Description
This Chicken Biryani recipe is a fragrant and flavorful one-pot meal made using an Instant Pot. It features tender, spiced chicken thighs layered with basmati rice, aromatic whole and ground spices, fresh herbs, and finished with a delicious garnish of golden cashews and raisins fried in ghee. Perfectly timed for a quick yet traditional biryani experience that yields fluffy, richly flavored rice and succulent chicken in just under an hour.
Ingredients
Scale
Rice
- 1 cup basmati rice, soaked 15–30 minutes
Garnish
- 3 tablespoons ghee
- â…“ 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
Aromatics
- 1 onion, thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
Chicken and 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 (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: Soak the basmati rice in cold water for 15–30 minutes to prevent stickiness and ensure the grains cook up long and fluffy. Drain and rinse before setting aside.
- Sauté Garnish: Using the Instant Pot’s sauté function, melt the ghee, then add the cashews and golden raisins. Stir-fry until cashews turn golden, then remove and set aside for garnish.
- Cook Whole Spices: Add the whole spices (cardamom, cloves, bay leaves, cinnamon, cumin, and fennel seeds) to the pot. Sauté until they begin to sizzle and release their aroma, infusing the ghee.
- Sauté Onions: Add the thinly sliced onions to the pot with the spices. Stir-fry for 6–7 minutes until golden brown, creating a rich flavor base.
- Add Aromatics: Mix in the minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not burnt.
- Cook Chicken: Add the cut chicken thighs to the pot. Stir and sauté for 6–7 minutes until the outside of the chicken loses its pink color and begins to cook through.
- Add Ground Spices: Sprinkle all the ground spices evenly over the chicken. Thoroughly mix to coat the chicken in the spice blend for robust flavor.
- Add Rice and Water: Spread the soaked and drained rice evenly over the chicken without mixing. Pour 1 cup of water over the rice evenly to ensure proper cooking.
- Add Herbs: Sprinkle half of the chopped cilantro and mint over the rice layer to infuse freshness.
- Cook Under Pressure: Secure the Instant Pot lid and close the pressure valve. Cook on high pressure for 6 minutes, allowing the rice and chicken to cook perfectly together.
- Release Pressure Naturally: Let the pressure release naturally for 10 minutes, then open the valve to release any remaining pressure before carefully removing the lid.
- Finish & Garnish: Discard the whole spices. Gently fluff the rice to mix the layers lightly. Sprinkle the remaining cilantro and mint on top, then garnish with the reserved ghee-fried cashews and raisins before serving.
Notes
- Soaking the rice for at least 15 minutes is essential to achieve fluffy, separate grains.
- Adjust the cayenne pepper according to your preferred spice level.
- Using boneless, skinless chicken thighs adds moistness and rich flavor to the biryani.
- Ensure the Instant Pot lid is properly sealed before pressure cooking for safety and best results.
- This recipe can be prepared with chicken breast if preferred, but thighs yield a juicier texture.
- For a richer taste, you can substitute water with chicken broth.
- Serve the biryani hot, accompanied by raita or a simple cucumber salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
