Instant Pot Indian Recipes Chicken Biryani
Chicken Biryani is a classic Indian dish made with fragrant Basmati rice and tender chicken. This Instant Pot Indian Chicken Biryani is an easy one-pot meal that will be ready in no time! With its delicious combination of spices, it's sure to become a family favorite. The Instant Pot makes this recipe simple and effortless, allowing you to put it together quickly and enjoy a warm and flavorful dinner in under an hour.
Description
This Instant Pot Indian Chicken Biryani is a classic Indian dish made with fragrant Basmati rice, tender chicken, and a delicious combination of spices. It's easy to make and ready in an hour, making it an ideal family meal. The Instant Pot makes it effortless and fast, so you can enjoy a tasty dinner in no time.
Prep Time
This Instant Pot Indian Chicken Biryani comes together quickly and requires minimal preparation. Simply gather your ingredients and have them ready before you begin. The total prep time for this recipe is about 10 minutes.
Cook Time
Once your ingredients are prepped, cooking the Instant Pot Indian Chicken Biryani takes just 30 minutes. The Instant Pot does all the work for you, so you can sit back and enjoy the delicious aroma of your dinner cooking!
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 2 cups chicken broth
- 2 cups Basmati rice
- 1 lb chicken breasts, diced
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh cilantro
- 1/4 cup raisins
- 2 tablespoons slivered almonds
Instructions
To make the Instant Pot Indian Chicken Biryani, begin by heating the oil in the Instant Pot on the sauté setting. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes. Add the ginger, cumin, coriander, garam masala, turmeric, paprika, chili powder, cardamom, cinnamon, and black pepper and cook until fragrant, about 1 minute. Add the chicken broth and stir to combine.
Next, add the Basmati rice, chicken, peas, cilantro, raisins, and almonds. Stir to combine and make sure the ingredients are evenly distributed.
Secure the lid of the Instant Pot and set the vent to the “sealing” position. Cook on high pressure for 8 minutes. When finished cooking, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.
Open the pot and fluff the rice with a fork. Taste and adjust seasoning if desired. Serve the Instant Pot Indian Chicken Biryani hot with your favorite accompaniments.
Equipment
To make this Instant Pot Indian Chicken Biryani, you will need an Instant Pot or other electric pressure cooker. You will also need measuring spoons, a cutting board and knife, and a large spoon or spatula.
Notes
This recipe can be easily adjusted to meet your preferences. Feel free to use boneless, skinless chicken thighs instead of chicken breasts. You can also use canned diced tomatoes instead of frozen peas, and add other vegetables such as bell peppers, carrots, or cauliflower. If you like your biryani to be spicier, add more chili powder or other spices. You can also substitute the slivered almonds with cashews or other nuts.
Nutrition: Per Serving
- Calories: 467
- Fat: 14g
- Carbohydrates: 51g
- Protein: 33g
- Fiber: 4g
- Sodium: 568mg
Recipe Tips
To ensure your Instant Pot Indian Chicken Biryani comes out perfectly, it’s important to use the correct ratio of liquid to rice. For this recipe, we recommend using 1 cup of liquid for every 1 cup of Basmati rice. If you use too much liquid, your biryani will be soggy. If you use too little, it will be dry. Be sure to measure your ingredients accurately.
This Instant Pot Indian Chicken Biryani is a great weeknight dinner that comes together quickly and easily. Serve it with a side of yogurt or chutney for a complete meal. It also makes great leftovers and can be frozen for up to 3 months.
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