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Close‑up of fluffy Instant Pot biriyani in a pot with tender meat, potatoes, and aromatic rice

Instant Pot Biryani Recipe (One-Pot Biryani)

This easy Instant Pot biryani recipe combines fragrant basmati rice, tender meat, potatoes, and aromatic spices in one pot. Perfect for busy weeknights, this flavorful biryani delivers authentic taste with minimal effort and cleanup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 portions
Course: Main dish
Cuisine: Sri Lankan
Calories: 470
Ingredients Method

Ingredients
  

  • 2 cups basmati rice rinsed and soaked for 15–20 minutes
  • 2 tbsp ghee or 1/4 stick of butter
  • 1 sprig curry leaves
  • 2 small onions diced
  • 1 tbsp ginger minced
  • 2 tbsp garlic minced
  • 1/2 lb meat add bones
  • 1/2 pack Shan or National biryani seasoning mix
  • 1 pack Tooba biryani seasoning mix
  • 1 medium tomato diced
  • 2 medium potatoes peeled and cut into quarters
  • 2 cups water
  • 3 tbsp coconut powder or plain yogurt
  • 1 tsp rose or kewra water or as need
  • ¼ cup cilantro chopped
  • 1 sprig mint leaves
  • 3 sprig cilantro leaves
Optional garnishes
  • fried onions
  • roasted cashews
  • chopped cilantro
  • lime slices

Method
 

Instant Pot: Turn on "Sauté mode" (30 min)
  1. Add the ghee and curry leaves.
  2. When sizzling combine the diced onions and sauté until lightly golden.
  3. Stir in the minced ginger and garlic. Cook for 1 minute until fragrant.
  4. Add the Shan or National biryani seasoning mix and Tooba biryani seasoning mix and stir for 5 seconds.
  5. Then add the tomatoes and potatoes along with the meat and bones. Mix well and continue cooking for 2-3 minutes..
  6. Add the water and bring everything to a gentle simmer.
Instant Pot: Turn off "Sauté mode"
  1. Lightly mix the 3 tbsp coconut powder first.
  2. Add the drained 2 cups basmati rice in an even layer over the meat.
  3. Do not mix too much, just enough to level the rice to submerge in the curry.
Instant Pot: Close the lid and set to "Rice" (8 min)
  1. When the pot alerts done, allow a natural pressure release for 5 min, then carefully release any remaining pressure.
  2. Open the lid, add the cilantro, mint leaves, and rose or kewra water.
  3. Gently fluff the rice from the edges inward without breaking them.
  4. Garnish with fried onions, roasted cashews, lemon slices, and cilantro. Serve hot.