Instant Pot Chicken Biryani

Instant Pot Chicken Biryani has all the flavor of the authentic Indian dish, but it is so simple to make! Chicken Biryani is a hearty and comforting meal made with marinated chicken, aromatic basmati rice, and a selection of herbs and spices. Instant pot biryani can be made in a fraction of the time of traditional Biryani.

Suitable for gluten free diets. Post includes Weight Watchers points.

the completed instant pot chicken biryani recipe

Biryani is an authentic, well-known Indian dish that combines basmati rice, tender chicken, and caramelized onions with an array of warm, aromatic spices. Traditionally slow-cooked and time-intensive, this Instant Pot Biryani recipe makes it a cinch to make at home.

Chicken biryani instant pot will likely become one of the most requested dishes in your home. It’s aromatic and incredibly flavorful. Paired with cool cucumber raita and a squeeze of lime, this hearty meal will be loved by your whole family.

And if you love this recipe you might like Instant Pot Fajita Rice, this delicious Instant Pot Chicken Fried Rice and Chipotle Copycat Instant Pot Cilantro Lime Rice.

Why Make This Recipe

Fast – Traditional chicken biryani can require a lot of time in the kitchen. Instant pot biryani can be made in under 2 hours, and most of the time is passive marinating time. The actual cooking time will take you less than 30 minutes.
Comforting – The smell and flavor of the array of spices in this dish are so comforting.
Budget-Friendly – Rice and chicken are budget-friendly and a well-stocked spice cabinet is a great tool to add flavor and aroma to these inexpensive ingredients.

top down view of the finished instant pot chicken biryani served on a white plate

Ingredient Notes

Chicken – Use your favorite cut of chicken or whatever you have on hand. Chicken breast or boneless, skinless thighs are both flavorful options.
Rice – Aromatic Basmati rice is the traditional choice.
Butter – This will allow you to cook the onions.
Yogurt – I suggest using full-fat yogurt.
Onions – Use red or white onions.
Whole Spices – A combination of bay leaves, peppercorns, cloves, whole mace, cinnamon sticks, and black and green cardamom pods create an aromatic and intense flavor.
Marinating Spices – Coriander powder, Garam Masala, salt, lime juice, red paprika powder, cumin, and ginger garlic paste paired with the yogurt make a flavorful marinade for the chicken.
Mint Leaves and Cilantro – These add brightness to the dish.
Water – for cooking in the Instant Pot.
Saffron Milk – Soak saffron in milk. This gives the dish its traditional color.
Kewra (Keora) Water – Found in the Indian section of a grocery store, Kewra water is an extract that is distilled from pandanus flowers. Kewra water is essential to give Chicken Biryani its characteristic rich flavor and aroma. Don’t skip it.

How To Make Chicken Biryani

Get full ingredients list and instructions from the recipe card below.

Combine yogurt, coriander powder, ginger garlic paste, red paprika powder, Garam Masala, lime juice, and one teaspoon salt in a bowl. Stir until well mixed, then add the chicken. Cover and place in the refrigerator to marinate for 1 hour.
Use a fine mesh colander to rinse the rice 3-4 times or until the water runs clear. Immerse the grains in water and soak for 15 minutes.
Meanwhile, turn on the sauté function of the Instant Pot and melt the butter. Add the cumin, bay leaves, black and green cardamom, cinnamon stick, black peppercorns, cloves, and mace.
Once the spices are fragrant, add sliced onions and sauté them for 5-6 minutes until they are caramelized.
Stir in the marinated chicken and cook until the outside of the chicken is no longer pink.
Add chopped mint and cilantro along with the drained, soaked rice and mix thoroughly.
Pour in the water along with 1 teaspoon salt, saffron soaked milk, and Kewra water.
Cancel the sauté function. Close and seal the lid, and set The Instant Pot to High Pressure for 6 minutes, followed by a quick release of pressure.
Stir to mix everything together and then serve with Cucumber Raita – a spice and crunchy vegetable-infused yogurt.

Note: Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.

two portions of instant pot chicken biryani served on white plates

Tips For Success

Dry the chicken well with paper towels before marinating to avoid excess liquid.
Marinate the chicken for at least one hour, and longer if possible.
This recipe calls for many different herbs and spices, so I like to prep all the ingredients ahead of time.
After cooking the chicken, deglaze the insert with water to avoid getting a “BURN” message.
Drain the rice completely before adding.
After adding the liquid, use a wooden spoon to gently press down all the rice below the liquid.
Kewra water is essential to give Chicken Biryani its characteristic rich flavor and aroma. Don’t skip it.
Serve with Cucumber Raita.
Always check for doneness using a meat thermometer. The temperature should be at least 165 degrees F / 74 degrees C when inserted inside the thickest part of the chicken.

Variations

Swap the Protein – You can also use fish, other cuts of chicken, or a variety of vegetables for a vegetarian dish.
Add Hard Boiled Egg – Hard boil a few eggs and serve on top of the finished rice.
Add Cashews and Raisins – Sauté cashews and golden raisins for a few minutes, then set aside. Stir them into the rice just before serving.

a spoon removing one bite of instant pot chicken biryani from a white dinner plate

Budget-Friendly Tips

Build a Spice Pantry – The initial investment in spices can be overwhelming. Build a spice pantry full of the flavors you love and use them regularly.
Buy Chicken In Bulk – Purchase chicken when it is on sale or in bulk and store it in the freezer for up to 6 months.
Stock Up On Rice – Rice is frugal, inexpensive, and can be stored for a long time. Buy in bulk so you always have rice on hand.

Prep Ahead And Storage

Prep Ahead – Chop and prepare the ingredients and store in airtight containers until ready to cook. Marinate the chicken at least one hour in advance, and soak and drain the rice ahead of time.
Store – You can store the cooked Chicken Biryani in an airtight container for 4 days in the refrigerator.
Freeze – Scoop into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

the finished instant pot chicken biryani served on white plated

Meal Prep

Enjoy dinner tonight, then eat the leftovers for 4 more days.
Pack into individual containers for easy lunches all week long.

FAQs

What is biryani?

This traditional rice dish is made with marinated vegetables, chicken or fish, and a host of warm, aromatic spices. The slow-cooked meal is cooked for hours, then topped with fresh mint or cilantro and served with cool yogurt.

How To Avoid “BURN” On The Instant Pot?

After quick cooking the chicken, use a wooden spoon to gently scrape any cooked bits of food from the bottom of the instant pot when you add the water. This is called deglazing the pan and will prevent the BURN notification.

the finished instant pot chicken biryani recipe

More Recipes You May Like

Serving Suggestions

Chicken Biryani is delightful all on its own, but it pairs perfectly with a side of traditional raita or chutney.

Weight Watchers Points

If made with boneless skinless chicken breast, there are 8 Blue Plan SmartPoints in one serving of this.

Get The Instant Pot Chicken Biryani Recipe:

Instant Pot Chicken Biryani

This hearty dish is made with marinated chicken, aromatic basmati rice and a selection of herbs and spices.

5 from 1 vote

Print Pin Rate Save Recipe

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Marinating Time: 1

Servings:

Calories: 437kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

1 pounds (50g) chicken
1 ¼ cups (220g) basmati rice
2 tablespoons butter
3 tablespoons yogurt
1 cup (52g) sliced onions
2 bay leaves
10 peppercorns
4-5 cloves
1 whole mace or ¼ tsp ground mace or nutmeg
1 inch cinnamon stick
2 black cardamom pods whole
3 green cardamom pods whole
2 teaspoons coriander powder
2 teaspoons Garam Masala
2 teaspoons salt
1 tablespoon lime juice
2 teaspoons red paprika powder
1 teaspoon cumin
1 tablespoon ginger garlic paste
3 tablespoon chopped mint leaves
3 tablespoons chopped cilantro
1 1/4 cups (295g) water
2 tablespoons milk
1 teaspoon saffron (soaked in the milk)
1 teaspoon Kewra Keora water

Instructions

Combine yogurt, coriander powder, ginger garlic paste, red paprika powder, Garam Masala, lime juice, and one teaspoon salt in a bowl. Stir until well mixed, then add the chicken. Cover and place in the refrigerator to marinate for 1 hour.
Use a fine mesh colander to rinse the rice 3-4 times or until the water runs clear. Immerse the grains in water and soak for 15 minutes.
Meanwhile, turn on the sauté function of the instant pot and melt the butter. Add the cumin, bay leaves, black and green cardamom, cinnamon stick, black peppercorns, cloves, and mace.
Once the spices are fragrant, add sliced onions and sauté them for 5-6 minutes until they are caramelized.
Stir in the marinated chicken and cook until the outside of the chicken is no longer pink.
Add chopped mint and cilantro along with the drained, soaked rice and mix thoroughly.
Pour in the water, along with one teaspoon salt, saffron soaked milk, and Kewra water.
Cancel the sauté function. Close and seal the lid and set it to High Pressure for 6 minutes, followed by a quick release of pressure.
Stir to mix everything together and serve with Cucumber Raita – a spice and crunchy vegetable-infused yogurt.

Notes

Dry the chicken well with paper towels before marinating to avoid excess liquids.
Marinate the chicken for at least 1 hour.
This recipe calls for many different herbs and spices, so I like to prep all the ingredients ahead of time.
After cooking the chicken, deglaze the pan with water to avoid the “BURN” message.
Drain the rice completely before adding.
After adding the liquid, use a wooden spoon to gently press all the rice below the liquid.
Kewra water is essential to give Chicken Biryani its characteristic rich flavor and aroma. Don’t skip it.
Serve with Cucumber Raita.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
If made with boneless skinless chicken breast, there are 8 WW Blue Plan SmartPoints in one serving