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I’ve finally figured out how to make an authentic-tasting biryani in the Pressure Cooker Chicken biryani may not look that impressive, but let me tell you, it is so tasty, with such complex flavors, I doubt I’ll be going out for chicken biryani any time soon.
I’d love to hear from you if you make this.
Several people have asked me if they could skip the tempering spices and use ready-made Garam masala instead and I definitely think you could do that.
If you choose to go that route, just add 1-2 teaspoons of Garam masala after you put in the chicken. I have a very simple garam masala recipe here as well.
Equipment & Ingredients You May Need to Make One-Pot Pressure Cooker Chicken Biryani
Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerInstant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerBellemain Stainless Steel Measuring Cup Set, 6 PieceCuisipro Stainless Steel Measuring Spoon SetCumin Seeds (Jeera Whole) 7oz by Spicy WorldSimply Organic Ground Cinnamon, 2.08 OunceWhole Cloves 3.5 ozSpicy World Green Cardamom Pods, 3.5 OunceGinger People Organic Minced Ginger — 6.7 ozBadia Minced Garlic, 8 ozTilda Basmati Rice, 10-Pound BagMorton Salt Iodized Sea Salt – 26 oz
Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
If you plan to use garam masala instead of the spices, heat ghee in your Instant Pot and when it's hot, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
- Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together in the same time so don't leave these pieces too big and don't skip this searing step, which precooks the chicken a little bit.
- Add salt to taste and mix well. Remember you need enough salt to flavor the rice you'll shortly be adding as well.
- If you're using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
- Sprinkle the chopped cilantro and mint on top it.
- Spread the rinsed, drained rice across everything. Do not stir.
- Pour in the water, and gently push the rice down so it is mostly covered by the water.
- Cook on high pressure for 5 minutes, and let the pressure release naturally.
- Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.
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Want to get started with Instant Pot meals, but don’t know where to start? Check out my helpful post on my Favorite Instant Pot Accessories! You’ll also love these top 20 gadgets for foodies that will complement any kitchen!