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. 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
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!
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.
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).
- 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).
- 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).
- 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).
- 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).
- 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).
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
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 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 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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Farin says
I'm a Pakistani American who did not grow up cooking. At all. But now as a mom, I want to make home made desi food for my kids. This recipe is great and suits the level of effort I'm willing to spend on a dish.
I've also followed the basic principles in this recipe and used a Shan Masala Special Chicken Biryani packet. Use half a packet for a normal spice level.
I'm a big fan.
Archana says
Thank you Farin!
Emily says
This recipe is awesome! So easy to follow & make. I was nervous making it in the instant pot but this came out so well. Thank you!
Archana says
Thank you, Emily!
AM says
Hi how many lbs of boneless thighs should I use instead of the 2 lbs of bone in chicken?
Archana says
Hi, Asavari you can use 1.5 lb of boneless chicken thighs. But if you like more chicken in the Biryani you can also use 2 lbs.
Vladislav Agrawal says
I subbed tofu for the chicken and increased the turmeric (good for heart health) and this recipe came out fantastic. Many thanks from our family. A real favorite in our household.
Archana says
Thank you for the feedback!
videosmylive says
Super biryani
Archana says
Thank you!
Nafisa says
Excellent detailed recipe. Which size of the instant pot is used for this recipe? 6 qt. or 8 qt.?
I am thinking about buying an instant pot. Will 8 qt. will be good for a larger amount of biryani?
Thanks
Archana says
I use the 6-QT Instant Pot for my family of four. You can def buy 8-QT if cooking larger amounts.
Charu says
Hi would this work for mutton/lamb please?. How long to cook in ip?. Thanks!
Archana says
You will have to pressure cook the mutton or lamb for about 10 minutes, more or less depending on the size of the meat. Then follow the remaining recipe.
Kathi says
Hi,
I bought instant pot recently n never used before. I decided to make this biryani. I just followed each n every tip but after the bone in chicken pressure cooked for 4mins I turned it off n clear the burnt in the bottom. After adding rice n water I set pressure cook at 6mins but on the screen it showing preheating even after 6mins also still it’s showing preheating so do need to wait till it shows cooking done on screen r just follow time in phone??pls reply me
Archana says
After adding the rice and water the Instant Pot will take some time to fully pressurize and then start the 6-minute pressure cooking. IT does take time to get used to the way Instant Pot works, but it does save you time and makes cooking easy!
Rashida says
Does the pressure time change if using an 8 qt pot?
Archana says
Same pressure cook time for 8 QT
Lubna Roberts says
Great recipe and easy to follow. It was very delicious! Thanks for this recipe!
Archana says
Thank you for teh feedback!
Chris David says
Its really a nice recipe try this one also
Shalika says
This recipe is a winner in my house!!!
Archana says
Thank you Shalika! It's on repeat in my kitchen too!
Sarah says
Did this last night. It is flavorful. I have a question though, is this dish suppose to be dry? How can I have it moist but not mush?
Archana says
Biryani is not supposed to be super dry. You can always keep the lid closed for 4 to 5 mins to make it more moist.
Marri says
Hi!
I'm from Glasgow and not Indian so I'm always anxious that I will not do the recipe justice. I have made this biryani twice now, each time with brilliant results. I use whole chicken thigh, bone in, skin removed and cook initially for 4-5 minutes depending on size. Rest of recipe is followed exactly except I had curry leaves instead of bay leaves. I usually cook the onions the night before and do the chicken the night before so that next day I just layer in the instant pot after cooking off the leaves. It's so quick!
This is a beautiful recipe and I wanted to wait until I had repeated it to check first time wasn't a stroke of luck, but it turned out beautiful the second time too.
Thank you so much for your time and effort in creating and posting this recipe for us.
Archana says
Thank you SO much for the detailed review. This recipe is my family favorite and I am so glad you have made it twice already.
Azhar Khan says
Made this a couple times and it was fantastic. Would it be fine if I doubled the amount of meat and marinade without adjusting the amount of rice? Not sure if the instantpot can hold 6 cups of dry rice if doubled the rice amount.
Archana says
Thank you for the review. I think doubling the recipe will be too much in a 6 QT. I would recommend cooking in two batches.
Deborah Silverman says
Cashews, raisins, cardamom, cinnamon stick, bay leaves, peppercorns, cloves...
Archana says
All the spices are in the garam masala. Ghee fried cashews and raisins can be added at the end
Marie says
Can this be made using brown basmati rice? If so , what adjustments should be made to the cooking times and technique ?
Archana says
Here is the brown basmati rice biryani recipe - https://ministryofcurry.com/brown-rice-chicken-biryani-instant-pot/
Dean says
I made this in a Nutricook pot and increased to portions to 12. I did add a sprinkling of rose water as well. I gave it to some of my Indian colleagues who were really impressed. Just the right amount of moisture and the level of spice was very well balanced and tasted great. I was asked if I'd bought it from a restaurant!!
Archana says
Thank you for the feedback!
Flavia Dsouza says
When we cook the chicken for 4 mins before putting the rice..it leaves water, should we dry the water completely before putting the rice or its fine
Archana says
It's ok to have all the liquids as it helps cook the rice. Just makes sure there is nothing sticking to the bottom of the pot.
Neeta Joshi says
This is a Fail Proof crowd pleaser recipe. Comes out perfect EVERY TIME! I have won cooking competitions with this recipe!!!! Thank you Archana!
Archana says
Congratulations Neeta!! Thank you for sharing your feedback and win with us!