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Chicken Biryani

Chicken Biryani

By Wes MartinApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

Made the traditional way, this classic Indian and Pakistani chicken and rice dish requires a long list of ingredients and time-intensive prep. Our simplified pressure-cooked version can be on the table with only about 30 minutes active work. And because we've pared back the ingredients, using only those that we felt essential, the flavors are lighter and brighter, yet still complex and balanced. If you like, offer yogurt on the side; its cooling qualities perfectly complement the spice-rich biryani.

Tip

Don't mix the rice into the chicken mixture after sprinkling the grains into the pot. Sitting on top of the layer of chicken, the rice steams gently so the grains cook up light and fluffy, not dense and sodden. Also, after opening the pot before allowing the rice to rest, don't forget to cover it with a kitchen towel. The towel absorbs moisture while preventing the rice from cooling too quickly.

Ingredients
  • 2

    teaspoons garam masala

  • 1½

    teaspoons ground turmeric

  • 1

    teaspoon ground cardamom

  • 6

    medium garlic cloves, minced

  • 1

    tablespoon finely grated fresh ginger

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • ⅓

    cup chopped fresh cilantro

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut into 3-inch pieces

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    medium yellow onions, chopped

  • 1

    cinnamon stick

  • Kosher salt

  • 2

    bay leaves

  • 1

    cup basmati rice, rinsed and drained

  • Lemon wedges, to serve

Step 1

In a medium bowl, stir together the garam masala, turmeric, cardamom, garlic, ginger and 3 tablespoons water to form a paste. Add the jalapeño, half the cilantro and the chicken, then toss until well combined.

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the onions and cinnamon, then cook, stirring often, until the onions are golden brown, 10 to 12 minutes.

Pour in 1 cup water, scraping up any browned bits. Stir in 2 teaspoons salt and the bay. Add the chicken with its marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly into the pot.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Drape a clean kitchen towel across the pot and let stand for 10 minutes. Transfer the biryani to a serving dish, removing and discarding the cinnamon and bay.

Sprinkle with the remaining cilantro and serve with lemon wedges.

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