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Lunch recipe · from the recipe book

Pressure Cooker Chicken Breast Biryani with Spinach

Fluffy, ginger-garlic scented rice layered with tender spiced chicken breast, silky spinach and sweet golden onions, finished with lime and cilantro.

Pressure Cooker Chicken Breast Biryani with Spinach

Ingredients

  • 1 lb500 gChicken breast, boneless skinlesscut into 1-inch pieces
  • ½ cup120 gPlain yogurt, low-fat
  • 3½ tbsp grated20 gFresh gingergrated
  • 6 cloves18 gGarlicminced
  • 1⅔ cups300 gLong-grain white rice, dryrinsed until the water runs clear
  • 2 medium220 gYellow onionthinly sliced
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1 medium119 gRed bell pepperdiced
  • 2 tbsp28 gCanola oil
  • 1 tbsp6 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • 1 tsp6 gSalt
  • 2 cups480 gLow-sodium chicken broth
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. In a bowl, stir together the yogurt, half the ginger, half the garlic, the curry powder, turmeric and half the salt. Add the chicken breast, toss to coat and let it sit while you prepare the onions.
  2. Set the pressure cooker to sauté and heat the canola oil. Add the onion and cook, stirring often, about 10 minutes until deep golden.
  3. Add the remaining half of the ginger, the remaining half of the garlic, the cumin, cardamom and cinnamon; stir 1 minute until fragrant.
  4. Add the marinated chicken with all its yogurt marinade and the bell pepper; cook 3 minutes, stirring, until the chicken is no longer pink outside.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the remaining half of the salt.
  6. Scatter the rinsed rice evenly over the top, pressing it gently under the liquid without stirring.
  7. Lock the lid and cook at high pressure for 6 minutes, then let the pressure release naturally for 10 minutes before releasing the rest.
  8. Open the lid, check the chicken has reached 165°F (74°C), then scatter the spinach over the hot rice, close the lid and let it wilt for 3 minutes.
  9. Drizzle with the lime juice, gently fluff and fold everything together, and serve topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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