Instant Pot Chicken Rice | South Indian Chicken Briyani

Instant Pot Chicken Rice | South Indian Chicken Briyani

Instant Pot Chicken Briyani is everything you look for in an one-pot dish; it has protein and rice and a bunch of spices. It really comes together in under 30 minutes, yet it is the whole meal you'd love any day!

Course Main Course

Cuisine South Indian

Keyword chicken briyani

Prep Time 10

Cook Time 35

Marinating Time 30

Total Time 1 15

Servings people

Calories 601kcal

Author Niveditha

Equipment

Instant Pot
Mixing Bowl
Spatula

Ingredients

800 g Chicken , bone-in, washed and cleaned
1 tbsp Yogurt
1/4 tsp Turmeric powder
3/4 tsp Chilli powder*
1.5 tbsp Ginger-garlic paste
3 tbsp Peanut / Sesame / Coconut Oil
1 tbsp Ghee
2 Bay leaves , dried or fresh
4 Cloves*
2 Cardamom pods*
2 inch Cinnamon stick*
230 g Onions , approx 2 big onions, julienned
5 medium Green chillies
160 g Tomatoes , approx. 1 big or 2 medium tomatoes, chopped
10 g Cilantro leaves , removed from stalk and chopped
15 g Mint leaves , removed from stalk and chopped
3/4 tsp Garam masala*
2 cups Seeragasamba rice* , (400g)
3 cups water
1. tsp Rock Salt , heaped

Instructions

Add the chicken, yogurt, turmeric powder and chilli powder to a mixing bowl. Cover and marinate for 1 hour or so.
Heat the instant pot in SAUTE mode for 25 minutes, with the oil and ghee. Once it is hot enough, add bay leaves, cloves, cinnamon, and cardamom. Let it splutter.
Add the sliced onions and sauté until it begins to brown.
Add half of the herbs, green chillies, and ginger-garlic paste. Sauté for a minute.
Tip in the chopped tomatoes and the rock salt. Sauté until the tomatoes are mushy and soft.
Sprinkle the rest of the cilantro leaves, mint leaves, and the garam masala. Mix it once.
Add the marinated chicken, mix and cover with glass lid. Cook for 5 minutes without any added water.
Tip in the rice and mix it thoroughly.
Finally, add the water and ghee. Stir once.
Close the instant pot lid and SEAL it. Set it to PRESSURE COOK mode for 10minutes.
Quick Release and mix it with a fork or a spatula.
Serve it hot with yogurt or raita!

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. PRESSURE COOK for about 7 minutes.
To make this 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.
FOR MORE NUMBER OF PEOPLE, ADJUST THE SERVING SIZE ABOVE TO GET THE MODIFIED RECIPE

Nutrition