Instant Pot Biryani Recipe with Chicken and Meatballs
Spiced aromatic Basmati rice brimming with shredded chicken, cubed potatoes, and mini meatballs.
Servings: 8 servings
Calories: 701kcal
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.
- 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.
Nutrition
Serving: 2cups | Calories: 701kcal | Carbohydrates: 93g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 925mg | Fiber: 5g | Sugar: 30g