Instant Pot Chicken Biryani

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Serving Size: 4 oz rice and 4 oz chicken
Diets: Egg Free
Recipe adapted from:
My heart beets
This flavorful chicken biryani is a family-favorite. Popular throughout India, Pakistan, and the Middle East, this dish varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. 
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the ghee to the Instant Pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
  • Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
  • Add the ground spices and mix to coat the chicken.
  • Dump the rice on top of the chicken (do not mix). Add water.
  • Sprinkle half the cilantro and mint on top of the rice.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook20
Passive0
Total Time1 hour
Recipe Serving Size8

Ingredients

Ingredients

  • 2 cup Basmati rice soaked 15-30 minutes
  • 6 tablespoon ghee
  • ⅔ cup cashews rough chop
  • 4 tablespoon golden raisin
  • 10 cardamom pod
  • 8 whole clove
  • 4 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 onion thinly sliced
  • 8 clove garlic minced
  • 4 teaspoon fresh ginger minced
  • 3 pound boneless skinless chicken thigh cut into quarters
  • 4 teaspoon coriander powder
  • 4 teaspoon paprika
  • 4 teaspoon salt adjust to taste
  • 2 teaspoon garam masala
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cup water
  • 1 cup fresh cilantro chopped
  • 1 cup fresh mint chopped

Cooking Tools Required

Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives
Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition

Calories: 594kcal | Carbohydrates: 55g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1329mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 4mg

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