Instant Pot Yogurt Chicken Biryani

Name: Instant Pot Yogurt Chicken Biryani
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch pieces; 1 cup (240 ml) plain whole-milk yogurt, at room temperature; 2 tbsp (30 g) ginger-garlic paste; 1 tbsp (8 g) Kashmiri red chili powder; ½ tsp (2½ g) ground turmeric; ½ tsp (2½ g) ground cumin; ½ tsp (2½ g) ground coriander; 1½ tsp (9 g) kosher salt; 3 cups (600 g) basmati rice, soaked 30 minutes, drained well; 4 tbsp (60 g) ghee; 4½ cups (1080 ml) water; ¼ tsp (½ g) saffron threads, steeped in ½ cup warm water for 10 minutes; 6 whole green cardamom pods, lightly crushed; 2 whole black cardamom pods, lightly crushed; 1 2-inch piece (2½ g) cinnamon stick; 3 whole bay leaves; 5 whole whole cloves; ¾ cup (50 g) fried onions (store-bought or homemade); ½ cup (15 g) fresh cilantro leaves, chopped (optional); ¼ cup (8 g) fresh mint leaves, chopped (optional); 1 whole fresh lime, squeezed for juice (optional)

From the MyKitchenBank Kitchen

Fragrant, layered chicken biryani made in the Instant Pot combines tender yogurt-marinated chicken with fluffy basmati rice, infused with saffron, cardamom, cinnamon, and topped with crispy fried onions. This one-pot version delivers authentic biryani flavor in a fraction of traditional cooking time.

Prep: 25 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 45 min
Makes: 6 servings (about 1½ cups per serving)

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Ingredients

6 servings

2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch pieces
1 cup (240 ml) plain whole-milk yogurt, at room temperature
2 tbsp (30 g) ginger-garlic paste
1 tbsp (8 g) Kashmiri red chili powder
½ tsp (2.5 g) ground turmeric
½ tsp (2.5 g) ground cumin
½ tsp (2.5 g) ground coriander
1½ tsp (9 g) kosher salt
3 cups (600 g) basmati rice, soaked 30 minutes, drained well
4 tbsp (60 g) ghee
4½ cups (1080 ml) water
¼ tsp (0.5 g) saffron threads, steeped in ½ cup warm water for 10 minutes
6 whole green cardamom pods, lightly crushed
2 whole black cardamom pods, lightly crushed
1 2-inch piece (2.5 g) cinnamon stick
3 whole bay leaves
5 whole whole cloves
¾ cup (50 g) fried onions (store-bought or homemade)
½ cup (15 g) fresh cilantro leaves, chopped (optional)
¼ cup (8 g) fresh mint leaves, chopped (optional)
1 whole fresh lime, squeezed for juice (optional)

Equipment (6)

6-quart Instant Pot with trivet
Medium bowl for marinating
Small bowl for saffron steep
Measuring cups and spoons
Knife and cutting board
Slotted spoon

Steps

Before you start

Soak basmati rice in cold water for 30 minutes, then drain well
Marinate chicken in yogurt mixture for at least 30 minutes (or up to 2 hours for deeper flavor)
Steep saffron threads in ½ cup warm water for at least 10 minutes
Fry onions ahead if using fresh (or use store-bought fried onions)
Measure all spices and have ingredients ready before starting

1
Marinate the chicken
- In a medium bowl, combine yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, cumin, coriander, and 1 tsp salt.
- Add chicken pieces and stir to coat evenly.
- Cover and refrigerate for at least 30 minutes (up to 2 hours is ideal for deeper flavor absorption).
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Ready when: Chicken is evenly coated in spiced yogurt
Tip: Marinating longer than 2 hours can make chicken mushy; stick to the recommended time
2
Prep saffron water
- Place saffron threads in a small bowl and pour ½ cup of warm (not boiling) water over them.
- Let steep for at least 10 minutes to infuse color and flavor into the water.
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Ready when: Water turns deep golden-orange
Tip: Use warm water, not boiling, to preserve saffron's delicate flavor
3
Heat Instant Pot base
- Pour 1 tbsp ghee into the Instant Pot insert (do not use the trivet yet).
- Select the sauté function at medium-high heat.
- Once the ghee is shimmering, add crushed green and black cardamom, cinnamon stick, bay leaves, and cloves.
- Toast for 1–2 minutes until fragrant, stirring occasionally.
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Ready when: Spices are fragrant and slightly darker
Tip: Toast whole spices briefly to bloom their oils without burning them
4
Layer chicken and rice
- Turn off sauté mode.
- Spread half the drained basmati rice evenly over the toasted spices at the bottom of the pot.
- Pour the marinated chicken (with all yogurt marinade) over the rice as an even layer.
- Top with the remaining drained rice, spreading it evenly.
- Drizzle the remaining 3 tbsp ghee over the rice, then pour the saffron water (along with steeped threads) evenly across the top.
- Pour 4 cups water gently around the edges (do not stir; keep layers intact).
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Ready when: All ingredients are layered; water covers rice by about ½ inch
Tip: Do not stir the layers; biryani's beauty comes from distinct rice and meat layers that are kept separate during cooking
5
Seal and pressure cook
- Place the Instant Pot lid on securely and set the vent to sealing.
- Select high pressure and set the timer for 12 minutes.
- The pot will take 5–8 minutes to build pressure, then cook under pressure for 12 minutes.
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Ready when: Pressure indicator shows pot is at high pressure
Tip: Do not interrupt or open the lid during this time; the sealed environment is essential for proper biryani texture
6
Natural release
- When the timer beeps, turn off the Instant Pot and do not open the lid.
- Allow the pressure to release naturally for 10 minutes.
- This resting time allows the rice to finish absorbing moisture and flavors.
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Ready when: Pressure indicator drops and lid can be opened safely
Tip: Resist the urge to release pressure quickly; natural release prevents rice from becoming mushy
7
Quick release and fluff
- After 10 minutes of natural release, carefully open the vent to quick-release any remaining pressure (step back to avoid steam).
- Once safe to open, remove the lid and gently fluff the biryani with a fork, breaking up any rice clumps while being careful not to break the rice grains.
- The rice should be fluffy and the chicken tender.
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Ready when: Rice is fluffy and individual grains separate easily with a fork; chicken is fork-tender
Tip: Use a fork or gentle stirring motion rather than vigorous mixing to keep rice grains intact and distinct from the chicken layer
8
Toast and layer fried onions
- If using fresh onions, heat 1 tbsp ghee in a skillet over medium-high heat and fry thinly sliced onions until golden and crispy (about 8–10 minutes), then drain on paper towels.
- (Store-bought fried onions can be used as-is.) Sprinkle half the fried onions over the fluffed biryani, gently folding them in.
- Reserve the other half for garnish.
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Ready when: Onions are deep golden and crispy
Tip: Frying onions fresh is ideal for maximum crunch, but quality store-bought fried onions work well and save time
9
Finish with herbs and aromatics
- Garnish the biryani with fresh cilantro and mint (if using), the reserved fried onions, and a squeeze of fresh lime juice.
- Serve immediately in shallow bowls, ensuring each serving gets rice, chicken, and toppings.
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Ready when: Biryani is aromatic and colorful with fresh herb garnish
Tip: Add cilantro, mint, and lime at the last moment to preserve their fresh flavor and bright color

Good to know

Tips

Soak basmati rice for 30 minutes before draining; this ensures even cooking and fluffy, separate grains
Do not stir the biryani layers before pressure cooking. Keeping layers distinct is what defines biryani; you can gently fold in fried onions after cooking
For extra moisture and sauce-like consistency, add an extra ½ cup water and reduce pressure cooking time by 1 minute, then check and adjust
The yogurt marinade base can be made spicier by adding ½ tsp cayenne, or milder by using ½ tbsp Kashmiri chili powder instead of 1 tbsp

Make ahead

Marinate chicken up to 2 hours ahead in the refrigerator. Measure and prep all spices, saffron water, and drained rice before starting the pot to streamline assembly. Biryani is best served fresh but can be refrigerated and gently reheated in a low oven (300°F / 150°C for 15 minutes covered) the next day.

Storage & reheating

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Do not refrigerate longer as rice quality degrades. To reheat, place in a covered baking dish and warm in a 300°F (150°C) oven for 15 minutes, or in a covered skillet over low heat with 1–2 tbsp water for 5 minutes. Biryani does not freeze well because rice becomes dry when thawed. For best results, enjoy fresh or within 1 day.

Substitutions

ghee → unsalted butter or neutral oil (vegetable or canola). Ghee provides rich, nutty flavor traditional to biryani, but butter or oil works in a pinch. Use the same amount and note that flavor will be less rich
basmati rice → long-grain white rice or jasmine rice. Basmati's fragrance is irreplaceable in biryani, but other long-grain varieties will work. Adjust soaking and cooking time if using a different rice type
Kashmiri red chili powder → paprika or regular chili powder mixed with a pinch of cayenne. Kashmiri chili powder is mild and adds color. Regular chili powder is spicier; use less and adjust to taste
boneless, skinless chicken thighs → boneless, skinless chicken breasts or bone-in thighs. Thighs are preferred for moisture and flavor, but breasts work if preferred. Bone-in thighs will require adding 2–3 minutes to the pressure cooking time