Perfect Instant Pot Biryani

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This video will show how to make the perfect biryani in the instant pot. In this recipe, I used the instant pot to make the biryani korma/curry and then later made the rice on the stovetop. You can make rice in the instant pot but that will not result in fragrant, fluffy and separated rice. Biryani is made with layers of curry and partially cooked rice that is later cooked in steam. To achieve perfect results, rice will need to be cooked separately and layered with the curry.


Packet Biryani Masala (6 tbsp)
You may use homemade masala or any packet masala (commonly found in Indian stores)
It is easier to make biryani if you have the pre-made packet masala. (see below for homemade)

Homemade masala
1 tbsp red chili powder
1/2 tbsp Kashmiri red chili powder
1 tsp of coriander powder
1 tsp turmeric

Grind the following whole spices:
1 star anise
1/2 tsp cloves
2 cinnamon sticks
1 tsp cumin
2 bay leaves
6-8 cardamom
1/2 piece mace (javitri)
1/2 piece nutmeg (jaifal)
1 black cardamom

Use as whole spices in the masala (do not grind)
1 to 2 bay leaves
3-4 black cardamom
2-3 green cardamom
2-3 cloves
1 tsp of red chili flakes or 2-3 dry whole chilies
3-4 dried plum (aloo bukhara)

-Aromatics (when boiling rice)
3-4 bay leaves
1/2 tbsp of julienned ginger
3-4 cloves
1/2 tsp of cumin seeds
3-4 green cardamom
2-3 mint leaves

Food Notes:
To avoid getting the "burn" sign, be sure to deglaze the pot before pressure cooking. That means scraping off bits stuck to the bottom of the pot.

I don't add rice with korma curry in the instant pot because that will either give you pulao or tahiri. True biryani requires making layers and steaming to get the final result.

In this recipe, I used mutton (goat meat). You may also make this with chicken. The pressure cook time for chicken will be 5 minutes and 5 mins of NPR.