Imagine diving into a steaming plate of aromatic Indian biryani that's bursting with spices, tender chicken, and perfectly cooked basmati rice - all prepared in less time than it takes to watch your favorite sitcom episode! This Instant Pot Chicken Biryani isn't just a meal; it's a culinary journey that transforms your kitchen into a fragrant paradise, bringing the rich, complex flavors of traditional Indian cuisine right to your dinner table with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Chicken, cut into pieces
- Basmati rice
- Onion, sliced
- Tomato, chopped
- Garlic, minced
- Ginger, minced
- Spices (biryani masala, turmeric, cumin)
- Yogurt
- Fresh cilantro and mint
Instructions
- Begin by gathering all your ingredients: chicken cut into pieces, basmati rice, sliced onion, chopped tomato, minced garlic, minced ginger, biryani masala, turmeric, cumin, yogurt, fresh cilantro, and mint.
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. After soaking, drain and set aside.
- Turn on your Instant Pot and select the 'Sauté' function. Add a tablespoon of oil or ghee to the pot. Once hot, add the sliced onions and sauté until they are golden brown, which should take about 5-7 minutes.
- Add the minced garlic and ginger to the pot, and sauté for an additional minute until fragrant.
- Stir in the chopped tomatoes and cook until they soften, about 3-4 minutes. Add the biryani masala, turmeric, and cumin, stirring well to combine all the ingredients.
- Add the chicken pieces to the pot, mixing them with the spice mixture. Cook for about 5 minutes until the chicken is no longer pink.
- Stir in the yogurt, ensuring it is well incorporated with the chicken and spices. This will help to tenderize the chicken and add flavor.
- Add the soaked and drained basmati rice on top of the chicken mixture. Do not stir. Pour in
- 5 cups of water and gently press the rice down to ensure it is submerged.
- Close the Instant Pot lid, ensuring the steam release valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 6 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and gently fluff the biryani with a fork, being careful not to break the rice grains. Taste and adjust seasoning if necessary.
- Garnish the biryani with freshly chopped cilantro and mint before serving. Serve hot with raita or salad on the side.
Tips
- Rice Matters: Always use high-quality, long-grain basmati rice and rinse it thoroughly to remove excess starch for fluffy, separate grains.
- Spice is Nice: Don't be shy with your spices! Fresh, high-quality biryani masala makes a world of difference in flavor intensity.
- Layering is Key: When adding rice, avoid stirring. Layering helps maintain distinct textures and prevents mushy rice.
- Natural Pressure Release: The 10-minute natural release is crucial for allowing the rice to absorb remaining moisture and finish cooking perfectly.
- Garnish Generously: Fresh herbs like cilantro and mint aren't just decorative - they add a burst of freshness that elevates the entire dish.
- Yogurt Trick: The yogurt helps tenderize the chicken and creates a creamy, rich base for your biryani.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
