instant pot BIRYANI
Instant pot Biryani is one of the one-pot recipes that could be made without the time effort, and dirty pots and pans.
I’m one of the chicken biryani lover’s, but for decades I made it only for special occasions because of the amount of effort and time it required. With the instant pot, this recipe could be made without wasting time and effort. Instant pot Biryani recipe is made with spices, chicken, rice and vegetables. The magic of this dish is the way that the spices, vegetables and chicken juices are absorbed into the rice.
In India, there are over 40 different types of biryanis that are cooked throughout the country, and the spices differ from recipe to recipe. In this recipe, i have selected the most flavour enhancing spices that will maximize the taste of this instant pot biryani.
This instant pot Biryani recipe will incorporate different flavours used in combination with a mixture of boneless, skinless chicken thighs. Added to this, the instant pot will enhance the flavour and aroma of your desired Biryani a 100%.
This recipe is detailed and has a few short processes but the aroma as you cook will excite your palate. By the time your Chicken Biryani is ready to eat you will have your neighbors knocking on your door to enquire about ‘that nice smell.’ All that because the aroma is that great!
About instant pot biryani
- 2 tablespoons butter.
- ½ teaspoon cumin seeds.
- 1 cinnamon stick.
- 3 whole cloves.
- 4 black peppercorns.
- 4 green cardamom pods.
- 1 small onion, thinly sliced.
- 1 tablespoon minced ginger.
- 4 garlic cloves, crushed.
- 2 jalapeño chiles, diced.
- 1 pound boneless, skinless chicken thighs.
- ½ cup chopped fresh cilantro.
- 7 fresh mint sprigs, chopped fine.
- 1 cup basmati rice, rinsed and drained.
- 1 cup of water.
NOTE: Use aged Indian basmati, not American basmati, if possible.
Nutrition Fact of Biryani
(For 1 Serving)
Total Fat: 9.4 g
Cholesterol: 48 mg
Sodium: 419 mg
Potassium: 462 mg
Carbohydrate: 31 g
Protein: 20 g
Step by Step Instructions
Set your instant pot to the “sauté” function and preheat until the inner cooking pot is hot. Add the butter and heat until it is shimmering.
Add the cloves, cumin seeds, cinnamon, cardamom pods, and peppercorns. Stir and cook for 1 to 2 minutes.
Add the onion and cook until it’s well browned and crisp at the edges.
Add the jalapeños, garlic, and ginger and cook for 2 to 3 minutes.
Add the chicken pieces and sear gently on both sides.
Spread out the chicken-and-vegetable mixture to cover the bottom of the pot. Sprinkle the chopped cilantro and mint over the mixture.
Spread the rice across everything and sprinkle salt over the top. Do not stir. Pour in the water and push the rice down so it is mostly covered by the water.
Cover the pot and set the pressure to High. Cook for 5 minutes.
When the time is over, let the pressure release naturally.
Unlock the lid and mix it gently before serve. Enjoy!