Kristen Olson
@kricuisineols
Instant Pot Chicken Biryani
A flavorful and aromatic Chicken Biryani made effortlessly in the Instant Pot, combining tender chicken thighs, fragrant basmati rice, and a blend of spices for a delicious one-pot meal.
Details
- Cuisine:indian
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:15
- Views:7
Recipe Information
- Prep time20 min.
- Cook time45 min.
- Total time65 min.
- Servings6
Ingredients
- 1 tablespoon
- 1 tablespoon
- 1 1/2 teaspoons, or to taste
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 3/4 cup
- 6
- 3 tablespoons, divided
- 1/2 cup
- 1 cup
- 1 (13.5 ounce) can
- 1 pinch
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Chicken Biryani.
Step 1
To start, grab a zip-top bag and toss in some minced garlic, minced ginger, salt, ground cumin, ground turmeric, curry powder, paprika, and garam masala.
Step 2
Give it a good shake to blend those aromatic spices together.
Step 3
Set aside 1 teaspoon of this delightful spice mix for later use.
Step 4
Next, add a generous dollop of Mexican crema to the bag and mix everything until it’s beautifully combined.
Step 5
Now, it’s time to introduce the chicken thighs to the party! Make sure they’re well coated in that flavorful marinade.
Step 6
Seal the bag tightly and let it marinate in the refrigerator for at least 8 hours, or even better, overnight.
Step 7
This will infuse the chicken with incredible flavor.
Step 8
When you’re ready to cook, turn on your Instant Pot and select the 'Sauté' function.
Step 9
Melt 1 tablespoon of butter in the pot, then toss in some shaved onions.
Step 10
Sauté them until they’re golden brown and softened, which should take about 6 minutes.
Step 11
Once they’re perfectly caramelized, transfer the onions to a small plate and set them aside.
Step 12
Add the remaining 2 tablespoons of butter to the pot, then place the marinated chicken thighs along with all that delicious marinade into the pot.
Step 13
Sauté for about 2 minutes, then hit 'Cancel' to stop the sautéing process.
Step 14
Now, close and lock the lid of your Instant Pot.
Step 15
Select 'High Pressure' according to the manufacturer’s instructions and set the timer for 6 minutes.
Step 16
Don’t forget to allow 10 to 15 minutes for the pressure to build up.
Step 17
When the timer goes off, carefully release the pressure using the quick-release method as directed by your Instant Pot’s manual, which should take about 5 minutes.
Step 18
Once the pressure is released, unlock and remove the lid.
Step 19
It’s time to add the basmati rice around the chicken thighs in the pot.
Step 20
Sprinkle those caramelized onions over the rice, and then pour in the coconut milk, making sure the rice is fully covered.
Step 21
Close and lock the lid again.
Step 22
Select 'High Pressure' and set the timer for 8 minutes, allowing another 10 to 15 minutes for the pressure to build up.
Step 23
After the cooking time is complete, use the natural-release method for 30 minutes, then carefully release any remaining pressure with the quick-release method, which should take about 5 minutes.
Step 24
Unlock and remove the lid one last time.
Step 25
To finish off this delicious dish, sprinkle the reserved spice mixture over the pot and crumble some saffron over the chicken and rice before serving.
Step 26
Enjoy the wonderful aromas and flavors that will surely impress everyone at the table!.