Instant Pot® Chicken Biryani


Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
35 mins
Total Time:
1 hr 40 mins
4 servings


  • 1 ½ cups basmati rice

  • water

  • 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes

  • 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes

  • 3 tablespoons Greek yogurt

  • 1 ½ tablespoons fresh lemon juice

  • ½ tablespoon grated fresh ginger

  • ½ tablespoon minced fresh garlic

  • 1 ½ teaspoons garam masala, divided

  • salt and ground black pepper to taste

  • 3 tablespoons ghee

  • 2 whole cloves

  • 2 pods cardamom, crushed

  • 1 bay leaf

  • ½ cinnamon stick

  • 1 teaspoon coriander seed

  • 1 teaspoon brown mustard seed

  • ¾ teaspoon cumin seeds

  • 1 large red onion, cut in half and thinly sliced

  • 1 ½ cups chicken stock

  • ½ cup roughly chopped fresh cilantro

  • ¼ cup roughly chopped fresh mint leaves

  • ½ teaspoon ground turmeric

  • ½ teaspoon paprika

  • ½ teaspoon red chile powder


  1. Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.

  2. Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.

  3. Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.

  4. Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

Nutrition Facts (per serving)

499 Calories
17g Fat
63g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 499
% Daily Value *
Total Fat 17g 21%
Saturated Fat 8g 40%
Cholesterol 84mg 28%
Sodium 543mg 24%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 25g
Vitamin C 10mg 48%
Calcium 57mg 4%
Iron 2mg 11%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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