Even since I bought(Nov 2020) the Instant pot, I have been using it mainly for making the biryani, soup and cooking lentils without soaking. Though i have been using it for many other cooking, these are my favorite to cook with Instant Pot.
The one thing that I absolutely love about making the biryani in Instant pot is that nothing sticks or burns at the bottom of the pan. While making biryani in the traditional pressure cooker, i had the experience of burnt bottom, but so far in the last 6 months, i haven't burnt the biryani once in Instant pot :-) Hurray !!
Tips to make flavorful chicken biryani
Compared to mutton, chicken itself doesn't have much flavor on its own, so in order to get the flavorful chicken biryani, the spices are really important.
- Make sure to use the whole spices in the tempering in addition to the garam masala powder.
- I would highly recommend to use kalpasi if you can source it in your place. It surely brings out that restaurant style flavor. A little bit of kalpasi goes a long way here. So don't tempt to add more.
- Use fresh mint and coriander leaves for great flavor.
- Use chicken with bone for biryani, boneless chicken doesn't have much flavor, so is the biryani.
Related: How to make Restaurant Style Chicken 65
Tips for making chicken biryani in Instant Pot
- In Instant pot, we are going to pressure cook the rice for just 5 mins, so before adding the rice make sure that the chicken is at least half cooked so that the remaining get cooked while cooking the rice.
- You can cook the chicken in saute mode or just like me, you can pressure cook for just 2 minutes and do quick release.
- Make sure to transfer the biryani to another pot once you opened the instant pot to avoid further cooking from the residual temperature of the pot and make it mushy.
Related: How to make Chicken Kebab
Instant Pot Chicken Biryani | IP Chicken Biryani
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Biryani | Recipe Cuisine: Indian
Recipe Category: Biryani | Recipe Cuisine: Indian
Ingredients
Chicken - 1 lb
Basmati rice - 1 cup
Onion -1
Tomato - 1
Basmati rice - 1 cup
Onion -1
Tomato - 1
Curd - 1/4 cup
Green chili - 1
Mint - 1 handful
Green chili - 1
Mint - 1 handful
Coriander leaves - a handful
Curry leaves - few
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tsp
Ghee - 2 tsp
Oil - 1 tbsp
Water - 1 & 1/2 cups
Salt - to taste
Ghee - 2 tsp
Oil - 1 tbsp
Water - 1 & 1/2 cups
Salt - to taste
Whole Spices
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 3
Green Cardamom - 2
Bay leaf - 1
Cinnamon - 1/2 inch piece
Cloves - 3
Green Cardamom - 2
Black Cardamom -1(optional)
*Kalpasi - a small piece
Star anise - 1/2
*Kalpasi - a small piece
Star anise - 1/2
Nutmeg powder - 1/4 tsp
Spice Powder
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp
Turmeric - 1/4 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1 tsp(optional)
* If you can't source kalpasi, skip it.
Procedure
First soak the rice for 45 mins to 1 hr. Turn on the instant pot in saute mode, add the oil and add all the whole spices and grate some nutmeg(since i don't have nutmeg powder). 
Saute all the spices in the oil until they are aromatic(it's really important and gives great flavor to the biryani), then add onions, curry leaves and green chili with a bit of salt. 
Saute till the onions are transparent, then add the chicken, ginger garlic paste.
Next add the tomatoes and mint leaves. Saute till the ginger garlic paste is fragrant and then add all the spices.
Next, add the curd & salt (just for chicken), mix it all well together and then add 1/2 cup of water & give a quick mix. 
Close the Instant pot with lid and keep the whistle in sealing position. Cancel the saute mode and select the manual mode and set the timer for 2 mins. Once the time is up, cancel the warm mode. 
Wait for 2 mins and quickly release the pressure manually. Next add the remaining 1 cup of water and required salt for the biryani and then drain the soaked water from the rice and add the rice. 
Give a gentle mix. Add the salt for rice and finally squeeze the lemon juice and Cover the Instant pot with lid and keep the whistle in sealing position.
Select the manual mode and set the timer for 5 mins. Once the time is up, cancel the warm mode and wait for 2 mins and quickly release the pressure manually. 
Sprinkle some coriander leaves and drizzle the ghee on the top. Gently fluff it up and transfer to an another pot. 
Tasty Instant Pot Chicken Biryani is ready ! Serve it with Onion Raita
Related: How to make Boiled Eggs in Instant Pot
Notes:
- In this recipe, i haven't used garam masala.
- Adding ghee at the last enhance the flavor of biryani.
- I have used India gate basmati rice
- Soaking the rice for longer time is really important to get well cooked & fluffy biryani.
- Once the time is up, wait for at least 2 mins before quick release the pressure.
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