Best 3 Chicken Biryani In The Instant Pot Recipes
CHICKEN BIRYANI IN THE INSTANT POT®
Chicken biryani has roots in both Indian and Middle Eastern cuisine, and the seasonings will vary depending on region. While I won't claim this is authentic, it's quite tasty. Plan ahead, because the chicken marinates overnight before cooking in the Instant Pot®. I use Mexican crema (sour cream) because I like the fluidity, as opposed to traditional sour cream.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 9h40m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
- Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 30 g, Cholesterol 120.1 mg, Fat 42.6 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 26.2 g, Sodium 697.8 mg, Sugar 1.6 g
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.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Indian
Time 1h40m
Yield 4
Number Of Ingredients 25
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 : Calories 499 calories, Carbohydrate 62.8 g, Cholesterol 84.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.4 g, SaturatedFat 8 g, Sodium 542.7 mg, Sugar 2.9 g
INSTANT POT CHICKEN BIRYANI RECIPE BY TASTY
Here's what you need: plain yogurt, lemon juice, ginger, Schwartz® garlic granules, garam masala, cayenne, turmeric, salt, boneless skinless chicken thighs, butter, yellow onion, bay leaves, basmati rice, salt, saffron, water, fresh cilantro, fresh mint, jalapeño
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
- On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15-17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
- Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 8 minutes.
- When the timer goes off, turn pressure valve to "Venting" to release pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.)
- Using a silicone spatula, fluff up the rice and fold to carefully combine. Serve garnishes with the reserved caramelized onions, cilantro, mint, and sliced jalapeño.
- Enjoy!
Nutrition Facts : Calories 332 calories, Carbohydrate 35 grams, Fat 10 grams, Fiber 1 gram, Protein 23 grams, Sugar 4 grams
Tips:
- If you don't have an Instant Pot, you can make this recipe in a regular pot over medium heat. Just be sure to stir the rice and chicken frequently so that it doesn't stick to the bottom of the pot.
- If you like your chicken biryani spicy, add a teaspoon or two of garam masala to the marinade. You can also add a pinch of cayenne pepper or chili powder.
- If you don't have basmati rice, you can use another type of long-grain rice, such as jasmine rice or brown rice. Just be sure to adjust the cooking time according to the package directions.
- Be sure to garnish your chicken biryani with chopped cilantro and mint leaves before serving. This will add a pop of color and flavor to the dish.
Conclusion:
Chicken biryani is a delicious and easy-to-make dish that's perfect for a weeknight meal. With the help of an Instant Pot, you can have this flavorful dish on the table in no time. So next time you're looking for a new dinner idea, give chicken biryani a try. You won't be disappointed!
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