Chettinad Chicken Biryani Recipe

For those who are tired of the same old way of making chicken biryani, you got to try making Chettinad chicken biryani in an Instant Pot. It is flavorful, spicy and oh so satisfying...just like the traditionally made biryani..but with half the effort.
Course Main Course
Cuisine Indian
Keyword Chettinad, Chicken Biryani Instant Pot
Method Instant Pot
Prep Time 15 minutes
Cook Time 30 minutes
Marination time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 704kcal
Author Anushree Shetty


  • 2 -1/2 cups of rice presoaked for 30 minutes

 For the marinade

Gravy Ingredients


Make marinade:

  • Whisk all the ingredients listed in the marinade section except chicken.
  • Coat the chicken with the prepared marinade and refrigerate it for 30 minutes.

Make the gravy

  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.” 
  • Add cinnamon stick, cloves, bay leaves, peppercorns, star anise, black cardamom, and dried plum and when they start to sizzle (around 10-15 seconds) add onions. Fry the onions till they turn soft and translucent (approximately 10-12 minutes).
  • Add garlic and ginger and saute it with the onions for a minute or so. Add tomatoes, salt, and chili powder and continue frying them till they are soft and mushy, (approximately 10-12 minutes). 
  • Add chili powder, garam masala and coconut milk to the Instant Pot. Do a taste test – the salt should slightly be on the higher side. 
  • Add marinated chicken and mix well. [NOTE - if using chicken with bones, pressure cook on high for 3 minutes and do a quick release and proceed with the steps below]
  • Drain the water from the soaked rice and add the rice on top of the chicken and add just enough water to completely submerge the rice.
  •  Press “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 6 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position. 
  • Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Press the Warm/Cancel button and carefully release pressure. 
  • Open the lid and let the steam escape. Add a tablespoon of ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee. 
  • Garnish with coriander leaves and gently mix before serving.
  • Serve hot with raita or yogurt.


Calories: 704kcal | Carbohydrates: 48g | Protein: 31g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 166mg | Sodium: 155mg | Potassium: 612mg | Fiber: 3g | Sugar: 5g | Vitamin A: 655IU | Vitamin C: 8.5mg | Calcium: 97mg | Iron: 2.1mg