This Easy Chicken Biryani recipe is sure to make life easier for all biryani lovers, myself included! This biryani is cooked in an Instant pot and ready in around an hour. If you prefer, check out my Easy Vegan Biryani recipe.
Maybe you're unfamiliar with biryani, so let me explain... basmati rice is seasoned with curry, allspice, and cardamom and mixed with shredded chicken, mini-meatballs, cubed potatoes, and caramelized onions. The outrageous and complex flavors in this dish, make it a favorite among family and guests!
Biryani is served topped with toasted slivered almonds, raisins, and sliced boiled eggs. A helping of Middle Eastern Salad is usually served either on top of the rice or on the side.
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😍 Why You'll Love This Recipe
- 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!
- Preparing biryani in an Instant pot is much easier!
- Leftovers taste great and a delcious lunch the following day.
🔖 Ingredients & Substitutions
- Chicken: I'm using chicken breast for this recipe, but you can also use a rotisserie chicken!
- Rice: Basmati rice is preferred but if you have to, you can use Jasmine rice.
- Spices: Salt, allspice, curry, cardamom.
- Potatoes: Two medium potatoes.
- Meatballs: The meatballs are made with beef, but if you'd like you can use ground turkey.
- Almonds & Raisins: Biryani is usually served topped with almonds and raisins.
*A full list of ingredients can be found in the recipe card!
🥣 How to Make This Recipe
Step 1: To make the biryani seasoning, mix salt, allspice, hot curry, and cardamom in a small bowl. Set aside until needed.
Step 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."
Step 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.
Step 4: To make the meatballs, mix the meatball ingredients in a bowl and form into small meatballs approximately 1½ inches in diameter.
Step 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.
Step 6: Next, peel and cube the potatoes and slice the remaining onion.
Step 7: Remove the chicken when done, and pour the broth out into a measuring cup. Top off with additional broth to make 2½ cups.
Step 8: Once the chicken is cool enough to handle, shred and season with 1 tablespoon of biryani seasoning.
Step 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.
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Step 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.
Step 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.
Step 12: Add the chicken and meatballs on top of the rice. Lock the lid and set vent to "seal."
Step 13: Select "pressure cook" and set the timer to 5 minutes. When the time is up, do a "natural release" for 10 minutes.
Step 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.
Step 15: When the rice is ready, "vent the seal." Mix the meatballs and chicken in with the rice until all the ingredients are incorporated.
🍽 Serving Suggestions
Serve the easy chicken biryani recipe topped with the toasted almonds and raisins. Add sliced boiled eggs around the plate and some Middle Eastern salad. We like to add it over the rice, including the yummy juices from the dressing.
Recipe FAQs
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!
👩🏼🍳 Pro Tips
- 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 this easy chicken biryani recipe including 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.
- Store leftovers in an airtight container for up to 5 days.
🌶 Related Recipes
If you enjoy this easy chicken biryani recipe, check out these related posts!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Easy Chicken Biryani Recipe
Equipment
- 1 Instant Pot (or Ninja Foodi)
Ingredients
Biryani Seasoning
- 2 teaspoon salt
- 1 Tbs allspice or baharat
- 1 Tbs hot curry
- ¼ teaspoon cardamom
Mini-Meatballs
- 1 lb ground beef 10% fat
- 1 small yellow onion (minced)
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
Remaining Ingredients
- 2 large boneless/skinless chicken breasts (approx. 1¾ pounds)
- 2½ cups chicken broth
- 3 tablespoon 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.
- 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.
Serving Suggestions
- 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.
- Store leftovers in an airtight container for up to 5 days.
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!😘