• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Chicken Recipes

    Instant Pot Chicken Biryani

    Published: May 11, 2017 · Modified: May 18, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 722 Comments

    50395 shares
    Jump to Recipe

    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. 

    Chicken Biryani served in 2 bowls with raita and lemon wedges

    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. My family's treasured recipe transforms Chicken Biryani into a quick, accessible dish. There are many variations of this recipe that originate in several states of India. 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, marinated tender chicken cooked over long grain basmati rice.

    Jump to:
    • Family Treasured Recipe
    • What is Biryani?
    • Origins of Biryani
    • Biryani Variations
    • Easy Chicken Biryani recipe using the Instant Pot
    • How To Cook Different Chicken Cuts
    • Tips for making Biryani in the Instant Pot
    • Step-by-Step Instructions
    • What to serve with Chicken Biryani
    • How to store leftover Biryani
    • More Instant Pot Biryani Recipes You'll Love
    • The Famous Instant Pot Chicken Biryani
    • FAQ
    • Recipe
    Chicken Biryani with a bowl of raita on the side.

    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.

    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!

    chicken biryani in a platter with hard boiled eggs on top

    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.

    1. 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.
    2. 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.

    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.

    Step-by-Step Instructions

    • Marinate the chicken for at least 30 minutes. You can also marinate ahead of time, for up to 12 hours in the refrigerator (photos 1 - 4).
    Steps one through four showing how to marinate chicken
    • Soak the rice for 20 minutes, which makes 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).
    Steps five and six showing soaking and draining rice
    • As the rice soaks, you can 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).
    Steps seven through ten showing caramelizing onions and how to deglaze the Instant Pot
    • 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).
    Steps eleven and twelve showing partially cooked chicken for biryani
    • Drain the rice, completely after soaking for 20 minutes. Then layer the rice on the partially cooked chicken. Add water (which should be 1:1 ratio with rice) and make sure all the rice is under the liquids (photos 13 - 14).
    Steps thirteen and fourteen showing rice layered over chicken in the Instant Pot
    • After pressure cooking the rice, if the top layer looks a bit undercooked, simply fluff the top layer with a fork. Use a silicone spatula to gently mix the rice and the chicken pieces at the bottom of the pot. Garnish with the caramelized onions, and saffron mixed with milk, cilantro, and mint. Layer over with hard-boiled eggs (photos 15 - 16).
    Steps fifteen and sixteen finishing the Chicken Biryani in Instant Pot

    What to serve with Chicken Biryani

    I love chicken Biryani served with a simple raita and 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 teh refrigerator before reheating.

    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

    I got 'BURN' on the Instant Pot, what to do?

    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

    What is the best rice to use for Biryani/Indian Cooking

    I like to use Kohinoor extra long-grain rice

    Why is my Biryani dry?

    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.

    Can I half or double the recipe?

    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.

    How to make fluffy rice

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Chicken Biryani Served in a dinner plat with a bowl of raita on the side.
    Print Recipe Pin Recipe Save Saved!
    4.34 from 758 votes

    Instant Pot Chicken Biryani

    A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
    Prep Time40 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Entree
    Cuisine: Indian
    Servings: 8
    Calories: 503kcal
    Author: Archana Mundhe

    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 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

    1. 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. 
    2. Deglaze the pot, once again just before adding the rice. 
    3. Make sure all of the rice is under the liquids before closing the Instant Pot. 
    4. 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. 
    5. ** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
    6. 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.
    7. 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

    Calories: 503kcal | Carbohydrates: 60g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1249mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 1.6mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin

    More Chicken Recipes

    • chicken tikka masala served with rice and naan
      Instant Pot Chicken Tikka Masala
    • chicken korma in s white bowl with rice and naan
      Chicken Korma (Instant Pot & Stove Top)
    • stack of chicken shawarma rolled in pita
      Chicken Shawarma
    • Keema Pulao served in a white bowl with cucumbers and lime wedge
      Instant Pot Kheema Pulao

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Priya says

      April 05, 2021 at 12:13 pm

      This was my first recipe I tried in my instant pot and it jus turned out great.. thanks mam for sharing such easy recipes....5 stars

      Reply
    2. W says

      April 07, 2021 at 10:07 am

      Hi,
      Can I skip the mint leaves ?

      Reply
      • Archana says

        April 08, 2021 at 1:15 pm

        yes you can 🙂

        Reply
    3. Zehra says

      April 11, 2021 at 5:44 pm

      Foolproof and delicious chicken biryani!!5 stars

      Reply
    4. Shibani says

      April 11, 2021 at 8:16 pm

      This was the best chicken biryani I’ve ever made and I’ve made several. The rice is perfectly fluffy. Highly recommend garnishing with fried onions and fried garlic. You can certainly make your own, but store bought works well too (you can find both in the salad toppings section of your grocery store)5 stars

      Reply
    5. Tejel says

      April 14, 2021 at 9:26 am

      Amazing!!! My father in law (who is extremely picky) requests that I make this every time he comes over!

      Ps it’s also easy to make — so it’s win-win!5 stars

      Reply
    6. Stephanie Gambe says

      April 16, 2021 at 3:35 am

      Hi Archana,

      Can I use boneless chicken breast? How long should it be sauteed?

      Regards,
      Stephanie G.
      Toronto, Canada

      Reply
      • Archana says

        April 18, 2021 at 7:47 am

        Yes! Boneless chicken works, saute just for 2 to 3 minutes. I have more details in the recipe notes. Enjoy!

        Reply
    7. Anjalika says

      April 26, 2021 at 2:37 pm

      Made this yesterday and it was a huge hit with my entire family! Very flavorful and authentic. My husband said it was better then restaurant Biryani! Definitely putting this in my rotation as Sunday comfort food! Love it! Thanks Archana!5 stars

      Reply
    8. Sup says

      April 30, 2021 at 1:18 pm

      Thanks for the easy recipe. Biryani rice comes out sticky , what can i do to make the rice fluffy and grains separated like how it comes from stove top cooking.

      Reply
      • Archana says

        May 01, 2021 at 12:42 pm

        Depending on the age and variety of Basmati rice you may need more or less water. If your rice is coming out sticky, reduce the water by 1/2 cup. Also after the pressure cooking is done simply take out the inner pot and allow it to cook down for 10 minutes before you take the biryani out.

        Reply
    9. m says

      April 30, 2021 at 2:10 pm

      Looking forward to making this tonight. I have not cooked with saffron before and purchased a tiny jar of saffron threads because that's all the grocery had available. The recipe calls for 1 teaspoon of saffron. Should I crush the saffron into a powder and measure out a teaspoon that way? I'm not sure there's even a teaspoon of saffron in the jar I purchased. Thanks!

      Reply
      • Archana says

        May 01, 2021 at 12:40 pm

        I am sorry if I am seeing this a bit late. I don't crush it before measuring. You simply need about a pinch of threads.

        Reply
    10. A says

      May 01, 2021 at 12:36 pm

      Love this! I've made it 3 to 4 times already. Easiest and tastiet biryani recipe ever! Thank you.5 stars

      Reply
    11. Maria C says

      May 08, 2021 at 7:02 pm

      Best chicken biryani recipe I have ever attempted. My family enjoyed it. If I am making double the quantity of chicken, how would I adjust the cooking time?

      Reply
      • Archana says

        May 09, 2021 at 9:31 pm

        Same cook time! Just be careful that the Instant Pot is not more than 2/3 full.

        Reply
    12. Niqua says

      May 09, 2021 at 10:38 am

      How do you make this without an instant pot?

      Reply
      • Archana says

        May 09, 2021 at 9:30 pm

        Yes! I will share the stovetop recipe soon.

        Reply
    13. Chrissie says

      May 15, 2021 at 2:27 pm

      Hello! Second attempt this week at chicken breyani in new IP - and this recipe was spot on! I also added some pre-steamed baby potatoes with the rice (in South Africa, we must have potatoes in our Breyani!). Would be great if you have a recipe which indicates how to incorporate this as part of the recipe rather than to cook separately. Also used green chilies rather than jalapeños, for that added flavor. Thanks again for sharing this.5 stars

      Reply
      • Archana says

        May 16, 2021 at 6:45 pm

        Love the idea of adding potatoes. You can layer them over the chicken, add rice on top and pressure cook!

        Reply
    14. Sanjay says

      May 16, 2021 at 6:09 pm

      Hello - the recipe says to add the drumsticks to the instapot and pressure cook for 4 minutes. But, the recipe doesn’t ask for any water at this step. Will the pressure still work? We are about to try this!

      Reply
      • Archana says

        May 16, 2021 at 6:44 pm

        yes! The chicken will release liquids as it cooks.

        Reply
        • Thuyzer says

          November 24, 2021 at 11:03 pm

          Hi! This gave me a burn notice (8QT) with 6 chicken drum sticks... I ended up skipping that step and the inside was slightly pink.. should I sear it next time?5 stars

          Reply
          • Archana says

            November 28, 2021 at 5:43 pm

            Chicken drumsticks will look pink inside. But next time you can skip the initial pressure cook step and simply saute the drumsticks for extra 2 to 3 minutes. Make sure you layer the rice over and do not mix it in.

            Reply
    15. Anjali G says

      November 08, 2021 at 6:11 pm

      This is a family favorite!!! The first MOC recipe that I tried back in the day and it got me hooked on this site. Archana's recipes are so easy to follow and turn out amazing every time! This one in particular is great because making biriyani isn't easy (I have never been able to get it right) until I made this recipe! Besides the fact that everything is much easier and faster in the IP! SO DELICIOUS, you have to try it especially if you have hungry teenage boys in the house!5 stars

      Reply
      • Archana says

        November 08, 2021 at 10:55 pm

        Thank you Anjali!

        Reply
    16. Caitlin says

      December 02, 2021 at 7:49 pm

      Fantastic! I made it dairy free with tangy coconut yogurt and it was delicious (even if it wasn’t totally authentic). This will be a mainstay in our house from now on!5 stars

      Reply
      • Archana says

        December 03, 2021 at 10:09 am

        I am so glad you enjoyed it. Tangy coconut yogurt makes for a great dairy-free substitute.

        Reply
    17. SJ says

      December 23, 2021 at 10:16 am

      This is a wonderful recipe! Quick question, if I need to double it, should I double the spices as well and does cook time remain the same?

      Reply
      • Archana says

        December 23, 2021 at 11:52 am

        Hi! Yes, you can double the recipe and spices. Same pressure cook time.

        Reply
    18. Eve says

      December 23, 2021 at 5:44 pm

      WOW, this recipe was pretty spot on for timing and water needed for my new Instant Pot Max. I have very rarely had that happen with recipes. Thank you for helping me make a dish that both my mother and father loved, LOVED, loved! I think my machine runs hot. I was definitely getting the dreaded "burn" message, but your guidance was invaluable. Will be making this recipe a permanent part of our family rotation. I also liked very much that I don't have to wait for a natural release after the 6 minutes for the rice. That cut down cooking time so much since the natural release method can take a while. Will probably add some cinnamon sticks to my next attempt. Will also be trying your brown rice version soon. Can't wait!5 stars

      Reply
      • Archana says

        December 25, 2021 at 4:04 am

        Thank you for the lovely feedback!

        Reply
    19. Akanksha G Bhalla says

      December 28, 2021 at 10:18 pm

      Made this after a long time... I have been asked to put it on repeat list!!

      So yummy!5 stars

      Reply
    20. Deborah says

      January 21, 2022 at 6:27 pm

      The drumsticks (or legs) in the images are whole, but the ingredients say cut thighs into 2-inch pieces. I have bone-in thighs. Should I cut them up before marinating?

      thanks!

      Reply
      • Archana says

        January 22, 2022 at 11:52 am

        You can use whole bone-in thighs in this recipe.

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • pav bhaji served with diced onions, pickle and papad
      Mumbai Pav Bhaji
    • Chicken Biryani served in 2 bowls with raita and lemon wedges
      Instant Pot Chicken Biryani
    • mushroom masala served with rice & naan
      Mushroom Masala
    • pomegranate juice in 2 glasses
      Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © Ministry of Curry

    50395 shares
    • 5327