Quite possibly the most famous rice dish from India, biryani may be discovered all through the united states, though there are subtle variations from location to region. But one element is consistent: the procedure to make it is lengthy and complicated. My family’s precious recipe transforms biryani right into a quick, handy dish. This meal is made of fragrant basmati rice, softly spiced chicken, and caramelized onions, and it can be cooked in much less than an hour whilst retaining the same proper taste and texture of conventional versions.
Chicken Biryani is one of my most preferred dishes and honestly one of the most requested food at my house. We regularly pair it with cooling raita and squeeze of sparkling lime for a hearty meal.
There are many variations of this recipe that originate in several states of India. My preferred, of the route, is the only made with the aid of my mom that I grew up ingesting. Warm, deep spiced Chicken Biryani, with freshly ground spices, caramelized onions, marinated gentle hen cooked over long grain basmati rice!
For a few years now we have loved my mom’s nice Chicken Dum Biryani. Cooked in homemade ghee, self-made garam masala, sparkling herbs, and basmati rice, this Biryani is all people’s preferred.
What is Biryani?
Biryani is a rice dish with veggies, chicken or fish marinated in yogurt and warm spices such as turmeric, red chili powder, and garam masala. It is traditionally sluggish-cooked through layering the marinated meat or vegetables over the rice and is topped with caramelized onions, fragrant saffron, and clean cilantro or mint.
Origins of Biryani
It is stated that Biryani is at the beginning of a Persian dish that ultimately made its way to South Asia. Since then there had been many nearby variations of this majestic dish based totally at the cooking strategies.
Dum Biryani – Layers of meat and partly cooked rice are introduced to a heavy-bottomed pot that is sealed tightly with raw dough so the flavors and steam do not escape. It is then slow-cooked for hours. This is likewise how my mom made her Biryani on the stovetop.
Kacchi Biryani – Raw meat is cooked through layering over rice after which sluggish-cooked.
Pukka Biryani – Partially cooked meat and rice are layered and cooked.
variations of Biryani
As biryani became famous in South Asia, numerous regional versions of this dish got here alongside. Starting with the Kacchi fashion Hyderabadi Dum Biryani, the Malabar Pukka Biryani from coastal India, the Calcutta Biryani with potatoes from eastern India, spicy Chettinad Biryani from the southern states and the flavorful, tangy Sindhi Biryani from Sindh, Pakistan. Many greater versions and recipes but one aspect that is commonplace is that they’re all exceedingly tasty!
My version of EASY Chicken Biryani recipe the use of the Instant Pot
Given how lots we experience Chicken Biryani, I needed to attempt mom’s recipe within the Instant Pot. After some attempts, I become capable of simplifying it a lot that it can be without problems organized for a weeknight meal the use of the Instant Pot. This is my humble try to make mom’s exquisite chook biryani.
I love biryani with chicken that is cooked gently and wet even as the rice is fluffy with each grain separated. There are 2 methods to cook biryani depending on the reduction of hen you have got.
Using bone-in, skinless bird legs – I first in part prepare dinner the fowl via stress cooking it for four mins. Then layer over soaked and drained rice and strain prepare dinner each chook and rice for six minutes.
Using small bone-in chicken portions or boneless thighs – Skip the preliminary 4 mins of strain cooking and instead saute the marinated bird for 2 to 3 mins. Then layer the soaked and tired rice and stress cook for 6 mins.
PRO Tips for best Chicken Biryani :
Pat dry the chook earlier than marinating to avoid get entry to liquids.
Marinate the bird for at least 20 minutes.
Use undeniable complete-fat yogurt for the marinade.
Use fresh garam masala. Homemade garam masala works the pleasant!
Deglaze the pot the usage of some of the marinated fowl to take away any browned bits from the sautéing of the onions. This will help the Instant Pot come to stress and also prevent the “BURN” signal.
Deglaze the pot, all over again simply before adding the rice.
Make sure all of the rice is below the beverages before ultimate the Instant Pot.
It is ordinary for the pinnacle layer of the rice to appearance a piece undercooked. Simply fluff the pinnacle layer and then lightly mix the biryani with a silicone spatula.
This recipe makes medium highly spiced Biryani. For extra spicy upload jalapeno. OR add every other teaspoon of garam masala to the hen.
Lastly, although, Sauté function on the Instant Pot works outstanding for proper one-pot cooking, you can additionally caramelize the onions the usage of stove pinnacle in a non-stick pan. This will accelerate the procedure and also will prevent the stainless steel insert from getting scorched which may cause the “BURN” note at the more modern Instant Pot’s.
How to make the best Instant Pot Chicken Biryani
Here is my step by step instructions:
- Marinate the chicken for at least 30 minutes. You can also marinate ahead of time, for up to 12 hours in the refrigerator (photos 1 – 4).
Soak the rice for 20 minutes, which makes rice fluffy and light with long separate grains. I would recommend extra long grain basmati rice for making chicken biryani. Some of my favorite brands are Kohinoor and Royal, both available in Indian groceries (photos 5 – 6).
As the rice soaks, you can start to caramelize the onions. Caramelizing in the Instant Pot may cause the bottom of the pot to get scorched. Remember to deglaze the pot well with the liquids from the marinated chicken. Pressing cancel during deglazing also prevents further overheating (photos 7 – 10).
- Bone-in chicken legs or drumsticks need a longer time to pressure cook than the basmati rice. To achieve this, we first pressure cook the chicken for 4 minutes. For boneless thighs, just sautéing for 2 to 3 minutes cooks the chicken parts and then they can further cook along with the layered rice (photos 11 – 12).
- Drain the rice, completely after soaking for 20 minutes. Then layer the rice on the partially cooked chicken. Add water (which should be 1:1 ratio with rice) and make sure all the rice is under the liquids (photos 13 – 14).
- After pressure cooking the rice, if the top layer looks a bit undercooked, simply fluff the top layer with a fork. Use a silicone spatula to gently mix the rice and the chicken pieces at the bottom of the pot. Garnish with the caramelized onions, saffron mixed with milk, cilantro, and mint. Layer over with hard-boiled eggs (photos 15 – 16).
Looking for a simple and healthful appetizer to serve with this biryani? We love to pair it with this smooth creamy tomato bisque recipe.
I often make this one-pot meal when I am having an impromptu amassing with friends. And highly spiced Indian meals usually leaves you longing for something candy. Here are a number of my move-to cakes:
- Carrot Halwa
- Instant Pot Rice Kheer
- Pineapple Sheera
- Date Truffles
Loved the warm flavors of Biryani? You may want to try my other Instant Pot Biryani recipes:
- Vegetable Biryani
- Shrimp Biryani
- Chickpea Biryani with vegan options
- Healthy Brown Rice Biryani
- Low Carb Riced Cauliflower Chicken Biryani
- Fish Biryani
- Egg Biryani
2 teaspoon garam masala Add 3 tsp for spicier Biryani
1 tablespoon ginger grated
1 tablespoon garlic minced
1 tablespoon red chili powder
1/2 teaspoon turmeric
¼ cup mint leaves
¼ cup chopped cilantro
2 tbsp lemon juice
0.75 cup plain yogurt
2 teaspoon kosher salt
2 pounds whole bone-in chicken skinless cut into 12 pieces (If using chicken thighs cut into 2-inch pieces)
3 cups Extra long grain Basmati rice
3 tablespoons ghee divided
2 large yellow onions thinly sliced
2 bay leaves
2 teaspoon salt
1 teaspoon saffron mixed in 1 tbsp warm milk
6 boiled and shelled eggs optional
1 jalapeno sliced into 8 wedges optional for extra spicy **
2 cup plain yogurt
1 medium yellow onions finely diced
2 tomatoes diced
1/2 teaspoon kosher salt
1 tablespoon cilantro chopped
Make Marinade by mixing garam masala, ginger, garlic, 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 mins.
Turn the Instant Pot to Saute(Hi). After the ‘hot’ sign displays, add 2 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 10 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
Add 1 tbsp of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liquid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. This is an important step that will prevent the possible “BURN” signal during pressure cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
a) For Chicken on bone – Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook and adjust the time to 4 minutes. Follow with Quick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stuck to the bottom.
b) For boneless Chicken thighs – Cook on Saute mode for 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
Drain the rice and gently pour over the chicken. Add 2 tsp of salt. Add 3 cups of water. Close the Instant Pot and turn the pressure valve to sealing. Select Manual/Pressure Cook mode and adjust the time to 6 minutes. Follow with Quick release.
Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Then mix the rice with the chicken on the bottom of the pan. Using a silicone spatula to gently mix will also prevent the rice grains from breaking.
Garnish with the remaining caramelized onions, saffron mixed with milk and cilantro. Serve with Raita, hard-boiled egg and lemon wedges.
To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with cilantro.
Deglaze the pot using some of the marinated chicken to remove any browned bits from sautéing of the onions.. This will help the Instant Pot come to pressure and also prevent the “BURN” signal.
Deglaze the pot, once again just before adding the rice.
Make sure all of the rice is under the liquids before closing the Instant Pot.
It is normal for the top layer of the rice to look a bit undercooked. Simply fluff the top layer and then gently mix the biryani with a silicone spatula.
** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another teaspoon of garam masala to the chicken.
Tip – Although Sauté (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions, stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert getting scorched which may lead to “BURN” notice on the newer Instant Pot’s.