Gluten Free Instant Pot Chicken Biryani
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Learn more →Ingredients
4 servings
For the rice
- 1.5 cups basmati rice
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4 pieces)
- 1 cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kashmiri chili powder (or mild paprika)
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tsp kosher salt
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, finely grated
For the biryani
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 2 medium yellow onions, thinly sliced
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ½ tsp kosher salt
- 1 ¼ cups low-sodium chicken broth
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- ¼ tsp saffron threads, steeped in 2 tbsp warm water for 10 minutes (optional)
For serving
- lemon wedges, for serving (optional)
- plain yogurt, for serving (optional)
Instructions
- 1
Place the basmati rice in a large bowl, cover with cold water, and swish gently. Drain through a fine-mesh strainer and repeat 3–4 times until the water runs nearly clear. Return the rinsed rice to the bowl, cover with fresh cold water, and soak for 20 minutes, then drain thoroughly.
- 2
While the rice soaks, combine the yogurt, lemon juice, ground cumin, ground coriander, Kashmiri chili powder, turmeric, garam masala, 1 tsp kosher salt, grated ginger, and grated garlic in a large bowl and stir until smooth. Add the chicken thighs and turn to coat evenly. Set aside to marinate at room temperature while you prepare the onions (up to 20 minutes).
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