Instant Pot Chicken Biryani

The story of Biryani:

Biryani is a layered rice and meat dish, cooked in aromatic spices.Popular choices of meat are chicken and goat.There are over 365 different varieties of biryani in the world.

Biryani is very popular in India and almost every state has its regional method of making biryani.The Biryani made in this video is the “Hyderabadi Chicken Biryani” The history of Biryani is a matter of great debate in India.Some say it were introduced by the Mughals, some think its the Persians, some point to the Arabs and some say Biryani was invented in india, but it was just called Pulav. Some food historians say Biryani was invented in the 13th century, by construction workers in Lucknow, Uttar Pradesh and the King of the time loved the smell so much he ordered it to prepared in the royal kitchens as well. Ethymologists have suggested that the name biryani is persian as the persian word ‘beryan’ means ‘to fry’. Other food historians say Biryani was invented by Indian armies, who didn’t have too many utensils, and wanted to cook something simple in a single pot. They sure would have loved the Instant Pot.

In authentic Hyderabad Biryani, the chicken base mix, and the rice are cooked separately till they are half done.Then the rice is layered on top, and they are cooked together in an oven. A unique aspect of layered biryani is that the person eating the biryani can chose the ratio of masala to rice. If you don’t want too much masala, then you can serve yourself the upper layer of biryani which is mostly rice.If you want more masala, you have to scoop from the pots depth, where the masala remains.In Hyderabad, authentic Chicken Biryani is served in individual pots alongside Raita(yogurt di) and Mirchi Ka Salan.(jalapeno dip)

*************** Ingredient List: ***************

1 whole chicken cut into small pieces (OR) 3 lbs of Chicken drumsticks and thighs

3 cups of Basmati rice soaked in water, for around 30 mins

2 cups of fried onions

1 bunch of mint leaves, chopped

1 bunch of coriander leaves, chopped

1 lime/lemon 5/6 green chilies,slit(birds eye chilies)(OR)2 Jalapeno chiles, diced (skip this if you dont want it to be spicy)

1 cup of Yogurt/curd (unflavored Dannon works fine.)

3 tablespoons of oil

3 tablespoons of red chili powder(OR)1 tbsp of Cayenne Chili Powder

1 teaspoon of Turmeric powder

2 tablespoon of Cumin powder

2 tablespoons of Coriander powder

1 tablespoon of Garam Masala powder

2 tablespoons of Ginger-Garlic paste

Salt, as per taste

********************** Garam Masala Spices (Quantity: 2 or 3 of each) ***************** Bay Leaves / tej pata

Cinnamon sticks / Dalchini.

Black cardamom

Shahi jeera/ Caraway Seeds


Cardamom / Elaichi.

Whole Pepper

Star Anise (chakra phool)

************************* Directions: ********************************************* Step 1 : Marinate the chicken. In a large bowl, marinate the chicken, first, by adding all the garam masala spices. Add the ginger garlic paste, mint leaves, coriander powder, green chilies and the fried onions. Next add the spices: red chilli powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt. Add the yogurt and the oil, and squeeze some fresh lime juice on top. Mix them really well, and keep it in the fridge for 30 minutes. Now your chicken biryani base mix is ready.

Step 2. Saute the base mix. Turn on the IP, and switch to Sauté mode and adjust the temperature to ‘Low’. (Setting it ‘low’ ensures the bottom doesn’t get burnt.) Add the marinated chicken into the IP, and let it sauté for 5 minutes. Gentle stir occasionally to brown the meat.

Step 3: Cook the chicken in Venting mode. Close the lid, switch to ‘Manual’ mode, adjust the time to 10 minutes and make sure the whistle is in VENTING Mode. After 10 minutes, carefully open the lid. At this point, the chicken will be “half cooked”.

Step 4: Add the rice to the base mix. Add the rice, and gently spread the rice around evenly. For 3 cups of rice, add 3 cups of water. Close the lid, in manual mode, set to 6 minutes, and make sure the whistle is in SEALING mode.

Step 5 : NPR for 6 minutes. Let the pressure release naturally for 6 minutes. Release rest of the pressure using Quick Release. Make sure the safety valve has dropped before opening the lid. Serve hot, alongside “Raita“ and “Mirchi ka Salan” Garnish with onions/cucumbers/tomatoes. Serves 4 Adults. **********************************************************



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