Easy Chicken Biryani using instant pot.

The recipe I am going to share today is easy chicken biryani using Instant pot. There are different versions of preparing biryani, but this instant pot biryani recipe, is the simpler and easier version.  If you are a beginner or a person who does not want to go through the elaborate process of preparing chicken biryani, yet want to prepare a tasty biryani, then this is the recipe for you. Apart from the time taken for marination, this biryani can be prepare in very little time.

I learnt this recipe when I was in Chengalpet from my neighbour aunty who is a great cook. I was a beginner in cooking at that time. Once I prepared a biryani and it turned out mushy with little flavour, so she teased me that it cannot be called biryani but can be called as ‘kozhi pongal’ and then  she taught me this recipe. From then I have never failed in preparing a good biryani. There are other recipes, which I have learnt from her, will share them here soon.  Whenever I prepare this chicken biryani at home, I always get good compliments from my family. This is my ‘go to recipe’ for preparing chicken biryani.

To marinate :

  • Chicken : 500 grams
  • Yogurt : 2 Tablespoons
  • Ginger Garlic Paste : 1 Tablespoon
  • Turmeric Powder : 1/2 Teaspoon
  • Garam Masala Powder : 1 Teaspoon
  • Lemon Juice : 2 – 3 Tablespoons
  • Salt : As required

Other ingredients :

  • Basmati Rice : 2 Cups
  • Oil : 2 Tablespoon
  • Ghee : 2 Tablespoon
  • Fennel Seeds : 1 Teaspoon
  • Cloves : 4 nos.
  • Cinnamon : 1″ long
  • Cardamom : 4 nos
  • Star Anise : 1 no.
  • Bay Leaf : 1 no.
  • Onions : 2 medium sized
  • Green Chillies : 2 – 3 nos.
  • Tomatoes : 2 medium sized
  • Ginger Garlic Paste : 1 Tablespoon
  • Coriander powder : 1 Tablespoon
  • Chilli Powder : 1 Teaspoon
  • Mint Leaves : 1 handful
  • Coriander Leaves : 1 handful
  • Salt : To taste

Instructions :

  1. Clean and wash chicken. Then marinate it with yogurt, ginger garlic paste, garam masala powder, turmeric powder, lemon juice and salt for at least one hour.
  2. Wash the rice and soak it in water for 30 minutes. Drain excess water and keep it aside.
  3. Slice onions, chop tomatoes, mint leaves, coriander leaves and slit green chillies.
  4. In a instant pot with Sauté mode, heat oil, add fennel seeds, cardamom, cloves, cinnamon, bay leaves, star anise and fry.
  5. Then add sliced onions, green chillies and fry till onions turn translucent.
  6. Next add chopped tomatoes, ginger garlic paste, coriander powder, chilli powder, coriander leaves, mint leaves , mix well and cook till tomatoes turn mushy.
  7. Now add chicken along with the marinade, mix well, cover and make manual mode-high pressure. cook time 5 minutes.
  8. Release pressure then add required water, salt and bring it to boil and add basmati rice, ghee and mix well.
  9. Cover and make manual mode-high pressure. cook time 5 minutes.
  10. Once the pressure releases, wait till biryani cools down slightly, then gently fluff it up and serve.

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