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Instant Pot Best Tasting Chicken Tikka Biryani Recipe

Chicken tikka biryani cooked in the Instant Pot, absolutely delicious…

Chicken tikka masala is a popular Indian dish found on the menu of all Indian restaurants and enjoyed by everyone. Turning chicken tikka into a biryani sounded exciting and I’ve cooked the biryani in the amazing Instant Pot. In the Instant Pot, it’s effortless cooking without compromising the taste.

The marinated chicken was pressure cooked and then air fried, which has made the chicken really crispy & tasty. Basmati rice was cooked in the flavorful chicken broth, which has made the rice extremely aromatic & delicious.

A perfect biryani to make on a special day & to enjoy with your dear ones.

Restaurant Style Chicken Tikka Masala Recipe, Click Here

Cooking Video

Instant Pot Best Tasting Chicken Tikka Biryani Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For Marinating Chicken
  • Chicken legs or bone-in pieces- 8 to 10
  • Kashmiri chili powder- 1 tbsp
  • Garam masala- 1 tsp
  • Coriander powder- ½ tbsp
  • Ginger-Garlic paste- 1 tbsp
  • Lemon juice- 2 tbsp
  • Salt- 1½ tsp
  • Yogurt- 3 tbsp
For Cooking Chicken Masala
  • Oil- 4 tbsp
  • Dried bay leaves- 2
  • Onion, chopped- 3
  • Ginger-garlic paste- 1 tbsp
  • Salt- 1 tsp
  • Tomato sauce- ½ cup
  • Water- 1 cup
  • Cilantro, chopped- ¼ cup
  • Mint, chopped- ¼ cup
For Cooking Rice
  • White Basmati Rice- 2 cups (soaked & rinsed)
  • Saffron strands- 15
  • Cilantro, chopped- ¼ cup
  • Mint, chopped- 2 tbsp
For Garnish
  • Cilantro, chopped- 2 tbsp
  • Mint leaves, chopped- 2 tbsp
Prep Work
  1. Use bone-in chicken pieces for making this biryani.
  2. Using a sharp knife, add a couple of lines over the flesh.
  3. In a large bowl, combine the chicken along with the ingredients mentioned 'for marinating chicken'.
  4. Let marinate for 30 minutes.
  5. In a bowl, soak 2 cups basmati rice in 3 cups water for 15 minutes.
  6. After 15 minutes, drain the water taken in a strainer & rinse under running water. Keep aside the soaked rice.
Cooking Chicken in the Instant Pot
  1. Turn on the Instant Pot.
  2. Select Saute setting at medium or normal temperature.
  3. Let the stainless steel pot turn hot.
  4. Add oil & dried bay leaves.
  5. Add onions, season with salt & add ginger-garlic paste.
  6. Combine well, cook the onions till they turn light golden in color- almost 8 minutes.
  7. Add tomato sauce, combine well.
  8. Add the marinated chicken, combine well.
  9. Add 1 cup water to the bowl, combine well with the marinade stuck to the bowl. Add the water to the pot.
  10. Add chopped cilantro & mint leaves. Combine well.
  11. Close the pot with the lid.
  12. Cancel Saute.
  13. Select Pressure cook, set the time to 10 minutes at high pressure.
  14. After 10 minutes of pressure cooking, do a quick pressure release.
  15. Open the lid, chicken will be cooked well.
  16. Remove the chicken from the liquid & transfer to a plate. Keep aside.
Cooking Basmati Rice
  1. The chicken broth in the pot is very flavorful. There will be around 2½ cups liquid with the onions.
  2. In the Instant Pot, for 2 cups rice, 2¼ to 2½ cups liquid is required.
  3. You can measure the liquid to be precise- add only 2½ liquid for cooking rice.
  4. Add the soaked basmati rice to the liquid.
  5. Add saffron, chopped cilantro & mint leaves, combine well.
  6. Let the rice submerge in the liquid.
  7. Taste & add more salt if required.
  8. Close the pot with the lid.
  9. Select pressure cook, set the time to 6 minutes at high pressure.
How To Fix BURN
  1. If you happen to get the Burn error- onions might get stuck to the pot & the bottom of the pot can turn brown, IP will sense this & will give out Burn error.
  2. Mostly Burn will be displayed after the pressure has built up inside the pot.
  3. If that happens, don't freak out. Keep calm, we are going to fix this 🙂
  4. Cancel the pressure cook setting.
  5. Let the pressure release NATURALLY. This will take a few minutes.
  6. The pressure has built up & the pot is hot, hence the rice will cook perfectly by the time pressure releases naturally.
  7. Important: Do not do a quick pressure release when you see the Brun error. The rice won't be cooked well.
  8. After the pressure has released naturally, open the lid.
  9. Basmati rice will be cooked perfectly & will be fluffy.
  10. Transfer the rice to a platter.
Air Frying the Cooked chicken
  1. I've air-fried the chicken in the Instant Pot duo crisp & air fryer- 8 quarts.
  2. Place the stainless steel pot in the main pot.
  3. Place the air fryer basket in the stainless steel pot.
  4. Place the broil tray on the air fryer basket.
  5. Grease the broil tray with oil.
  6. Place the cooked chicken on the tray.
  7. Close the pot with the lid.
  8. Select Air Fry. Temperature 400 F Time 10 minutes.
  9. After 10 minutes, open the lid. The chicken will turn crispy & brown; tastes like fried chicken.
  10. If you don't have an air fryer- preheat the oven to 400 F or 200 C. Grease a baking sheet with oil, place the chicken on the baking sheet, spray with non-stick cooking oil & bake for 10 to 15 minutes till the chicken turns light brown.
  11. Top the cooked aromatic basmati rice with the air fried chicken.
  12. Garnish with chopped cilantro & mint leaves.
  13. Enjoy with raita & pappad. Tastes absolutely delish!





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...