Brown Rice Chicken Biryani - Instant Pot
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Ministry of Curry · by Archana Mundhe★ 4.6 (60)

Brown Rice Chicken Biryani - Instant Pot

NUTRITION · PER SERVING220M COOK
CAL 26%·PRO 78%
CARBS 55G42% OF CAL
4G FIBER3G SUGAR48G OTHER
FAT 16G28% OF CAL
8G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A healthier version of traditional chicken biryani made with brown basmati rice, chicken breasts, and fragrant spices like garam masala, turmeric, and fresh herbs. This one-pot dish delivers warm, aromatic flavors perfect for lunch or dinner.

mainindiancurrygrain bowlchickengluten free
View the full recipe on Ministry of Curry →

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Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons garam masala
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic grated
  • 1 tablespoon kashmiri red chili powder
  • ½ teaspoon ground turmeric
  • ¼ cup mint leaves
  • ¼ cup chopped cilantro (divided)
  • 2 tablespoon lemon juice
  • ¾ cup plain yogurt
  • 2 teaspoon kosher salt
  • 2 pounds chicken breasts (cut each breast into 2 pieces)
  • 2 cups brown basmati rice
  • 1 jalapeno sliced into 8 wedges (optional for extra spicy **)
  • 2 tablespoons ghee (divided)
  • 1 large onions (thinly sliced)
  • 2 bay leaves
  • 1½ teaspoon kosher salt
  • 1 teaspoon saffron mixed in 1 tablespoon warm milk
  • 4 boiled and shelled eggs (optional)
PREP
180M
SODIUM
1120MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.