THE RECIPE JOURNAL · Main Course
Speedy Chicken Biryani with the Instant Pot®
This flavorful dish combines tender chicken and fragrant spices for a quick and satisfying meal. Perfect for busy weeknights, it comes together effortlessly using the Instant Pot® to save you time without sacrificing taste.
FROM THE KITCHEN • Speedy Chicken Biryani with the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by rinsing the basmati rice under cold water until it runs clear, then soak it in a bowl of fresh water for about 30 minutes. While the rice is soaking, toss the chicken pieces in a bowl with Greek yogurt, lemon juice, ginger, garlic, half a teaspoon of garam masala, salt, and pepper. Give everything a good mix so the chicken is well coated, then cover and pop it in the fridge for half an hour.
02
Step 2
Once the chicken’s marinated and the rice has soaked, drain the rice and get your Instant Pot (or any multi-functional pressure cooker) ready. Turn on the sauté setting and melt some ghee. When it’s hot and bubbling, add whole spices like cloves, cardamom, bay leaf, cinnamon, coriander seeds, mustard seeds, and cumin seeds. Let them sizzle for a couple of minutes until you can smell all those amazing aromas.
03
Step 3
Next, throw in sliced onions and cook, stirring often, until they’re soft and fragrant, about 5 minutes. Add the marinated chicken along with any leftover marinade and sauté everything until the chicken is nicely browned on all sides, which should take around 5 minutes. Then, turn off the sauté function.
04
Step 4
Add the drained rice on top of the chicken, pour in chicken stock, and sprinkle in chopped cilantro, mint, the rest of the garam masala, turmeric, paprika, and chili powder. Gently stir to combine all the flavors without disturbing the layering too much.
05
Step 5
Seal the lid, set the pressure cooker to high pressure, and cook for 6 minutes. It’ll take a bit of time to come up to pressure, about 10 to 15 minutes. When the timer goes off, carefully release the pressure using the quick-release method. Once it’s safe, open the lid, fluff the biryani gently with a fork, and serve it up right away.
Why you’ll love it
This dish comes together quickly without sacrificing flavor. Using the Instant Pot® makes the cooking process easy and hands-off. It’s a comforting meal that combines fragrant spices with tender chicken and fluffy rice.
How to serve
Serve with a side of cooling cucumber raita or a fresh salad to balance the spices. Garnish with chopped cilantro and a squeeze of lemon for extra brightness. Naan or papadum also make great accompaniments.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the rice moist. This dish can also be frozen for up to one month.
