# Instant Pot Chicken Biryani

A layered chicken and rice dish cooked in aromatic spices using an Instant Pot.

- Servings: 4 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 1 whole whole chicken cut into small pieces
- 3 cups Basmati Rice soaked in water for around 30 minutes
- 2 cups fried onions
- 1 bunch mint leaves, chopped
- 1 bunch coriander leaves, chopped
- 1 lemon/lime
- 5 six green/thai chilies, slit
- 1 cup curd/yogurt, diluted with water
- 3 tablespoons oil
- 3 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons cumin powder
- 2 tablespoons coriander powder
- 1 tablespoon garam masala powder
- 2 tablespoons ginger-garlic paste
- as per taste salt
- 2 or 3 bay leaves
- 2 or 3 cinnamon sticks
- 2 or 3 black cardamom
- 2 or 3 shahi jeera
- 2 or 3 cloves
- 2 or 3 cardamom
- 2 or 3 whole pepper
- 2 or 3 star anise

## Instructions

1. In a large bowl, marinate the chicken by adding all the garam masala spices, ginger-garlic paste, mint leaves, coriander leaves, green chilies, and fried onions.
2. Add the red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
3. Add the yogurt and the oil, and squeeze some fresh lemon juice on top.
4. Mix all ingredients really well and keep the marinated chicken in the fridge for 30 minutes.
5. Turn on the Instant Pot to 'Sauté' mode and adjust the temperature to 'Low'.
6. Add the marinated chicken into the Instant Pot and let it sauté for 5 minutes, stirring gently occasionally to brown the meat.
7. Turn off saute mode.
8. Close the lid, switch to 'Manual' mode, adjust the time to 10 minutes, and make sure the whistle is in 'Venting' mode.
9. After 10 minutes, carefully open the lid; the chicken will be half cooked.
10. Add the soaked Basmati rice and gently spread it around evenly.
11. For three cups of rice, add three cups of water.
12. Close the lid, switch to 'Manual' mode, set to 6 minutes, and make sure the whistle is in 'Sealing' mode.
13. Let the pressure release naturally for 6 minutes.
14. Release the rest of the pressure using Quick Release.
15. Make sure the safety valve has dropped before opening the lid.

## Equipment

- Instant Pot
- large bowl

## Tips

- Setting the Instant Pot to 'Low' saute temperature prevents burning.
- Garnish with onions, cucumbers, or tomatoes.
- Serve hot with Raita and Mirchi ka Salan.

## Source

- Original video: https://www.youtube.com/watch?v=AlkPp_JbljI
- Recipe page: https://www.cliprecipe.com/recipe/229ff02d-d041-4161-9b91-4faca6124a06
- Extracted: 2025-12-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt