Here's a collection of some of the most popular Biryani Recipes from the Indian subcontinent. Marinated protein and vegetables steam-cooked with aromatic basmati rice using the Instant pot, these one-pot meals are a weeknight delight and are elegant enough for entertaining.
This one-pot biryani collection includes the famous chicken biryani, vegetable biryani, and paneer biryani.
What is Biryani?
The word Biryani comes from the Persian word birian, meaning "fried before cooking."
Biryani is a layered rice dish made with marinated or spiced protein, such as chicken, meat, paneer, egg, and basmati rice, along with fried onions, saffron, and a bounty of fresh herbs.
Traditionally a slow-cooked dish, it is prepared in multiple steps and is reserved for weekends or special occasions. But, these Instant Pot biryani recipes are true game changers. They're quick and easy versions of the classics, are just as delicious, and work great for weeknight meals.
Learn more about the origin, taste, and types of biryani in this article: What is Biryani?
Popular Biryani Recipes
This collection includes classics like the popular chicken biryani and vegetable biryani to modern adaptations like chana masala biryani and quinoa biryani. I hope you enjoy these recipes as much as my family does.
1. Chicken Biryani
2. Lamb Biryani
3. Vegetable Biryani
4. Paneer Biryani
5. Egg Biryani
6. Chana Biryani
7. Quinoa Biryani
What to Serve with Biryani
Tips for the Perfect Biryani
- Rinse and soak rice: Always rinse the rice 2-3 times until the water runs clear to get rid of excess starch in the rice. If using basmati rice (highly recommended), soak it for 15-20 minutes.
- Marinate: If using chicken or meat, marinate it for 30 minutes up to overnight for the best flavor.
- Deglaze the Instant Pot: After sauteing ingredients, or browning onions, add a little water and scrape off any brown bits stuck to the bottom. This is very important to prevent the 'burn' error.
- Rest the biryani: Once the biryani is done, open the lid and let it rest for 10 minutes before fluffing the rice. This allows any excess moisture to evaporate.