Pasta Caprese – Instant Pot

Easy one pot pasta caprese with tomatoes, basil, fresh mozzarella and a drizzle of balsamic vinegar prepared in Instant Pot.

Most of our meals these days are made in Instant pot. No baby-sitting the food, healthy one pot meals and super easy cleanup! After all the delicious Indian dishes – butter chicken, stuffed eggplant and the south indian bisi bele bhath it was time to change up to a new cuisine! Continue reading “Pasta Caprese – Instant Pot”

Spinach Mushroom Lasagna – Instant Pot

A new cooking technique for the good-old lasagna? This spinach mushroom lasagna is layered with spinach, mushrooms, garlic and cheeses and then pressure cooked in the Instant Pot! Soft-cooked noodles with the goodness of sautéed vegetables, cheese and spices makes it a delicious and filling meal.  Continue reading “Spinach Mushroom Lasagna – Instant Pot”

Spinach Artichoke Macaroni and Cheese – Instant Pot

Spinach Artichoke Macaroni and Cheese – Lightened up classic mac and cheese with the healthy addition of spinach, artichoke and garlic make a fancy one pot weeknight dinner! Continue reading “Spinach Artichoke Macaroni and Cheese – Instant Pot”

Garlic Dill Lentils – Instant Pot

Garlic Dill Lentils – A delicious lentil dish cooked with fresh dill, garlic and green chilies.

I grew up not enjoying certain vegetables and Dill was high up on that list. I grew up in a family where we were expected to eat whatever was served for our main meals uncomplainingly. Which probably is the reason that I now truly appreciate the unique flavors and textures of so many different vegetables and fruits. Continue reading “Garlic Dill Lentils – Instant Pot”

Brown Rice Chicken Biryani – Instant Pot

Brown Rice Chicken Biryani – Took me much longer than anticipated, but after several trial and errors, here is the recipe that I am excited to share with you all. A healthier version of the popular Chicken Biryani that is cooked with brown basmati rice, chicken breasts, fresh herbs and warm aromatic spices.

I would have never thought of making Biryani with brown rice. Since I started making Biryani in my Instant Pot, it has become a repeat one-pot meal in our family. It is a favorite in our house and making it with brown basmati only makes it more healthier. After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown basmati. My initial thinking was that it is not going to work out with the flavor and moreover the textures with the chicken and Rice cooking together. But more I started using brown rice, I understood how soaking it can drastically change the cooking time especially with Instant Pot.

brown rice chicken biryani

So here is the recipe, and seriously all it needs is some extra prep-time or a little bit of planning. The key is to soak the brown basmati rice for 3 hours in warm water and marinade your chicken breasts for 2-3 hours. Once you have the brown basmati soaked for 3 hours, it cooks perfectly along with the chicken breasts in 10 minutes of pressure cooking time. Unlike the regular white rice Chicken Biryani, this recipe requires natural pressure release, which helps the rice to continue to cook and the chicken breasts come out moist and juicy.
brown rice chicken biryani

Served with a yogurt-based raita, boiled egg and fresh lime wedge makes this a hearty one-pot meal that is finger-licking good and satisfying!

Here is the you tube video that shows how easy it is to make this brown rice chicken biryani:

5 from 2 votes
brown rice chicken biryani
Brown Rice Chicken Biryani - Instant Pot
Prep Time
3 hr
Cook Time
40 mins
Total Time
3 hr 40 mins

A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.

Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 485 kcal
Author: Archana
  • 2 tsp garam masala
  • 1 tbsp ginger grated
  • 1 tbsp garlic grated
  • 1 tbsp red chili powder
  • 1 ⁄2 tsp turmeric
  • ¼ th cup of mint leaves
  • ¼ th cup of chopped cilantro divided
  • 2 tbsp lemon juice
  • 3/4 cup plain yogurt
  • 2 tsp salt
  • 2 lb chicken breasts cut each breast into 2 pieces
  • 2 cups brown basmati rice
  • 1 jalapeno sliced into 8 wedges optional for extra spicy **
  • 2 tbsp ghee divided
  • 1 large onions thinly sliced
  • 2 bay leaves
  • 1.5 tsp Salt
  • 1 tsp saffron mixed in 1 tbsp warm milk
  • 4 boiled and shelled eggs optional
  1. Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.
  2. Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
  3. After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode. After the ‘hot’ sign displays, add 1 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
  4. Add remaining 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.
  5. Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1-1/2 tsp of salt. Add 1 cup of water.
  6. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
  7. Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.
  8. Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.
  9. Gently fluff and mix the rice with the chicken on the bottom of the pan.
  10. Garnish with the remaining caramelized onions, saffron and cilantro.
  11. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.
Recipe Notes

** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another tsp of garam masala to the chicken.

You can replace chicken breasts with bone in chicken pieces , chicken thighs or drumsticks for the same cook time. 

Nutrition Facts
Brown Rice Chicken Biryani - Instant Pot
Amount Per Serving
Calories 485
* Percent Daily Values are based on a 2000 calorie diet.


Here are more Instant Pot Biryani recipes in addition to this Brown Rice Chicken Biryani:

Sweet Potato Casserole – Instant Pot

Sweet Potato Casserole – A creamy, lightly sweetened sweet potato side dish with the warm aromas of cinnamon, nutmeg and all spice is a must-have side dish for holiday dinners!

Continue reading “Sweet Potato Casserole – Instant Pot”

Jalapeño Cheddar Cornbread – Instant Pot

Jalapeño Cheddar Cornbread  – A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.

Served warm with chili or soup, this  jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays!  Continue reading “Jalapeño Cheddar Cornbread – Instant Pot”

Sweet Potato Halwa- Instant Pot

Sweet Potato Halwa – A  delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.

This right here sounds like our family when it comes to food-

“I could have killed you.”  “Or I could have killed you,” Percy said.  Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena Continue reading “Sweet Potato Halwa- Instant Pot”

Chicken Coriander Soup – Instant Pot

Chicken Coriander Soup – A delicacy from Indo-Chinese restaurants, this soup with complimenting flavors from lemon, ginger and chilies, crunchy vegetables and soft cooked chicken makes a flavor and nutrition packed meal.

This recipe is a combination of my mom’s lemon coriander soup and the soup I have enjoyed for years from the Indo-Chinese restaurants. This recipe uses mom’s lemon coriander soup as a base, to which I add more vegetables and chicken to make it a one-pot meal. Continue reading “Chicken Coriander Soup – Instant Pot”

Gujarati Kadhi and Khichdi – Instant Pot

Kadhi and Khichdi – A nutritious and comforting meal, home cooked by my mom is what I reminisce eating for many evening meals.

In winters, we enjoyed Khichdi with a piping hot bowl of yogurt based soup{kadhi} and in the summer it was served with a cool and refreshing ginger-yogurt-cilantro drink {mathha}. Mom has a dozen Khichdi recipes that she rotates. Although, if I had to pick my favorite, it would be this one with mixed lentils that is aromatic and is lightly spiced with onion, ginger, garlic and cilantro. Continue reading “Gujarati Kadhi and Khichdi – Instant Pot”