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Instant pot chicken biryani

If you only make one of my curry recipes, I would strongly recommend my instant pot chicken biryani. The best I've ever had!
Prep Time10 mins
Cook Time7 mins
Leave under pressure10 mins
Course: Main Course
Cuisine: Indian
Keyword: Instant pot biryani chicken, Instant pot chicken biryani, Instant pot chicken biryani recipe
Servings: 7


  • 500 g Basmati Rice
  • 3 tbsb Ghee Coconut or olive oil would be OK.
  • 100 g Cashews
  • 5 Whole Cloves
  • 6 Whole Cardamom pods
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 3 Bay leaves
  • 1 whole Cinnamon stick
  • 1 Large Onion (roughly chopped)
  • 1 Whole Chili (roughly chopped)
  • 6 cloves Garlic (roughly chopped)
  • 2 tbsp Ginger (fresh and roughly chopped)
  • 700 g Chicken thigh (skinless and boneless)
  • 1 tbsp Paprika
  • 1 tbsp Coriander powder
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • Season to taste
  • 500 ml Chicken stock Vegetable stock or water would also be good
  • 1 Bunch Coriander (cilantro)


  • Add the ghee to the pot and set to saute. When the oil is hot add the cashews and fry until golden. Remove and set aside.
  • Now add the cloves, cardamom pods, fennel seeds, cumin seeds, bay leaves and cinnamon stick.
  • Roughly chop the onion and add to the pot. Fry for around 5 minutes. Add the chili, garlic and ginger and fry for another minute.
  • Now chop the chicken into bite sized pieces and roughly brown.
  • Add the paprika, coriander powder, garam masala, turmeric and cumin. Mix to coat the chicken and season to taste.
  • Add the rice, but do not stir. Roughly chop the stalks of the fresh coriander and add along with the chicken stock.
  • Put the lid on the instant pot and set to high pressure for 7 minutes.
  • Leave under pressure for another 10 minutes and then do a quick release.
  • Remove the lid and serve with a garnish of the fried cashews and coriander leaves.