Chicken Biriyani (Instant Pot)

Chicken Biriyani (Instant Pot)

Based on 1 ratings
B

Brandon Nuttall

Community member

"Inspired by the blog My Heart Beets and the cookbook Indian Cooking Under Pressure, this is a weeknight-ready biriyani which requires no lengthy marinading. This also uses only one pot, so cleanup is a snap! I often substitute for the cilantro and add some extra salt / flavour by crumbling over a chicken stock cube as I add the water."

Difficulty

Medium 👍

Preparation

60 min

Baking

6 min

Resting

10 min

Ingredients

2Servings
60 g
basmati rice
1 tbsp
ghee
16⅔ g
cashews
6⅔ g
raisins
1⅔
cardamom pods
1⅓
cloves
bay leaves
cinnamon stick
tsp
cumin seed
tsp
fennel seed
onion
1⅓ tsp
garlic
tsp
ginger
kg
chicken thigh
tsp
ground coriander
tsp
sweet paprika powder
tsp
salt
tsp
garam masala
tsp
pepper
tsp
cayenne pepper
tsp
ground cumin
tsp
ground turmeric
76⅔ ml
water
8⅓ g
cilantro
8⅓ g
mint

Utensils

wooden spoon

Recipes made to your taste

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  • Step 1/10

    Soak the basmati rice in cold water for 20 minutes. Drain, rinse, then set aside.
    • 60 g basmati rice

    Soak the basmati rice in cold water for 20 minutes. Drain, rinse, then set aside.

  • Step 2/10

    • 1 tbsp ghee
    • 16⅔ g cashews
    • 6⅔ g raisins
    • wooden spoon

    Set the Instant Pot to high satue. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until cashews begin to turn golden. Remove the cashews and raisins and set aside.

  • Step 3/10

    • 1⅔ cardamom pods
    • 1⅓ cloves
    • bay leaves
    • cinnamon stick
    • tsp cumin seed
    • tsp fennel seed
    • onion

    Add the whole spices to the pot and stir. Once they sizzle and become fragrant, add the onions. Stir-fry until the onions become golden brown and caramelized (about 7 minutes).

  • Step 4/10

    • 1⅓ tsp garlic
    • tsp ginger

    Add the garlic and ginger and stir fry for 30 seconds.

  • Step 5/10

    Add the chicken and stir-fry until outside of chicken is no longer pink (around 7 minutes).
    • kg chicken thigh

    Add the chicken and stir-fry until outside of chicken is no longer pink (around 7 minutes).

  • Step 6/10

    Add the ground spices and mix to coat the chicken.
    • tsp ground coriander
    • tsp sweet paprika powder
    • tsp salt
    • tsp garam masala
    • tsp pepper
    • tsp cayenne pepper
    • tsp ground cumin
    • tsp ground turmeric

    Add the ground spices and mix to coat the chicken.

  • Step 7/10

    Dump the rice on top of the chicken (do not mix!). Add water.
    • 76⅔ ml water

    Dump the rice on top of the chicken (do not mix!). Add water.

  • Step 8/10

    Sprinkle half of the fresh herbs on top of the rice.
    • 8⅓ g cilantro
    • 8⅓ g mint

    Sprinkle half of the fresh herbs on top of the rice.

  • Step 9/10

    Secure the lid, close the pressure valve and cook on high pressure for 6 minutes. Allow pressure to naturally release for 10 minutes, then open the valve to release remaining pressure.

  • Step 10/10

    Discard the whole spices (optional). Sprinkle with remaining fresh herbs and garnish with set aside cashews and raisins.

    Discard the whole spices (optional). Sprinkle with remaining fresh herbs and garnish with set aside cashews and raisins.

  • Enjoy your meal!

    Chicken Biriyani (Instant Pot)

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