Can I make this biryani without a pressure cooker?

Absolutely! Use a heavy-bottomed pot with a tight-fitting lid. Follow the same steps but after adding water, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and water is absorbed. Let it rest for 10 minutes before opening.

Why is my rice sometimes mushy in biryani?

This usually happens if you didn't drain the soaked rice well, used too much water, or if you're using a rice variety other than basmati. Make sure to drain thoroughly and stick to the recommended water ratio.

Can I prep any parts of this recipe ahead of time?

Yes! You can prepare the spice mixtures, chop the herbs, and slice the onions a day ahead. You can even marinate the chicken with the ground spices overnight for deeper flavor.

Is there a way to make this recipe less spicy?

Certainly! Reduce or omit the cayenne pepper, and make sure to remove the seeds from any fresh chilies if you're using them. The paprika in the recipe adds color more than heat, so that can stay.

Chicken Biryani Recipe

Name: Chicken Biryani Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup basmati rice, soaked 15–30 minutes; 3 tablespoons ghee; ⅓ cup cashews, halved; 2 tablespoons golden raisins; 5 cardamom pods; 4 whole cloves; 2 bay leaves; ½ cinnamon stick; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; 1 onion, thinly sliced; 4 teaspoons minced garlic; 2 teaspoons minced ginger; 1 ½ pounds skinless and boneless chicken thighs, cut into quarters; 2 teaspoons coriander powder; 2 teaspoons paprika; 2 teaspoons salt (adjust to taste); 1 teaspoon garam masala; ¼ teaspoon black pepper; ¼ teaspoon cayenne (adjust to taste); ¼ teaspoon ground cumin; ¼ teaspoon turmeric; 1 cup water; ½ cup fresh cilantro leaves, chopped (divided); ½ cup fresh mint leaves, chopped (divided)

Description

This Chicken Biryani is a fragrant and flavorful rice dish made with tender chicken thighs, aromatic basmati rice, fresh herbs, and a medley of spices. Prepared in a single pot using the Instant Pot method, it’s a delicious, easy, and festive main-course meal perfect for family gatherings or special occasions, garnished with golden cashews and raisins for an elevated touch.

Ingredients

Units Scale

Biryani Rice & Garnish

1 cup basmati rice, soaked 15-30 minutes
3 tablespoons ghee
1/3 cup cashews, halved
2 tablespoons golden raisins

Whole Spices

5 cardamom pods
4 whole cloves
2 bay leaves
1/2 cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds

Other

1 onion, thinly sliced
4 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 pounds skinless and boneless chicken thighs, cut into quarters

Ground Spices

2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons salt (adjust to taste)
1 teaspoon garam masala
1/4 teaspoon black pepper
1/4 teaspoon cayenne (adjust to taste)
1/4 teaspoon ground cumin
1/4 teaspoon turmeric

Liquid & Herbs

1 cup water
1/2 cup fresh cilantro leaves, chopped (divided)
1/2 cup fresh mint leaves, chopped (divided)

Cook Mode Prevent your screen from going dark

Instructions

Soak Rice – In a bowl, soak the basmati rice in cold water for 15–30 minutes. Drain, rinse, and set aside to prevent the rice from becoming sticky and to help achieve long, fluffy grains.
Sauté Garnish – Press the sauté button on the Instant Pot. Add ghee. Once melted, add the cashews and golden raisins. Stir-fry until the cashews are golden. Remove cashews and raisins and set aside for later garnish.
Cook Whole Spices – To the same pot, add all the whole spices (cardamom, cloves, bay leaves, cinnamon stick, cumin seeds, and fennel seeds). Sauté until they begin to sizzle and release their aroma.
Sauté Onions – Add the thinly sliced onion to the pot with the sizzling spices. Stir-fry for 6–7 minutes, or until the onions turn golden brown, which provides a rich base flavor for the dish.
Add Aromatics – Mix in minced garlic and ginger and stir-fry for about 30 seconds until fragrant, ensuring they don’t burn.
Cook Chicken – Add the chicken pieces to the pot. Sauté for 6–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Add Ground Spices – Scatter all the ground spices over the chicken. Thoroughly mix so the chicken is evenly coated in the spices.
Add Rice and Water – Spread the soaked and drained rice evenly on top of the chicken; do not mix. Pour 1 cup of water over the rice evenly.
Add Herbs – Sprinkle half of the chopped cilantro and mint over the rice layer.
Cook Under Pressure – Secure the Instant Pot lid and close the pressure valve. Cook for 6 minutes at high pressure.
Release Pressure Naturally – Allow the pressure to release naturally for 10 minutes. Open the valve to release any remaining pressure, then carefully open the lid.
Finish & Garnish – Discard the whole spices. Fluff the rice gently, sprinkle the remaining cilantro and mint on top, and garnish with the reserved ghee-fried cashews and raisins before serving.

Notes

Soaking the rice ensures fluffy texture after cooking.
Adjust cayenne and salt to your taste preference.
Using bone-in chicken may require extra cooking time.
This recipe is best served immediately but can be stored in the refrigerator for up to 3 days.
Discard whole spices before serving as they are not eaten.
For extra richness, drizzle with a little more ghee before serving.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 1100mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 27g
Cholesterol: 95mg