Instant Pot Biryani - Cooking Like Kate

instant pot biryani served in a white dish surrounded by lemons, herbs and almonds.

Equipment

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