Instant Pot Chicken Biryani
Serves 1
Directions
- 1Add the chicken thighs and drumsticks to a glass bowl.
- 2Add brown onions, garam masala powder, salt, turmeric powder, red chilli powder, ginger garlic paste, tomato puree, yogurt/hung curd, and vegetable oil to the chicken.
- 3Marinate the chicken for 2 hours or overnight.
- 4Soak 2 cups of basmati rice for 20 minutes before cooking.
- 5Add oil/ghee to the Instant Pot.
- 6Add bay leaf, cloves, and cardamom to the Instant Pot and stir.
- 7Add the marinated chicken to the Instant Pot.
- 8Sauté the chicken for 3 minutes.
- 9Close the Instant Pot lid and pressure cook for 3 minutes. If using small bone-in chicken pieces or boneless thighs - Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes.
- 10Manually release the pressure immediately after cooking the chicken.
- 11Add coriander leaves and mint leaves to the cooked chicken in the Instant Pot.
- 12Add the soaked and drained basmati rice on top of the chicken and herbs.
- 13Add hot water and salt over the rice and chicken.
- 14Gently mix the rice and water.
- 15Close the Instant Pot lid and pressure cook for 6 minutes.
- 16Manually release the pressure immediately after cooking the biryani.
- 17Sprinkle fried onions on top of the biryani.
- 18Rest for 10 minutes with the lid on before serving.
- 19Serve the Instant Pot Chicken Biryani.
Ingredients
- 700 grams Chicken thighs & drumsticks bone-in and skinless
- 0.5 cup Brown onions
- 1 tsp Garam masala powder
- 1 tsp Salt
- 1 tsp Turmeric powder
- 1 tbsp Red chilli powder
- 1 tbsp Ginger garlic paste
- 0.5 cup Tomato puree
- 0.75 cup Yogurt/Hung curd
- 0.25 cup Vegetable oil
- 2 cups Basmati rice
- 3 tbsp Oil/Ghee
- 1 Bay leaf
- 2 Cloves
- 2 Cardamom
- 1 cup Coriander leaves
- 1 cup Mint leaves
- 2 cups Hot water
- 0.5 tsp Salt
- 2 tbsp Fried onions
Equipment
Glass bowlInstant PotSpatulaMeasuring cupsMeasuring spoonsLadle