This is by no means your traditional chicken biriyani. I've made this recipe to how my husband and I like our biriyani- delicious, easy and quick. Even better, we've made it with an instant pot with ingredients you'll find at your home.
What You'll Need
4 chicken breast (8 oz.)
2 tbsp. olive oil
1/2 c. plain non-fat yogurt
1 tbsp. paprika
1 tbsp. chilli powder
1 tbsp. cumin
1 tsp. turmeric
1 tsp. garam masala
1 tbsp. kosher salt
1 tsp. fresh ground black pepper
2 c. basmati rice
2 large red onions
1 c. olive oil
1 bunch of cilantro
1 c. of water
The Prep Work
Rice
Wash the basmati rice three times or until the water is clear.
Place in a bowl and fill with water to the top. Set aside.
Marinating Chicken
Cut the chicken breast into 1 inch cubes and place into a medium mixing bowl.
Add to the bowl the yogurt, olive oil, paprika, chili powder, cumin, turmeric, garam masala, salt, black pepper. Mix.
Cover and set aside.
Fried Onions
Cut the onion into thirds and then into 1/4 inch slices.
Add a shallow pan to medium-high heat with the olive oil.
Add one tester onion into the oil to see if the oil has come to temperature. Once it sizzles, you know it's ready to add the first batch.
Fry the oil in batches to allow the onion to brown.
Once the onion is golden brown, remove with a slotted spoon to a tissue-lined plate to remove the excess oil.
Once you're done with all of the oil, set aside.
Cilantro
Dice the cilantro into small pieces and place in a bowl. You will be adding them in one thirds to the dish.
Assembling Everything Together
Turn on the Instant Pot (IP).
Place the marinated chicken cubes into the bottom of the IP.
Place the cover on and lock into place. Seal the vent on the top cover.
Under the normal setting, hit pressure cook and adjust the time to five minutes.
Let it do its thing.
Once the IP is done with the five minutes, let the steam naturally release. Once it's done, open the top to reveal the par-cooked chicken. Now you assemble the remaining items.
6. Using a spoon, mix the chicken mixture on the bottom.
7. Add one cup of water to the chicken.
8. Add 1 cup of the soaking basmati rice on top of the chicken.
9. Sprinkle 1/3 of the cilantro and fried onions on top.
10. Add the rest of the rice.
11. Sprinkle another 1/3 of the cilantro and fried onions.
12. Place the top cover back on and place the vent to seal.
13. Press pressure cook and adjust the time to ten minutes.
14. Once the timer is done, let the steam naturally release until it's safe to open.
15. When you open it, go ahead and stir everything together to coat all of the rice with the chicken and gravy.
16. When you plate the chicken biriyani, be sure to sprinkle the top with the remaining fried onions and cilantro.
You can't have chicken biriyani without some fresh raita. Click here for the recipe for my garden fresh raita.
Items I've Used in this Recipe
Want some of the tools I've used above? I'll include my Amazon affiliate links below. Thank you for your support.
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