This Instant Pot Biryani recipe is sure to make life easier for all biryani lovers, myself included! Basmati rice is seasoned with curry, allspice, and cardamom. The shredded chicken, mini-meatballs, cubed potatoes, and caramelized onions add to the complex flavors in this recipe. If you prefer, check out my Spicy Vegan Biryani recipe.
Why This Recipe Works
Biryani is served topped with toasted slivered almonds, raisins, and sliced boiled eggs. A helping of Middle Eastern Salad is sometimes served either on top of the rice or on the side.
The flavors in this Biryani recipe are over the top! Fragrant, spicy, and so exotic, you'd think you're having this rice somewhere in the Middle East!
The Story behind this recipe
I got the idea of making Chicken Biryani in an Instant pot after one of my Montana neighbors (who I hadn't met yet) contacted me to ask if I had a biryani recipe on my blog.
Both Pam's husband and daughter served in Iraq (🇺🇸 thank you for your service 🇺🇸) and fell in love with the dish while there.
Although Pam wasn't seeking an Instant Pot Biryani recipe, I thought I should offer an easier alternative to my original Chicken Biryani recipe.
Making the biryani in my pressure cooker was soooo much easier! Sorry mom, but I'm never going back to the old way!
How to Make This Recipe
1. To make the biryani seasoning, mix salt, allspice, hot curry, and cardamom in a small bowl. Set aside until needed.
2. To make the biryani, place 1 cup of chicken broth and 2 chicken breasts in an Instant pot/pressure cooker. Lock the lid and set the vent to "seal."
3. Select high pressure and set the time to 15 minutes. It will take approximately 5-7 minutes for the pressure to build up and for the counter to start counting down. When the time is up, do a quick release.
4. To make the meatballs, mix the meatball ingredients in a bowl and form into small meatballs approximately 1½ inches in diameter.
5. If you plan on adding sliced boiled eggs as a topping, and I recommend that you do, add 4 eggs to a medium pot and cover with cold water. Bring to a boil then turn off the stove and cover the pot with the lid. The eggs will be ready in 12 minutes.
Luckily, I still had some Easter eggs, so I used those.
6. Next, peel and cube the potatoes and slice the remaining onion.
7. Remove the chicken when done, and pour the broth out into a measuring cup. Top off with additional broth to make 2½ cups.
8. Once the chicken is cool enough to handle, shred and season with 1 tablespoon of biryani seasoning.
9. Wipe the pressure cooker clean and add 1 tablespoon of oil. Select "saute." Fry the meatballs until they are brown on all sides then add to the chicken.
10. Add 1 tablespoon of oil to the pot. Season potatoes with 1 tablespoon of the biryani seasonings and brown on all sides for 2 to 3 minutes. Add sliced onions and cook for a few additional minutes.
11. Meanwhile, wash and drain the rice. Stir into the potatoes and onions. Mix the remaining biryani seasonings into the chicken broth. Pour over the rice and mix to distribute the spices evenly.
12. Add the chicken and meatballs on top of the rice. Lock the lid and set vent to "seal."
13. Select "pressure cook" and set the timer to 5 minutes. When the time is up, do a "natural release" for 10 minutes.
Raisins and Slivered Almonds
14. Meanwhile, add the last tablespoon of oil to a medium skillet and heat. Add slivered almonds and stir until they begin to brown. Add the raisins and continue stirring until toasted, but not burned.
15. When the rice is ready, "vent the seal." Mix the meatballs and chicken in with the rice until all the ingredients are incorporated.
16. Serve the biryani topped with the toasted almonds and raisins. Add sliced boiled eggs around the plate, if desired. Biryani is usually served with a side of Middle Eastern salad.
Recipe FAQ's and Expert Tips
Biryani is highly seasoned with aromatic spices like cardamom, cinnamon, allspice, curry, and saffron. The rice is very filling as well, due to the potatoes, meatballs, and shredded chicken that's mixed in with this delicious rice.
A bit of sweetness from the raisins and crunch from the toasted almonds make this rice an all-time favorite!
The spice level of Biryani depends on the recipe and some are milder than others. The level of spice can be controlled by using mild curry instead of hot and eliminating chilis from the recipe.
My Biryani recipe is slightly warm, and definitely not too spicy to be enjoyed!
Biryani originated in either India or Persia. However, like many recipes that are popular in the Middle East, the origin might be disputed, depending on who you ask.
Either way, it's very popular in the Middle East and can be found all over the region. But, in my opinion, Assyrian Biryani is by far the best!
- Although I left them out, peas are often added to the recipe. If you would like to add them, add 1 cup of frozen peas before locking the lid of the pressure cooker.
- Other spices that can be added to the biryani seasoning mix include cinnamon, turmeric, and saffron.
- If adding saffron, mix the saffron threads into the hot chicken broth as soon as the broth is drained from the pressure cooker.
- Ground turkey can be used instead of beef to make the meatballs.
Related Recipes
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📖 Recipe
Instant Pot Biryani Recipe with Chicken and Meatballs
Equipment
- Instant Pot or Pressure Cooker (I used a Ninja Foodi)
Ingredients
Biryani Seasoning
- 2 teaspoons salt
- 1 tablespoon allspice or baharat
- 1 tablespoon hot curry
- ¼ teaspoon cardamom
Mini-Meatballs
- 1 pound ground beef 10% fat
- 1 small yellow onion (minced)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
Remaining Ingredients
- 2 large boneless/skinless chicken breasts (approx. 1¾ pounds)
- 2½ cups chicken broth
- 3 tablespoons avocado oil (or vegetable oil)
- 2 medium russet potatoes (diced into ½ inch cubes)
- 1 medium yellow onion (sliced)
- 2½ cups Basmati rice
Toppings
- 1 cup slivered almonds
- 1 cup raisins
- 4 boiled eggs (sliced)
Instructions
- Mix salt, allspice, hot curry, and cardamom in a small bowl. Set aside until needed.
- Place 1 cup of chicken broth and 2 chicken breasts in an Instant pot/pressure cooker. Lock the lid and set the vent to "seal."
- Select high pressure and set the time to 15 minutes. It will take approximately 5-7 minutes for the pressure to build up and for the counter to start counting down. When the time is up, do a quick release.
- While the chicken is cooking, mix the meatball ingredients in a bowl and form into small meatballs approximately 1½ inches in diameter.
- If you plan on adding sliced boiled eggs as a topping, and I recommend that you do, add 4 eggs to a medium pot and cover with cold water. Bring to a boil then turn off the stove and cover the pot with the lid. The eggs will be ready in 12 minutes.
- Next, peel and cube the potatoes and slice the remaining onion.
- Remove the chicken when done, and pour the broth out into a measuring cup. Top off with additional broth to make 2½ cups.
- Once the chicken is cool enough to handle, shred and season with 1 tablespoon of biryani seasoning.
- Wipe the pressure cooker clean and add 1 tablespoon of oil. Select "saute." Fry the meatballs until they are brown on all sides.
- Remove the meatballs and add 1 tablespoon of oil to the pot. Season potatoes with 1 tablespoon of the biryani seasonings and brown on all sides for 2 to 3 minutes. Add sliced onions and cook for a few additional minutes.
- Meanwhile, wash and drain the rice. Stir into the potatoes and onions. Mix the remaining biryani seasonings into the chicken broth. Pour over the rice and mix to distribute the spices evenly.
- Add the chicken and meatballs on top of the rice. Lock the lid and set vent to "seal."
- Select "pressure cook" and set the timer to 5 minutes. When the time is up, do a "natural release" for 10 minutes.
- Meanwhile, add the last tablespoon of oil to a medium skillet and heat. Add slivered almonds and stir until they begin to brown. Add the raisins and continue stirring until toasted, but not burned.
- When the rice is ready, "vent the seal." Mix the meatballs and chicken in with the rice until all the ingredients are incorporated.Â
- Serve the biryani topped with the toasted almonds and raisins. Add sliced boiled eggs around the plate, if desired. Biryani is usually served with a side of Middle Eastern salad.
Notes
- The nutrition values don't account for the optional boiled eggs.
- Although I left them out, peas are often added to the recipe. If you would like to add them, add 1 cup of frozen peas before locking the lid of the pressure cooker.
- Other spices that can be added to the biryani seasoning mix include cinnamon, turmeric, and saffron.
- If adding saffron, mix the saffron threads into the hot chicken broth as soon as the broth is drained from the pressure cooker.
- Ground turkey can be used instead of beef to make the meatballs.
Nat says
Hello
Are you able to do this recipe in a slow cooker?
Hilda Sterner says
Hi,
I'm sure you can, but I've never tried making it in a slow cooker before. I do have a recipe for biryani prepared in a large pot though. Here it is: https://hildaskitchenblog.com/recipe/chicken-biryani-recipe/
Paula says
Thank you for this recipe. My husband is Assryian and he thought it was delicious! I try hard to recreate some of his favorites and this was a winner. Thamks again!
Hilda Sterner says
Hi Paula,
Thank you for coming back and leaving a review and I'm glad I could help you out with the Biryani recipe.
Kami Hitti says
Thank you, Hilda!! I’m an Assyrian mother of three young boys and this recipe was a hit...and very authentic! Thank you for keeping our culture alive via food 💕.
HildaSterner says
Hi Kami
Nice to "meet" you! I am so glad that you enjoyed the recipe and thank you for leaving a review. My God bless your little family! 😘
Kathy Fisher says
By all means, do not forget the almonds and raisins.
Kathy Fisher says
This is the first time Greg and I have had this terrific Assyrian dish. We loved it. The favor is wonderful. Delicious. You won't regret making this.
HildaSterner says
Tell me you didn't skip the raisins and almonds!😘