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Instant Pot Chicken Biryani

by Griffin Bohen-Meissner


for 6 servings


  • ¾ cup
    plain yogurt (185 g)
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
  • 1 tablespoon
    Schwartz® garlic granules
  • 1 tablespoon
    garam masala
  • ½ teaspoon
  • 1 teaspoon
  • 2 teaspoons
  • 1 ½ lb
    boneless skinless chicken thighs (680 g)


  • 2 tablespoons
  • 1 yellow onion, thinly sliced
  • 2 bay leaves
  • 1 ½ cups
    basmati rice, rinsed (300 g)
  • 1 teaspoon
  • ½ teaspoon
    saffron, stirred into 1 tablespoon hot water (optional)
  • 1 cup
    water (240 mL)


  • fresh cilantro
  • fresh mint
  • jalapeño, thinly sliced
    Calories 336
    Fat 11g
    Carbs 34g
    Fiber 1g
    Sugar 3g
    Protein 23g

Estimated values based on one serving size.


  1. In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
  2. On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15–17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
  3. Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
  4. Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 8 minutes.
  5. When the timer goes off, turn pressure valve to “Venting” to release pressure quickly. (Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.)
  6. Using a silicone spatula, fluff up the rice and fold to carefully combine. Serve garnishes with the reserved caramelized onions, cilantro, mint, and sliced jalapeño.
  7. Enjoy!