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
Print
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
Ingredients
  • 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
Instructions
  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 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”

Tasty Cabbage Rice – Instant Pot

Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.

This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage.  It did take us a couple of tries to achieve this perfect Instant Pot recipe! Continue reading “Tasty Cabbage Rice – Instant Pot”

Ukadiche Modak {sweet rice dumplings with coconut filling}

Ukadiche Modak – an exquisite Maharashtrian delicacy made with steamed rice flour dough, stuffed with aromatic and sweet coconut, jaggery, nutmeg, cardamom and saffron filling. These Modaks are offered to Lord Ganesh and made especially during the ten-day celebration of the Ganesha festival which starts this week. There are literally dozens of ways to make a modak, but of course my mom had to spoil us with these luscious, heavenly ‘ukadiche modak’.

UPDATE: Please check the instructions and video for steaming modak in Instant Pot!

Continue reading “Ukadiche Modak {sweet rice dumplings with coconut filling}”

Kheema Pav – Instant Pot

Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.

From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.

Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!

kheema pav

A few options she suggests are:

  1. Add 1/2 cup of green peas to the curry
  2. Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
  3. Add 1-2 spicy green chilies for a spicier keema.

I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!

Here is her easy Chicken Kheema recipe:

5 from 1 vote
kheema paav
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Kheema Pav - Instant Pot
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Kheema Pav - A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Course: Entree
Cuisine: Indian
Servings: 4
Author: Archana Mundhe
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 tablespoon garlic grated
  • 1 tablespoon ginger grated
  • 1 large yellow onion diced
  • 2 plum tomatoes diced
  • 2 teaspoon mild red chili powder We used Kashmiri Chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 heaping tablespoon coriander powder We lightly toasted the coriander seeds and then ground them
  • 1 pound ground chicken
  • 1/2 cup cilantro chopped for garnish
  • To serve:
  • 1 tablespoon butter or ghee
  • 8 potato rolls
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the hot sign displays, add oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.
  2. Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.
  3. Add tomatoes, red chili powder, garam masala, salt and coriander powder. Mix well.
  4. Add ground chicken and breaking it with a spatula. Add 1/2 cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).
  5. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 4 mins followed by Natural Pressure Release.
  6. Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.
  7. Notes:
  8. Add 1-2 spicy green chilies for a spicier keema.
  9. Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.

 

Corn Poblano Chowder – Instant Pot

Corn Poblano Chowder – An earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot. Continue reading “Corn Poblano Chowder – Instant Pot”

Mixed Lentils & Vegetables Khichdi – Instant Pot

Mixed Lentils & Vegetables Khichdi – A vegetarian, one-pot, gluten free dish with lentils, rice and vegetables, cooked in ghee, turmeric and red chili powder makes an amazingly flavorful comfort meal!

Khichdi, Khichadi or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food”, it is often used for babies and the elderly, a healthy meal that is easy to chew, digest and SO good for the body! Continue reading “Mixed Lentils & Vegetables Khichdi – Instant Pot”

Bisi Bele Bhath – Instant Pot

Bisi bele bhath is a spicy and flavor packed rice dish that is cooked with lentils, rice, lots of vegetables and aromatic spices! I love south indian food and the flavors of the fresh spices and ground lentils used in various dishes is simply divine. Bisi bele bhath to me is the ultimate comfort food  when it comes to simple home cooked south indian food. Continue reading “Bisi Bele Bhath – Instant Pot”

Roasted beets with cashew garlic sauce

Roasted beets with cashew garlic sauce – A healthy appetizer inspired by Oceanos, a Mediterranean restaurant in NJ. We visited Oceanos this past December to celebrate a special birthday, the food was delicious and the ambience delightful!

One of my favorite dishes was the roasted beets served with a smooth, velvety and delectable cashew garlic sauce. It took me few months to replicate this recipe but the one I have now is a sure keeper. The recipe is adapted from pinch of yum, one of my absolute favorite blogs. I’m a huge fan of Lindsey’s recipes! Continue reading “Roasted beets with cashew garlic sauce”

Sesame chikki {crisps}

Happy Makar Sankrant! Growing up, I remember celebrating festival of Makar Sankrant by visiting family and friends and wishing them “Tilgul ghya goad goad bola” which literally means “Take tilgul and talk sweetly”. On the Sankrant evening, we dressed in our pretty traditional outfits and went around the neighborhoods, collecting different varieties of sweet treats made with sesame seeds called tilgul. My favorite amongst the sweet treats, was the crispy and crunchy sesame chikki{crisps}. Made with sesame seeds, sugar and a hint of cardamom and salt, these sesame chikki make an irresistible and yummy winter snack.

sesame-chikki Continue reading “Sesame chikki {crisps}”