Chicken Biryani in the Instant Pot®

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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.

Submitted by thedailygourmet
Updated on April 2, 2021
3
Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
8 hrs 40 mins
Total Time:
9 hrs 40 mins
Servings:
6
Yield:
6 thighs
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  5. 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.

  6. 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.

  7. Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

Cook's Notes:

You will need 2 pounds of chicken thighs, which is about 6 to 8 thighs.

I have noticed herbs and seasonings lose their potency under pressure. For this reason, I reserve about a teaspoon of the seasoning mix from the marinade and add the reserved seasonings to the chicken and rice after it's cooked.

Nutrition Facts (per serving)

579 Calories
43g Fat
30g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 579
% Daily Value *
Total Fat 43g 55%
Saturated Fat 26g 131%
Cholesterol 120mg 40%
Sodium 698mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 23g 46%
Vitamin C 3mg 3%
Calcium 38mg 3%
Iron 4mg 22%
Potassium 332mg 7%

* 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.