Biryani Chicken Eid Biryani Eid Recipes Indian Instant Pot Recipes Ramadan recipes

Chicken Mixed Vegetable Biryani | Instant Pot Recipe – Perfect One Pot Meal

Wholesome & flavorful chicken & mixed vegetable biryani made in the Instant Pot…

Chicken veggie biryani is a dish that combines tender chicken, fragrant basmati rice, and a medley of vegetables and spices. It is a nutritious and flavorful one-pot meal that is perfect for any occasion, whether it’s a family dinner or a festive gathering.

One of the dishes I love making in the Instant Pot is biryani. It’s a perfect one-pot meal. I’ve tried making biryani with chicken, beef, mutton & veggies. This time I added both chicken & mixed veggies while making the biryani, which turned out delicious.

Chicken veggie biryani is a delicious and healthy dish that is sure to impress your family and friends. Its fragrant and complex flavors make it a favorite among both meat lovers and vegetarians. With its colorful array of vegetables, succulent chicken, and fluffy rice, this biryani is a perfect combination of taste, nutrition, and comfort.


Chicken Mixed Vegetable Biryani | Instant Pot Recipe - Perfect One Pot Meal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
For marinating chicken
  • Chicken legs or bone-in pieces- 7
  • Ginger-garlic paste- 1 tbsp
  • Kashmiri chili powder- 1½ tsp
  • Regular hot chili powder- 1 tsp (for more spice)
  • Coriander powder- 1 tbsp
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp
  • Yogurt- 3 tbsp or ¼ cup
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Salt- 1½ tsp
For cooking
  • Ghee- 2 tbsp
  • Dried bay leaves- 2
  • Onion, sliced thin- 1
  • Green chilies, halved- 2 (optional)
  • Tomato, chopped- 1
  • Water- ½ cup (for cooking chicken)
  • Mixed vegetables- 1 carrot diced, 1 potato diced, 1 beetroot diced, ½ cup peas
  • Basmati Rice- 2 cups (soaked for 15 minutes)
  • Garam masala- 1 tsp
  • Water- ½ cup (for cooking rice)
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Saffron- 10 strands
  • Salt- 1¼ tsp
Instructions
  1. I've taken chicken legs, any bone-in chicken pieces can be used.
  2. Using a sharp knife, score the chicken pieces or add 2 lines on the meat.
  3. In a large bowl, combine the chicken along with the above-mentioned ingredients 'for marinating chicken'. Combine well, let marinate for 30 minutes.
  4. In a bowl, soak the basmati rice in 2 cups water for 15 minutes.
  5. After 15 minutes of soaking, add the rice to a strainer, strain the water & rinse the rice under running water. Keep it aside.
  6. Turn on the Instant Pot. I'm using Instant Pot Ultra model, 6 quarts.
  7. Select Saute setting, temperature should be medium or normal- let hot sign display on the screen
  8. To the hot stainless steel pot, add 2 tbsp ghee & dried bay leaves, saute for a few seconds.
  9. Add onions, season with ½ tsp salt. Saute for 2 minutes till onions turn translucent.
  10. Ensure onions don't turn brown and the bottom of the stainless steel pot hasn't turned brown.
  11. Add green chilies & tomatoes, saute for a minute.
  12. Add the marinated chicken pieces and combine well.
  13. Add ½ cup water to the bowl used for marinating the chicken, there will be some marinade stuck to the bowl, combine well & add to the chicken.
  14. Combine everything well.
  15. Close the pot with the lid.
  16. Cancel saute setting.
  17. Turn on pressure cook setting, set time to 5 minutes at high pressure.
  18. It will take 5 minutes for the pressure to build and 5 minutes to pressure cook.
  19. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  20. Open the lid.
  21. I've measured the liquid in the pot, there will be around 1¾ cups liquid in the pot.
  22. For cooking 2 cups rice, we have to add 2¼ cups liquid in the Instant Pot.
  23. Add additional ½ cup water to the pot (total liquid will be 2¼ cups)
  24. Add the mixed veggies, soaked & rinsed basmati rice, garam masala, ¾ tsp salt, saffron, mint leaves & cilantro. Combine well.
  25. Ensure the rice is completely immersed in the liquid.
  26. Close the pot with the lid.
  27. Select pressure cook setting, set time to 5 minutes at high pressure.
  28. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  29. Open the lid, fluff the rice using a fork.
  30. If the rice is crisp, cover the stainless steel pot with the Instant Pot lid & let rest for 10 minutes, the rice will turn soft.
  31. Serve along with raita, pickle, pappad etc. It's finger licking delish!!!

 

AboutThas

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...