Healthy Chicken Biryani Instant Pot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEALTHY CHICKEN BIRYANI (INSTANT POT RECIPE)



Healthy Chicken Biryani (Instant Pot Recipe) image

A delicious and healthy chicken biryani made in the Instant pot

Provided by Sahil Makhija

Categories     Main Dish

Yield 4 servings

Number Of Ingredients 19

4 Full Full Chicken Legs (Skinless)
150 grams Basmati Rice
100 grams Yogurt
2 Tbsp Ghee ( I recommend this one )
150 grams Red onion
25 grams Mint Leaves
15 grams Coriander
10 grams Ginger Garlic Paste ( I recommend this one )
150 ml Water
1.5 Tsp Salt
1/2 Tsp Tumeric ( I recommend this one )
1 Tsp Red Chili Powder (I use this)
1 Tsp Coriander Powder ( I recommend this one )
1 Tsp Cumin Powder ( I recommend this one )
1/2 Tsp Garam Masala Powder ( I recommend this one )
3 Cloves ( Buy Online )
3 Green Cardamom ( I recommend this one )
2 Black Cardamom ( I recommend this one )
8 Whole Peppercorns ( I recommend this one )

Steps:

  • Start by washing the rice under some running water till the water runs clear. Soak the rice for at least 30 minutes.
  • In a large bowl whisk the yogurt to make it smooth and then add in the ginger garlic paste, salt, tumeric, cumin powder, coriander powder, red chili powder and garam masala. Give everything a good mix and let the chicken marinate for 1 hour or overnight in the fridge.
  • Slice the red onions and instead of cutting it into rings, slice it in the opposite way to get the perfect cut. Watch the video for reference.
  • Turn the instant pot on and set it to sautee function and heat the ghee. Once it melts add the onions and sautee till nice and brown. Add in all the whole spices as well.
  • Browning the onions takes time to season it with a bit of salt to help them break down. If needed add a tbsp of water to help them brown evenly.
  • Once they are nice and brown add in the chicken and give everything a good mix and you just want the chicken to get a bit of colour on the outside. Just let the pink flesh turn white and then remove the chicken from the instant pot.
  • Now strain and add the rice to the instant pot along with the 150ml of water and mint leaves. Remember the ration is 1:1 for rice cooking. Give everything a good mix and spread it evenly in the instant pot. Also add salt at this point to the rice. About 1 tsp.
  • Turn off the sautee function and add in the chicken and place it on top of the rice.
  • Cover with the lid, set the nozzle to seal position and pressure cook on HIGH for 5 minutes.
  • After 5 minutes set a timer for an additional 5 minutes and then release the pressure valve.
  • Remove the chicken from the top and give the rice a good fluff with a fork and add in the fresh coriander.
  • Now serve the chicken and rice together.

CHICKEN BIRYANI IN THE INSTANT POT®



Chicken Biryani in the Instant Pot® image

Chicken biryani has roots in both Indian and Middle Eastern cuisine, and the seasonings will vary depending on region. While I won't claim this is authentic, it's quite tasty. Plan ahead, because the chicken marinates overnight before cooking in the Instant Pot®. I use Mexican crema (sour cream) because I like the fluidity, as opposed to traditional sour cream.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian     Indian

Time 9h40m

Yield 6

Number Of Ingredients 15

1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon garam masala
¾ cup Mexican crema
6 skinless, boneless chicken thighs
3 tablespoons butter, divided
½ cup thinly shaved onion
1 cup basmati rice
1 (13.5 ounce) can coconut milk
1 pinch crumbled saffron

Steps:

  • Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
  • Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

Nutrition Facts : Calories 579.2 calories, Carbohydrate 30 g, Cholesterol 120.1 mg, Fat 42.6 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 26.2 g, Sodium 697.8 mg, Sugar 1.6 g

More about "healthy chicken biryani instant pot recipes"

INSTANT POT CHICKEN BIRYANI RECIPE | MY HEART BEETS
instant-pot-chicken-biryani-recipe-my-heart-beets image
Feb 6, 2018 Pin Recipe Print Recipe Ingredients 1 cup basmati rice soaked 15-30 minutes 3 tablespoons ghee ⅓ cup cashews halved 2 tablespoons golden …
From myheartbeets.com
5/5 (212)
  • Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
  • Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.


INSTANT POT CHICKEN BIRYANI (EASY & AUTHENTIC RECIPE)
instant-pot-chicken-biryani-easy-authentic image
Apr 29, 2021 Step 8 - Garnish & Rest Biryani: Open the lid and using oven mitts remove the inner pot from the Instant Pot base, to stop the cooking process. …
From spicecravings.com
4.6/5 (43)
Calories 575 per serving
Category Main Course
  • In a large mixing bowl combine the ingredients listed under 'marinade'. Toss chicken in it and refrigerate anywhere from 30 minutes to overnight.
  • Follow steps 1-4 from above for marinating chicken, soaking rice, caramelizing onions and sautéing chicken. While the onions are sautéing, make rice following the instructions below.


INSTANT POT CHICKEN BIRYANI | TESTED BY AMY + JACKY
instant-pot-chicken-biryani-tested-by-amy-jacky image
Mar 5, 2020 Now, pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot …
From pressurecookrecipes.com
5/5 (137)
Total Time 50 mins
Category Dinner, Lunch, Main
Calories 458 per serving
  • Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
  • Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
  • Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
  • Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.


EASY INSTANT POT CHICKEN BIRYANI | AUTHENTIC INDIAN BIRYANI
easy-instant-pot-chicken-biryani-authentic-indian-biryani image
May 5, 2021 Cooking chicken biryani in Instant Pot On high sauté mode, cook sliced onion in some ghee until it turns dark golden brown or develops caramelized flavors. Add marinated chicken and cook for about 10 min. Now …
From watchwhatueat.com


INSTANT POT CHICKEN BIRYANI - MINISTRY OF CURRY
instant-pot-chicken-biryani-ministry-of-curry image
May 11, 2017 There are 2 ways to cook biryani depending on the cut of chicken you have. Using bone-in, skinless chicken legs - I first partially cook the chicken by pressure cooking it for 4 minutes. Then layer over soaked and …
From ministryofcurry.com


INSTANT POT HYDERABAD CHICKEN BIRYANI - DELICIOUS, …
instant-pot-hyderabad-chicken-biryani-delicious image
Oct 19, 2016 Biryani - Instant Pot (IP) Set IP on 'slow cook' mode, add marinated chicken, lemon juice, set lid on and set the timer to 1.5 hours. Now layer the cooked and cooled rice on top of the chicken and spread evenly. In …
From healthy-indian.com


INSTANT POT CHICKEN BIRYANI RECIPE - PAVANIS KITCHEN
Mar 4, 2021 Instant Pot Chicken Biryani recipe with stepwise instructions: INGREDIENTS: Basmati rice - 2 Cups Green chillies - 2 (slit) Sliced onion - 1 Big Bay leaves - 2 Cloves- 4 Star …
From pavaniskitchen.com


INDIAN DINNER RECIPES ( EASY DINNER IDEAS) - SWASTHI'S RECIPES
Dec 28, 2022 Top Indian Dinner Recipes. 1. Paneer butter masala is a delicious & creamy Indian dish made with Indian cheese aka paneer, butter, spices & herbs. This recipe will help …
From indianhealthyrecipes.com


INSTANT POT CHICKEN BIRYANI RECIPE: A FRAGRANT COMFORT MEAL OF …
In this Instant Pot chicken biryani recipe, we’re cooking the rice a bit differently from the traditional way. Instead of parboiling and 20-30 minutes of simmering, we added it straight to …
From healthyrecipes101.com


INSTANT POT CHICKEN BIRYANI RECIPE | EASIEST PRESSURE COOKER BIRYANI
Apr 1, 2021 How To Make Chicken Biryani In The Instant Pot Heat. Warm the ghee in your Instant Pot and when it's hot, put in all the tempering spices. Brown. Once they start to sizzle, …
From twosleevers.com


INSTANT CHICKEN BIRYANI | झटपट चिकन बिर्याणी | SIMPLE …
Instant Chicken Biryani | झटपट चिकन बिर्याणी | Simple Chicken Biryani Recipe #instantchickenbiryani #biryani # ...
From youtube.com


AUTHENTIC INSTANT POT CHICKEN BIRYANI - SIMMER TO SLIMMER
Here’s what you need to make chicken biryani Ingredient notes Chicken – Boneless, skinless chicken thighs cut into 3-inch cubes. You can also use bone-in chicken thighs. I have used 2 …
From simmertoslimmer.com


INSTANT POT CHICKEN BIRYANI - BLISSFUL BITES BY TAY
Feb 21, 2021 Add half of browned onions and half of cilantro. Drain the water from the soaked rice and layer in on the chicken, make sure to spread into one flat layer. Add salt just enough …
From blissfulbitesbytay.com


CHICKEN BIRYANI - INSTANT POT RECIPES
Give the chicken a quick stir. For Chicken Breasts - Mix well and cook on Saute mode 3 minutes. Follow with quick release. Drain the rice and gently pour over the chicken. Add 2 teaspoons of …
From stage-recipes.instantpot.com


CHICKEN BIRYANI | RECIPES | INSTANT POT® SOUTH AFRICA
Jun 23, 2020 Drain the pre-soaked lentils and rice. Mix them together. Spoon the lentil and rice mix gently over the chicken in an even layer. Sprinkle over 2 tsp of salt. Pour the remaining …
From instantpot.co.za


INSTANT POT CHICKEN TAPIOCA-YUCA MASALA | EASY ONE POT MEAL
Jan 20, 2023 January 20, 2023 / 1 Comment / by Cooking with Thas Tags: instant pot chicken, instant pot chicken alfredo, instant pot chicken and rice, instant pot chicken breast, …
From instantpotteacher.com


BEST INSTANT POT CHICKEN BIRYANI RECIPE - PREPBOWLS
This chicken biryani is made by marinating the chicken, and then sautéing it with other whole spices, onions and cooked with basmati rice. This “No-Fail” version is basically dump and cook …
From prepbowls.com


TOP 46 LAMB BIRYANI RECIPE INSTANT POT RECIPES
Recipe Instructions In a mixing bowl, add cleaned lamb with the ingredients mentioned above for marination … Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes …
From laurent490.dixiesewing.com


INSTANT POT CHICKEN BIRYANI RECIPE: A FRAGRANT COMFORT MEAL OF …
This Instant Pot chicken biryani recipe takes just 25 minutes and turns out a homey meal. Only simple ingredients are required. cook TIME 20 mins prep TIME 5 mins total TIME 25 mins …
From healthyrecipes101.com


CHICKEN BIRYANI - INSTANT POT RECIPES
Put in the bite size chicken pieces and sear gently on both sides. You need the chicken and the rice to cook together at the same time so don't leave these pieces too big and don't skip this …
From stage-recipes.instantpot.com


HOW TO MAKE CHICKEN BIRYANI IN INSTANT POT - YELLOWTHYME
Jul 23, 2019 Step 1- Marinate the chicken with Thick yogurt, ginger, garlic, turmeric, coriander powder, salt, Lime juice,Biryani Masala (if using), mint and coriander leaves. Step 2- Soak the …
From yellowthyme.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

Is chicken biryani good for Instant Pot?
Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can't be said about a lot of other traditional Indian foods. It also only has 246 calories per serving and boasts a substantial 17 grams of protein. More Instant Pot Recipes? Instant Pot Lamb Biryani - Tender morsels of lamb, marinated and cooked with rice.
How to cook chicken biryani?
Traditionally biryani is an involved recipe. It’s a two-step process, 1. prepare the chicken marinade and cook it partially 2. cook the rice partially with whole spices. Finally, in a large pot, layer these partially cooked chicken and rice; seal the pot and cook it on low heat to develop the flavors.
How to cook chicken in Instant Pot?
Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes. Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee.
How many biryani recipes are there?
Check out this collection of 10+ biryani recipes. Hi! I am Anu - former Project Manager, now a full-time blogger. I love simplifying Indian food recipes without using highly processed ingredients. My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop).

Related Search