Instant Pot Chicken Biryani
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Piping Pot Curry · by Meeta Arora★ 4.9 (122)

Instant Pot Chicken Biryani

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 73%
CARBS 47G35% OF CAL
2G FIBER6G SUGAR39G OTHER
FAT 23G38% OF CAL
9G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant basmati rice cooked with tender chicken, caramelized onions, cashews, and warming spices like garam masala, cardamom, and saffron. Traditional Indian biryani made easy in a pressure cooker.

mainindiangrain bowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb Chicken (boneless cut into 1.5" inch pieces)
  • 1 cup Basmati Rice (washed and soaked for 20 minutes)
  • 2 tablespoon Ghee
  • 10 Cashews
  • 12 Raisins
  • 1 Onion (thinly sliced)
  • 2 tablespoon Milk (warm)
  • 10 strands Saffron (Kesar)
  • 1 cup Water
  • 1/2 cup Plain Yogurt (I used full-fat)
  • 1 teaspoon Garam masala
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 tablespoon Ginger (paste)
  • 1/2 tablespoon Garlic (paste)
  • 1 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1 tablespoon Lemon juice
  • 2 tablespoon Mint leaves (chopped)
  • 2 tablespoon Cilantro leaves (chopped )
  • 1 stick Cinnamon (Dalchini)
  • 2 Bay leaf (Tej Patta)
  • 5 Green Cardamom (Elaichi)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Black Peppercorns
  • 4 Cloves (Laung)
PREP
30M
SODIUM
1006MG
ESTIMATE
COMPLETE

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