Instant pot Chicken Biryani | Boneless Chicken Biryani

An authentic Chicken Biryani recipe with simple, easy-to-follow instructions and mouthwatering flavors. 

MAIN INGREDIENTS

Chicken – 1 lb / 500gram Boneless Chicken pieces ( I used chicken breast)

Basmati Rice – 1 cup Long grain Basmati rice (washed and soaked for 20 mins) (I used long grain Khazana basmati rice from Costco)

Ghee – 3 tbsp Ghee or any Cooking oil

Spices – Turmeric powder, Chili powder, Garam Masala powder, Coriander powder and Pepper powder

Ginger garlic paste – 1 tbsp Fresh Ginger garlic paste or Store bought

Vegetables – 1 medium size Onion, thinly chopped, 1/2 cup Tomato, chopped 

Fresh Greens – 2 tbsp Coriander leaves, chopped and 5 to 7 Mint leaves, chopped

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : How to Cook Chicken

• In the Instant pot add boneless chicken pieces, salt, turmeric powder and 1 and 1/4 cups of chicken broth. Mix well.
• Close it with lid and manual pressure cook on high for 4 mins. Once cooking time completed do a quick pressure release.

STEP 2 : Shredded chicken

• Open the lid carefully, take out the chicken pieces and using fork shred it into chunky pieces. 
• Reserve the liquid for later use.

STEP 3 : Caramelized Onions

• Clean the Instant pot before using it to make biriyani.
• Set Instant pot to saute mode high.
• 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 (takes about 7 mins).

STEP 4 : Biriyani Making

• Add in the ginger garlic paste and cook for 2 minutes until raw smell goes away.
• Add the chopped tomatoes and mix until mushy. Make sure no browning from onion sticking to the bottom of the pot. Do not skip this deglazing step.

STEP 5 :

• Now change the saute mode settings to low.
• Add the turmeric powder, chili powder, garam masala, coriander powder, salt and pepper powder. Saute for few seconds.
• Now, add the shredded chicken back to the pot and mix well until the chicken chunks are completely coated in the masala.

STEP 6 :

• Switch off the heat (press cancel)
• Sprinkle the chopped cilantro and mint on top it.
• Spread the soaked and drained rice across the chicken masala. Do not stir.

STEP 7 : Final Preparation

• Pour the reserved chicken broth 1 and 1/4 cups in to the pot (the leftover water-content from pressure-cooking the chicken pieces)
• Gently push the rice down so it is covered by the water.

STEP 8 :

• Close the lid and turn the vent to sealing position.
• Cook on high pressure for 5 minutes, and let the pressure release naturally for 10 minutes. Then, release all remaining pressure manually.
• Carefully open the lid and fluff up the biriyani using fork or spatula.

STEP 9 : Serving

Serve this delicious chicken biriyani hot with some raita and boiled eggs.

TIPS AND TRICKS:

To avoid burn sign – Make sure to deglaze the pot after caramelizing onion. After deglazing there should be no browning at the bottom of the pot.

Boneless chicken – I have used chicken breasts, you can also use any boneless pieces.

To make fluffy rice – For biryani dishes, it is best to soak the extra long grain basmati rice for 20 minutes. This removes some of the starch and also helps the rice cook so that its fluffy and long. With this method, a 1 : 1 & 1/4 rice-to-water ratio works well. Always allow natural pressure release for 10 mins, followed by quick pressure release and then gently fluff up with a fork or silicone spatula

Storage – Left over can be stored in refrigerator for 3 days. Before using just warm the chicken biryani in microwave for 1 min or heat in a pan for 2 mins at medium to low heat on stove top.

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