I love one-pot dishes, and this chicken biryani is one of the most flavorful things I’ve ever eaten. Don’t be afraid of the long ingredients list. Each spice adds something to this dish that makes it absolutely heavenly.
The Rice: to Soak or Not to Soak?
I’ve tried chicken biryani with and without soaking the rice. The main difference is that the rice grains get a little fluffier and longer with soaking. Since I often forget this step, I plan to use 2 c. basmati rice with 3 c. water. If you remember to soak the rice first, drain it well and use 2 c. of water for cooking.
The Chicken Marinade
Mix all of the following together and marinate for at least 30 minutes:
1 1/2 – 2 lbs. boneless, skinless chicken thighs, chopped
2 t. coriander powder
1/4 t. black pepper
2 t. paprika
1/4 t. cumin
2 t. salt
2 t. garam masala
1/4 t. turmeric
3/4 c. plain yogurt
The Whole Spices
Heat the Instant Pot on saute until it says “Hot” and toast until fragrant:
2 T. ghee or oil (Regular butter will burn.)
10 cardamom pods
8 whole cloves
4 bay leaves
a cinnamon stick
1 t. cumin seeds
1 t. fennel seeds
Remove the spices and tie them into a bouquet garni. I use a piece of cheesecloth and a string. This makes it easier to remove the whole spices later, especially the smaller seeds, while still getting all the yummy flavor from them.
Cooking the Chicken Biryani
The Instant Pot should still be hot at this point. Saute until starting to brown:
4 T. ghee or butter (With a lot of stirring, the butter won’t get hot enough to burn at this point. Ghee is traditional, but more expensive.)
2 onions, sliced
Add and saute for another minute:
2 T. minced garlic
4 t. minced ginger
Add and stir for a few minutes, making sure the scrape the bottom of the pot:
the chicken and marinade
Add the remaining ingredients to the top of the chicken, but do not stir:
the bouquet garni of whole spices
2 c. basmati rice
3 c. water (2 c. if you soaked and drained the rice)
1/2 c. chopped cilantro
Pressure cook the chicken biryani for 6 minutes at high pressure, then natural release for 10 minutes. Discard the bouquet garni and gently stir the biryani before serving.
Garnishes
Serve chicken biryani with any of the following:
boiled eggs
cashews
cilantro
golden raisins
plain yogurt
Find more heavenly, international dishes here.
Instant Pot Chicken Biryani (Mild)
Equipment
- pressure cooker
- cheesecloth
Ingredients
The Chicken Marinade
- 2 pounds boneless, skinless chicken thighs chopped
- 2 teaspoons coriander powder
- 1/4 teaspoon black pepper
- 2 teaspoons paprika
- 1/4 teaspoon cumin
- 2 teaspoons salt
- 2 teaspoons garam masala
- 1/4 teaspoon turmeric
- 3/4 cup plain yogurt
The Whole Spices
- 2 tablespoons ghee or oil
- 10 cardamom pods
- 8 whole cloves
- 4 bay leaves
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
The Biryani
- 4 tablespoons ghee or butter
- 2 onions sliced
- 2 tablespoons garlic minced
- 4 teaspoons ginger minced
- 2 cups basmati rice
- 3 cups water
- 1/2 cup cilantro chopped
Garnishes
- boiled eggs
- cashews
- cilantro
- golden raisins
- plain yogurt
Instructions
- Mix the marinade ingredients together and marinate the chicken for at least 30 minutes.2 pounds boneless, skinless chicken thighs, 2 teaspoons coriander powder, 1/4 teaspoon black pepper, 2 teaspoons paprika, 1/4 teaspoon cumin, 2 teaspoons salt, 2 teaspoons garam masala, 1/4 teaspoon turmeric, 3/4 cup plain yogurt
- Heat the pressure cooker on "Saute" mode and toast the spices until fragrant. Remove them, wrap them in cheesecloth, and tie them up with a string.2 tablespoons ghee or oil, 10 cardamom pods, 8 whole cloves, 4 bay leaves, 1 cinnamon stick, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds
- Saute the onions until they start to brown, then add the garlic and ginger.4 tablespoons ghee or butter, 2 onions, 2 tablespoons garlic, 4 teaspoons ginger
- Add the chicken and marinade. Saute for a few minutes, making sure to scrape the bottom of the pot.
- Add the packet of spices (bouquet garni), rice, water, and cilantro. Do not stir! Pressure cook for 6 minutes with a natural release for 10. Discard the bouquet garni and gently stir the biryani before serving.2 cups basmati rice, 3 cups water, 1/2 cup cilantro
- Garnish.boiled eggs, cashews, cilantro, golden raisins, plain yogurt