Easy Instant Pot Chicken Biryani || Instant Pot Spicy Chicken Pulao
Prep time
Cook time
Total time
This is an easy Instant pot version of the elaborately prepared Chicken Biryani which is incredibly tasty and might become your new 'go to' version!
Recipe type: Main course
Cuisine: Indian
Serves: 4
Marinating the Chicken:
  • 6 pieces of chicken drumsticks (legs) or about 6 large chicken thigh pieces (about 1½ lbs)
  • 1 tsp sea salt
  • ½ tsp kashmiri chilli powder
  • ½ tsp turmeric powder
  • 2 tsp ginger garlic paste (see notes)
  • 2 tbsp lemon juice
For the rest of the recipe:
  • 1½ cups of Basmati rice washed and soaked in water for 15 mins at least
  • 2 tbsp olive oil or ghee
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3-4 cloves
  • 2 black cardamom
  • 3-4 whole black peppercorns
  • 2 one inch piece of cinnamon sticks
  • 2 medium red onions, thinly sliced
  • 1 tsp salt
  • ½ tsp turmeric
  • ½ tsp red chilli powder (I use Kashmiri chilli powder)
  • 2 tsp coriander powder
  • 2 tsp Biryani masala (for homemade check recipe below or you can use store bought
  • 1 medium potato, cut into long slices
  • 4-6 strands of saffron (optional)
  • 2¼ cups water
For garnish/topping:
  • ½ cup fresh cilantro, chopped
  • ½ cup cashew nuts toasted in ghee or olive oil
For making homemade Biryani masala:
  • 4 cloves
  • 4-6 whole black pepper corns
  • 1 tsp caraway seeds (shahi jeera)
  • 1 tbsp coriander seeds
  • 4 whole green cardamom pods
  • 1 black cardamom pod
  • 1 two inch cinnamon stick
  • 1 mace
  • 1 star anise
  • 2 kalpaasi / dagad phool flowers /stone flower(optional)
For making homemade biryani masala:
  1. Add all the ingredients listed under biryani masala to a coffee grinder (spice grinder) and blend till fine. Store in air tight glass or metal container.
Making the Biryani:
  1. Wash the basmati rice 3-4 times and cover with water. Keep aside for at least 15 mins.
  2. Put the Instant Pot on and press Saute mode. Ad the olive oil or ghee. And then add all the whole spices - cloves, bay leaves, cardamom, black peppercorns and cinnamon. Stir for 30 secs and then add the onions. Stir fry for 2 mins. Add the salt and the spices and Cover with a lid and cook for 2 mins. Open lid and add the potato slices.
  3. Drain the water from the rice and add the rice to the Instant Pot. Add the saffron (if adding) and the measured quantity of water. Stir to mix and make sure all the rice and the potatoes and chicken are under the water level.
  4. Close the Instant pot lid and turn the valve to sealing position.
  5. Press Cancel to trun saute mode off.
  6. Press Pressure Cook and manually change time to 8 mins.
  7. Once the timer goes off (after 8 mins), press Cancel to turn heat off. Then manually release the pressure (Do this carefully covering the valve with a towel and using a wooden spoon to lift the valve)
  8. Open the lid but don't stir the rice now. Let the rice cool for about 10-15 mins before adding the toasted cashew nuts and cilantro. Serve warm.
For making ginger garlic paste, take equal quantities of fresh ginger and garlic cloves and blend in a small food processor jar with some extra virgin olive oil to get a paste
You can also use a regular pot or a pressure cooker to make this recipe. You would need to cook on low heat for anywhere between 10-14 mins.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/02/easy-instant-pot-chicken-biryani-instant-pot-spicy-chicken-pulao.html