dish in the house.
  • Delicious. So just so you know, if I’m ever on death row I will ask for Instant Pot Biryani for my last meal. That’s how much I love it. In fact, this recipe is so good that it has become a favorite of my readers.

What Does Chicken Biryani Taste Like?

Chicken Biryani is a heavily seasoned chicken and rice dish that is as fragrant as it is delicious. It is predominantly seasoned with cumin seeds, cinnamon, cardamom, and cloves. You will also enjoy the nutty flavors infused from the ghee.

How To Make Chicken Biryani In The Instant Pot

  • Heat. Warm the ghee in your Instant Pot and when it’s hot, put in all the tempering spices.
  • Brown. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
  • Add. Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
  • Chicken. Put in the bite-size chicken pieces and salt. If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
  • Spread and Sprinkle. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot. Sprinkle the chopped cilantro and mint on top it.
  • Rice. Spread the rinsed, drained rice across everything. Do not stir.
  • Water. Pour in the water, and gently push the rice down so it is covered by the water.
  • Cook. Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remaining pressure.
  • Serve. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.

Tips for how to Make This Instant Pot Chicken Biryani Recipe

  • Assemble ingredients. The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
  • Prepare Rice. Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
  • Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala. Just add 1-2 teaspoons of Garam masala after you put in the chicken.
  • Ghee. Many of us will tell you, it’s not a proper chicken biryani recipe if there’s no ghee in it, so make your own homemade ghee, and taste the difference.

What is Biryani?

Biryani is a popular Indian one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb etc) that is first cooked on the stove and then transitioned to the oven. It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious. Sometimes it is spelled briyani (especially in Africa) but it’s all the same delicious thing.

Traditionally there’s a lot of preparation and work that goes into the dish, and it’s often reserved for special holidays and celebrations because of that. Thankfully my Instant Pot Biryani doesn’t take much prep or work, so you can enjoy this delicious Indian dish on a far more regular basis.

Differences Between Biryani and Pilau

While there are many
differences, there are a few things that stand out to me.

  • Course. First, Biryani is a main dish, whereas Pilau is typically just a side dish. Biryani contains meat and sauce. It’s is all mixed together with a variety of spices and seasonings and in general, is an entree, which makes it far different from Pilau.
  • Seasoning. Biryani is a heavily seasoned dish and Pilau is only mildly seasoned. While Pilau is a delicious rice dish that’s also Indian, it’s nothing like Biryani.

Here’s my Instant Pot Basmati Pilau as well as Instant Pot Indian Pilau if you’d like to check out some pilau recipes.

Are There Regional Differences in Biryani Recipes?

Yes. There are dozens and dozens of different types of Biryani. The flavors change by region, and each region has its own flair to make it their own.

  • Hyderabadi Biryani. A spicy version of Biryani that is often cooked with lamb. I make a lamb version in my Instant Pot and we love how it turns out!
  • Mughlai Biryani. One of the most popular versions of Biryani. It’s typically cooked with chicken and can be traced back to the Mughal Empire.
  • Lucknowi Biryani. A milder version that’s a good place to start for most people.
  • Kolkata Biryani. A version that has potatoes in addition to meat. This was said to have happened during a time in Kolkata in the 1800s when meat wasn’t as readily available, so cooks added potatoes to stretch the meat farther. Now it’s common in the region for there to be just as much meat as there are potatoes in their Biryani.

What Can I Serve With Chicken Biryani?

Though this Instant Pot Chicken Biryani is a complete meal in itself, here are a few side options:

Is Chicken Biryani Healthy?

Chicken Biryani might not be what a foodie would typically define as “healthy”, but there are many things about this dish that make it tip toward the healthy side of the food scale.

Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can’t be said about a lot of other traditional Indian foods. It also only has 246 calories per serving and boasts a substantial 17 grams of protein.

More Biryanis And Indian Recipes

This Instant Pot Chicken Biryani may not look that impressive, but let me tell you, it is so tasty, with such complex flavors, I doubt I’ll be going out for Chicken Biryani any time soon! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Instant Pot Indian Chicken biryani is a one-pot biryani in your pressure cooker that tastes so authentic, you won't believe you made this in one step in your pressure cooker!

Instant Pot Chicken Biryani

Instant Pot Indian Chicken biryani is a one-pot biryani in your pressure cooker that tastes so authentic, you won’t believe you made this in one step!

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Courses

Cuisine: Indian

Keyword: Chicken Biryani, Instant Pot Chicken Biryani, Pressure Cooker Chicken Biryani

Servings: 6 servings

Calories: 264kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Spices for tempering OR USE 2 TEASPOONS GARAM MASALA

Chicken and Rice

Instructions

  • Heat ghee in your Instant Pot and when it’s hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.

  • Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.

  • Put in the bite size chicken pieces and salt.

  • If you’re using ready-made garam masala instead of whole spices, add it now and mix well.

  • Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.

  • Sprinkle the chopped cilantro and mint on top it.

  • Spread the rinsed, drained rice across everything. Do not stir.

  • Pour in the water, and gently push the rice down so it is covered by the water.

  • Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.

  • Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.

TIPS & TRICKS

  • Assemble ingredients. The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
  • Prepare Rice. Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
  • Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala. Just add 1-2 teaspoons of Garam masala after you put in the chicken.
  • Ghee. Many of us will tell you, it’s not a proper biryani if there’s no ghee in it, so make your own homemade ghee, and taste the difference.

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Nutrition

Calories: 264kcal | Carbohydrates: 28g | Protein: 17g | Fat: 8g | Fiber: 1g | Sugar: 1g

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Originally Published March 10, 2017

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