Chicken Kheema Briyani - Instant pot

Chicken Kheema Briyani

This is a delicious, easy, week night briyani. Super simple and super easy to make and please every one.


Ground chicken1 lbs or 1 box
Basmati Rice2 cups
Water2 cups
Ginger garlic paste2 Tbsp
Tomatoes (crushed)1
Onion1 Medium
Green chilli (whole)2
Cilantro and mintHandful or a bunch
*Grape Seed oil and Ghee2 Tbsp each
yogurt 2 Tbsp
Lemon juicefrom 1 lemon
*Whole spices2 Tbsp
Paprika or Kashmiri chilli 1 Tsp
Chilli powder 1 Tsp
Coriander Powder1 Tsp
Fennel Powder1 Tsp
Cumin Powder1 Tsp
Garam masala1 Tsp

*whole spice - Bay leaves, Green Cardamom, Cinnamon stick, Cloves.
*Grape seed oil or avocado oil or peanut oil. 



Soak the basmati rice for 30 min in water.

1. In saute mode, heat oil and ghee and add the whole spices alon with fennel powder.
2. Add sliced onions and saute for minute and then add ginger garlic paste saute for few seconds until the raw smell goes off.
3. Add the crushed tomatoes and saute for a 2 more minutes and add chopped cilantro and mint leaves.
4. Once all the masalas are well cooked and oil separates.
5. Now add chilli, coriander, cumin, paprik and garam masala powders and mix well.
6. Add the ground chicken and break them as quick as possible using a ladle or wooden spoon. work quickly here.
7. Add the yogurt and mix well with the chicken.
8. Hit the cancel button.
9. Add water, give a good stir.
10. Close the IP, vent closed, Manual "3".
11. After 10 mins, release the pressure and transfer the rice to a large bowl or baking sheet and fluff.
13. Transfer this to a serving bowl, serve with yogurt raita and enjoy with family.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.