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Instant Pot Chicken Biryani (Better Than Restaurant!)

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This Instant Pot Chicken Biryani is layered with fragrant basmati rice, tender marinated chicken, caramelized onions, and warm spices for a rich and satisfying meal. Served with cooling raita, it delivers restaurant-style flavor at home.

Ingredients

  • 2 teaspoons garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon Kashmiri red chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 cup mint leaves
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lemon juice
  • 3/4 cup plain yogurt
  • 2 teaspoons kosher salt
  • 2 pounds whole bone-in chicken, skinless and cut into pieces
  • 4 tablespoons ghee, divided
  • 2 large yellow onions, thinly sliced
  • 2 bay leaves
  • 3 cups extra long grain basmati rice
  • 2 teaspoons kosher salt
  • 3 cups water
  • 1 teaspoon saffron mixed with 1 tablespoon warm milk
  • 6 hard-boiled eggs, shelled (optional)
  • 1 jalapeno, sliced into wedges (optional)
  • 2 cups plain yogurt
  • 1 medium yellow onion, finely diced
  • 2 tomatoes, diced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cilantro, chopped

Instructions

  1. In a large bowl, mix garam masala, ginger paste, garlic paste, Kashmiri chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add the chicken and coat evenly. Refrigerate for at least 30 minutes.
  2. Wash and soak the basmati rice in water for 20 minutes while the chicken marinates.
  3. Set the Instant Pot to Saute mode on high. Add half of the ghee and sliced onions. Cook for about 10 minutes, stirring frequently, until golden brown and caramelized. Remove half the onions for garnish.
  4. Add the remaining ghee to the pot along with the bay leaves, optional jalapeno, and half of the marinated chicken with marinade. Deglaze the pot well by scraping up browned bits. Add the remaining chicken and mix.
  5. For bone-in chicken, pressure cook on high for 4 minutes and quick release the pressure. Stir well and scrape the bottom of the pot again.
  6. For boneless chicken thighs, cook on Saute mode for 2 to 3 minutes and scrape the bottom clean.
  7. Drain the soaked rice and layer it over the chicken. Add the remaining salt and water, gently pressing the rice under the liquid without stirring.
  8. Close the lid, seal the pressure valve, and pressure cook on high for 6 minutes. Quick release the pressure.
  9. Open the pot and gently fluff the rice. Mix the rice with the chicken carefully using a silicone spatula to avoid breaking the grains.
  10. Garnish with reserved caramelized onions, saffron milk, and remaining cilantro. Serve with raita, hard-boiled eggs, and lemon wedges.
  11. To make the raita, whisk yogurt in a bowl. Add diced onion, tomatoes, salt, and cilantro. Mix well and serve chilled.

Notes

  • Use boneless chicken thighs for quicker cooking and easier serving.
  • Deglazing the Instant Pot thoroughly helps prevent the burn warning.
  • Air-fried onions can be used instead of sautéed onions for convenience.
  • Adjust the Kashmiri chili powder and jalapeno for preferred spice level.
  • Leftover biryani stores well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/instant-pot-chicken-biryani-better-than-restaurant/