Name: Instant Pot Chicken Biryani
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 el Ghee; 0.5 tl Cumin seeds; 1 stokje Cinnamon; 4 Cloves; 4 Black peppercorns; 4 Cardamom pods; 1 Onion (thinly sliced); 5 cm Ginger (thinly sliced); 4 teen Garlic (crushed); 2 Jalapeños (diced); 8 g Cilantro (chopped); 8 takje Mint (minced); 450 g Boneless, skinless chicken thighs (cut into bite-sized pieces about 3 cm); 185 g Basmati rice (rinsed and well drained); 250 ml Water; 0.25 tl Salt; Tomato raita (Serve with)

Melt the ghee

Select Sauté and melt 2 tbsp ghee.

Toast the spices

Add ½ tsp cumin seeds, 1 stick cinnamon, 4, 4 black peppercorns, and 4 cardamom pods and cook until fragrant, about 30 seconds.

Cook the onion

Add 1 onion and cook until deep golden brown.

Technique Cook the onion until golden brown, but not crispy or burnt. It does not need to be soft yet; it will soften under pressure.

Cook the ginger, garlic, and jalapeños

Add 5 cm ginger, 4 cloves garlic, and 2 jalapeños and cook for 2-3 minutes, making sure the garlic does not burn.

Tip Want it less spicy? Remove the seeds and scrape out the ribs from the jalapeños, or use fewer of them.

Add the chicken

Add 450 g boneless, skinless chicken thighs and ¼ tsp salt.

Tip Using garam masala instead of the whole spices? Skip the spices in step 2 and stir 2 tsp store-bought or homemade garam masala into the chicken thighs here.

Scrape the bottom

Turn off Sauté. If anything has stuck, deglaze the bottom and loosen all the browned bits completely.

Spread the chicken

Spread the boneless, skinless chicken thighs evenly over the bottom of the pot.

Sprinkle over the herbs

Sprinkle 8 g cilantro and 8 sprigs mint over the top.

Spread the rice on top

Spread 185 g basmati rice over the top in an even layer. Do not stir.

Watch out Not stirring prevents a Burn message and helps the rice cook evenly throughout.

Pour in the water

Pour in 250 ml water and gently push the basmati rice under if any is still above the surface.

Pressure cook

Select Pressure Cook on High and cook for 5 minutes.

Release the pressure

Let the pressure drop naturally for 10 minutes using Natural Release, then carefully release the remaining pressure using Venting.

Rest, if needed

If it will improve the rice, let the biryani rest uncovered for 5 minutes.

Fluff and serve

Gently loosen the basmati rice from the sides with a rice paddle.

Serving Gently turn the biryani from the bottom, or serve each portion in layers from top to bottom so every plate gets chicken, herbs, and rice.

Notes

Preparation

Set all the spices together in advance and cut all the vegetables at once, keeping each in its own pile. Wash and drain the rice before you start; you can cut the chicken while the vegetables cook.

Rice

Measure the rice before washing it, as washed rice expands a little. Do not soak the rice: this will throw off the amount of liquid and the cooking time.

Meal Prep

Storage

Cool the biryani quickly rather than leaving it at room temperature for a long time. Store it in shallow, airtight containers in the refrigerator and eat it within 3 to 4 days.

Freezing

Freeze the cooled biryani in portions in airtight containers for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Add 1 to 2 teaspoons of water to each portion, cover, and heat until piping hot throughout. Cover it in a microwave-safe dish or in a frying pan over low heat so the rice does not dry out.

Instant Pot Chicken Biryani

Cooking timeline

Ingredients

Serve with1

Pantry2

Instructions