Instant Pot Chicken Biryani – One Pot Chicken Biryani

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Prep Work

• Soak basmati rice in enough water for at least 30 minutes.
• Chicken does not need any marination but marinating ahead time will enhance flavor. If you decide to marinate, use the yogurt along with turmeric, coriander, red chilli powder and little salt from the list and coat the chicken and refrigerate.

Water measure for Instant Pot

• I will using 1 cup rice : 1.5 cup water ratio for this recipe with 30 minutes soaking time. So for 2 cups of rice, the total liquid measure should be 3 cups. The gravy that we make with chicken counts for 1 cup & 2 cups of water will be added to cook the rice. This measure yields the best texture with perfectly cooked rice.

To saute & cook

• Switch On the Instant Pot and select SAUTE MODE
• Heat oil and ghee in the inner pot and start toasting the whole garam masalas. Add bay leaf, cinnamon, star anise, black cardamom, green cardamom, cloves and cumin seeds. (Black cardamom is optional – it adds tons of flavor, just one goes a long way)
• Add slit open green chillies and saute along. (Add more green chillies to make this biryani super spicy)
• Followed by thinly sliced onion, fry these for 10 minutes or until it turns soft with crispy edges.
• When the onion turns lightly golden add the ginger garlic paste and fry along with onions for few minutes.
• Add tomatoes and cook them until mushy.
• Once that is cooked soft, add chicken pieces along with yogurt, turmeric powder, coriander powder, red chilli powder & salt. (If using marinated chicken add at this stage)
• Throw in some coriander leaves and fresh mint leaves. Mix to combine everything to combine and to coat the chicken with all the masala powder. The chicken will release water and the whole things turns into a gravy like consistency.
• If using whole cut chicken with bones, make sure to cook the chicken for about 75% percent. The rest 25% will get cooked with rice. Rice is only cooked for few minutes in the instant pot and chicken does not get enough time to cook thoroughly, especially if its of a big size. Always make sure to cook the chicken partially( almost 75%) and then add the rice or else it will be under cooked / raw on the inside.
• Wash the rice that has been soaking, drain all the water and add just the rice and gently mix.
• For 2 cups of basmati rice (1:1.5 rice water ratio is used) we need total of 3 cups of liquid measure. The chicken gravy that is prepared accounts for 1 cup and for the rest 2 cups of water is added to cook the rice.
• Put the lid on, put the valve and put the vent to sealing position. CANCEL SAUTE MODE
• Now select PRESSURE COOK MODE, set to HIGH PRESSURE and manually set 5 MINUTES cook time.
• When done MANUALLY RELEASE THE PRESSURE right away!
• Now carefully open the lid, garnish with coriander leaves and drizzle some ghee.
• Gently mix to fluff up the rice and immediately transfer to a serving bowl or tray.
• This is very important step, leaving the rice in the pot will actually over cook the rice at the bottom and turn it mushy.
• Now, tasty perfectly cooked Chicken Biryani is ready to be served!
• Serve it along with a simple onion raita and a boiled egg!

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