Name: Instant Pot Chicken Biryani
Prep time: 15 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 2 el Ghee; 0.5 tl Cumin seeds; 1 stokje Cinnamon stick; 4 Cloves; 4 Black peppercorns; 4 Cardamom pods; 1 Onion (cut into thin rings); 5.1 cm Ginger (thinly sliced); 4 teen Garlic (crushed); 2 Jalapeño peppers (diced); 8 g Fresh cilantro (chopped); 8 takje Fresh mint (finely chopped); 454 g Boneless, skinless chicken thighs (cut into bite-size pieces about 1 inch); 185 g Basmati rice (measure, then rinse well and drain); 250 ml Water; 0.25 tl Salt; Tomato raita (Serve with); Cucumber salad (Serve with); Carrot salad (Serve with); Coconut chickpea curry (Serve with); Cabbage salad (Serve with); Pickled onions (Serve with); Chutney (Serve with)

Instructions

14 steps

Melt the ghee

Set the Instant Pot to Sauté and let the ghee melt.

Toast the spices

Add the cumin seeds, cinnamon stick, cloves, peppercorns, and cardamom pods to the hot ghee and cook for about 30 seconds, until fragrant.

If using garam masala instead of the whole spices, skip this step; add the garam masala in step 5.

Cook the onion

Add the onion and cook until deep golden brown, but not black or crispy.

The onion does not need to be soft; its texture will change under pressure.

Cook the ginger, garlic, and pepper

Add the ginger, garlic, and jalapeño peppers and cook for 2 to 3 minutes. Do not let the garlic burn.

Add the chicken

Add the chicken pieces and salt.

If using garam masala instead of the whole spices, stir it in now.

Scrape the bottom clean

Press Cancel to stop Sauté. If anything has stuck to the bottom, scrape it completely clean.

Spread out the chicken

Spread the chicken and vegetables evenly over the bottom of the pot.

Add the herbs

Sprinkle the cilantro and mint over the chicken.

Add the rice

Spread the rinsed and well-drained rice in an even layer over everything. Do not stir: this helps prevent a burn warning and ensures the rice cooks evenly.

Add the water

Pour in the water and gently push down any rice sticking up above the surface.

Pressure cook

Cook for 5 minutes on Pressure Cook, High.

Release the pressure

Let the pressure release naturally for 10 minutes (Natural Release), then carefully turn the steam release valve to Venting to release the remaining pressure.

Rest, if needed

If it helps the rice, leave the biryani uncovered to rest for another 5 minutes.

Fluff and serve

Gently fluff the rice with a rice paddle, starting at the sides.

When serving, scoop from top to bottom so each portion has chicken, herbs, and rice, or gently mix everything from the bottom.

Notes

Less spicy

The jalapeño peppers add moderate heat. For a milder dish, remove the seeds and ribs, use fewer peppers, or leave them out.

Do not soak the rice

Do not soak the basmati rice: just rinse it well and drain it. Soaking changes the amount of liquid needed and the cooking time.

Prep ahead

Set out all the spices and chop all the vegetables beforehand, keeping each in its own pile. Cut the chicken while the vegetables cook.

Meal Prep

Storage

Cool leftovers quickly and store them in shallow, airtight containers in the refrigerator; eat within 3 to 4 days.

Freezing

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

Reheating

Add one or two teaspoons of water per portion, cover, and heat until piping hot in a covered microwave-safe dish or a covered skillet over low heat.

Instant Pot Chicken Biryani

Recipe info

Cooking timeline

Ingredients