YES! You read that right, I’ve cracked the code to making chicken biryani in one-pot, in an instant pot no less. It has taken an ungodly number of iterations but I finally have the exact time and ratio of all the ingredients down pat. I have done all the hard work and iterated over this recipe to perfect it, so you can make a delicious, fuss-free meal for your family.

Succulent morsels of chicken are marinated, seared and cooked in dum with extra-long grains of soaked basmati rice, caramelized onions, roasted whole spices and scented with saffron milk, fresh mint, and cilantro.

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Instant Pot Chicken Biryani
Succulent morsels of chicken are marinated, seared and cooked in dum with extra-long grains of soaked basmati rice, caramelized onions, roasted whole spices and scented with saffron milk, fresh mint, and cilantro. All in an instant pot, all in under 30 minutes
Course Main Dish
Cuisine Gluten-free, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chicken Marinade
Caramelized Onions
Assembly
Raita
Course Main Dish
Cuisine Gluten-free, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Chicken Marinade
Caramelized Onions
Assembly
Raita
Instructions
Chicken marinade
  1. In a large bowl, mix together all the marinade ingredients. Toss in chicken and coat well. Using a fork, roughly poke through the chicken pieces. Cover and refrigerate overnight or at least 4 hours.
Caramelized Onions
  1. Turn the Instant Pot to saute mode. Add ghee when hot, then add onions and let cook until translucent. Toss with one tbsp water and salt and cook until golden. Set aside
Assembly
  1. Leave the Instant Pot on saute mode after cooking the onions, add ghee. Toss in the whole spices - cardamom, cloves and bay leaves. Measure out and soak the rice for at least 30 minutes (a good time to do this is during caramelizing the onions)
  2. Toss in the marinated chicken, and roast for 15 minutes, stirring often. De-glaze with a few spoonfuls of water as required if the bottom starts to stick.
  3. Add 2.75 cups pre-soaked rice, water, mint leaves, and salt. Do not mix or layer the ingredients. Turn on manual mode and cook for 4 minutes with the vent on sealing position.
  4. In the meantime, soak the saffron strands in milk and microwave for 30 seconds
  5. Release pressure when done. Open the lid, add the saffron-infused milk and let cool for 10 minutes in OFF position. Do not fluff the rice.
  6. Garnish with caramelized onions, cilantro and fluff the rice, mix gently. Serve warm with raita
Raita
  1. Mix together yogurt, pink salt, white pepper powder, cumin powder, and water. Keep cool