Chicken with rice is a beautiful thing that is celebrated across much of the world’s cuisines. Latin America has Arroz con Pollo, Spain has Paella and India and the Middle East have Chicken Biryani, which is what I will bring you today. This version is perhaps one of the easiest, quickest and most accessible versions because it will be made with ingredients found at most markets (or easily online) and, thanks to the Instant Pot, done all in one pot at the same time in record time. In under 30 minutes, Chicken Biryani will be on your table and it will be one of the most glorious and hearty rice dishes you’ll savor.
Watch The Video!
Sautéing
Adding the Broth
Seasonings Greetings
Adding The Rice & Pressure Cooking
The Biryani Is Done!
The Taste Test
Instant Pot Chicken Biryani
Chicken with rice is a beautiful thing that is celebrated across much of the world's cuisines. Latin America has Arroz con Pollo, Spain has Paella and India and the Middle East have Chicken Biryani, which is what I will bring you today. This version is perhaps one of the easiest, quickest and most accessible versions because it will be made with ingredients found at most markets (or easily online) and, thanks to the Instant Pot, done all in one pot at the same time in record time. In under 30 minutes, Chicken Biryani will be on your table and it will be one of the most glorious and hearty rice dishes you'll savor.
Ingredients
- 4 tablespoons (1/2 stick) salted butter or ghee (see Jeff's Tips)
- 2 pounds boneless, skinless chicken thighs and/or breasts, cut into bite-size pieces
- 1 medium yellow onion, diced
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 1 tablespoon crushed or minced ginger
- 3 cups chicken or garlic broth
- 1 tablespoon garam masala
- 1 tablespoon paprika (regular or smoked is fine)
- 1 tablespoon seasoned salt
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1 1/2 teaspoons turmeric
- 1 teaspoon curry powder (optional)
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups basmati rice, rinsed under cold water for 90 seconds
- 2 bay leaves
Optional Finishing Touches:
- Golden raisins
- Cashews
- Fresh cilantro
- A white yogurt-based sauce, such as tzatziki or dill pickle dip
Instructions
- Add the butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.
- Add the chicken, garlic and ginger. Sauté until the chicken is pinkish-white in color, about 3 minutes more.
- Add the broth, garam masala, paprika, seasoned salt, cumin seeds, coriander, turmeric, curry powder (if using), cumin, black pepper, cinnamon and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits (see Jeff's Tips).
- Add the rice and do not stir, but rather just smooth it out. Top with the bay leaves. Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
- Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki or dill pickle dip, if desired.
Jeffrey's Tips
Using 1/4 cup extra-virgin olive oil in place of the butter or ghee will keep Biryani this dairy-free.
The reason we add the spices after the broth rather than sautéing them with the chicken and onion is because due to the amount of spices used, it may cake onto the bottom of the pot which can cause potential for a "BURN" notice. Doing it this will will ensure that won't happen.
Toby W
Could you do this with bone in thighs? If so, what adjustment on the cook time would you recommend?
Pearl Johnson
Can we use equal amounts of powdered spices? My daughter hates to find seeds in her food.
Jeffrey
Sure!
Steven
do you think it would make much of a difference if I used coriander leaf instead of completely ground coriander?
Jeffrey
Maybe a slight difference but not major
Ronald Turbide
Did you make a video of preparing this recipe?
Barbara Miller
if I use brown basmati rice how much longer should I pressure cook.
Ronald Turbide
Forget my previous comment – I found the video after all.
Thanks.
Stacey
I can’t wait to try this one out
Paul
OMG Jeff!!
This is so good. I would love to see your spin on a Vindaloo sometime!!!!!
Jeffrey
Stay tuned 😉
Michele
Hey, thank you for this recipe! Once the ingredients are assembled, it’s really simple, and turns out to be quite tasty!
I love your massaman curry recipe, and have seen BURN enough on that, so I understood you tossing the ground spices in with the broth. I started by sauteing those cumin seeds in the butter, though, and that worked out. Instead of the paprika, I used some Kashmiri chili powder, but otherwise I thought your spices/amounts are on point. I added a diced carrot, because why not, sauteeing it with the onion. Very nice, and a nice big batch. I will look for the pickle dip recipe!
Daniel Waylonis
Wonderful recipe! I added some cashews and frozen peas after the natural release. The flavor and spice was amazing. And chicken thighs just fell apart. Definitely will make again!
Jeffrey
Woohoo!!
Diana Risso
This was amazing! So good…perfect balance of spices and authentic taste.
Jeffrey
I’m so glad you enjoyed it!
Brian Cooper
Great recipe. Delicious. I cooked for 4 minutes on HP instead of 3– as most recipes I’ve tried involving rice end up with crunchy, under cooked rice.
Rice was a little mushy and chicken was overdone. I’ll follow your 3 minutes next time— maybe reduce liquid by 1/4 to 1/2 cup.
Brian Cooper
Second attempt. Followed time of 3 minutes to avoid overcooking the rice. Rice was less mushy. Great, flavorful recipe.
John Russell
This came out AMAZING! The entire family loved it, and it was the first Indian dish I ever attempted!
Jeffrey
Perfection!
Joe DiGiovanna
The cumin seeds are outrageous. As much as $18 a bottle. Are they necessary or can I just add more cumin
Sandi
Where could I find the nutritional values of this recipe and other recipes on your site please?
Jeffrey
A nutrition calculator app is most reliable depending on the exact brand of ingredients you use.