Instant Pot Chicken Biryani Recipe
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Ingredients (18)
- 18 oz skinless boneless chicken breast cut into small cubes
- 4 oz onions chopped
- 1 1/2 cup basmati rice
- 1 1/2 cup unsalted chicken broth
- 1 tbsp olive oil
- 1 tsp garlic minced
- 1 tsp paprika
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cumin
- 1/2 tsp ground turmeric
- 1 tsp traditional Dijon mustard
- 1 cinnamon stick
- 1 bay leaf
- 1 whole star anise
- 1 tsp lime juice
- 1 oz cashew toasted
- 2 tbsp mint thinly sliced
INSTRUCTIONS
Press the “sauté” button on the Instant Pot. Add 1 tbsp olive oil, 1 tsp minced garlic, and 4 oz chopped onions to the pot. Stir and cook for about 2 minutes or until the onions become translucent.
Add 18 oz cubed chicken breast along with the seasonings: 1 tsp paprika, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1/2 tsp turmeric, and 1 tsp mustard. Stir to spread the seasonings out evenly and cook for about 5 minutes.
Add 1 1/2 cup raw basmati rice, 1 cinnamon stick, 1 bay leaf, and 1 whole star anise. Stir to incorporate.
Gently pour 1 1/2 cup chicken broth into the pot and close the lid. Turn the steam handle to the “sealed” position, select the “rice” mode and adjust the timer to cook for 12 minutes.
Place a cloth over the vent and use a spoon to switch the steam handle to the “venting” position. Tip in 1 oz cashews, drizzle 1 tsp lime juice over the top and stir well.
Sprinkle 2 tbsp sliced mint on top and spoon the rice into serving dishes. Enjoy!
