Instant Pot Whole Chicken Biryani- Instant Pot Biryani Recipe

Whole chicken biryani made in the Instant Pot; incredibly delicious…

Made this delicious whole chicken biryani for my Man’s birthday. After owning an Instant Pot, I always make biryani in the Instant Pot. After cooking the chicken and masala, basmati rice is cooked in the chicken stock; this will make the rice taste extremely flavorful.

This time, I’ve used whole chicken for making the biryani. After cooking the whole chicken, slightly pan-fried it- this will make the whole chicken taste better. Cooked basmati rice in the chicken masala. Served the whole chicken over basmati rice, topped with fried onions, cilantro, and mint leaves.

A great biryani to serve on any special occasion.


Instant Pot Whole Chicken Biryani- Instant Pot Biryani Recipe
 
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For making Marinade
  • Small onions- 5
  • Garlic- 4 cloves
  • Ginger- 2-inch slice
  • Cilantro- ¼ cup
  • Whole cardamoms- 3
  • Whole cloves- 2
  • Whole cinnamon- 2-inch slice
  • Chili powder- 3 tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 3 tsp
  • Salt- 3 tsp
  • Lemon juice- 2 tbsp
  • Water- ¼ cup
For making garlic/ginger/chili paste
  • Garlic- 4 cloves
  • Ginger- 2-inch slice
  • Green chili- 2
  • Whole cardamoms- 3
  • Whole cloves- 2
  • Whole cinnamon- 2-inch slice
For cooking Chicken
  • Ghee- 3 tbsp
  • Oil- ¼ cup
  • Onion, sliced- 4, large
  • Tomatoes, chopped- 2
  • Curry leaves- 1 sprig
  • Whole Chicken- 1.5 Kg or 3 lbs
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 8 leaves
  • Salt- 1½ tsp
For Pan-frying chicken
  • Oil- ¼ cup
For cooking Basmati Rice
  • Basmati Rice- 2 cups
  • Saffron- 2 pinches soaked in 1 tbsp water
  • Salt- 1½ tsp
Assembling
  • Fried onions- ½ cup
  • Roasted almonds or cashew nuts- 10
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- 5 leaves
Instructions
  1. In a blender, add all the ingredients 'for making marinade'. Blend to a smooth paste.
  2. Whole chicken I've used is around 1.5 kg or 3 lbs. Put gashes on the chicken.
  3. Rub the chicken evenly with the marinade.
  4. Cover chicken with a plastic wrap, keep in the refrigerator overnight or let marinate for 3 to 4 hours.
  5. In a food processor or blender; grind ginger, garlic, green chili, cardamom, cloves, and cinnamon to a coarse paste. Keep aside.
Cooking Whole Chicken
  1. Turn on the Instant Pot. Turn on Saute Mode, Normal Temperature.
  2. Add ghee and oil to the stainless steel pot.
  3. Add sliced onion, season with 1½ tsp salt. Cook for 2 minutes.
  4. Add garlic/ginger/green chili mix. Combine well and cook for 2 minutes.
  5. Add tomatoes, saute for 3 minutes.
  6. Add curry leaves.
  7. Make sure onions don't turn brown and the bottom of the stainless steel pot is not brown- if it turns brown while cooking chicken burn sign will appear.
  8. Place the marinated whole chicken. Garnish with cilantro and mint leaves.
  9. Close the pot with the lid.
  10. Turn on Pressure cook mode at high pressure, set time to 15 minutes.
  11. After 15 minutes of cooking, do a quick pressure release.
  12. Open the lid.
  13. Remove the cooked whole chicken from the pot.
  14. Keep aside the onion masala with chicken stock in it.
  15. Place a large pan or wok over medium heat. Add ¼ cup oil.
  16. Place the whole chicken over the oil and pan fry till all the sides turn golden brown.
  17. Transfer to a plate, cover with aluminum foil; keep aside.
Cooking Basmati Rice
  1. Soak basmati rice in 2 cups water, soak for 10 minutes.
  2. Rinse the rice with water, drain water.
  3. Add the rice to the onion-chicken stock.
  4. Add saffron water and 1½ tsp salt.
  5. Close the pot with the lid.
  6. Turn on pressure cook mode at high pressure, set time to 6 minutes.
  7. After 6 minutes of cooking, do a quick pressure release.
  8. Open the lid.
  9. Fluff the rice with a spoon.
  10. Cover the rice pot with aluminum foil. Keep aside for a few minutes.
  11. Into a large bowl, add cooked rice as the bottom layer.
  12. Place whole chicken over the rice.
  13. Garnish with fried onions, roasted almonds, cilantro and mint leaves.
  14. Cover the bowl with aluminum foil and keep aside for 15 minutes before serving.
  15. Serve along with raita and pickle.

 

 

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