Chicken Biriyani (Instant Pot)

Too few ratings

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 👍
60
min.
Preparation
6
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
180 g basmati rice
3 tbsp ghee
50 g cashews
20 g raisins
cardamom pods
cloves
bay leaves
½ cinnamon stick
½ tsp cumin seed
½ tsp fennel seed
onion
4 tsp garlic
2 tsp ginger
1 kg chicken thigh
2 tsp ground coriander
2 tsp sweet paprika powder
2 tsp salt
1 tsp garam masala
¼ tsp pepper
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ tsp turmeric
230 ml water
25 g cilantro
25 g mint
Metric
Imperial

Utensils

  • wooden spoon
  • Step 1/10

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

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

  • Step 2/10

    • 3 tbsp ghee
    • 50 g cashews
    • 20 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

    • cardamom pods
    • cloves
    • bay leaves
    • ½ cinnamon stick
    • ½ tsp cumin seed
    • ½ 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

    • 4 tsp garlic
    • 2 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).
    • 1 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.
    • 2 tsp ground coriander
    • 2 tsp sweet paprika powder
    • 2 tsp salt
    • 1 tsp garam masala
    • ¼ tsp pepper
    • ¼ tsp cayenne pepper
    • ¼ tsp ground cumin
    • ¼ tsp 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.
    • 230 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.
    • 25 g cilantro
    • 25 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.