Chicken biryani from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 96) by Urvashi Pitre

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for ghee.

  • angela_ps5lei on March 26, 2026

    The rice was too wet otherwise nice flavor

  • dj0447 on March 13, 2026

    I admittedly did not follow the seasoning recommendations because I used my preferred blend, but I've struggled to find a pressure cooker biryani recipe that doesn't overcooked the rice, and this did a really good job.

  • jenmacgregor18 on September 02, 2021

    This is very fragrant and delicious. And I liked the proportion of chicken to rice. I will make it again. However, Lina is right. The listed saute time is way off. It took at least 15 -20 minutes to saute the onions. Seeing the notes below, I also added a bit more water so my rice was almost covered. It was done after the allotted pressure cooking time & natural release. ...The recipe didn't note a quantity of salt. I eyeballed it and it needed more. Next time start with 1/2 tsp and see how that works.

  • sarahawker on March 11, 2021

    Made this several times and always a comforting dish. Definitely double this recipe, not enough for the four of us. I did add more water until the rice was "just" covered and glad I did.

  • lina on July 10, 2019

    Great flavors, but like other recipes in this cookbook, they really needed to do some sanity checking before publication. For example, this one says the saute time is 5 minutes, but requires 1-2 minutes of sauteing the spices, 2-3 minutes of sauteing the garlic and ginger, and *browning the onions*. So really it's more like 25 minutes of saute time. Then, the recipe calls for one cup of rice but says it serves 6. No, one cup of rice will not serve 6 people. I would make this again I would double the rice (and the water) and cook for 8 minutes or so with natural release. 5 minutes is not long enough to cook basmati rice and the top layer was still uncooked because the recipe calls for the rice being on top, so it can't be entirely covered by the water.

  • Skamper on August 25, 2018

    A very tasty dish. I used the whole spices and with the exception of the cinnamon sticks and a few peppercorns, we didn't have to avoid them in the finished dish. I used 1.5 jalapenos with seeds and ribs removed (we are wimps). The onions didn't really brown within the cooking time and I only seared the chicken for 1-2 minutes. I didn't turn up the heat to bring to pressure (I have a stovetop PC). I used brown basmati rice so upped the water to 1.5 c and this worked well.

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