Instant Pot Chicken Biryani (Better Than Restaurant!)
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Ministry of Curry · by Archana Mundhe★ 4.4 (805)

Instant Pot Chicken Biryani (Better Than Restaurant!)

NUTRITION · PER SERVING80M COOK
CAL 30%·PRO 73%
CARBS 69G46% OF CAL
2G FIBER6G SUGAR60G OTHER
FAT 20G30% OF CAL
10G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant basmati rice layered with spiced chicken, caramelized onions, and fresh herbs cooked in a pressure cooker. A restaurant-quality one-pot biryani.

mainindiangrain bowlchickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 teaspoons garam masala (Add 3 tsp for spicier Biryani)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon kashmiri red chili powder
  • ½ teaspoon ground turmeric
  • ¼ cup mint leaves
  • ¼ cup cilantro (chopped )
  • 2 tablespoons lemon juice
  • ¾ cup plain yogurt
  • 2 teaspoons kosher salt
  • 2 pounds whole bone in chicken (skinless cut into 12 pieces (If using chicken thighs cut into 2 inch pieces))
  • 4 tablespoons ghee (divided)
  • 2 large yellow onions (thinly sliced)
  • 2 bay leaves
  • 3 cups extra long grain Basmati rice
  • 2 teaspoon kosher salt
  • 3 cups water
  • 1 teaspoon saffron mixed in 1 tablespoon warm milk
  • 6 eggs (hard boiled and shelled, optional)
  • 1 jalapeno sliced into 8 wedges (optional for extra spicy **)
  • 2 cups plain yogurt
  • 1 medium yellow onion (finely diced)
  • 2 tomatoes (diced)
  • ½ teaspoon kosher salt
  • 1 tablespoon cilantro (chopped)
PREP
40M
SODIUM
1449MG
ESTIMATE
COMPLETE

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