Hyderabadi Chicken Biryani – Instant Pot Method

We took our mom’s recipe and made it even faster with the help of our Instant Pot!

Makes 10-12 servings


  • 3 Tbs. Hyderabadi Biryani Organic Spice Blend
  • 1 cup whole plain or Greek yogurt
  • 2 tsp. salt
  • 1 whole skinless bone in chicken cut into 10-12 pieces, or 2 lbs. chicken breast cut into 1 1/2” cubes
  • 3 cups basmati rice
  • 4 Tbs. olive oil
  • 1/2 onion, thinly sliced (about 1 cup)
  • 1/4 cup chopped fresh cilantro
  • 2 small green chilies, sliced lengthwise


  1. In a medium sized bowl, mix 2 Tbs. Niwala Hyderabadi Biryani Organic Spice Blend, yogurt, and 1 tsp. salt until combined. Add chicken and coat well by massaging into the chicken. Cover and refrigerate for at least 30 minutes.
  2. Meanwhile, wash rice in several exchanges of cold water and drain. In a medium bowl, soak rice in 3 cups cold water for 20 minutes.
  3. While rice is soaking, in an Instant Pot on sauté (normal) setting, add 2 Tbs. oil and sliced onions. Sauté until golden brown, about 10 minutes. Be careful not to burn but they should be caramelized. Take out onions and set aside. Turn off Instant Pot.
  4. Drain rice and place back in a medium bowl. Add 1 Tbs. Biryani spice blend, 1 tsp. salt, and 1Tbs. oil and gently fold into the drained rice. Set aside.
  5. Add chicken to the Instant Pot along with 1 Tbs. oil. Sauté for 5 minutes.
  6. Cover the Instant Pot and pressure cook the chicken on high for 5 minutes. Quick release pressure.
  7. Add rice mixture on top of the chicken and spread evenly. Do not stir. Sprinkle the fried onions, cilantro, and green chilies over the rice. Gently top with 3 cups of water making sure the rice is fully covered. Cover and pressure cook on high for another 5 minutes.
  8. Quick pressure release, fluff rice with a fork, and gently fold with the chicken. Enjoy Biryani with Raita


  • You can marinate the chicken overnight and continue with the rest of the steps the next day.
  • Add 2-3 tsp. more spice blend if you like a spicier biryani.
  • For extra flavor, stir in a pinch of saffron in the rice after you drain it.

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