CHICKEN BIRYANI IN THE INSTANT POT®
Chicken biryani has roots in both Indian and Middle Eastern cuisine, and the seasonings will vary depending on region. While I won't claim this is authentic, it's quite tasty. Plan ahead, because the chicken marinates overnight before cooking in the Instant Pot®. I use Mexican crema (sour cream) because I like the fluidity, as opposed to traditional sour cream.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 9h40m
Yield 6
Number Of Ingredients 15
Steps:
- Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
- Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 30 g, Cholesterol 120.1 mg, Fat 42.6 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 26.2 g, Sodium 697.8 mg, Sugar 1.6 g
INSTANT POT® CHICKEN BIRYANI
Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Indian
Time 1h40m
Yield 4
Number Of Ingredients 25
Steps:
- Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
- Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
- Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
- Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 499 calories, Carbohydrate 62.8 g, Cholesterol 84.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 25.4 g, SaturatedFat 8 g, Sodium 542.7 mg, Sugar 2.9 g
INSTANT POT INDIAN SHRIMP BIRYANI
The multi-cooker makes this dish an easy clean-up -- the shrimp and spices are first sauteed in the pot, then the rice is cooked using the pressure-cook function. The result is a super-quick, flavor-packed dinner that's perfect for a weeknight.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
- Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
- Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.
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INSTANT POT CHICKEN BIRYANI - MAKE YOUR OWN TAKEOUT RECIPE ...
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5/5 (2)Category MainsCuisine IndianTotal Time 2 hrs 40 mins
- Chop the chicken into 1-inch size pieces and add to the marinade, making sure all the chicken is properly covered. Refrigerate for at least two hours to allow the marinade to permeate the chicken (overnight is better!).
- Slice the onion thinly in some ghee and then fry it in a skillet until browned. Then remove the caramelized onions from the heat and let cool and dry on a piece of kitchen paper.
- Wash the rice well in a sieve under the cold water tap. Then soak the rice in cold water for half an hour. Remove from the water and drain well in a sieve.
INSTANT POT CHICKEN BIRYANI - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (117)Total Time 50 minsCategory Dinner, Lunch, MainCalories 458 per serving
- Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
- Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ - ½ teaspoon cayenne pepper to add spiciness.
- Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
- Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the "Burn" error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
INSTANT POT CHICKEN BIRYANI RECIPE BY TASTY
From tasty.co
89% (377)Calories 332 per servingCategory Dinner
- In a medium bowl, mix together the yogurt, lemon juice, ginger, garlic granules, garam masala, cayenne, turmeric, and salt. Add the chicken thighs and toss to coat.
- On the Instant Pot Sauté setting, melt the butter. Add the onion and cook until caramelized, stirring occasionally, 15–17 minutes. Remove half the onion and set aside for garnish. Push the CANCEL button to turn off Sauté mode.
- Add the chicken and the marinade to the Instant Pot, then toss to combine with the onions. Add the bay leaves, rice, salt, saffron, and water. Gently stir to combine. Make sure all ingredients are submerged below the liquid.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 8 minutes.
HOW TO MAKE CHICKEN BIRYANI IN INSTANT POT - ONE POT ...
From yellowthyme.com
Ratings 25Calories 478 per servingCategory Main Course
- Mix the Chicken and all the ingredients listed under marination- ginger, garlic, lime, Yogurt, turmeric, chilli powder, coriander powder, salt, mint & Coriander leaves.Also add Biryani Masala or Garam Masala if using.
- To half the remaining onions, add the chicken along with the marinade.Cancel the Saute function.
INSTANT POT CHICKEN BIRYANI - PRESSURE COOKER BIRYANI ...
From veenaazmanov.com
Ratings 22Total Time 16 minsCategory Dinner, LunchCalories 494 per serving
- Marinate Chicken - Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.Pro tip - Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
- Soak rice - Wash and soak basmati rice in water for 30 mins.Pro tip - soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy.
INSTANT POT CHICKEN BIRYANI RECIPE | EASIEST PRESSURE ...
From twosleevers.com
4.7/5 (265)Total Time 45 minsCategory Main CoursesCalories 264 per serving
- Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.
EASY INSTANT POT CHICKEN BIRYANI - PIPING POT CURRY
From pipingpotcurry.com
4.9/5 (49)Calories 453 per servingCategory Main Course
- Add chicken in a bowl with all the marinate ingredients. Mix well and refrigerate it for 30 minutes (or up to 8 hours).
- Add the milk to a small bowl and warm it in the microwave. Add the saffron strands to it. Keep aside.
INSTANT POT CHICKEN BIRYANI (EASY & AUTHENTIC RECIPE ...
From spicecravings.com
4.5/5 (30)Calories 575 per servingCategory Main Course
- In a large mixing bowl combine the ingredients listed under 'marinade'. Toss chicken in it and refrigerate anywhere from 30 minutes to overnight.
- Follow steps 1-4 from above for marinating chicken, soaking rice, caramelizing onions and sautéing chicken. While the onions are sautéing, make rice following the instructions below.
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5/5 (2)Category Rice/Grain DishesCuisine IndianTotal Time 1 hr 45 mins
- Marinate the chicken with all the ingredients under the "marinating the chicken" section for at least an hour.
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10 DELICIOUS INSTANT POT BIRYANI RECIPES
From instantpoteats.com
Estimated Reading Time 7 mins
- Instant Pot Chicken Biryani. OUR LATEST VIDEOS. Weeknight cooking or weekend entertaining, this chicken biryani comes in the clutch. Chicken is perhaps the most popular meat to use in biryani, so you know we had to start off with a classic.
- Instant Pot Lamb Biryani. This dish is incredibly rich made with both yogurt and milk with lamb as the protein. You’ll get tender results every time that won’t taste too game-y at all.
- Butternut Squash Biryani. Looking to keep it meat-free, dairy-free, and gluten-free? Well then, this vegan butternut squash biryani is for you. Butternut squash and cauliflower make up the bulk of this dish making it nutrient-dense and full of fiber.
- Instant Pot Vegetable Biryani. Bell pepper, tomato, and potato are the stars of this vegan dish. Toss in a bag of frozen mixed veggies and you’ve got an all-star plate packed with color, vitamins, and minerals.
- Instant Pot Fish Biryani. For a lighter yet protein-packed variation of the classic Indian dish, opt for this fish biryani. Any white fish will do, so it’s pretty budget-friendly if you choose whatever is on sale.
- Shrimp Instant Pot Biryani. Got prawns? This dish is the perfect way to use them. Whole peppercorns, bay leaf, and cinnamon stick infuse the basmati rice with the most delicious flavor.
- Vegetable Instant Pot Quinoa Pulao. Quinoa is a favourite grain to make in the Instant Pot. It’s a complete plant protein making it a filling choice for plant-based eaters.
- Quinoa Chicken Biryani. If you want chicken biryani with the quinoa, this recipe outlines each step for you. With heavy and warming biryani spice, this quinoa really does the trick at adding a bit of extra protein and “meat” to the dish, alongside tender, perfectly cooked chicken.
- Instant Pot MUTTON Biryani. Mutton is an underrated meat choice. If you’re not familiar, mutton is what mature sheep meat is called. This one infuses flavor by using bone-in meat that really complements a rice dish because it has the capability to soak all that goodness up.
- Cauliflower Rice Chicken Biryani. We always try to include something for everyone in these recipe roundups, so naturally, we had to share a low-carb recipe.
EASY INSTANT POT CHICKEN BIRYANI | AUTHENTIC INDIAN ...
From watchwhatueat.com
Cuisine Indian, Indian InspiredTotal Time 50 minsCategory Lunch / DinnerCalories 351 per serving
- In a small bowl, prepare marinade using yogurt, biryani masala, garam masala, finely chopped garlic and ginger, lemon juice, chopped cilantro, mint, and salt. In a large mixing bowl, mix this marinade with chicken and keep it aside. Save some fresh herbs to use later on.
ONE-POT CHICKEN BIRYANI - VEENA AZMANOV
From veenaazmanov.com
Ratings 28Total Time 40 minsCategory Dinner, LunchCalories 552 per serving
- Soak rice - Clean and wash the rice well. Then soak in water for 30 minutes. Drain and set asidePro tip - washing and soaking the rice makes it light and fluffy. But, you can also add prewashed rice directly t the pot
- Saute - Heat oil in a heavy bottom saute pan. Add the whole spices and saute for 30 seconds over medium-low heatPro tips - this will infuse the oil with the spices.
- Then add chopped onions and saute on medium-low until translucent. Lower the heat and let cook until lightly colored.Pro tip - Biryani has a unique flavor of caramelized onions so you can let the onions cook low and slow so they dont' burn.
- Next, add the chicken pieces and saute for 3 to 4 minutes until no longer pink. Add the grated ginger and minced garlic. Followed by the spices – paprika, coriander, cumin, and garam masala.Pro tp- if you dont' have these spices you can use curry powder. Read more in substitutes.
INSTANT POT CHICKEN BIRYANI - EVERYTHING FOR THE INSTANT POT
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Category Main CourseCalories 569 per serving
- Add the ghee to the pot and set to saute. When the oil is hot add the cashews and fry until golden. Remove and set aside.
- Now add the cloves, cardamom pods, fennel seeds, cumin seeds, bay leaves and cinnamon stick.
- Roughly chop the onion and add to the pot. Fry for around 5 minutes. Add the chili, garlic and ginger and fry for another minute.
INSTANT POT CHICKEN BIRYANI RECIPE - PAVANIS KITCHEN
From pavaniskitchen.com
Cuisine IndianCategory Main CourseServings 4Total Time 50 mins
- In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well. Keep it aside for at least 20-25 minutes in the fridge.
- Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep it aside.
- Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil and ghee.
INSTANT POT CHICKEN BIRYANI - EATING INSTANTLY
From eatinginstantly.com
Ratings 5Calories 385 per servingCategory Main Course
- Add all ingredients to Instant Pot in the order in which they are listed, except for frozen veggies and toppings.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, microwave frozen veggies for 1-2 minutes until defrosted and prepare any toppings of choice.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
INSTANT POT CHICKEN BIRYANI - CARAMEL TINTED LIFE
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Ratings 12Calories 567 per servingCategory Main Course
- Start by combining all the marinade ingredients along with the chicken, in a large bowl. Let the chicken marinate in the fridge for 20-30 minutes.
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5/5 (56)
- Combine the chicken and all of the ingredients listed under “marinade” together in the bottom of the instant pot and mix well. Let this sit on the counter at room temperature for 10 minutes (10 minutes is enough time for the chicken to marinate).
- Spread the rinsed rice so that it is in a thin layer overtop the marinated chicken. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.
INSTANT POT CHICKEN BIRYANI - MY SUBURBAN KITCHEN
From mysuburbankitchen.com
5/5 (1)Total Time 55 minsCategory Main DishesCalories 253 per serving
- In a medium bowl, combine all ingreients for the marinade. Stir well to combine. Add chicken thighs and marinate for 15 minutes.
- Turn instant pot to saute mode and add 2 Tbsp ghee. Once melted, added chicken thighs and saute for 3-5 minutes. Remove from pot.
- Return chicken to pot and add bay leaves, cinnamon stick, rice, and water. Close pot and secure lid. Cook on high for 4 minutes. Let naturally release for 10 minutes and then manually release pressure.
BEST INSTANT POT CHICKEN BIRYANI RECIPE - IN 30 MIN PIC ...
From prepbowls.com
Cuisine IndianCategory Copycat Recipes, Lunch, DinnerServings 6Total Time 30 mins
- Ingredients for Marination - Cleaned Chicken pieces, yogurt /curd, pepper powder, tomatoes (puree it or chop finely), lemon juice, fresh mint leaves /pudina , cilantro leaves /kothamalli , plain red chilli powder, ginger and garlic paste, whole almonds ( use mortar and pestle to make into paste or fine powder , water not needed), salt (add for the entire dish) and turmeric powder. Ingredients for Biryani - basmati rice (wash and rinse the rice twice in cold tap water, and soak the rice in a bowl filled with water) ( do this first, when you start the preparation), oil , ghee /clarified butter, whole green cardamom, cinnamon stick, clove, whole green chillies ( do not cut or slit), red onions finely chopped , ginger and garlic paste , and mentioned quantity of water.
- Cleaning the chicken (optional) - cut the chicken thighs into 1 and 1/2 inch pieces, put it into a bowl, add all ingredients under cleaning the chicken, and add water above the level of chicken, mix well, and leave it for 10 minutes undisturbed. Now drain the water, and rinse the chicken in cold running tap water once or twice , drain the water completely, and set the chicken pieces aside.
- In a bowl, add all ingredients under Marination, mix well (marinate the chicken when you start the preparation or overnight if you have time (refrigerate it covered in a airtight box or zip-lock, if marinating it overnight).
- I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for TEN minutes. Now Press START. Once it is ready and preheating is done ( you’ll get a beep sound), add oil , ghee/ clarified butter, cardamom, cinnamon, clove, and whole green chillies ( do not slit ) and sauté for ONE minute. Then add onions, and sauté for ONE minute. Add ginger and garlic paste and sauté for 30 seconds ( make sure to stir continuously, so it doesn't get burnt in the bottom). Now add the marinated chicken ( with all the masalas) and sauté well until it starts to boil ( TWO minutes approximately) and continue to boil for ONE more minute. Press CANCEL ( you can cancel the timer now or leave it until the timer is done). Now add mentioned quantity of water, soaked basmati rice ( drain the water completely and then add the rice only ), and stir well. Check for seasoning at this stage ( when you taste the water mi
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From ministryofcurry.com
- Instant Pot Chicken Biryani. The very first recipe I’m sharing is my Instant Pot Chicken Biryani. This is one of the most popular recipes that I have ever shared.
- Instant Pot Fish Biryani. Next, my Instant Pot Fish Biryani gives you tender, perfectly-cooked fished that is juicy and perfectly flaky. For the best results, I suggest using bone-in fish such as salmon, halibut, or king fish steaks.
- Low-Carb Cauliflower Rice Chicken Biryani. If you are on a low-carb diet, then you should try my Cauliflower Rice Chicken Biryani. It has the same spices as the recipe for my basmati rice-based one, but it’s made with cauliflower rice.
- Egg Biryani. Another one of my most popular recipes is my Instant Pot Egg Biryani. Also called Anda Biryani, it is made with fragrant basmati rice, spiced hardboiled eggs, and features the same caramelized onions and tantalizing spices as the other recipes on this list.
- Chickpea Biryani. For vegetarians, I recommend this Instant Pot Chickpea Biryani. I share how to use either canned or fresh chickpeas. There are also tips in the recipe for how to make it with brown rice.
- Brown Rice Chicken Biryani. After receiving a lot of questions about how to make my original chicken recipe with brown rice, I created this Brown Rice Chicken Biryani recipe.
- Instant Pot Shrimp Biryani. This Instant Pot Shrimp Biryani recipe is incredibly flavorful. You don’t have to marinate the shrimp – I used frozen shrimp with perfect results.
- Instant Pot Vegetable & Paneer Biryani. Finally, my Vegetable and Paneer Biryani recipe was a labor of love. After a few failed attempts, I finally perfected it.
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