This flavorful dish brings together tender chicken and aromatic spices in a perfectly cooked one-pot meal. It's a quick and easy way to enjoy a classic Indian favorite without any fuss.
Start by rinsing the basmati rice under cold water until it runs clear. Then, put it in a bowl, cover with fresh water, and let it soak for about 30 minutes. Meanwhile, toss the chicken pieces into a large bowl and mix in the Greek yogurt, lemon juice, ginger, garlic, half a teaspoon of garam masala, salt, and pepper. Give everything a good stir to coat the chicken well, cover, and pop it in the fridge for half an hour.
Once your rice has soaked and the chicken is marinated, drain the rice and get your Instant Pot ready. Turn on the sauté function and melt the ghee. When it’s hot and bubbling, add the whole spices—cloves, cardamom pods, bay leaf, cinnamon stick, coriander seeds, mustard seeds, and cumin seeds—and cook them for a couple of minutes until you can really smell their aroma. Then, add the sliced onions and cook, stirring often, until they soften and turn fragrant, about 5 minutes.
Throw in the chicken along with the marinade and sauté everything until the chicken is nicely browned on all sides, which should take around 5 minutes. Turn off the sauté function, then add the drained rice, chicken stock, chopped cilantro and mint, the remaining teaspoon of garam masala, turmeric, paprika, and chili powder. Give it all a gentle stir to combine.
Seal the lid and set your Instant Pot to high pressure for 6 minutes. It’ll take about 10 to 15 minutes for the pressure to build. When the cooking time is up, carefully use the quick-release method to let the steam out. Once the lid is off, fluff the biryani with a fork and it’s ready to serve right away.
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Use fresh spices or whole spices for the best aroma and flavor.
- Let the biryani rest for a few minutes after cooking to allow the flavors to meld together.
This dish combines the rich flavors of spices with tender chicken and perfectly cooked rice, all made quickly in one pot. It’s a comforting meal that is both aromatic and satisfying, perfect for busy weeknights or special occasions.
Serve with a side of cooling raita or plain yogurt to balance the spices. A fresh salad or some pickled vegetables can add a nice crunch and contrast to the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to keep the rice moist.
