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Instant Pot Chicken Biriyani

  • Author: Amy
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 6 servings 1x


Soft fragrant Basmati rice is cooked under pressure with marinated chicken, cardamom, cloves, allspice, bay leaves, cilantro, mint, and saffron milk. Topped with fresh herbs, this Instant Pot Indian chicken biriyani is your new favorite one pot dinner that cooks in less than 15 minutes.



4 pieces of chicken, bone-in, skin removed (I used 2 legs and 2 thighs)

1/2 cup grapeseed oil 

3 sweet onions


1/3 cup yogurt

1 Tbsp ginger, peeled & chopped

1 Tbsp garlic

1 tsp red chili powder, optional

1/4 tsp cinnamon

1 1/2 tsp coriander powder

1 Tbsp + 1 tsp garam masala

1 tsp salt

Juice of 1 lime or 1 lemon

Reserve 2 Tbsp oil from frying onions

Handful cilantro and mint leaves, chopped


3 bay leaves

1 cinnamon stick

5 allspice

9 cloves

7 green cardamom pods

7 black peppercorns

3 Tbsp Ghee


1/3 cup milk

1/4 tsp saffron threads


Cilantro & Mint leaves

2 cups white basmati rice

2 cups water


  1. Start by frying the onions in Grapeseed oil until deeply caramelized.  Medium heat for 25 minutes.
  2. Make the marinade for the chicken:  Combine garlic, ginger, and 1 Tbsp water in a blender (I use magic bullet) to make a paste.  Combine the paste with half of the fried onions, yogurt, red chili powder*, cinnamon, coriander, garam masala, salt, lime juice, onion oil, cilantro, and mint.  Let sit for at least 8 hours, but best overnight.
  3. Prepare the saffron milk by warming milk and adding saffron threads.  Allow to sit for 30 minutes or more.
  4. Layer marinated chicken in the bottom of the Instant Pot, then rice and water.  Add the fresh herbs, whole spices, saffron milk, other half of the onions, and ghee.
  5. Close the lid of the Instant Pot and push the toggle on top toward "sealing".  Press Manual and select 13 minutes using the + - control
  6. Release the pressure immediately by pushing the toggle on top toward "venting"*.
  7. Remove the chicken and fluff the rice with the fork, stirring gently to combine all of the flavors.
  8. Garnish with fresh cilantro and mint leaves


*Red Chili Powder:  This is a spicy chili powder (not American chili powder) it is very spicy so use as much as you like.  1 tsp makes it medium spicy.

* Venting the Instant Pot:  I use a long handled wooden spoon to release the steam, keeping my hands away from the toggle.

  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Indian

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