Description
This Chicken Biryani recipe offers a fragrant and flavorful one-pot meal that combines tender chicken thighs with aromatic basmati rice, whole spices, and fresh herbs. Cooked effortlessly in an Instant Pot, this dish achieves perfectly layered rice infused with rich Indian spices and garnished with crunchy cashews and sweet golden raisins.
Ingredients
Scale
Rice and Garnish
- 1 cup basmati rice, soaked 15–30 minutes
- 3 tablespoons ghee
- â…“ cup cashews, halved
- 2 tablespoons golden raisins
Whole Spices
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaves
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
Aromatics and Chicken
- 1 onion, thinly sliced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
Ground Spices
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
Liquids and Herbs
- 1 cup water
- ½ cup fresh cilantro leaves, chopped (divided)
- ½ cup fresh mint leaves, chopped (divided)
Instructions
- Soak Rice: In a bowl, soak the basmati rice in cold water for 15–30 minutes. Then drain, rinse, and set aside to prevent the rice from becoming sticky and to help achieve long, fluffy grains.
- Sauté Garnish: Press the sauté button on the Instant Pot and add ghee. Once melted, add the cashews and golden raisins. Stir-fry until the cashews are golden, then remove and set aside for later garnish.
- Cook Whole Spices: Add all the whole spices (cardamom, cloves, bay leaves, cinnamon stick, cumin seeds, fennel seeds) to the pot and sauté until they begin to sizzle and release their aroma.
- Sauté Onions: Add the thinly sliced onion to the pot with the spices and stir-fry for 6–7 minutes until the onions turn golden brown, creating a rich flavor base.
- Add Aromatics: Mix in minced garlic and ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Cook Chicken: Add the chicken pieces and sauté for 6–7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Add Ground Spices: Sprinkle all the ground spices over the chicken and mix well to coat the chicken evenly.
- Add Rice and Water: Spread the soaked and drained rice evenly over the chicken without mixing. Pour 1 cup water evenly over the rice layer.
- Add Herbs: Sprinkle half of the chopped cilantro and mint over the rice layer.
- Cook Under Pressure: Secure the Instant Pot lid and close the pressure valve. Cook at high pressure for 6 minutes.
- Release Pressure Naturally: Let the pressure release naturally for 10 minutes, then open the valve to release any remaining pressure before carefully opening the lid.
- Finish & Garnish: Discard the whole spices. Gently fluff the rice, sprinkle the remaining cilantro and mint on top, and garnish with the reserved fried cashews and raisins before serving.
Notes
- Soaking the basmati rice helps achieve fluffy, separated grains.
- Adjust salt and cayenne pepper according to taste preference.
- Make sure to use skinless, boneless chicken thighs for tenderness and flavor.
- Cook the chicken thoroughly in the sauté step before adding rice for best layering of flavors.
- Allowing natural pressure release improves the texture of the rice and chicken.
- Garnishing with fried cashews and raisins adds a lovely crunch and sweetness contrast.
