Ultimate Instant Pot Chicken Biryani Recipe: A Flavorful and Easy Delight

Ingredients

• 1 ½ cups of aromatic basmati rice
• fresh, clean water
• 7 ounces of tender, boneless chicken breast, cubed into 1-inch pieces
• 7 ounces of succulent chicken thighs, also cubed into 1-inch pieces
• 3 tablespoons of creamy Greek yogurt
• 1 ½ tablespoons of zesty lemon juice
• ½ tablespoon of freshly grated ginger
• ½ tablespoon of finely minced garlic
• 1 ½ teaspoons of fragrant garam masala, divided
• a pinch of salt and a sprinkle of ground black pepper to suit your taste buds
• 3 tablespoons of rich ghee
• 2 whole cloves for a hint of spice
• crushed pods of cardamom for an exotic touch
• 1 aromatic bay leaf
• a small piece of cinnamon stick
• 1 teaspoon of flavorful coriander seed
• 1 teaspoon of earthy brown mustard seed
• ¾ teaspoon of aromatic cumin seeds
• 1 large red onion, halved and thinly sliced
• 1 ½ cups of flavorful chicken stock
• ½ cup of roughly chopped fresh cilantro for a burst of green
• ¼ cup of freshly chopped mint leaves for a refreshing flavor
• ½ teaspoon of vibrant ground turmeric
• ½ teaspoon of smoky paprika
• ½ teaspoon of fiery red chile powder

Step 1

Begin by giving the basmati rice a thorough rinse in a strainer until the water runs clear, then transfer it to a bowl, cover it with fresh water, and let it sit for 30 minutes to soak up all the goodness.

Step 2

Next, take the chicken breast and thigh pieces, place them in a bowl, and mix in Greek yogurt, lemon juice, ginger, garlic, garam masala, salt, and pepper. Make sure the chicken is well coated, then pop it in the fridge to marinate for 30 minutes.

Step 3

After the rice is done soaking and the chicken is marinated, get your multi-functional pressure cooker ready. Heat up some ghee and toss in cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds. Let them sizzle and release their aroma for 2 to 3 minutes before adding sliced onions. Cook until they're tender and fragrant.

Step 4

Now, add the marinated chicken to the cooker and sauté until it's nicely browned on all sides. Turn off the heat, then mix in the drained rice, chicken stock, cilantro, mint, garam masala, turmeric, paprika, and chili powder. Stir everything together until it's well combined.

Step 5

Seal the lid, set the cooker to high pressure, and cook for 6 minutes. Let the pressure release naturally for 10 to 15 minutes.

Step 6

Finally, carefully release any remaining pressure using the quick-release method, unlock the lid, and fluff everything up with a fork. Your delicious meal is now ready to be served and enjoyed.