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Instant Pot Sindhi Biryani - Chicken

A spin on my mom's traditional sindhi biryani made in the instant pot for a quicker weeknight version. Or just when you don't want to spend a lot of time slaving over the stove! This version uses a few time saving hacks, like pre-fried brown onions and boneless chicken to keep the cook time shorter. See the recipe notes if you want the more traditional bone-in version.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: pakistani
Keyword: gluten free, sugar free
Servings: 6

Ingredients

For the Chicken Marinade

  • 2.5 lbs boneless skinless chicken cut into large chunks (dark or white meat works, or a mix, just based on your preference)
  • 2 tsp salt
  • 1 cup brown onions (if you do not have prepared brown onions, see recipe notes below to make them in the IP)
  • 2 cups yogurt
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp red pepper flakes
  • 1 cinamon stick (approx. 2 inches long)
  • 2-3 whole cloves

For the Rice

  • 3 cups basmati rice (sella basmati is recommended)
  • 1 cinamon stick (approx. 2 inches long)
  • 1 whole star anise
  • 2-3 whole black peppercorn
  • 2 tsp salt
  • 1-2 slices fresh lime
  • 1-2 dried apricot

For the Biryani

  • 4 tbsp oil
  • 2-3 green chillies, sliced
  • 2 inches fresh ginger, sliced
  • 1-2 dried red chillies (I like to use kashmiri red chillies)
  • 1 lbs potatoes, cut into quarters (I prefer Yukon gold, but any good baking potato will work)
  • 1/2 cup raisins, (optional)
  • 1 tsp saffron
  • 1 tsp ground black pepper
  • 1 tsp whole cumin seeds

Instructions

Marinate the Chicken

  • In a large bowl mix all the chicken & marinade ingredients together until the chicken is well coated. Set aside to marinate for at least 30 minutes (up to overnight in the fridge). If you do not have the prepared brown onions, see recipe notes below.

Wash and Soak the Rice

  • Rinse the rice a few times till the water starts to look less cloudy. Drain and then add 3 cups of water. Add the remaining rice ingredients and set aside to soak for at least 15-20 minutes.
  • If using, soak the raisins in a cup of water. Set aside. Drain the water off just before using.
  • In a separate small bowl, soak the saffron strands with 1/4 cup of water. Set aside.

Cook the Biryani

  • Set the IP to saute mode. Add 4 tbsp oil, green chillies, ginger slices and whole dried red chillies. Allow to saute for a minute or so till they get fragrant.
  • Add the marinated chicken along with all the marinade. Saute for 8-10 minutes, stirring often till the chicken is almost cooked through. Making sure to stir well so nothing is sticking to the bottom of the pan. (If you are using bone-in chicken see the recipe notes below). You will see the oil start to come to the surface of the curry when it is done.
  • Add the potatoes, stir well to coat the potatoes in the curry.
  • Gently pour the rice and water into the curry.
  • Add the raisins, if using, spreading them out in an even layer on top of the rice.
  • Cancel saute mode. Close the lid, set the vent to sealing, and cook on high pressure for 6 minutes. Quick release the pressure.
  • Once the pressure is released, open the IP lid and gently fluff the rice and chicken with a silicone spatula a few times to mix the chicken and rice a bit and break up the flat surface of the rice on top. Make sure to get down to the bottom of the pan to get the chicken. Be gentle so as not to break up the rice.
  • Pour the saffron water over the rice in a circular motion to coat as much rice as possible. Sprinkle the top of the rice with the reserved brown onions, black pepper and cumin seeds. Cover again and allow to steam for 10 minutes in the residual heat before serving. Enjoy!

Notes

If you do not have prepared brown onions, skip this in the marination. You will make brown onions in the IP before cooking the chicken. Thinly slice about 2.5 lbs of onions. Set the instant pot to saute mode and add 1 cup of oil. Add the onions and saute, stirring often until golden brown. Should take about 15-20 minutes. Remember to remove a few tbsp of fried onions for the topping before moving on to cooking the chicken as in the above recipe. 
For bone-in chicken, you will need to cook it a bit longer. Saute the chicken as in the recipe above, then after about 10 minutes, cancel the saute. Close the lid, set the vent to sealing, and cook on high pressure for 4 minutes. Then quick release the pressure, switch back to saute mode, and continue with the recipe above. Making sure to stir well to make sure nothing is sticking at the bottom of the pan.