Description
This Chicken Biryani recipe is a fragrant, flavorful one-pot meal made using an Instant Pot. Featuring tender chicken thighs cooked with a blend of aromatic whole and ground spices, basmati rice, fresh herbs, cashews, and golden raisins, this dish delivers a perfectly spiced and fluffy biryani in just 50 minutes. The technique combines sautéing and pressure cooking to infuse deep flavors while keeping the cooking process efficient and hands-free.
Ingredients
Scale
Rice
- 1 cup basmati rice, soaked 15–30 minutes
Garnish
- 3 tablespoons ghee
- ⅓ cup cashews, halved
- 2 tablespoons golden raisins
Whole Spices
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaves
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
Vegetables & Aromatics
- 1 onion, thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
Chicken & Spices
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
Liquids & Herbs
- 1 cup water
- ½ cup fresh cilantro leaves, chopped (divided)
- ½ cup fresh mint leaves, chopped (divided)
Instructions
- Soak Rice: In a bowl, soak the basmati rice in cold water for 15 to 30 minutes. Drain thoroughly, rinse, and set aside. This step prevents the rice from becoming sticky and ensures long, fluffy grains.
- Sauté Garnish: Turn on the Instant Pot and select the sauté function. Add the ghee and allow it to melt. Then add the cashews and golden raisins. Stir-fry them until the cashews turn golden brown. Remove these and set aside for garnishing later.
- Cook Whole Spices: In the same pot, add all the whole spices—cardamom pods, cloves, bay leaves, cinnamon stick, cumin seeds, and fennel seeds. Sauté them until they start to sizzle and release their fragrant aromas, about 1-2 minutes.
- Sauté Onions: Add the thinly sliced onion to the pot with the hot spices. Stir-fry for 6 to 7 minutes until the onions become golden brown, creating a rich, flavorful base.
- Add Aromatics: Stir in minced garlic and ginger. Cook for about 30 seconds until fragrant, careful not to burn them.
- Cook Chicken: Add the chicken thighs to the pot. Sauté for 6 to 7 minutes, stirring occasionally, until the chicken is cooked on the outside and no longer pink.
- Add Ground Spices: Sprinkle all the ground spices—coriander powder, paprika, salt, garam masala, black pepper, cayenne, ground cumin, and turmeric—over the chicken. Mix thoroughly to evenly coat the chicken pieces.
- Add Rice and Water: Evenly spread the soaked and drained rice over the chicken. Do not stir. Pour 1 cup of water evenly over the rice layer.
- Add Herbs: Sprinkle half of the chopped cilantro and mint leaves on top of the rice layer.
- Cook Under Pressure: Secure the Instant Pot lid and ensure the pressure valve is closed. Cook on high pressure for 6 minutes.
- Release Pressure Naturally: Let the pressure release naturally for 10 minutes after cooking. Then, carefully open the pressure valve to release any remaining steam before opening the lid.
- Finish & Garnish: Remove and discard the whole spices from the pot. Gently fluff the rice to combine layers. Sprinkle the remaining cilantro and mint on top, then garnish with the reserved ghee-fried cashews and golden raisins. Serve hot.
Notes
- Soaking the basmati rice prior to cooking helps achieve fluffy, separate grains rather than sticky rice.
- Adjust salt and cayenne pepper according to your preference for saltiness and heat.
- Using boneless, skinless chicken thighs ensures tenderness and flavor absorption.
- Be careful not to burn garlic and ginger during sautéing, as burnt aromatics impart bitterness.
- You can substitute ghee with clarified butter or neutral oil if needed.
- The natural pressure release helps the rice finish cooking gently and avoids spillage or undercooked grains.
- Discard the whole spices before serving to avoid overpowering bites.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
