Instant Pot Chicken Biryani is one of my favorite dishes and definitely one of the most requested meals at my house. This one-pot meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional stovetop versions. Paired with cooling raita and a squeeze of fresh lime makes for a hearty and delicious meal.
Family Treasured Recipe
Quite possibly the most well-known rice dish from India, biryani can be found throughout the country, though there are subtle variations from region to region. But one thing is consistent: the process to make it is long and complex. I am excited to share this modern version of my family's treasured recipe that transforms Chicken Biryani into a quick, accessible dish using an Instant Pot.
Jump to:
- Family Treasured Recipe
- What is Biryani?
- Origins of Biryani
- Easy Chicken Biryani recipe using the Instant Pot
- How To Cook Different Chicken Cuts
- How to Make Instant Pot Chicken Biryani (5- Steps)
- What to serve with Chicken Biryani
- How to store leftover Biryani
- Tips for making Biryani in the Instant Pot
- Biryani Variations
- More Instant Pot Biryani Recipes You'll Love
- The Famous Instant Pot Chicken Biryani
- FAQ
- Recipe
What is Biryani?
Biryani is a rice dish with vegetables, chicken, or fish marinated in yogurt and warm spices such as turmeric, red chili powder, and garam masala. It is traditionally slow-cooked by layering the marinated meat or vegetables over the rice and is topped with caramelized onions, aromatic saffron, and fresh cilantro or mint.
Origins of Biryani
It is said that Biryani is originally a Persian dish that eventually made its way to South Asia. Since then there have been many regional variations of this majestic dish based on the cooking methods.
- Dum Biryani - Layers of meat and partially cooked rice are added to a heavy-bottomed pot which is sealed tightly with raw dough so the flavors and steam do not escape. It is then slow-cooked for hours. This is also how my mom made her Biryani on the stovetop.
- Kacchi Biryani - Raw meat is cooked by layering over rice and then slow-cooked.
- Pukka Biryani - Partially cooked meat and rice are layered and cooked.
Easy Chicken Biryani recipe using the Instant Pot
Given how much we enjoy Chicken Biryani, I had to try mom's recipe in the Instant Pot. After a few attempts, I was able to simplify it so much that it can be easily prepared for a weeknight meal using the Instant Pot. This is my humble attempt to make Mom's incredible chicken biryani.
How To Cook Different Chicken Cuts
I love biryani with chicken that is cooked tender and moist while the rice is fluffy with each grain separated. There are 2 ways to cook biryani depending on the cut of chicken you have.
- Using bone-in, skinless chicken legs - I first partially cook the chicken by pressure cooking it for 4 minutes. Then layer over soaked and drained rice and pressure cook both chicken and rice for 6 minutes.
- Using small bone-in chicken pieces or boneless thighs - Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes.
How to Make Instant Pot Chicken Biryani (5- Steps)
Here are step-by-step instructions with photos. Please check the printable recipe card at the end of this pot for the ingredient quantities and detailed instructions.
1: Marinate the Chicken
Marinate the chicken in ground spices, mint leaves, cilantro, lemon juice, yogurt, and salt. Marinate for atelast minutes. You can also marinate ahead of time, for up to 12 hours in the refrigerator (photos 1 - 4).
2: Soak the Rice
Soak the rice for 20 minutes. It helps make the rice fluffy and light with long separate grains. I would recommend extra long-grain basmati rice for making chicken biryani. Some of my favorite brands are Kohinoor and Royal, both available in Indian groceries (photos 5 - 6).
3: Caramelize the onions and deglaze
As the rice soaks, start to caramelize the onions. Caramelizing in the Instant Pot may cause the bottom of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 - 10).
4: Partially Cook the Chicken
Bone-in chicken legs or drumsticks need a longer time to pressure cook than basmati rice. To achieve this, we first pressure-cook the chicken for 4 minutes. For boneless thighs, just sautéing for 2 to 3 minutes cooks the chicken partially and then they can further cook along with the layered rice (photos 11 - 12).
5: Layer over Rice and Pressure Cook
Drain the rice and layer over the partially cooked chicken. Add water and make sure all the rice is under the liquids (photos 13 - 14).
Garnish with the caramelized onions, saffron milk, cilantro, and mint. Layer over with hard-boiled eggs (photos 15 - 16).
What to serve with Chicken Biryani
I love chicken Biryani served with a simple raita and a squeeze of fresh lime! If you have guests, pair it will the delicious creamy tomato soup or butternut squash soup! I often make this one-pot meal when I am having an impromptu gathering with friends. And spicy Indian food always leaves you craving something sweet. Here are some of my go-to make-ahead Indian desserts - Carrot Halwa, Pineapple Sheera, and Jalebi!! You can also pair biryani with simple vegetarian curries like Palak Paneer, Mushroom Masala, or these pretty Stuffed Tomatoes!
How to store leftover Biryani
Biryani makes for amazing leftovers! In fact, I think it tastes best the next day! Simply refrigerate it in an air-tight container for up to 5 days. To reheat simply microwave individual portions. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
Tips for making Biryani in the Instant Pot
- Pat dry the chicken before marinating to avoid excess liquids.
- Marinate the chicken for at least 20 minutes.
- Use plain full-fat yogurt for the marinade.
- Use fresh garam masala. Homemade garam masala works the best!
- Deglaze the pot using some marinated chicken to remove any browned bits from the sautéing of the onions. This will help the Instant Pot build pressure and also prevent the "BURN" signal. Alternatively, you can also air fry the onions.
- Deglaze the pot, once again just before adding the rice.
- Make sure all of the rice is under the liquids before closing the Instant Pot.
- It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
- This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
- Lastly, although, the Sauté function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions using a stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a "BURN" notice on the newer Instant Pots.
Biryani Variations
As biryani became popular in South Asia, several regional variations of this dish came along. Starting with the Kacchi style Hyderabadi Dum Biryani, the Malabar Pukka Biryani from coastal India, the Calcutta Biryani with potatoes from eastern India, spicy Chettinad Biryani from the southern states, and the flavorful, tangy Sindhi Biryani from Sindh, Pakistan. Many more variations and recipes but one thing that is common is that they are all incredibly tasty!
My favorite, of course, is the one made by my mom that I grew up eating. Warm, deep spiced Chicken Biryani, with freshly ground spices, caramelized onions, and marinated tender chicken cooked over long grain basmati rice.
More Instant Pot Biryani Recipes You'll Love
- Vegetable Biryani
- Shrimp Biryani
- Chickpea Biryani with vegan options
- Healthy Brown Rice Biryani
- Low Carb Riced Cauliflower Chicken Biryani
- Fish Biryani
- Egg Biryani
The Famous Instant Pot Chicken Biryani
Thank you to all who have tried this recipe. It has become so popular that when I published The Essential Indian Instant Pot Cookbook, I was requested that I also include this recipe in the cookbook. I hope you will enjoy 75+ modern recipes with authentic Indian flavors in my best-selling book.
FAQ
1. Deglaze the pot really well using 1 to 2 tablespoons of water after caramelizing the onions. During deglazing turn off the Instant Pot which will allow the pot to cool down and prevent the liquids from evaporating. After deglazing, there should be no browning at the bottom of the pot
2. Make sure that the sealing ring is secured properly
3. If all else fails caramelize the onions on the stovetop using a non-stick pan
I like to use Kohinoor extra long-grain rice
Make sure that the rice is completely submerged under liquids before starting the pressure cooking cycle. If the rice looks slightly undercooked when the cooking cycle is complete, gently fluff the top layer only and close the lid for an additional 5 minutes on the keep warm mode.
You can definitely half the recipe, the pressure cook time will be the same. I would not recommend doubling this recipe in a 6-QT Instant Pot. But if you have an 8-QT you can double the recipe with the same pressure cook time.
For biryani dishes, it is best to soak the extra-long grain basmati rice for 20 minutes. This removes some of the starch and also helps the rice cook so that it's fluffy and long. With this method, a 1:1 rice-to-water ratio works well, as the biryani has marinated chicken that releases plenty of liquid. Always allow the rice to cool a bit after pressure cooking and then gently fluff it up with a fork or silicone spatula
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Recipe
Instant Pot Chicken Biryani
Ingredients
Marinade
- 2 teaspoons garam masala Add 3 teaspoon for spicier Biryani
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup mint leaves
- ¼ cup cilantro chopped
- 2 tablespoons lemon juice
- ¾ cup plain yogurt
- 2 teaspoons kosher salt
- 2 pounds whole bone in chicken skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces)
Other Ingredients
- 4 tablespoons ghee divided
- 2 large yellow onions thinly sliced
- 2 bay leaves
- 3 cups extra long grain Basmati rice
- 2 teaspoon kosher salt
- 3 cups water
- 1 teaspoon saffron mixed in 1 tablespoon warm milk
- 6 eggs hard boiled and shelled, optional
- 1 jalapeno sliced into 8 wedges optional for extra spicy **
Raita
- 2 cups plain yogurt
- 1 medium yellow onion finely diced
- 2 tomatoes diced
- ½ teaspoon kosher salt
- 1 tablespoon cilantro chopped
Instructions
- Make the 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 at least 30 minutes.
- While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
- Turn the Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. Note: You can also air fry the onions
- Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. This is an important step that will prevent the possible "BURN" signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
- a) For Chicken on bone - Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.
- or
- b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
- Drain the rice and gently pour it over the chicken. Add salt from the other ingredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook(Hi) mode and adjust the time to 6 minutes. Follow with Quick release.
- Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking.
- Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita, hard-boiled egg, and lemon wedges.
Raita
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro.
Video
Notes
- Deglaze the pot using some of the marinated chicken to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the "BURN" signal.
- Deglaze the pot, once again just before adding the rice.
- Make sure all of the rice is under the liquids before closing the Instant Pot.
- It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
- ** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
- Tip - Although Sauté (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions, stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a "BURN" notice on the newer Instant Pots.
- Using small bone-in chicken pieces or boneless thighs - Skip the initial 4 minutes of pressure cooking and instead saute the marinated chicken for 2 to 3 minutes. Then layer the soaked and drained rice and pressure cook for 6 minutes
Nutrition
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Vanathi says
This is my favourite instant pot chicken briyani recipe! Thank you so much for sharing. Can this recipe be doubled in instant pot?
Archana says
I would not double it in a 6 QT Instant Pot. If you have a 8 QT you can try.
May says
Hello from Norway! I tried your egg biryani recipe a couple of weeks ago. Thanks for the great recipe Archana — it was delicious! Going to try this chicken biryani recipe tomorrow; can I just check on the rice cup measurements you list in general? Is it a standard US cup, 250ml? Or the rice 'cup' that came with my rice cooker, which sort of works out to about 160/175ml?
Archana says
Standard rice cup size. But what is more important is that its 1:1 rice to water ratio
May says
Thank you!
Rene Patel says
Hi looks very delicious!! Can I use this recipe with boneless chicken? My kids are picky eaters. Just wondering thanks!
Archana says
Yes! I have details in the recipe, easier with boneless chicken
Jen C says
Hello Archana,
I love your recipes and have made several of them. The recipe calls for red chili powder. Is this the hot, Indian Kashmiri Chili Powder or the chili powder like McCormack? If Kashmiri, 1 Tbsp sounds like a lot. Is this dish super spicy as I know Kashmiri is hotter than cayenne pepper.
Archana says
Most of my recipes use Kashmiri red chili powder which is milder than cayenne pepper. Its more like paprika
JF says
Great base, so good with the homemade raita!
We felt something was missing a little though. Next time I'll add cardamom and perhaps cloves/star anise... are those typically used in Indian cuisine?
Bookmarking the site for the future!
Archana says
Yes you can add whole spices too if you like. cloves and cardamom are already there in my 5 ingredient garam masala recipe that I use for this recipe. You can always add a star anise along with the bay leaves.
Minz says
I have a newer instant pot and this recipe just did not work for me I even sautéd the onions separately but when I tried to pressure cook the chicken I got the burn sign. Twice. I even deglazed the pot on both occasions. And the I thought I’ll just sauté the chicken separately so I did that and then added the rice, and water to the mixture. Once I started pressure cooking I got the burn signal yet again. Is there any remedy for this issue? I was really looking forward to making this cuz I was able to successfully make the instant pot shrimp biriyani! Thank you so much
Archana says
I am so sorry! You shouldn't have to sauté the chicken separately! Make sure the sealing ring is secured in well and also after initial 2 to 3 mins of sautéing the chicken, turn off the saute mode as you layer in the rice etc. I hope it works for you!
Andrew says
I have the same issue with my IP- it hits the dreaded burn error no matter what I did. However, even though it went to burn, I found that if I waited a while before releasing the pressure, the rice ended up cooking perfectly as well as the chicken.
Archana says
Hi Andrew, the newer Instant Pot's are overly sensitive and lead to the burn. But what you did is exactly what I recommend too. If you see the burn simply wait and do not open the lid for 10 mins or so and the Biryani will be done perfectly.
Sara says
Love this recipe! But had a question, I set the cooker for the 4 and 6 mins, but after 4 mins, the instant pot hasn't beeped, should I release pressure at the 4 min mark?
Archana says
It takes 10 mins or so just to build the pressure. Once the Instant Pot is sealed then it will start the 4 mins countdown which is the actual pressure cooking cycle.
Nissy Alexander says
I tried this today, since I just got my Instapot Duo. However, the rice was too cooked and mushy. It tasted great though. Next time, I probably won’t add even the 1:1 water/rice ratio.
Archana says
Depending on the age of the rice it may need more or less water. So yes next time add less and also remember to pat dry teh chicken as it can release a lot of liquids during pressure cook cycle
Angela says
This recipe is the best thing I’ve ever made in my instant pot and maybe in my life. The recipe was easy to follow and the photos helped mark the process.
Archana says
Thank you so much!
Lisa Dukes says
Hi Archana,
I found your recipe for Doro Wat a couple of weeks ago and it was incredible. Then I bought your cookbook. My husband is a Brit and craves good Indian food. He has always said that a good biryani is the most difficult, so I wanted to try the chicken biryani first. It was delicious and the rice comes out perfect (the hardest part). He made a vegetable curry sauce to put over it (like the Brits do) but he didn't like the result of the sauce. Do you have any suggested recipes?
BTW, I am an engineer also (mechanical rather than software), and I especially appreciate the level of detail in your recipes, every step listed, none missed. If I hadn't known ahead, I would have guessed you write code. Such a refreshing change from recipes with missing steps, wrong quantities and so forth. I am looking forward to making many more of your recipes. A Korma next, I think. I am lucky enough to have an old Instant Pot without the BURN warning, so I don't have to worry so much about accidental shutdowns.
Mark says
Everyone in my family loves this recipe. It’s like comfort food!
Tina Gupta Patel says
Thank you for all the great recipes. I made this a few weeks ago and it was tasty. Some of my thoughts. I dont think it serves 8. We are not huge eaters but if you’re serving it as a one dish meal with raita there just isn’t enough chicken. So I found that it served 4 adults. Also i added more of everything (spices ginger garlic etc)and i think that really pushed the flavor. My sister and i compared notes (she likes your recipes too!) and she said she does 4 pounds of chicken (bone in)and 2 cups of rice and likes the ratio better. Just my two cents.
Archana says
Thank you for the feedback! I love that you have found proportions work best for you. I agree that you can always add more chicken to this recipe.
N says
If I use sona masoori rice how much water ratio should i use?
Archana says
Same 1:1 ratio, make sure to soak the rice for 20 mins
NV says
Can I add potato?
Archana says
Yes you can add potato. You will add it with the rice. Add extra salt for the potatoes.
Priya says
Can we use skinless chicken breast for this recipe?
Archana says
Hi Priya! Yes you can, follow the notes in the recipe. You can basically cook rice and chicken together.
Neha says
Thank you for all the easy recipes. I made this today and turned out super tasty. Perfect dish for weekday one pot meal 🙂
Kavita says
Can I use basmati brown rice instead? I’m new to the IP and wondering if I would need to keep the brown rice longer.
Archana says
Here is brown rice biryani recipe - https://ministryofcurry.com/brown-rice-chicken-biryani-instant-pot/
jälgar says
Hey Archana,
Great recipe ! Thank you.
For the first couple of times, I had the issue with BURN when I try to pressure cook the rice+chicken. I think I figured out my mistake. I used to stir the rise a little after I add it to the chicken and sauce. This made some rice settle down and get cooked quicker and burn eventually.
Now, I do not touch the rice after I add it to the chicken. I just add the water and salt and close the lid. Works like a charm 🙂
Star says
Hi,
Can I halve the chicken and Rice quantity ? Does that affect the spices proportion for marinade and the biryani ? Does it affect the cooking times, I have a 6 qt instant pot.
Thanks
Archana says
Yes! Just half the number of servings and all the quantities will adjust for you 🙂
Chad says
Can I substitute leg of lamb (boneless) for the chicken thighs here? If so, will that change the amount of cooking time in the instant pot?
Archana says
yes! It will work with the same time.
Sammy says
Hi Archana,
I tired your biryani...mind you I am new to the insta pot. It tasted just like a biryani would, my only concern is that after putting the rice in the insta pot I put in 3 cups of water...when it was done...it showed L0:00 (which i don’t know what it means) I let the steam out and opened the insta pot. There was still water left in the biryani. What did I do wrong? What does L0:00 mean?
Archana says
I have a feeling that the Instant Pot did not come to pressure. L0:00 means its just finished pressure cooking. From that point on the display starts counting up, so L0:01, L0:02 etc to tell you how many mins since its done.
Anisha says
Can I make this in the rice cooker? Also how long should I cook the chicken
Archana says
Hi Anisha! I am not sure as I do not have a rice cooker.