📝 About This Recipe
Transport your kitchen to the royal courts of Hyderabad with this streamlined, one-pot version of the world's most beloved rice dish. This recipe captures the essence of traditional dum biryani—tender marinated chicken, fragrant long-grain basmati, and a complex blend of warm spices—all achieved in a fraction of the time using the Instant Pot. Every grain of rice remains perfectly distinct, infused with the golden hues of saffron and the savory depth of caramelized onions.
🥗 Ingredients
The Chicken Marinade
- 1.5 lbs Chicken thighs (boneless, skinless, cut into 2-inch chunks)
- 1/2 cup Greek yogurt (plain, full-fat preferred)
- 1.5 tablespoons Ginger-garlic paste (freshly ground for best flavor)
- 1 tablespoon Biryani Masala powder (store-bought or homemade)
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder (gives a vibrant red color without excessive heat)
- 1 teaspoon Salt
The Rice and Aromatics
- 2 cups Extra-long grain Basmati rice (rinsed until water runs clear and soaked for 20 minutes)
- 2 tablespoons Ghee (or neutral cooking oil)
- 1 large Red onion (thinly sliced)
- 1 set Whole spices (1 cinnamon stick, 4 green cardamom pods, 4 cloves, 1 star anise, 1 bay leaf)
- 2 cups Water (use a 1:1 ratio for the Instant Pot)
Finishing Touches
- 1/4 cup Fresh mint leaves (roughly chopped)
- 1/4 cup Fresh cilantro (chopped)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
- 1/4 cup Fried onions (Birista) (for garnish)
👨🍳 Instructions
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1
In a medium bowl, combine the chicken chunks with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, and salt. Let it marinate for at least 20 minutes (or up to 4 hours in the fridge).
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2
Rinse the Basmati rice 3-4 times until the water is no longer cloudy. Soak the rice in plenty of water for 20 minutes, then drain completely and set aside.
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3
Turn on the Instant Pot to 'Sauté' mode (High). Add the ghee. Once hot, add the whole spices (cinnamon, cardamom, cloves, star anise, bay leaf) and let them sizzle for 30 seconds.
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4
Add the sliced onions to the pot. Sauté for 5-7 minutes until they are golden brown and caramelized. Remove half of the onions and set aside for garnish.
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5
Add the marinated chicken to the pot. Sauté for 3-4 minutes until the chicken is no longer pink on the outside. Do not worry about cooking it through yet.
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6
Deglaze the pot: Add 2 tablespoons of water and scrape the bottom thoroughly with a wooden spoon to ensure no browned bits are stuck; this prevents the 'Burn' signal.
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7
Turn off 'Sauté' mode. Spread the chicken into an even layer at the bottom of the pot.
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8
Layering: Sprinkle half of the chopped mint and cilantro over the chicken. Gently spread the soaked and drained rice over the herbs in an even layer. Do not stir!
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9
Carefully pour the 2 cups of water over the back of a spoon so you don't disturb the rice layer. The water should just barely cover the rice.
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10
Drizzle the saffron-infused milk over the top of the rice for those beautiful yellow streaks.
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11
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 6 minutes.
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12
When the timer beeps, allow a 10-minute Natural Pressure Release (NPR). Then, carefully move the valve to 'Venting' to release any remaining steam.
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13
Open the lid and let the biryani sit for 5 minutes. Use a fork to gently fluff the rice, being careful not to break the long grains.
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14
Transfer to a serving platter and garnish with the reserved fried onions, remaining fresh mint, and cilantro.
💡 Chef's Tips
Always use high-quality, aged extra-long grain Basmati rice for that signature fluffy texture. Be meticulous about deglazing the pot after sautéing the chicken to prevent the 'Burn' error. Do not stir the rice and chicken together before cooking; the layering is what creates the distinct textures. If you prefer a spicier biryani, add 2-3 slit green chilies along with the chicken. If using bone-in chicken, increase the pressure cooking time to 8 minutes.
🍽️ Serving Suggestions
Serve alongside a cooling Cucumber Raita (yogurt dip) to balance the spices. A side of Salan (spicy peanut and sesame gravy) is the traditional accompaniment. Freshly sliced red onions and lemon wedges are essential for a bright, acidic crunch. Pairs beautifully with a chilled glass of sweet Mango Lassi. Serve with roasted papadums for an added crunchy texture.