I love Indian food so much! Growing up in my little English village, I worked as a waitress in my local Indian restaurant. When I first started working there I couldn’t pronounce or spell anything on the menu, which made it hard to take orders! But the owner was super cool and let us order anything we wanted at the end of our shift– so we’d have this big dinner party where we’d try everything, and it wasn’t long before I knew every dish on the menu, and which ones were my favorite.

Chicken Biryani is one of those favorites. It’s a basmati rice dish cooked with chicken, onion, garlic, cashews, raisins and spices and traditionally served with raita on the side. I created this recipe on my last blog, but I wanted to re-develop it for the Instant pot. It took me several failed attempts to get the liquid-rice ratio spot on, but today I perfected it, and couldn’t wait to share it!

This is one of those recipes I will turn to time and time again because it checks so many things off that “list” I am always talking about. First up, it’s one of the quickest and easiest dishes I have ever made! It takes 5 mins to prepare, 10 minutes to cook, and with just one pot, the clean-up is a breeze! It’s seriously delicious with the prefect balance of flavors. And the whole family loves it!

So, if you love Indian food, and Instant pot cooking, you need to try this one! P.S. Here is the original recipe for those of you who don’t have an instant pot! Original Chicken Biryani. 

15 Minute Instant Pot Chicken Biryani

Serves: 8
Prep Time: 5 Mins
Cook Time: 10 Mins

Ingredients

{Instant Pot Ingredients}

• 1.5 Lb Boneless, skinless chicken thighs, cut into bite sized pieces
• 4 cups  basmati rice/ {2Lb bag}  
• 1 Tbsp Ghee/butter
• 3 cloves garlic, minced
• 1 onion, diced
• 3 tsp curry powder
• 2 tsp salt
• 1 tsp cinnamon
• 1 tsp coriander
• 1 tsp Turmeric
• freshly ground black pepper
• 1 14.5 oz can chopped tomatoes
• 4 cups water
• 4 tsp chicken bouillon

  {To serve}

• 1 small package/bunch fresh spinach
• golden raisins, cashews and cilantro to serve
  

 

Instructions

1. Place the Instant Pot ingredients into the instant pot and lock the lid.
2. Manually set the Instant Pot to 10 minutes at high pressure.
3. Instant-release the pressure and carefully remove the lid. Fluff the rice with a fork, and stir in the fresh spinach, golden raisins and cashews.

Notes

Serve with Mango Chutney or Raita and Naan.