Chicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice! These skewers make for great finger foods for entertaining as well!
Chicken Biryani is a rice-based dish, which is made by steam-cooking aromatic basmati rice, with chicken marinated in yogurt and fragrant Indian spices. The process of cooking the meat and rice in steam is called Dum, where the cooking vessel is sealed with wet dough and an airtight environment is created for cooking. Chicken Biryani in Instant Pot, is my simplified, convenient and one-pot recipe, that gets it done in under 30 minutes!
Biryani is typically made with long grain Basmati Rice and has many variations all over India. It is traditionally made with chicken or lamb. The vegetarian biryani is typically made with paneer (Indian cottage cheese) and fresh vegetables.
There are many theories about the origin of ‘Biryani’. From what I’ve read about it, I believe that it originated in Persia and was brought to India by the Mughals. As per this this theory, Biryani is an Indian adaptation of the Persian Pilaf.
Two Styles of Biryani:
There are two basic ways of cooking a Biryani– Kachhi (meaning ‘raw’) Biryani, in which marinated meat is cooked with partially cooked rice. Since the rice is 50% cooked before adding to the biryani pot, I don’t add any additional water in this recipe. The juices released by the meat and marinade are enough to finish the cooking the rice through. The result is a perfect harmony of flavors. The rice often turns out multi-colored, depending on what it was closest to in the pot– meat, fried onions or saffron.
The other way of making biryani is Pakki (meaning ‘cooked’) Biryani, where I prepare a meat curry first, and then cook the rinsed rice in that curry. I find that between the two, the Kacchi Biryani seems to be the more popular one and is served in restaurants, world over. Traditionally, this is a slow-cooked recipe that takes a couple of hours to make. I’ve made a 30-minute version of it using my electric pressure cooker- the Instant Pot.
In this recipe for Chicken Biryani in Instant Pot, I use a non-traditional ingredient, Smoked Paprika. Paprika, adds a smoky-peppery taste, and color, which infuses in the meat when the biryani is steam-cooked. You can use Kashmiri Red Chili Powder instead of paprika if that’s what you have on hand. Occasionally, I also add a teaspoon of Chaat Masala to the marinade. Chaat Masala adds a nice zing to Chicken Biryani, which my family really enjoys.
Entertaining with this Recipe:
Multiplying this recipe is easy. To double up this recipe, I create alternate layers of chicken and rice, basically repeating step 3 in the order mentioned.
Before I got my Instant Pot, I used to cook it in my stove-top pressure cooker. Here’s how:
- Follow all instructions and assemble the biryani in the pressure cooker. Close the cooker and place it on medium-hi heat.
- As soon as the first whistle goes, reduce heat to medium. Place a flat skillet(frying pan) on the stove and place the pressure cooker on top of that. This will ensure that your chicken doesn’t burn at the bottom of your pressure cooker. Continue cooking on medium-high heat for 6 minutes.
Homemade Garam Masala:
In this recipe, I use a popular Indian spice-blend, called garam masala, for flavoring the chicken, as well as the rice. I like to make my own garam masala blend. It takes under 15 minutes to make enough to last me a month, and the end results are so worth the little effort. If you have the time to make yours at home too, try this easy recipe for Homemade Garam Masala.
Making Fried Onions for Chicken Biryani in Instant Pot
I feel that fried onions are a huge contributor of flavor in any Biryani. I mostly make it them at home, but that takes a bit of time. When I’m short on time, I use store-bought fried onions from Trader Joe’s, and those work great for Biryani. When I am preparing them at home, I use one of these two ways:
- I slice 2 medium onions thinly. I heat the Instant pot on SAUTE (high), or, a griddle on medium high heat, and add 2-3 tablespoons ghee or oil and add the onions. It is important to keep stirring every 3-4 minutes till the onions are golden brown, which takes around 12-14 minutes, depending on the size of the cooking pot. The wider the surface area, the quicker they brown.
- Alternatively, I toss thinly sliced onions with melted ghee or oil. Pre-heat the oven to 425F and cook the onions for about 20 minutes, till they are golden brown. This is a nice hands-off way of making fried onions. I typically make mine using this method, and while the onions are cooking, I do the prep-work for Biryani.
I like to serve Chicken biryani warm, with a Cucumber Raita (cucumber-yogurt dip) and a garden salad, drizzled with fresh lime vinaigrette.
More Biryani/Pilaf recipes that you may enjoy:
Chicken Biryani in Instant PotPrint Recipe
- MARINADE for CHICKEN:
- 1.5 lb. boneless skinless chicken thighs
- 3/4 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves garlic)
- 2 tablespoons chopped cilantro & mint
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder (adjust to your spice level)
- 2 teaspoons Smoked Paprika
- 1.5 teaspoon salt (adjust to taste)
- Juice of 1 lime
- FOR PARTIALLY COOKING RICE
- 2 cups Basmati Rice or long grain rice
- 4 cups water
- 2 teaspoons salt (we're adding more salt than normal, since we will strain the rice before using)
- 1/2 teaspoon garam masala
- 1 teaspoon melted ghee or oil
- 1 tablespoon melted butter for toping
- 8-10 whole cashews
- 1/2 teaspoon saffron soaked in 2 tablespoons warm milk
- 1 teaspoon garam masala for topping
- 1/2 cup chopped cilantro & mint
- 1/4 cup fried onion (store bought)
- CUCUMBER-MINT RAITA (Yogurt Dip- mix everything together and refrigerate till serving):
- 1 english cucumber, chopped fine
- 2 cups plain yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar (optional, but highly recommended)
- 1 tablespoon chopped mint
- FRIED ONIONS(If making your own)
- 2 medium onions, thinly sliced
- 3 tablespoons ghee, oil for sautéing
Fried onions If making fried onions yourself, use one of the two methods described above for 'Fried Onions'. Skip this step if using store-bought.
Marinating Chicken Prepare marinade by mixing together yogurt, olive oil, lime juice, ginger-garlic paste, salt, spices, 2 tablespoon chopped cilantro & mint. Mix well. Add the chicken thighs and coat well with marinade. Keep aside while you partially boil the rice.
Partially cooking rice Rinse basmati rice 2-3 times, till water runs clear. If you have time, soak them for 15 minutes in warm water. Strain rice. You can partially cook the rice in a microwave or stove-top. Microwave: Place rice, water, salt, ghee and garam masala in an oven safe bowl, and cook for 10 minutes. Strain the rice and keep aside. If using the stove-top method, boil 4 cups of water in a sauce pan, add rice, salt, garam masala and ghee/oil. Bring back to a boil and cook rice on high-heat for 5 minutes. Turn the heat off and strain the rice.
Turn on the Instant Pot on sauté mode. If the yogurt you used for marinating the chicken was thick, start by adding 1/4 cup water in the inner pot followed by chicken along with it's marinade. This will prevent the chicken from burning. Layer chicken evenly. Top with the remaining marinade. Layer the partially boiled rice evenly all over the chicken. Sprinkle fried onions on top followed by chopped cilantro-mint. Add cashews and sprinkle 1 teaspoon garam masala. Pour the saffron-milk evenly followed by melted butter.
Close the lid. Turn off sauté. Press Manual (High pressure) for 6 minutes, while the vent is set to sealing position. You can manually release the pressure (QR) right after, or, let the pressure release naturally for 5-10 minutes (NPR 5-10) and then release the remaining pressure manually. I prefer QR though. Open the lid and carefully fluff up the biryani with a fork, without breaking the rice. Remove the inner pot from the Instant Pot base, to stop the cooking process. Enjoy with a cucumber-yogurt dip!
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