Best 2 Chicken Biryani In The Instant Pot Recipes

INSTANT POT® CHICKEN BIRYANI

Instant Pot® Chicken Biryani image

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

Ingredients

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

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

CHICKEN BIRYANI IN THE INSTANT POT®

Chicken Biryani in the Instant Pot® image

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

Ingredients

1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon garam masala
¾ cup Mexican crema
6 skinless, boneless chicken thighs
3 tablespoons butter, divided
½ cup thinly shaved onion
1 cup basmati rice
1 (13.5 ounce) can coconut milk
1 pinch crumbled saffron

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