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
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
- 2 leaves
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2 teaspoon salt
- 3/4 cup plain yogurt
- 1 tablespoon garlic paste
- 1/2 teaspoon turmeric
- 1/4 cup cilantro (chopped)
- 1 teaspoon saffron
- 2 pounds chicken (bone in skinless, cut into 12 pieces (if using chicken breasts cut into
- 1 jalapeno (sliced into 8 wedges (optional for extra
- 3 cups basmati rice
- 3 tablespoons ghee (divided)
- 2 large onions (thinly sliced)
- 1 tablespoon milk (warm mixed with the saffron)
- 6 eggs (boiled and shelled (optional))
- 2 teaspoons garam masala (add 3 teaspoons for spicier biryani
- 1 tablespoon ginger paste
- 1 tablespoon red chili powder
- 1/4 cup mint leaves
- Carbohydrate 89.5843448646749 g
- Cholesterol 0.918750001170664 mg
- Fat 3.77228597257751 g
- Fiber 4.69146529401232 g
- Protein 10.1136650013749 g
- Saturated Fat 0.858367389096782 g
- Serving Size 1 1 -8 serving (289g)
- Sodium 32.9268055709955 mg
- Sugar 84.8928795706625 g
- Trans Fat 0.323784722250824 g
- Calories 434 calories
Step-by-step
- Make Marinade by mixing garam masala, ginger paste, garlic paste, 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 and adjust to High. When display reads "hot", add 2 tablespoons of ghee and add thinly sliced onions.
- Cook stirring frequently for 15 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
- Add 1 tablespoon of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno.
- Add in the bay leaves and marinated chicken. Mix well.
- For Chicken on bone - Close Instant Pot and set to Manual mode for 4 minutes pressure cooking. Follow with Quick release. Give the chicken a quick stir.
- For Chicken Breasts - Mix well and cook on Saute mode 3 minutes. Follow with quick release.
- Drain the rice and gently pour over the chicken. Add 2 teaspoons of salt.
- Add 3 cups of water. Close the Instant Pot and turn pressure valve to sealing. Set to Manual mode for 6 minutes. When time is up, follow with quick release.
- 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. Enjoy!
Restricted to a single electric pressure cooker insert, successful biryani depends entirely on managing moisture and starch levels during the layered cooking process. Without careful technique, the long-grain basmati turns to mush or the chicken overcooks before the rice absorbs the aromatics.
- Soak the basmati rice for exactly 20 minutes before draining to allow the grains to elongate evenly without breaking during the pressure cycle.
- Caramelize the sliced onions until they reach a deep golden brown visual cue; removing half before adding the chicken prevents a bitter burnt taste under high heat.
- Stir the yogurt-based marinade thoroughly and refrigerate the chicken for a minimum of 30 minutes so the dairy proteins break down surface fibers effectively.
- Release pressure immediately after the six-minute rice cooking cycle finishes to halt starch gelatinization and prevent the bottom layer from scorching.
Refrigerated leftovers hold structural integrity for up to three days when sealed tightly, though reheating requires a splash of warm water to restore moisture to the grains. Second-day portions actually develop deeper aromatic complexity as the saffron and garam masala fully infuse the chicken tissues overnight.
