This Instant Pot Chicken Biryani is a cozy, flavorful one-pot chicken biryani made with bone-in chicken, basmati rice, warm spices, herbs, and savory broth. It gives you the comfort of homemade chicken biryani with tender chicken and fluffy rice, but the pressure cooker makes the process much easier.
Table of Contents
Ingredients
- Basmati rice: Creates long, fluffy grains that soak up the spiced broth.
- Bone-in chicken: Adds rich flavor and keeps the meat tender as it cooks.
- Onion, garlic, and ginger: Build a deep savory base for this biryani.
- Greek yogurt and tomatoes: Add tang, moisture, and richness to the chicken.
- Garam masala and spices: Give the dish its warm, aromatic biryani flavor.
- Chicken broth: Infuses the rice with savory depth while pressure cooking.
- Cardamom, cinnamon, and bay leaf: Add traditional fragrance and warmth.
- Cilantro, mint, and lemon: Brighten the final dish with fresh flavor.
- Almonds: Add crunch, richness, and a nutty finish that complements the spices.
Alternative Ingredients
- Greek yogurt: Use plain dairy-free yogurt or coconut yogurt if needed.
- Basmati rice: Jasmine rice can work, but basmati gives the best texture for Instant Pot Biryani recipes.
- Bone-in chicken: Use boneless thighs, but reduce cook time slightly.
- Avocado oil: Olive oil or ghee both work for sautéing the onions.
- Smoked paprika: Use regular paprika for a softer, less smoky flavor.
- Fresh ginger: Substitute with 1 teaspoon ground ginger in a pinch.
- Almonds: Swap with cashews, pistachios, or pumpkin seeds for crunch.
Nutritional Benefits
- Supports Muscle Repair: Chicken and Greek yogurt provide protein for fullness and recovery, especially in a hearty Instant Pot Biryani dish.
- Provides Lasting Energy: Basmati rice offers carbohydrates for steady meal-time energy.
- Supports Digestion: Ginger, herbs, and warm spices help make the dish feel balanced.
- Promotes Immune Health: Garlic, onion, tomatoes, and herbs add antioxidants and nutrients.
- Supports Bone Health: Bone-in chicken and yogurt add minerals that support strong bones.
- Encourages Satiety: Protein, rice, and healthy fats help make this a filling family dinner.
Expert Tips
Prevent burning: Scrape the bottom well after adding broth. Those browned bits add flavor, but they can also trigger the Instant Pot if left stuck, especially when making Instant Pot Biryani.
Keep the rice fluffy: Spread the rice over the top and gently press it down. Avoid deeply stirring once the rice is added.
Use similar chicken pieces: Choose thighs or drumsticks that are close in size so they cook evenly with the rice for the perfect Instant Pot Biryani texture.
Do not skip the soak: Soaking basmati rice helps it cook more evenly and gives this pressure cooker chicken biryani a better texture.
Let it rest briefly: After fluffing, let the biryani sit for a few minutes before serving so the rice can settle. A brief resting period improves the flavor of your Instant Pot Biryani.
FAQs
Yes, boneless chicken thighs work well, but they may cook slightly faster than bone-in chicken.
You can, but chicken breast is leaner and may not be as juicy as bone-in dark meat.
Layering the rice on top helps prevent sticking and keeps the texture lighter and fluffier.
The chicken should be tender and reach an internal temperature of 165°F.
Yes, peas, carrots, or cauliflower can be added, but avoid adding too many or the rice may cook unevenly.
Serving Suggestions
Serve this Instant Pot Chicken Biryani with cucumber raita, a simple tomato salad, or lemon wedges for brightness. It also pairs well with naan, pickled onions, or extra fresh herbs on top. This pairing works especially well with classic Instant Pot Biryani for a crowd-pleasing meal.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to bring moisture back into the rice. Instant Pot Biryani reheats well for another flavorful meal.
You’ll also enjoy:
- Coconut Curry Cod with Tri-color Couscous
- Ambur Biryani
- Spicy Split Pea Soup
- Saag Aloo
- Curry Meatballs
Instant Pot Biryani
Ingredients
- 2 cups basmati rice
- Water for soaking rice
- 2 tbsp avocado oil or olive oil
- 2 lbs bone-in chicken thighs or drumsticks skin removed if preferred
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup plain Greek yogurt I used a coconut greek yogurt for a dairy-free option
- 2 medium tomatoes diced
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper or to taste
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 1/4 cups low-sodium chicken broth
- 2 green cardamom pods
- 1 cinnamon stick
- 1 bay leaf
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- juice of half a lemon
- 1/4 cup almonds chopped
Instructions
- Rinse the basmati rice until the water runs mostly clear. Soak the rice in water for 20 minutes, then drain.2 cups basmati rice, Water
- Turn the Instant Pot to sauté mode. Add the oil.2 tbsp avocado oil or olive oil
- Add the onion and cook for 8 to 10 minutes until deeply golden and softened.1 large yellow onion
- Stir in the garlic and ginger and cook for 1 minute.4 cloves garlic, 1 tbsp fresh ginger
- Add the chicken, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, salt, and black pepper. Cook for 5 to 6 minutes, turning occasionally, until the outside of the chicken is lightly browned.2 lbs bone-in chicken thighs or drumsticks, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 1/2 tsp salt, 1/2 tsp black pepper
- Stir in the tomatoes and Greek yogurt and cook for 2 to 3 minutes.1 cup plain Greek yogurt, 2 medium tomatoes
- Press cancel on the Instant Pot.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot to help prevent a burn warning.2 1/4 cups low-sodium chicken broth
- Stir in the cardamom pods, cinnamon stick, and bay leaf.2 green cardamom pods, 1 cinnamon stick, 1 bay leaf
- Spread the soaked rice evenly over the top in a gentle layer. Lightly press the rice down so most of it is just barely covered by liquid. Do not deeply stir.
- Seal the lid and cook on high pressure for 10 minutes.
- Let the pressure naturally release for 10 minutes, then carefully release any remaining pressure.
- Gently fluff the rice with a fork.
- Stir in the cilantro, mint, and lemon juice. Top with chopped almonds if using.1/4 cup cilantro, 1/4 cup mint, juice of half a lemon
Notes
- Fluffy Rice: Soak and drain the basmati before adding it to the Instant Pot.
- Prevent Sticking: Deglaze the pot well after adding the broth.
- Best Texture: Do not deeply stir the rice once it is layered over the chicken.
- Brighten Flavor: Add lemon juice after cooking for a fresh finish.
- Extra Crunch: Top with almonds or crispy fried onions right before serving.
- Mild Version: Skip the cayenne if you prefer a less spicy biryani.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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