Chicken Biryani
Fragrant Indian chicken biryani by Amy + Jacky - browned chicken and basmati rice pressure-cooked with garam masala, whole spices and aromatics. Recipe Notes: This biryani is developed as a non-spicy dish, so adjust spiciness with cayenne pepper; use a cheap wooden spoon or silicone spatula because the turmeric will naturally dye it yellow.
🍳 Cook: 50 min
Nutrition
458
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 4 | chicken thighs (or chicken drumsticks) | |
| 2 cups | 480 ml | basmati rice |
| 1 | onion, sliced | |
| 6 | garlic cloves, minced | |
| 1.5 tablespoon | 23 ml | regular soy sauce |
| 2 cups | 480 ml | unsalted chicken stock |
| 2 tablespoons | 30 ml | ghee or unsalted butter |
| 2 teaspoons | 10 ml | garam masala |
| 1 teaspoon | 5 ml | turmeric |
| 3 | cloves | |
| 3 | bay leaves | |
| 1 | star anise | |
| 6 | green cardamom pods | |
| 1/2 teaspoon | 2.5 ml | fine salt |
| 1/4-1/2 teaspoon | 1.3–2.5 ml | cayenne pepper (optional, if you enjoy spicy) |
| — | chopped cilantro (garnish) |
Instructions
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side, then flip & brown for 5 minutes. Set aside the browned chicken.
- Saute Onions & Spices: Add sliced onions, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. Optional: add 1/4 - 1/2 teaspoon cayenne pepper to add spiciness.
- Deglaze Instant Pot & Add Soy Sauce: Pour in 1/2 cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Pro Tip: Ensure to deglaze really well for this recipe. Add in 1/2 teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
- Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. Pro Tip: Add the chicken first, then the rice on top to avoid the "Burn" error. Pour in 1 1/2 cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes. Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutes. After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
- Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste, then adjust the seasoning. Pro Tip: For reference, add roughly 1-2 pinches of salt to open up the flavors.
- Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~