Instant Pot Chicken Biryani | How to Make Chicken Biryani in Instant Pot | Easy One Pot Biryani

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Marinate 2.5 pounds of boneless chicken with 4 tablespoons yogurt, 3 tablespoons ginger-garlic paste, 2 teaspoons salt, 2 teaspoons red chili powder, 2 teaspoons garam masala powder, 2 teaspoons coriander powder, and 1 teaspoon cumin powder. Coat the chicken well and let it marinate for at least 1 hour, ideally 4-6 hours or overnight.

Wash and rinse 2 cups of basmati rice, then soak it in water for 30 minutes. After soaking, strain off the excess water and set aside.

Start the Instant Pot in sauté mode and add 0.5 cup ghee. Lightly heat it up.

Add 0.25 cup cashews and roast for 1-2 minutes, then add 0.25 cup golden raisins and roast until the cashews change color and the raisins balloon up. Remove them using a slotted spoon and set aside.

Add the whole spices: 1 bay leaf, 2-inch cinnamon stick, 20 black peppercorns, 7 green cardamom, 1 black cardamom, 5 cloves, and 1 mace to the ghee. Lightly roast for about 1 minute until fragrant.

Add 2 tablespoons each of chopped ginger and garlic to the pot and roast for 1-2 minutes until they start to change color.

Add 3 cups of sliced onions and 1.25 teaspoons salt to the pot. Sauté until the onions turn golden brown, about 15 minutes, stirring occasionally. Switch the sauté mode to high for faster roasting.

Once the onions are golden, switch back to normal sauté mode. Add 2 teaspoons each of red chili powder, garam masala powder, and coriander powder, and 1 teaspoon cumin powder. Mix well and add a splash of water to prevent burning and scrape off anything stuck to the bottom.

Add the marinated chicken to the pot and sauté for about 5-8 minutes until the chicken is no longer pink on the outside. Do not fully cook the chicken.

Turn off the sauté mode and add 2 cups of water and 2 teaspoons of salt. Mix well.

Add the strained rice on top of the chicken mixture, pressing it under the water without over-mixing to keep the grains intact. Optionally, add half of the roasted cashews and raisins, reserving the rest for garnish.

Close the Instant Pot lid, ensuring it is sealed. Pressure cook on high for 6 minutes.

Once cooking is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure and open the lid.

Add the freshly chopped coriander and the remaining roasted cashews and raisins. Serve with a raita of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens