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
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
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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Lidia says
Hello, I don't have the Instant Pot but have a normal pressure pot which goes on gasfire like the one in the link
https://www.delcocoshop.com/lagostina-casa-mia-pentola-a-pressione-5-l-22-cm-acciaio-inossidabile-18-10.html
Will this recipe work on this one or in the oven. I love indian food and used to eat loads when I lived in London but here not so easy.
Thanks for your help.
Lidia
Archana says
Yes gas pressure cooker will work too! Once the Pressure cooker is fully pressurized you want to cook for about 6 mins
Melinda Rajoria says
I’m a big fan of your other recipes. However, i tried a different recipe than yours today and it called for adding the marinade with the rice and chicken before pressurizing. The biryani ended up being over powering and the rice was mushy. In this recipe, do you call for only adding the chicken or both chicken and marinade? My husband is from Delhi and he said the recipe didn’t taste like classic biryani. I really want to get it right before I make it for his family.
Archana says
Hi Melinda, Follow the tips in this recipe. If you pat dry chicken there should not be much excess marinade. I add all of teh marinade because usually I do not too much left.
Hardik Anavkar says
I started cooking in April 2020 during the lockdown and this was one of the first dishes I tried. My partner said that it is very ambitious of me to try Chicken Biryani at the very start, but you recipe is so easy to follow with pictures, it came out very good. I have made this many times since and it just comes out very consistent every time. Thanks a lot for the recipe Archana. Makes me feel close to India living in Toronto.
Sara says
Hi. This looks like a great recipe so I'm going to try this next time. A couple of questions for you. Is it important to add salt to both the chicken marinade and then also add it when adding in the rice? I worry this is too much salt but also want to ensure the taste comes out right when I make this. Secondly, do you have any tips to ensure every grain of the rice in the biryani is separated and the grains don't stick together?
Archana says
Hi Sara, Yes all the notes on rice are in the recipe. I would add salt in both marinate and rice
Renu says
Hi! If I were to use already cooked rice on this recipe, would you have any recommendations for altering the cooking times? Thanks.
Archana says
I have not tried with already cooked rice. But may be you can layer over cooked chicken and cook on stovetop covered on lowest heat for 20 mins.
Deb says
So good!!!! We omitted the eggs. We will definitely make again!
Rupali Pai says
Do you have a non instant pot method for this recipe?
Archana says
I don't but plan to add one soon
Roger says
Thanks for this awesome recipe! The first time I made it came out perfectly. Can you cook the biryani on medium or low pressure, maybe a little longer, to avoid the “burn” situation? Second time I tried, as you suggested with taking precaution to deglaze the pot, but I still ended with the “burn” indication twice. If it can be done on medium/lower pressure, would that help? And how do I adjust time at those settings?
Archana says
I don't think low pressure will help! After deglazing the pot add another 2 to 2 tablespoons of water to the bottom of the pot and then layer over all the ingredients. Also make sure to not mix in the rice.
Kenji Fujishima says
I tried this recipe tonight, and...is 6 minutes actually enough to cook the rice in the Instant Pot? Because the rice came out severely undercooked. Fwiw, I was cooking it in a 3-quart DUO rather than a 6-quart.
Archana says
Soaked Basmati rice can cook in as less as 4 mins. Did you use organic rice?
Sam says
Amazing recipe. What would the cook times change to if I switched the meat to goat?
S.K. says
I never thought I could make chicken biryani myself, let alone in an instant pot! Though it may seem like a lot of steps, you really do make it easy to follow. My husband LOVED this dish and said to make it for our neighbors. That’s when I know it’s really good- when I feel confident about how it turned out to share with others outside my family. Thank you for yet another delicious meal. Your recipes have been my saving grace in this crazy year!
Sally Lake says
Hi, am going to try this but am slightly concerned about the quick release instruction. I have heard that this can cause meat to dry out but am assuming that in this recipe the rice covering the chicken shields it and stops that from happening. Would it make a lot of difference if I erred on the side of caution and natural released for 10 minutes before quick-releasing? Or should I just be brave, trust you and quick release?
Archana says
If you are using chicken drumsticks or thighs you can quick release. If you are using Chicken breasts you can do natural pressure release
Steve says
Hello,
Did try the recipe yesterday and it comes out perfect flavour ! It was a bit burned below in the instant pot.
Small question : I used the measuring cup coming with my old rice cooker with a capacity of 180 ml. Is it the same as you used ? If not could you advice on the metric capacity ?
Regards
Steve
Archana says
I use the 240ml cup but as long as you use the same cup to measure rice and water you should be good with this recipe. As far as the burn, make sure to deglaze the pot and do not mix in after adding the rice.
Ani says
Delicious biryani everytime. This is a staple dish in our household. We used to purchase biryani from restaurants ... not anymore. Have made this recipe many times and it's tasty everytime and easy to make.
Sona says
Hi,
I am planning on trying this recipe. I want to skip the yogurt and ghee as my daughter has dairy allergy. What can I use as substitute?
Sona
Archana says
You can use any neutral oil instead of ghee. Also use 1 to 2 tablespoons of lemon juice instead of yogurt to marinate the chicken
Chrstine says
Hi - can you make this in the small DUO instant pot?
Archana says
I would reduce the rice to 2 cups for 3 qt
Janani says
I have tried this recipe a few times and loved it. It’s a fail proof recipe. Came across this one when I was on the hunt for an instant pot version of chicken biryani. Keep up the great work.
Jo says
Tried this tonight- came out really well! Thank you for the detailed instructions!
NS says
Oops - got bone-in chicken thighs (instead of legs) - would the timings be the same as the bone-in legs?
Archana says
yes! Same time. Remove the skin first
Julia says
I love this recipe! I’ll be halving the recipe this time around and using boneless, skinless chicken thighs. Is the cooking time in step 8 still the same (6 minutes)?
Archana says
Same time! Instant Pot will come to pressure much faster. And since you love this recipe I will love a 5 star rating from you instead of 4 star 🙂
Divya says
Bought my first Instant pot over the holiday break and this was the first recipe I tried. Loved the detailed instructions and was amazed by the simplicity and hassle-free method of making biryani. Next time round, I will sauté onions in a skillet as I think it would be faster . Thanks for the great recipe
David Perlmutter says
Phenomenal recipe! Makes enough for like 6-8 servings at least. I'm not sure the saffron is necessary, it kind of gets drowned out with the rest of the dish's excellent flavors. Caramelizing the onions in the instant pot took much longer than 10 minutes also, maybe they would caramelize faster in a cast-iron skillet? I may also try frying the onions next time for an added crunchy texture.
Archana says
Agree they do caramelize faster in a stove top skillet!
Subhasish says
The recipe delivers a result very close to authentic and aromatic traditional biryani. I have followed the recipe with a few minor variations ( added nutmeg) and also used it for a vegetable version with incredible results. I have tried ir more than once- so it is repeatable and predictable. My family loves it and have praised your recipe to many family and friends! For me, it is one less reason to eat outside and on demand :). The directions are helpfully tailored for instapot to avoid burn and over cooking. Well done and Thanks!