Instant Pot Chicken Biryani

Ingredients

• 450 g (1 lb), cut into 5 cm (2-inch) piecesboneless, skinless chicken thighs
• 285 g (1 1/2 cups), rinsed wellbasmati rice
• 175 g (3/4 cup)plain yoghurt
• 1 large, thinly slicedonion
• 2 medium, choppedtomatoes
• 30 ml (2 tbsp)neutral oil, such as rapeseed or vegetable oil
• 30 ml (2 tbsp)ghee or unsalted butter
• 15 ml (1 tbsp)ginger-garlic paste
• 10 g (1/4 cup), choppedfresh coriander
• 10 g (1/4 cup), choppedfresh mint leaves
• 360 ml (1 1/2 cups)water
• 7.5 ml (1 1/2 tsp), or to tastesalt
• 7.5 ml (1 1/2 tsp)garam masala
• 5 ml (1 tsp)ground coriander
• 5 ml (1 tsp)ground cumin
• 2.5 ml (1/2 tsp)ground turmeric
• 2.5–5 ml (1/2–1 tsp), to tastecayenne or Kashmiri chilli powder
• 1bay leaf
• 4whole cloves
• 4green cardamom pods
• 1 small (about 5 cm/2 inches)cinnamon stick
• 2.5 ml (1/2 tsp)black peppercorns

Instructions

1. 1

   Marinate the chicken

   In a medium bowl, mix the chicken with the yoghurt, ginger-garlic paste, 1/2 tsp salt, garam masala, ground coriander, cumin, turmeric and chilli powder. Leave to marinate for at least 15 minutes, or up to 1 hour for more flavour.

2. 2

   Rinse the rice

   Rinse the basmati rice in cold water until the water runs clear. Soak it for 15 minutes, then drain.

3. 3

   Fry the whole spices

   Set the Instant Pot to Sauté (Normal) and add the oil and ghee. Once hot, add the bay leaf, cloves, cardamom, cinnamon and peppercorns; sauté for 1 minute, until fragrant.

4. 4

   Brown the onions

   Add the sliced onion and cook, stirring, for about 8 minutes until golden brown. Remove half and set it aside for the garnish.

5. 5

   Soften the tomatoes

   Add the tomatoes and 1/2 tsp salt. Cook for 2–3 minutes, until softened.

6. 6

   Sauté the chicken

   Add the marinated chicken and sauté for 3–4 minutes, stirring so it is coated with the onions and tomatoes.

7. 7

   Layer the rice

   Spread the drained rice over the chicken without stirring. Scatter the coriander and mint over the rice, then gently pour in 360 ml water. Lightly press the rice down to submerge it, but do not stir.

8. 8

   Pressure cook

   Seal the Instant Pot lid and set it to Manual/Pressure Cook on High for 6 minutes. When cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.

9. 9

   Fluff and serve

   Gently fluff the biryani with a fork. Serve hot, topped with the reserved fried onions and extra coriander or mint if desired.

What is chicken biryani?

Biryani is a South Asian rice dish built around layers of seasoned rice, meat or vegetables, and aromatics. Its regional versions vary, but fragrant spices and carefully cooked rice are central to the dish.

This version uses an Instant Pot to cook chicken and basmati rice together. Browning the onions and briefly frying the whole spices builds flavour before the rice goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 0g protein, 0g carbs, 0g fat.

The rice and tomatoes provide most of the carbohydrates, while ghee, oil and yoghurt contribute much of the fat. Chicken thighs supply the main protein; serve a portion with a fresh salad or cucumber yoghurt to round out the plate.

The marinade and spices

Yoghurt and ginger-garlic paste coat the chicken, while the ground spices season it throughout. Even the minimum 15-minute marinade gives the flavours time to cling to the pieces.

Whole spices: Bay leaf, cloves, cardamom, cinnamon and peppercorns bloom in hot oil and ghee before the other ingredients are added. Keep them whole so they perfume the cooking fat without dispersing through the rice.

Why rinse and soak the rice?

Rinsing removes loose surface starch; continue until the water runs clear. This helps the grains cook with a more distinct texture rather than sticking together.

Soaking: Leave the rice in water for 15 minutes, then drain it well. Add it only after the chicken has had its brief sauté, and keep the rice layer undisturbed.

Build flavour before pressure cooking

Golden onions bring sweetness and depth to the base. Set aside half once they are browned so the finished biryani gets a crisp, savoury garnish.

Tomatoes: Cook them with the measured salt until softened, then coat the marinated chicken in the mixture. This short sauté starts the chicken cooking and spreads the base flavours before the rice is layered on top.

Keep the rice layer intact

Add the rice over the chicken and avoid stirring it into the base. Scatter the fresh herbs over the top, pour in the water gently and press the rice down lightly so it is submerged.

The method relies on the measured water and an undisturbed layer for pressure cooking. Fluff gently after the pressure release to separate the grains without breaking them up.

Pressure and release timing

Cook on High pressure for 6 minutes, then allow a 10-minute natural release before quick-releasing the rest. Follow the recipe's release sequence rather than opening the pot as soon as the cooking cycle ends.

After opening, check that the chicken is cooked through and the rice is tender. If either needs more cooking, use your judgement and the appliance's safe operating instructions.

What to serve alongside

Serve the biryani hot, finished with the reserved onions and extra coriander or mint. A simple cucumber yoghurt side or a crisp salad can add a cool, fresh contrast to the spiced rice.

Because the dish already combines rice and chicken, keep accompaniments light if you want the biryani to remain the focus. Offer extra chilli separately for anyone who prefers more heat.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook evenly.
• Rinse the rice until the water runs clear, then drain it thoroughly after soaking.
• Let the oil and ghee heat before adding the whole spices so they release their aroma.
• Keep an eye on the onions and stir as they brown to avoid scorching.
• Pour the water gently over the rice and resist stirring once the layers are assembled.
• Fluff with a fork rather than stirring vigorously, which can break the cooked grains.

Variations

• Adjust the heat: Use the lower amount of chilli powder for a milder biryani, or add more to taste.
• Choose the fat: Use ghee for a traditional buttery aroma or unsalted butter in its place as listed.
• Add fried onions: Use extra browned onion as a garnish for more savoury sweetness.
• Change the herbs: Finish with coriander, mint or a mixture of both, as desired.
• Use chicken breast: Substitute boneless chicken breast, cut into pieces, while keeping in mind it may cook differently from thighs.

Common mistakes to avoid

• Skipping the rinse: Unrinsed rice can be starchier; wash it until the water runs clear.
• Stirring in the rice: Mixing the layers can disrupt the method; place rice on top and leave it there.
• Burning the spices: They need only 1 minute in the hot fat; remove the pot from heat if they darken too quickly.
• Under-browning the onions: Give them about 8 minutes and stir until golden for a more developed base.
• Skipping the natural release: Let the pot release pressure naturally for 10 minutes before using quick release.
• Roughly mixing after cooking: Fluff gently with a fork to keep the rice grains intact.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions