chicken biryani

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

Chicken biryani recipe | How to make chicken biryani

½ kg chicken ((1.l lbs))

plain yogurt ((curd

ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))

salt

turmeric

garam masala ((or biryani masala) (Refer notes))

Lemon juice ((optional))

bay leaf ((tej patta))

green cardamoms ((choti elaichi))

((lavang))

cinnamon ((dalchini))

star anise ((chakri phool))

¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))

strand mace ((javitri))

basmati rice ((aged rice only))

ghee (or Oil)

onion (sliced thinly)

mint leaves (chopped fine (about 15 leaves))

green chili ((slit

¼ cup plain yogurt ((Indian curd))

red chili powder ((optional, for heat))

garam masala ((or biryani masala))

water ((or coconut milk) (refer notes more if needed))

salt ((to

onions

saffron ((optional)(soaked in 2 tbsps hot milk))

To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice &amp; red chili powder.

Mix up well and taste the marinade. Add more salt and spice if needed.

Make slits on the chicken pieces. Add it to the marinade &amp;mix well. Cover and set aside for 1 hour to overnight. 

Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

Preparation for chicken biryani

Heat ghee or oil in a pot or pressure cooker.

Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera &amp; mace. Skip them if you do not have.

When the spices begin to sizzle, add onions &amp; fry them evenly stirring often until uniformly light brown but not burnt.

Add chicken &amp; saute until pale for 5 mins on a medium heat. 

Cover &amp; cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.

Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder &amp; 1 teaspoon garam masala.

How to make chicken biryani

Mix everything well and layer chicken evenly at the bottom. (check video)

Spread drained rice in a layer over the chicken.

To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.

Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.

Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)

Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions &amp; saffron soaked milk if using.

Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.

Cooker method - Set the flame to medium high. Cover &amp; place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further. 

Rest until the pressure settles. Fluff up the chicken biryani with a fork. 

Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.

Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Layering for chicken biryani

A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors

Instant Pot Chicken Biryani

garam masala (Add 3 tsp for spicier Biryani)

ginger (grated)

garlic (minced)

Kashmiri red chili powder

mint leaves

cilantro (chopped)

lemon juice

yogurt

ghee (divided)

bay leaves

Basmati rice

water

saffron milk

eggs

jalapeno

onion

tomatoes (diced)

Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.

While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.

Turn the Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add half of ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. 

Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. This is an important step that will prevent the possible &quot;BURN&quot; signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.  

a) For Chicken on bone - Close the Instant Pot and turn pressure valve to sealing. Select Manual/Pressure Cook and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom. 

b) For boneless Chicken thighs - Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom. 

Drain the rice and gently pour over the chicken. Add salt from the other igredients list. Add water and gently push all the rice under the liquids. Do not stir. Close the Instant Pot and turn pressure valve to sealing. Select Manual/Pressure Cook mode and adjust the time to 6 minutes. Follow with Quick release.

Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicon spatula to gently mix will also prevent the rice grains from breaking. 

Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita , hard boiled egg and lemon wedges.

To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with cilantro. 

Raita

https://content.jwplatform.com/videos/ot2Ss6mL.mp4

Instant Pot Chicken Biryani – The epitome of an one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most delectable flavors.

Instant Pot Indian Chicken biryani is a one-pot biryani in your pressure cooker that tastes so authentic, you won&#039;t believe you made this in one step!

ghee

cumin seeds

Cinnamon

Cloves

Black Peppercorns

Cardamom Pods

Onion (thinly sliced)

inch Minced Ginger (thinly sliced)

Garlic (crushed)

Jalapeño Peppers (diced)

Cilantro (chopped)

Mint (finely chopped)

Basmati Rice (rinsed and drained)

Water

Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.

Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.

Put in the bite size chicken pieces and salt.

If you're using ready-made garam masala instead of whole spices, add it now and mix well.

Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.

Sprinkle the chopped cilantro and mint on top it.

Spread the rinsed, drained rice across everything. Do not stir.

Pour in the water, and gently push the rice down so it is  covered by the water.

Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.

Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.

A healthier version of the classic Chicken Biryani made with brown basmati rice, chicken breasts and aromatic spices.

Brown Rice Chicken Biryani - Instant Pot

garam masala

ginger grated

garlic grated

kashmiri red chili powder

cilantro (divided)

chicken breasts (cut each breast into 2 pieces)

brown basmati rice

onions (thinly sliced)

Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours.

Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours

After about 2-1/2 hours, turn Instant Pot to Saute(Hi) mode and add 1 tbsp of ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.

Add remaining 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade. The deglazing step is important and will help take out the browning of the pot from sautéing the onions.

Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add 1-1/2 tsp of salt. Add 1 cup of water.

Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.

Close Instant Pot and turn pressure valve to sealing. Set to Manual mode for 10 mins.

Allow Natural Pressure Release. Once the pin drops, open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the Instant Pot on the keep warm mode for another 10 minutes.

Gently fluff and mix the rice with the chicken on the bottom of the pan.

Garnish with the remaining caramelized onions, saffron and cilantro.

Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.

https://content.jwplatform.com/videos/x4dvpL3i.mp4

Brown Rice Chicken Biryani is a healthier version of the popular Chicken Biryani that is cooked with brown basmati rice, chicken breasts, fresh herbs and warm aromatic spices.

Brown Rice Chicken Biryani

ghee (or butter)

Whole Cloves

This Instant Pot Chicken Biryani is a simplified, one-pot Indian meal, with tender chicken and fluffy basmati rice steam cooked with aromatic spices, caramelized onion and saffron.

plain yogurt

ginger-garlic paste

cilantro & mint ((or only cilantro))

coriander powder

cumin powder

Kashmiri Red Chili Powder (or paprika (regular))

lime juice (about ½ lime)

chicken thighs (see notes for substitutions)

onions (-red/ yellow/ white, thinly sliced)

ghee for sautéing (or avocado oil)

ghee (homemade ghee or olive oil)

cashews ((optional))

saffron

½ cup chopped cilantro & mint

½ teaspoon garam masala

water + ½ cup

Marinate chicken

In a large mixing bowl combine the ingredients listed under &#039;marinade&#039;.  Toss chicken in it and refrigerate anywhere from 30 minutes to overnight.

Soak rice

Rinse long grain basmati rice 2-3 times until the water runs clear. Soak it in enough water for about 15 minutes while you prepare other ingredients.

Caramelize onions

To make fried onions from scratch, heat the Instant pot on Saute, adjusted to high setting. Add ghee and sliced onions along with a pinch of salt. Continue to saute, stirring occasionally, until the onions get golden brown in color. It can take 12-15 minutes for that. Add ¼ cup water and scrape off any brown bits stuck to the bottom. If needed, clean the pot before the next step.

Saute Chicken

Add 2 tablespoons ghee or oil along with marinated chicken. Spread it in a single layer, cover with a glass lid and cook for 3 minutes. Open the lid, flip the chicken and turn off Saute mode. Add few tablespoons water and scrape off any bits stuck to the bottom of the pot.

Layer Biryani

To layer biryani in the Instant pot, layer and spread the strained rice over the partially cooked chicken.  Add 1 cup water over rice (follow a 1:1 ratio). Make sure all the rice is submerged. Sprinkle salt and garam masala and gently stir the top only.

Top with aromatics

Top with half the fried onions and herbs, along with soaked saffron.

Pressure cook

Close the lid with knob at sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure.  After cooking time is up, wait 5 minutes then manually release the pressure following the quick release (QR) instructions of your cooker.

Garnish &amp; Rest Biryani

Open the lid and using oven mitts remove the inner pot from the Instant Pot base, to stop the cooking process. Using a fork, gently fluff the top 1-inch layer of rice. Top with remaining fried onions and chopped herbs, Let it rest for 5 minutes, uncovered.  This allows for any excess moisture to evaporate.

Instant Pot Chicken Biryani (with Uncooked Rice)

Marinate, soak and caramelize

Follow steps 1-4 from above for marinating chicken, soaking rice, caramelizing onions and sautéing chicken. While the onions are sautéing, make rice following the instructions below.

Partially Cook Rice after Soaking

To partially cook rice on the stove, boil 4 cups of water in a sauce pan. Add drained rice and 1 teaspoon salt. Bring back to a boil and cook rice on high-heat for 5 minutes, then strain and keep aside. Microwave: Add drained rice to a microwave safe bowl, along with with 1½ cup fresh water and 1 teaspoon salt. Microwave for 5 minutes, or until the rice is 50% done, and then strain and keep aside. 

Layer the biryani as per steps 5 &amp; 6 and pour ½ cup over the rice. Pressure cook and serve as per step 7 &amp; 8.

Chicken Biryani with Partially Cooked Rice

This Instant Pot Chicken Biryani is a simplified, one-pot Indian meal, with tender chicken and fluffy basmati rice steam cooked with aromatic spices, caramelized onion and saffron.

Detailed recipe: https://spicecravings.com/chicken-biryani-in-instant-pot

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