Biryani is an Indian classic rice dish that you can never get enough of. It’s a rice dish cooked with curry spices and yogurt, with or without meat, over a layer of aromatic long grain basmati rice. Today, I bring you another version of our family’s favorite biryani. And, this time it’s made in an Instant Pot or pressure cooker. It’s like the easiest of all biryani recipes because it’s one single pot!! A typical Biryani can be a meal on its own. You can enjoy all the flavors you get in the tender meat and rice along with the caramelized onions, and flavorful spices.
Why make this biryani?
Probably the easiest of all biryanis is a one-pot biryani, where you cook your protein and starch in one pan. This instant pot or pressure cooker biryani is quicker and easier because of the pressure cooking. So, when you are craving a good biryani but you don’t have time, this is a great option. Personally, I like to have my biryani with a side of cucumber raita, which is a yogurt salad made with cucumber and tomato. Seasoned with salt, pepper, and a dash of Indian spices. You can serve a biryani with sliced boiled eggs, toasted cashews or almonds, and raisins along with chopped cilantro.
Step-by-step: Instant pot chicken biryani recipe
Marinate Chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste. Soak rice – Wash and soak basmati rice in water for 30 mins.Pro tip – Soaking will ensure the rice cooks evenly. It also makes the rice, fluffy, light, and airy.
Instant Pot Pressure Cooker
Turn the instant pot on sauté mode. Add oil and whole spices – saute for 30 seconds. Onions – Then, add the onions and cook until they are caramelized. You will need to stir the onions often so they don’t burn. Cook until the onions have reduced to 1/3 of their original volume. They should be tender and caramelized – for about 5 minutes.Pro tip – Turn the instant pot off for a few minutes if the heat is too high and continue to cook on residue heat.
Chicken – Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Then, add 1/4 cup water and deglaze any onions and spices that may have got stuck at the bottom of the pan – 2 minutes. Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pot. Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finished.
Pressure cook – Close the instant pot with the lid – and seal the vent. Pressure cook on high – 6 minutes. Follow with quick-release – this will prevent the rice from overcooking. Open the Instant Pot. Fluffy rice – add more fresh herbs like cilantro before serving.
Stovetop pressure cooker biryani
Heat the pressure cooker on medium heat. Add oil and whole spice – saute for 30 seconds. Onions – Then, add the onions and cook until they are caramelized stirring often adjusting the heat as necessary. Cook until the onions have reduced to 1/3 of their original volume. They should be soft and caramelized – for about 5 minutes. Then, add the marinated chicken to the onions. Sear the chicken on all sides stirring frequently – 3 minutes. Add 1/4 cup water and deglaze any onions and spices that may have got stuck at the bottom of the pan – 2 minutes. Now, add the chopped herbs – cilantro and mint. Spread the chicken evenly in the pressure cooker. Rice – Then, spread the soaked drained rice over the chicken. Add salt to the water – stir well. Gently pour water over the chicken and rice. Do not stir but make sure all the rice is submerged.Pro tip – We pour the water gently, and do not stir this will give our rice a marbled color that resembles biryani when finished. Pressure cook – Close the pressure cooker and use the vent/whistle. Pressure cook on high – 5 minutes. Manually release pressure from the vent. Open pressure cooker. Fluff the rice – add more fresh cilantro before serving.
Chicken Biryani stovetop Easy Chicken Biryani – Dum Biryani Lamb biryani One-pot chicken biryani Skillet prawn pilaf biryani,
Frequently asked questions
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