How To Make Instant Pot Chicken Biryani Recipe
Flavorful and aromatic biryani made with tender chicken and fragrant basmati rice, cooked in an Instant Pot.
Serves:
Ingredients
- 2 cups basmati rice, washed and soaked for 30 minutes
- 2 tbsp oil
- 1 onion, sliced
- 1 tbsp ginger garlic paste
- 1 lb boneless chicken, cut into small pieces
- 1/4 cup yogurt
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder
- 1/4 cup diced tomatoes
- 2 cups water
- 1/4 cup mint leaves, chopped
- 1/4 cup cilantro leaves, chopped
- Fried onions, for garnish
Instructions
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Turn on the Instant Pot and select sauté mode. Add oil and sliced onions and sauté until onions turn golden brown.
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Add ginger garlic paste and sauté for a minute. Then add chicken and sauté until chicken is browned.
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Add yogurt, salt, cumin powder, coriander powder, garam masala, turmeric powder, diced tomatoes, and water. Mix well.
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Drain the soaked rice and add it to the Instant Pot. Stir gently.
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Close the Instant Pot lid and select manual mode for 5 minutes. Allow the pressure to release naturally.
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Open the lid and add chopped mint and cilantro leaves. Fluff the biryani with a fork.
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Serve hot with fried onions on top.
Nutrition
- Calories : 441kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 76mg
- Sodium : 670mg
- Total Carbohydrates : 58g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 24g
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