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Chicken Biryani in the Instant Pot®
Chicken Biryani in the Instant Pot®
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
580 minutes
Flavorful Chicken Biryani marinated overnight, cooked swiftly in Instant Pot® for a fusion of Indian and Middle Eastern flavors.
Ingredients:
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1.5 teaspoons salt, or to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 0.75 cup Mexican crema
  • 6 skinless, boneless chicken thighs
  • 3 tablespoons butter, divided
  • 0.5 cup thinly shaved onion
  • 1 cup basmati rice
  • 1 (13.5 ounce) can coconut milk
  • 1 pinch crumbled saffron
Instructions:
  • In a zip-top bag, mix together garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala. Set aside 1 teaspoon of the spice mixture. Pour crema into the bag and mix well. Add chicken thighs, seal the bag, and refrigerate for 8 hours to overnight to marinate.
  • Preheat a multi-functional pressure cooker, like Instant Pot®, using the Saute function. Melt 1 tablespoon of butter, then sauté the onions until they are browned and softened, which should take around 6 minutes. Transfer the onions to a small plate.
  • Add the rest of the butter to the pot along with the chicken thighs and marinade. Saute for 2 minutes, then cancel. Lock the lid, select high pressure, and set the timer for 6 minutes following the manufacturer's instructions. Let the pressure build for 10-15 minutes.
  • Carefully release pressure using the quick-release method as per manufacturer's instructions for around 5 minutes. Unlock and lift off the lid.
  • Place the rice around the chicken thighs in the pot, then add the caramelized onions. Pour coconut milk over the rice until fully covered. Secure the lid tightly, set to high pressure, and cook for 8 minutes. Let the pressure naturally release for 10 to 15 minutes before serving.
  • Follow the manufacturer's instructions to release pressure naturally for 30 minutes. Then, carefully use the quick-release method to release any remaining pressure for about 5 minutes before unlocking and removing the lid.
  • Sprinkle the reserved spice mixture into the pot and gently crumble saffron over the chicken and rice just before serving.

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