Instant Pot Chicken Biryani (Printable Version)

# What You’ll Need:

→ For the Marinade

01 - ½ cup plain yogurt
02 - 1 tablespoon ginger paste
03 - 1 tablespoon garlic paste
04 - Juice of 2 lemons
05 - 1 tablespoon Kashmiri chili powder or paprika
06 - 2 teaspoons kosher salt
07 - 2 teaspoons garam masala
08 - ½ teaspoon turmeric powder

→ For the Biryani

09 - 2 pounds chicken, bone-in
10 - 3 cups basmati rice, soaked, rinsed, and divided
11 - ¼ cup ghee, divided
12 - 3 medium onions, thinly sliced
13 - 1 tablespoon cumin seeds
14 - 5 green cardamom pods
15 - 1 star anise
16 - 1 teaspoon Kashmiri chili powder or red chili powder
17 - 1 teaspoon ground cumin
18 - 1 teaspoon coriander powder
19 - 2 bay leaves
20 - 2 teaspoons kosher salt

# Steps to Follow:

01 - Combine the marinade ingredients in a mixing bowl. Add the chicken and toss to coat. Cover and marinate for 6–24 hours, or at least 30 minutes.
02 - Rinse the rice until the water runs clear. Soak it in clean water for at least 20–30 minutes.
03 - Heat 2 tablespoons of ghee in the Instant Pot using the sauté function. Add the sliced onions and sauté for 20 minutes until caramelized. Remove half the onions with a slotted spoon and set aside.
04 - Add 2 tablespoons of ghee to the Instant Pot, if needed. Stir in the cumin seeds, green cardamom pods, and star anise. Sauté for 1 minute.
05 - Nestle the marinated chicken with its marinade in the Instant Pot. Add the Kashmiri chili powder, ground cumin, and coriander powder. Sauté for 5 minutes until the chicken changes color.
06 - Pour 2–3 tablespoons of warm water into the Instant Pot, scraping up any stuck-on bits at the bottom. Add the bay leaves, secure the lid, and cook on manual high pressure for 4 minutes. Perform a quick release.
07 - Drain the soaked rice. Cook 1 cup of rice in a rice cooker or saucepan with 1 cup of water and 1 teaspoon of kosher salt. Alternatively, skip this step and cook all rice together in the Instant Pot (see next step).
08 - Remove the Instant Pot lid. Add 2 cups of uncooked rice, 2 cups of water, and 1 teaspoon of kosher salt. Stir to release any stuck bits. Secure the lid and cook on manual high pressure for 8 minutes. Perform a quick release.
09 - Layer the biryani mixture and chicken from the Instant Pot in a serving dish. Top with plain basmati rice and reserved caramelized onions. Repeat the layering process. Garnish with additional crispy onions and chopped cilantro.

# Additional Notes:

01 - Score the chicken before marinating for deeper flavor penetration.
02 - Soaking rice removes excess starch, ensuring separated grains when cooked.
03 - Deglaze the Instant Pot after frying to avoid a 'burn' notification.

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