Description

This Chicken Biryani recipe offers a flavorful, aromatic one-pot meal combining tender chicken thighs with basmati rice and a blend of fragrant whole and ground spices. Cooked in an Instant Pot for convenience, it delivers fluffy rice layered with spiced chicken and finished with fresh herbs and a garnish of golden cashews and raisins, perfect for a satisfying family dinner.

Ingredients

Scale

Rice and Garnish

1 cup basmati rice, soaked 15–30 minutes
3 tablespoons ghee
⅓ 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 pepper (adjust to taste)
¼ teaspoon ground cumin
¼ teaspoon turmeric

Liquid and Herbs

1 cup water
½ cup fresh cilantro leaves, chopped (divided)
½ cup fresh mint leaves, chopped (divided)

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Instructions

Soak Rice: In a bowl, soak the basmati rice in cold water for 15–30 minutes. Drain and rinse well to prevent stickiness and help achieve long, fluffy grains.
Sauté Garnish: Press the sauté button on the Instant Pot. Add ghee and let it melt. Add the cashews and golden raisins and stir-fry until the cashews turn golden brown. Remove and set aside for garnish.
Cook Whole Spices: Add cardamom pods, cloves, bay leaves, cinnamon stick, cumin seeds, and fennel seeds to the pot. Sauté until they begin to sizzle and become fragrant.
Sauté Onions: Add the thinly sliced onions to the spices. Stir-fry for 6–7 minutes until they are golden brown, forming a flavorful base.
Add Aromatics: Mix in minced garlic and ginger. Stir-fry for about 30 seconds until the aroma develops without burning.
Cook Chicken: Add the chicken thighs to the pot and sauté for 6–7 minutes, stirring occasionally, until the chicken loses its raw pink color on the outside.
Add Ground Spices: Sprinkle coriander powder, paprika, salt, garam masala, black pepper, cayenne, ground cumin, and turmeric over the chicken. Stir thoroughly to coat the chicken evenly with the spices.
Add Rice and Water: Evenly spread the soaked and drained rice on top of the chicken without mixing. Pour 1 cup of water over the rice evenly.
Add Herbs: Sprinkle half of the chopped cilantro and mint leaves over the rice layer to infuse fresh herbal aroma.
Cook Under Pressure: Secure the Instant Pot lid and set the valve to seal. Cook on high pressure for 6 minutes.
Release Pressure Naturally: Let the pressure release naturally for 10 minutes, then carefully open the valve to release any remaining pressure before opening the lid.
Finish & Garnish: Remove and discard the whole spices. Gently fluff the rice to mix it slightly. Sprinkle the remaining cilantro and mint over the top, and garnish with the reserved ghee-fried cashews and golden raisins before serving.

Notes

Soaking the basmati rice helps achieve long, fluffy grains and prevents clumping during cooking.
Adjust the amount of cayenne pepper to control the spiciness according to your preference.
Using an Instant Pot significantly cuts down the cooking time compared to traditional stovetop methods.
You can substitute chicken thighs with chicken breasts, but thighs tend to remain juicier and more flavorful.
The dish tastes best when served fresh but leftovers can be refrigerated and gently reheated.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Instant Pot
Cuisine: Indian