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Instant Pot Chicken Biryani

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
100 min
SERVINGS
4 servings
Dinner Indian
Instant Pot Chicken Biryani
Ingredients
  • 1 1/2 cups basmati rice
  • water
  • 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
  • 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons Greek yogurt
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 tablespoon grated fresh ginger
  • 1/2 tablespoon minced fresh garlic
  • 1 1/2 teaspoons garam masala, divided
  • salt and ground black pepper to taste
  • 3 tablespoons ghee
  • 2 whole cloves
  • 2 pods cardamom, crushed
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 1 teaspoon coriander seed
  • 1 teaspoon brown mustard seed
  • 3/4 teaspoon cumin seeds
  • 1 large red onion, cut in half and thinly sliced
  • 1 1/2 cups chicken stock
  • 1/2 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh mint leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red chile powder
Instructions
1
First, thoroughly wash the basmati rice in a fine-mesh strainer until the water runs crystal clear. Transfer the rice to a clean bowl, then add fresh water to cover it completely. Set the rice aside for 30 minutes to allow it to soften.
2
Next, combine chicken breast and thigh pieces in a large container. In a separate bowl, whisk together Greek yogurt, lemon juice, grated ginger, minced garlic, 1/2 teaspoon of ground garam masala, salt, and pepper. Pour the marinade over the chicken pieces and mix everything together until the chicken is evenly coated. Cover the bowl with a lid and refrigerate for 30 minutes to allow the flavors to meld.
3
After the rice has soaked, drain it and remove the marinated chicken from the refrigerator. Preheat a multi-functional pressure cooker (such as Instant Pot) by turning it on and selecting the Saute function. Add a generous amount of ghee to the pot, allowing it to melt and start bubbling. Once the ghee is hot, add a few whole cloves, cardamom pods, bay leaves, cinnamon sticks, coriander seeds, mustard seeds, and cumin seeds to the pot. Saute these spices for 2-3 minutes, or until they release their fragrance.
4
Next, add sliced onions to the pot and cook, stirring frequently, until they're tender and fragrant. This should take about 5 minutes.
5
Add the marinated chicken pieces to the pot, along with any remaining marinade. Cook for an additional 5 minutes, or until the chicken is browned on all sides.
6
Turn off the Saute function and add the cooked rice, chicken stock, chopped cilantro, fresh mint leaves, remaining 1 teaspoon of ground garam masala, turmeric, paprika, and chili powder to the pot. Stir everything together until it's well combined.
7
Close the lid of the pressure cooker and lock it in place. According to the manufacturer's instructions, select high pressure and set a timer for 6 minutes. Allow 10-15 minutes for the pressure to build up.
8
Once the timer goes off, carefully release the pressure using the quick-release method according to the manufacturer's instructions. This should take about 5 minutes.
9
Unlock and remove the lid from the pressure cooker, then fluff the contents with a fork. Serve the chicken and rice dish immediately.