Chicken Biryani
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
Spices for Tempering
  • 2tablespoons gheeor butter
  • 1/2teaspoon cumin seeds
  • 1stick cinnamon
  • 3-4 cloves
  • 4-5 peppercorns
  • 4-5 green cardamom pods
Vegetables and Fresh Herbs
  • 1small onionthinly sliced
  • 2teaspoons Gingerthinly sliced
  • 4cloves garliccrushed
  • 2 jalapeno peppersdiced
  • 1/2cup cilantrofresh chopped
  • 6-8sprigs mintchopped fine
Chicken and Rice
  • 1pound chicken thighsboneless and skinless, cut into bite size pieces
  • 1cup Basmati ricerinsed and drained
  • 1cup Water
  • saltto taste
  1. With the Instant Pot on Sauté mode, heat the ghee in your Instant Pot.
  2. 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.
  3. Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
  4. Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together at the same time so don’t leave these pieces too big and don’t skip this searing step.
  5. Add salt to taste and mix well. Remember you need enough salt to flavor the rice you’ll shortly be adding as well. If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
  6. Spread out the chicken and veggie mixture to cover the bottom of your pressure cooker. Sprinkle the chopped cilantro and mint on top it.
  7. Spread the rinsed, drained rice across everything. Do not stir. Pour in the water, and gently push the rice down so it is mostly covered by the water.
  8. Close the Instant Pot and cook on high pressure for 5 minutes. When time is up, let the pressure release naturally.
  9. 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.
Recipe Notes