Chicken Biryani in Instant Pot | Instant Pot Chicken Rice

Last updated on March 3rd, 2021 at 06:54 pm

Chicken Biryani in Instant Pot recipe with STEP-BY-STEP pictures. This south Indian chicken dish is everything you look for in a one-pot dish; it has protein and rice and a bunch of spices. It comes together in under 30 minutes, yet, it is the whole meal you’d want any day!

Jump to Recipe

Whenever I come back home after a vacation or back from my parents’ place, it takes me a couple of days to get back to my usual routine. Most definitely because I had lazed around on my time away from home and both my body and mind had gotten used to that luxurious lazy life. And when I come back mind-body duo is usually in denial for a couple of days.

But I can’t give in to that denial state right? Times like this when pre-made frozen food comes in handy. But that usually happens when I plan wayyyy ahead of my time off. Let’s just say we are a mostly in-the-moment kinda family and we take off on random weekends, unplanned. So, that’s when one-pot meals come in handy to me. I just chop some veggies, sauté and cook.

I usually make these when I’m in this phase: One-pot Lentil Rice, Tomato Briyani, Lemon Rice, Mushroom Briyani and this Chicken Biryani in Instant Pot given below.

Chicken Biryani in Instant Pot:

There are so many varieties of South Indian briyanis, some of it has obvious Mughal influence and some other types of Briyanis which seem like native dishes. But I’m sure South Indians could have been making similar dishes way before they even knew the term “Briyani“.

I remember my grandma saying that they used to make some sorta one-pot dish with rice and chicken; where they simply just poured in chicken curry, added rice and cooked it over a wood-fired stove. That is an interesting dish and interestingly so similar to briyanis.

See also:

The easiest, traditional Jewish Challah Bread recipe

So probably, this Instant Pot Chicken rice is a much-evolved version of South Indian Chicken Briyani, and it does stick to its roots by using native rice, common spices, and herbs. It is so simple and easy to make, yet a sure definite hit whenever you make this. AND good thing is you can increase the ratio of chicken to rice ratio and it becomes the best high protein medium carb meal!

What rice goes into this chicken biryani?

Say the word briyani and it brings Basmati Rice briyani to mind for many people. But unlike so many long-grain Briyanis, this Chicken Briyani in Instant Pot recipe and a few South Indian briyanis use a short-grain variety of rice. It is called Seeragasamba rice or Zeeragasamba Rice or simply called samba rice. It is a very local rice variety grown majorly in Tamil Nadu and some other parts of India.

See also:

You have to try this Banana Blossom fritters!

This Seeragasamba rice has a very sweetish aroma and flavor and personally I think it is great for briyanis. When it comes to Basmati vs Seeragasamba, I really can’t see them apart, each has its own place. Since this Seeragasamba rice is not very popular, I would say it is an acquired taste. But I insist you try cooking with it if you haven’t tried it.

Other Ingredients:

The other ingredients in this briyani are pretty much pantry ingredients; no special masalas or ingredients. I prefer using fresh chicken from Butcher’s shop for Briyanis and some curries. If you use frozen chicken, you might want to skip the yogurt in the marination. This is because frozen chicken tends to be tender and the yogurt is a tenderizer.

Also, you should go for a bone-in mix of pieces from a whole bird, because it gives such a balance. Fresh mint and cilantro (coriander) leaves are a must; the fresh flavor adds so much depth to briyanis. This Instant pot Chicken Rice is a one-pot briyani so there is no need for soaking or blanching the rice. Sauté some ingredients, add in the chicken and rice and you’re done.

See also:

Soft and thick Oatmeal Raisin Cookies recipe

Cooking this Chicken Briyani in Instant Pot:

Assuming you already love your Instant pot and have made a number of chillis, soups, etc. you want to move on to some rice dishes? This Chicken Biryani in Instant Pot is for you Instant Pot fanatics! The ingredients are measured to give you precise and perfect results every time you make this briyani.

For those of you who don’t own an Instant pot, this is an advanced way of pressure cooking food but in short, it is just pressure cooking. And it is a more controlled way of precision cooking. That being said, if you own a regular pressure cooker, this briyani can be done using that as well, with a few tweaks here and there.

What to serve with this briyani?

This Chicken Biryani in Instant Pot is soooo good on its own or with a cup of raita or just plain yogurt. It gives you a protein-packed complete meal. However, for an elaborate meal, you may also serve these with mutton curry, or plain chicken gravy, and spicy deep-fried fish or spicy deep-fried chicken.

Related Chicken recipes:

• Authentic Spaghetti and Chicken Meatballs recipe
• Chicken Seekh Kebab recipe – easy to make!
• Rustic Chicken Soup (South Indian style) recipe

How to make this Briyani?

Out of the other south Indian style briyanis, this chicken biryani in instant pot is the easiest of them all. These are the easy steps to make this briyani:

Prep work and marination:

• Wash and clean the bone-in chicken of 800g. Move it a mixing bowl, add turmeric, chilli powder, and 1 tbsp of yogurt. Cover with lid and let it marinate for 1 hour.
• Measure out the other ingredients.
• Slice the onions to juliennes. Slit the green chillies. Chop the tomatoes to small dices.
• Remove the cilantro leaves and mint leaves from its respective stalks.

Cooking the briyani:

• Place the Inner bowl in the Instant Pot. Set the Instant Pot in SAUTE mode for 25 minutes. Heat it with oil and ghee.
• Once the oil is hot, add the bay leaves, cloves, cinnamon stick, cardamom. Let it splutter or bulge up.
• Add the chopped onions and sauté until translucent and it begins to brown.
• Tip in the slit green chillies, half of the mint and coriander leaves, 1 tbsp ginger-garlic paste. Sauté for a minute.
• Add the chopped tomatoes and salt. Sauté until mushy.
• Once the tomatoes are soft and saucy, add the remaining cilantro leaves, mint leaves, garam masala and swirl it once.
• Then add the chicken pieces, sauté it uncovered and let it cook for about 5 minutes. This will enable the chicken to absorb the flavor.
• Finally, add the rice and mix it thoroughly.
• Then add water and some more ghee.
• Close the instant pot lid and cook in PRESSURE COOK mode for 10 minutes.
• After 10 minutes, Quick Release and open the lid. Stir with a fork or spatula.
• Serve this Instant Pot Chicken rice hot with yogurt!

Recipe source: This is a family recipe

Notes:

• To use Basmati Rice: If you don’t have Seeragasamba Rice or if you don’t want to use it (however I highly recommend that you try it), you can use Basmati Rice to make this briyani. Use 2 cups of rice and pour in 2 cups of water and cook following the same instructions as above.
• To make this chicken briyani in a Pressure Cooker: Follow the same instructions and measurements except for the water. Use 4 cups of water for 2 cups of rice. And cook for 3 whistles; let the pressure release naturally.
• Ginger-garlic paste tends to stick to the bottom and then begin to burn. To avoid this, sprinkle a few drops of water wherever it sticks to the bowl and gently scrape it with a spatula.
• If you dont have whole spices, you can use 1 tsp garam masala powder in place of 1/2 a teaspoon.
• Chilli powder – Use 1/2 tsp chilli powder if you like less heat from spiciness. Use 1 tsp chilli powder if you prefer a spicy briyani.

Made this? Got doubts? Let me know what you think in the comments below!