Instant Pot Chicken Biryani is a one-pot Indian rice main dish made with basmati rice, boneless chicken thighs, ghee, whole tempering spices (cumin, cinnamon, cloves, peppercorns, cardamom), onion, ginger, garlic, jalapeños, cilantro, and mint. It’s quick and works well for a weeknight dinner since it comes together as a full meal in about 45 minutes total (including pressure cooking). Unlike traditional dum biryani that involves multiple pots and longer cooking, this version delivers true biryani aroma in one step.
What Makes This Instant Pot Chicken Biryani Recipe So Great
- Simple. Biryani recipes take forever, they involve multiple steps with confusing instructions that ask you to cook the rice at 25%, 50%, and 75%. I’m a statistician and a cook, and I don’t even know the difference between 50% and 75% cooked rice. No worries about that with this recipe. Make this Instant Pot chicken recipe without any complicated steps or instructions.
- One-Pot . Biryani recipes seem to dirty every dish in the house–and then they get eaten within minutes. I figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot –without dirtying every dish in the house.
- Delicious. So just so you know, if I’m ever on death row I will ask for Instant Pot Biryani for my last meal. That’s how much I love it. In fact, this recipe is so good that it has become a favorite of my readers .
What Is Chicken Biryani?
Biryani is a popular Indian one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb, etc) that is first cooked on the stove and then transitioned to the oven .
It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious. Sometimes it is spelled briyani (especially in Africa), but it’s all the same delicious thing.
Traditionall,y there’s a lot of preparation and work that goes into the dish, and it’s often reserved for special holidays and celebrations because of that.
Thankfully, my Instant Pot Biryani doesn’t take much prep or work, so you can enjoy this delicious Indian dish on a far more regular basis.
What Does Chicken Biryani Taste Like?
Chicken Biryani is a heavily seasoned chicken and rice dish that is as fragrant as it is delicious. It is predominantly seasoned with cumin seeds, cinnamon, cardamom, and cloves . You will also enjoy the nutty flavors infused from the ghee .
Are There Regional Differences in Biryani Recipes?
Yes. There are dozens and dozens of different types of Biryani . The flavors change by region, and each region has its own flair to make it their own.
- Hyderabadi Biryani . A spicy version of Biryani that is often cooked with lamb. I make a lamb version in my Instant Pot , and we love how it turns out!
- Mughlai Biryani. One of the most popular versions of Biryani . It’s typically cooked with chicken and can be traced back to the Mughal Empire.
- Lucknowi Biryani. A milder version that’s a good place to start for most people.
- Kolkata Biryani. A version that has potatoes in addition to meat. This was said to have happened during a time in Kolkata in the 1800s when meat wasn’t as readily available, so cooks added potatoes to stretch the meat farther. Now it’s common in the region for there to be just as much meat as there are potatoes in their Biryani .
Differences Between Biryani and Pilau
While there are many differences, there are a few things that stand out to me.
- Course. First, Biryani is a main dish , whereas Pilau is typically just a side dish . Biryani contains meat and sauce. It is all mixed together with a variety of spices and seasonings and in general, is an entree, which makes it far different from Pilau.
- Seasoning. Biryani is a heavily seasoned dish and Pilau is only mildly seasoned. While Pilau is a delicious rice dish that’s also Indian , it’s nothing like Biryani .
Here’s my Instant Pot Basmati Pilau, as well as Instant Pot Indian Pilau, if you’d like to check out some pilau recipes.
Ingredients You’ll Need
Spices for tempering OR Use 2 Teaspoons of Garam Masala
- Ghee or butter
- Cumin seeds
- Cinnamon
- Whole Cloves
- Whole Black Peppercorns
- Cardamom Pods
Veggies
- Onion
- Minced Ginger
- Garlic
- Jalapeño Peppers
- Cilantro
- Chopped Mint
Chicken and Rice
- Boneless Skinless Chicken Thighs
- Basmati Rice
- Kosher Salt
How To Make Chicken Biryani In TheInstant Pot
- Heat. Warm the ghee in your Instant Pot , and when it’s hot, put in all the tempering spices.
- Brown. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
- Add. Add in the ginger, garlic, and jalapenos and cook for 2-3 minutes.
- Chicken. Put in the bite-size chicken pieces and salt. If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread and Sprinkle. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot . Sprinkle the chopped cilantro and mint on top of it.
- Rice. Spread the rinsed, drained rice across everything. Do not stir.
- Water. Pour in the water, and gently push the rice down so it is covered by the water.
- Cook. Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remaining pressure.
- Serve. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom, so you’ve served chicken, herbs, and rice in every serving.
Tips And Tricks
- Assemble ingredients . The easiest way to do this is to get all your spices together and chop all your veggies at once, keeping the piles separate.
- Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies .
- Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
- Ghee . Many of us will tell you, it’s not a proper chicken biryani recipe if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
What Do You Eat With Chicken Biryani?
Though this Instant Pot Chicken Biryani is a complete meal in itself, here are a few side options :
- Easy Indian Carrot Salad - A simple and light side dish.
- Instant Pot Coconut Chickpea Curry - An easy and delicious vegan recipe.
- Indian Cucumber Salad - A refreshing combination of cucumbers and peanuts.
- Indian Cabbage Slaw - Healthy, nutritious, fast, and vegan.
Is Chicken Biryani Healthy?
Chicken Biryani might not be what a foodie would typically define as “healthy”, but there are many things about this dish that make it tip toward the healthy side of the food scale.
Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can’t be said about a lot of other traditional Indian foods.
It also only has 246 calories per serving and boasts a substantial 17 grams of protein.
To reheat chicken biryani so the rice isn’t dry, add a splash of moisture first (about 1–2 tablespoons of water or broth per cup of biryani), then reheat covered so it steams instead of dehydrating. In the microwave, cover the bowl with a damp paper towel or vented lid and heat in short bursts, fluffing gently between rounds. To reheat on the stovetop, warm it in a pan over low heat with a tight lid for 5–10 minutes. This “steam reheat” method is the best way to keep biryani leftovers fluffy, preserve that dum biryani aroma, and avoid crunchy edges.
Yes, using bone-in chicken in a chicken biryani recipe usually gives you noticeably more flavor because the bones (and a bit of connective tissue) enrich the masala as it cooks, which helps the rice taste more “restaurant-style.” The trade-off is convenience. Boneless thighs are still juicy and faster/easier to eat, while boneless breast can dry out more easily. In Instant Pot chicken biryani, bone-in pieces work great, just avoid very large cuts and aim for even sizing so everything cooks uniformly. Keep in mind that they may take longer to cook, so check the internal temperature closest to the bone before diggin in.
MoreInstant Pot Recipes?
- Instant Pot Lamb Biryani - Tender morsels of lamb, marinated and cooked with rice.
- Instant Pot Vegetarian Paneer Biryani - Easy, authentic, kid-friendly, and vegetarian.
- Kheema Biryani - Simple, quick, and delicious.
- Low Carb Keto Chicken Biryani - A low carb version of Chicken Biryani.
- Easy Chicken Korma Recipe - Authentic Indian Chicken Korma at home.
- Instant Pot Chicken Tikka Masala - Make this authentic Indian dish with very little work.
- Chicken Vindaloo - Make vindaloo in minutes rather than hours!
Instant Pot Chicken Biryani
Equipment
- INSTANT POT DUO 6 QUART
- STAINLESS STEEL MEASURING CUPS
- OVAL MEASURING SPOONS
Ingredients
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- ▢ 2 tablespoons ( 2 tablespoons ) ghee , or butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 stick ( 1 stick ) Cinnamon
- ▢ 4 ( 3 ) Whole Cloves
- ▢ 4 ( 4 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Cardamom Pods
Veggies
- ▢ 1 large ( 1 ) Onion , thinly sliced
- ▢ 2 inch ( 1 piece ) Minced Ginger , thinly sliced
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 ( 2 ) Jalapeño Peppers , diced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 6-8 sprigs ( 6 sprigs ) Chopped Mint , finely chopped
Chicken and Rice
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 1 cup ( 250 g ) Water
- ▢ Kosher Salt , to taste
Instructions
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.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
Put in the bite size chicken pieces and salt.
If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
Sprinkle the chopped cilantro and mint on top it.
Spread the rinsed, drained rice across everything. Do not stir.
Pour in the water, and gently push the rice down so it is covered by the water.
Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.
Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.
Assemble ingredients . The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
Ghee . Many of us will tell you, it’s not a proper biryani if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
Get support & connect with our community on Facebook!
Nutrition
Originally Published March 10, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Instant Pot Chicken Biryani is a one-pot Indian rice main dish made with basmati rice, boneless chicken thighs, ghee, whole tempering spices (cumin, cinnamon, cloves, peppercorns, cardamom), onion, ginger, garlic, jalapeños, cilantro, and mint. It’s quick and works well for a weeknight dinner since it comes together as a full meal in about 45 minutes total (including pressure cooking). Unlike traditional dum biryani that involves multiple pots and longer cooking, this version delivers true biryani aroma in one step.
What Makes This Instant Pot Chicken Biryani Recipe So Great
- Simple. Biryani recipes take forever, they involve multiple steps with confusing instructions that ask you to cook the rice at 25%, 50%, and 75%. I’m a statistician and a cook, and I don’t even know the difference between 50% and 75% cooked rice. No worries about that with this recipe. Make this Instant Pot chicken recipe without any complicated steps or instructions.
- One-Pot . Biryani recipes seem to dirty every dish in the house–and then they get eaten within minutes. I figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot –without dirtying every dish in the house.
- Delicious. So just so you know, if I’m ever on death row I will ask for Instant Pot Biryani for my last meal. That’s how much I love it. In fact, this recipe is so good that it has become a favorite of my readers .
What Is Chicken Biryani?
Biryani is a popular Indian one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb, etc) that is first cooked on the stove and then transitioned to the oven .
It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious. Sometimes it is spelled briyani (especially in Africa), but it’s all the same delicious thing.
Traditionall,y there’s a lot of preparation and work that goes into the dish, and it’s often reserved for special holidays and celebrations because of that.
Thankfully, my Instant Pot Biryani doesn’t take much prep or work, so you can enjoy this delicious Indian dish on a far more regular basis.
What Does Chicken Biryani Taste Like?
Chicken Biryani is a heavily seasoned chicken and rice dish that is as fragrant as it is delicious. It is predominantly seasoned with cumin seeds, cinnamon, cardamom, and cloves . You will also enjoy the nutty flavors infused from the ghee .
Are There Regional Differences in Biryani Recipes?
Yes. There are dozens and dozens of different types of Biryani . The flavors change by region, and each region has its own flair to make it their own.
- Hyderabadi Biryani . A spicy version of Biryani that is often cooked with lamb. I make a lamb version in my Instant Pot , and we love how it turns out!
- Mughlai Biryani. One of the most popular versions of Biryani . It’s typically cooked with chicken and can be traced back to the Mughal Empire.
- Lucknowi Biryani. A milder version that’s a good place to start for most people.
- Kolkata Biryani. A version that has potatoes in addition to meat. This was said to have happened during a time in Kolkata in the 1800s when meat wasn’t as readily available, so cooks added potatoes to stretch the meat farther. Now it’s common in the region for there to be just as much meat as there are potatoes in their Biryani .
Differences Between Biryani and Pilau
While there are many differences, there are a few things that stand out to me.
- Course. First, Biryani is a main dish , whereas Pilau is typically just a side dish . Biryani contains meat and sauce. It is all mixed together with a variety of spices and seasonings and in general, is an entree, which makes it far different from Pilau.
- Seasoning. Biryani is a heavily seasoned dish and Pilau is only mildly seasoned. While Pilau is a delicious rice dish that’s also Indian , it’s nothing like Biryani .
Here’s my Instant Pot Basmati Pilau, as well as Instant Pot Indian Pilau, if you’d like to check out some pilau recipes.
Ingredients You’ll Need
Spices for tempering OR Use 2 Teaspoons of Garam Masala
- Ghee or butter
- Cumin seeds
- Cinnamon
- Whole Cloves
- Whole Black Peppercorns
- Cardamom Pods
Veggies
- Onion
- Minced Ginger
- Garlic
- Jalapeño Peppers
- Cilantro
- Chopped Mint
Chicken and Rice
- Boneless Skinless Chicken Thighs
- Basmati Rice
- Kosher Salt
How To Make Chicken Biryani In TheInstant Pot
- Heat. Warm the ghee in your Instant Pot , and when it’s hot, put in all the tempering spices.
- Brown. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
- Add. Add in the ginger, garlic, and jalapenos and cook for 2-3 minutes.
- Chicken. Put in the bite-size chicken pieces and salt. If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread and Sprinkle. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot . Sprinkle the chopped cilantro and mint on top of it.
- Rice. Spread the rinsed, drained rice across everything. Do not stir.
- Water. Pour in the water, and gently push the rice down so it is covered by the water.
- Cook. Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remaining pressure.
- Serve. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom, so you’ve served chicken, herbs, and rice in every serving.
Tips And Tricks
- Assemble ingredients . The easiest way to do this is to get all your spices together and chop all your veggies at once, keeping the piles separate.
- Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies .
- Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
- Ghee . Many of us will tell you, it’s not a proper chicken biryani recipe if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
What Do You Eat With Chicken Biryani?
Though this Instant Pot Chicken Biryani is a complete meal in itself, here are a few side options :
- Easy Indian Carrot Salad - A simple and light side dish.
- Instant Pot Coconut Chickpea Curry - An easy and delicious vegan recipe.
- Indian Cucumber Salad - A refreshing combination of cucumbers and peanuts.
- Indian Cabbage Slaw - Healthy, nutritious, fast, and vegan.
Is Chicken Biryani Healthy?
Chicken Biryani might not be what a foodie would typically define as “healthy”, but there are many things about this dish that make it tip toward the healthy side of the food scale.
Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can’t be said about a lot of other traditional Indian foods.
It also only has 246 calories per serving and boasts a substantial 17 grams of protein.
To reheat chicken biryani so the rice isn’t dry, add a splash of moisture first (about 1–2 tablespoons of water or broth per cup of biryani), then reheat covered so it steams instead of dehydrating. In the microwave, cover the bowl with a damp paper towel or vented lid and heat in short bursts, fluffing gently between rounds. To reheat on the stovetop, warm it in a pan over low heat with a tight lid for 5–10 minutes. This “steam reheat” method is the best way to keep biryani leftovers fluffy, preserve that dum biryani aroma, and avoid crunchy edges.
Yes, using bone-in chicken in a chicken biryani recipe usually gives you noticeably more flavor because the bones (and a bit of connective tissue) enrich the masala as it cooks, which helps the rice taste more “restaurant-style.” The trade-off is convenience. Boneless thighs are still juicy and faster/easier to eat, while boneless breast can dry out more easily. In Instant Pot chicken biryani, bone-in pieces work great, just avoid very large cuts and aim for even sizing so everything cooks uniformly. Keep in mind that they may take longer to cook, so check the internal temperature closest to the bone before diggin in.
MoreInstant Pot Recipes?
- Instant Pot Lamb Biryani - Tender morsels of lamb, marinated and cooked with rice.
- Instant Pot Vegetarian Paneer Biryani - Easy, authentic, kid-friendly, and vegetarian.
- Kheema Biryani - Simple, quick, and delicious.
- Low Carb Keto Chicken Biryani - A low carb version of Chicken Biryani.
- Easy Chicken Korma Recipe - Authentic Indian Chicken Korma at home.
- Instant Pot Chicken Tikka Masala - Make this authentic Indian dish with very little work.
- Chicken Vindaloo - Make vindaloo in minutes rather than hours!
Instant Pot Chicken Biryani
Equipment
- INSTANT POT DUO 6 QUART
- STAINLESS STEEL MEASURING CUPS
- OVAL MEASURING SPOONS
Ingredients
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- ▢ 2 tablespoons ( 2 tablespoons ) ghee , or butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 stick ( 1 stick ) Cinnamon
- ▢ 4 ( 3 ) Whole Cloves
- ▢ 4 ( 4 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Cardamom Pods
Veggies
- ▢ 1 large ( 1 ) Onion , thinly sliced
- ▢ 2 inch ( 1 piece ) Minced Ginger , thinly sliced
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 ( 2 ) Jalapeño Peppers , diced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 6-8 sprigs ( 6 sprigs ) Chopped Mint , finely chopped
Chicken and Rice
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 1 cup ( 250 g ) Water
- ▢ Kosher Salt , to taste
Instructions
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.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
Put in the bite size chicken pieces and salt.
If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
Sprinkle the chopped cilantro and mint on top it.
Spread the rinsed, drained rice across everything. Do not stir.
Pour in the water, and gently push the rice down so it is covered by the water.
Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.
Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.
Assemble ingredients . The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
Ghee . Many of us will tell you, it’s not a proper biryani if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
Get support & connect with our community on Facebook!
Nutrition
Originally Published March 10, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Chicken Biryani
Ingredients
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- 2 tablespoons ghee or butter
- 1/2 teaspoon cumin seeds
- 1 stick Cinnamon
- 4 Whole Cloves
- 4 Whole Black Peppercorns
- 4 Cardamom Pods
Veggies
- 1 large Onion thinly sliced
- 2 inch Minced Ginger thinly sliced
- 4 cloves Garlic crushed
- 2 Jalapeño Peppers diced
- 1/2 cup Cilantro chopped
- 6-8 sprigs Chopped Mint finely chopped
Chicken and Rice
- 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces
- 1 cup Basmati Rice rinsed and drained
- 1 cup Water
- Kosher Salt to taste
Instructions
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.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
Put in the bite size chicken pieces and salt.
If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
Sprinkle the chopped cilantro and mint on top it.
Spread the rinsed, drained rice across everything. Do not stir.
Pour in the water, and gently push the rice down so it is covered by the water.
Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.
Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.
Assemble ingredients . The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
Ghee . Many of us will tell you, it’s not a proper biryani if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
Instant Pot Chicken Biryani https://twosleevers.com/pressure-cooker-chicken-biryani/
Make your taste buds sing with this Air Fried Feta Psiti. Who doesn’t love a delicious baked cheese? And one that comes together so quickly in your air fryer? Even better.
What Makes This Fried Cheese So Good?
- Fast. Ready in under 30 minutes .
- Easy. Made in your air fryer , so very little clean up involved.
- Delicious. A great combination of sweet and spicy with the creaminess of the cheese.
- Low Carb . 10 net carbs per serving, but incredibly satisfying.
Is Fried Feta A Good Appetizer?
I love cheese. I’m so glad that cheese is a low-carb food and is a Keto safe food because I absolutely love it. My stomach doesn’t like milk, but butter, cream, cheese, and cream cheese are where it’s at for me.
This Air Fried Feta is absolutely delicious and comes together with very little time or preparation. It’s actually a perfect last-minute company dish because really, Feta keeps forever, and as long as you have a chunk of that in your fridge, a few minutes, and you could be snacking on something that tastes like it took a while to put together.
This is best served with pita chips, nut and seed bread , low carb crackers , or even rounds of fresh pita bread. It makes an excellent appetizer , snack , or a little late-night treat for when you’re feeling hungry.
Ingredients You’ll Need
- 8 ounces Feta Cheese - The star of the dish. Feta turns warm, creamy, and slightly caramelized in the air fryer while retaining its shape. Its salty tang perfectly balances the sweetness of the honey drizzle.
- 2 tablespoons Olive Oil - Coats the feta and helps it crisp slightly on the outside while preventing it from drying out. It also adds rich, fruity flavor and encourages even browning in the air fryer.
- 1 tablespoon Crushed Red Pepper - Adds a gentle heat that contrasts beautifully with the sweet honey and salty feta, giving the dish a savory-spicy kick.
- 1 tablespoon Dried Oregano - Brings a classic Mediterranean aroma and earthy flavor that pairs naturally with feta cheese and olive oil.
- 2 tablespoons Honey (or ChocZero Syrup for Keto) - Drizzled over the warm feta to create a luscious sweet-and-salty glaze. The honey caramelizes slightly from the heat, giving the dish a glossy finish and irresistible flavor balance.
How To Make Fried Feta Cheese
DO NOT put this directly into your Air Fryer. You will need to put the cheese in an oven-safe container and then put it in your Air Fryer to cook. Otherwise, your Air Fryer will be full of cheese, which sounds delicious, but would be a crazy hard mess to clean.
- Slice. Cut the block of feta in half, and then cut each thinner slice half to yield 4 pieces.
- Season. Arrange these on a heat-proof serving dish. Drizzle the cheese with olive oil, using a silicone basting brush to spread the oil evenly. Then sprinkle the red pepper flakes and oregano. Top with honey using a silicone basting brush to spread the honey around evenly.
- Air Fry. Place the dish in the air fryer basket. Set the air fryer to 400F for 10 minutes.
- Baste and serve. Remove when done, use the basting brush to spread any oil and honey that has rendered to the bottom, and serve.
Tips And Tricks
Making Air Fried Feta with Honey is all about achieving that perfect balance of creamy, salty, and sweet while keeping the cheese intact and beautifully golden. These tips will help you get it just right every time:
- Use a whole block of feta, not crumbled. Crumbled feta will melt unevenly and won’t hold its shape in the air fryer.
- Pat the feta dry before air frying. Removing excess moisture helps it crisp on the outside and prevents sogginess.
- Coat generously with olive oil. The oil protects the cheese from drying out and promotes even browning.
- Watch the cook time closely. Feta can go from perfectly soft to overdone quickly. Check after 6–8 minutes.
Variations
Sweet, savory, and endlessly versatile, Air Fried Feta with Honey can be transformed in so many delicious ways. These variations let you experiment with flavors, textures, and toppings to make this simple dish your own:
- Spicy Chili Honey Feta - Add a drizzle of chili-infused honey or sprinkle extra crushed red pepper before air frying for a fiery-sweet twist.
- Nut-Crusted Feta - Coat the feta in a thin layer of crushed pistachios, walnuts, or almonds mixed with olive oil for extra crunch and nutty flavor.
- Garlic Honey Feta - Add a small amount of minced garlic or garlic powder before air frying to infuse the olive oil with rich, aromatic depth.
What To Eat With Feta Psiti
Air Fryer Feta with Honey is wonderfully versatile. Its balance of sweet, salty, and creamy flavors makes it a perfect companion to many dishes. Here are some delicious ways to serve and enjoy it:
- Crusty Bread or Pita - Serve with warm baguette slices, pita bread, or crostini for dipping into the melty feta and honey glaze.
- Fresh Fruit - Pair with figs, pears, apples, or grapes. Their natural sweetness complements the salty feta beautifully.
- Charcuterie Board - Add it to a cheese board with prosciutto, olives, nuts, and crackers for a sophisticated appetizer.
How Long Does It Last?
Air Fried Feta with Honey is best enjoyed fresh, but you can store leftovers for later. Once cooled, place the feta in an airtight container and refrigerate for up to 3 days.
The texture will firm up as it chills, so reheat it in the air fryer at 350°F for a few minutes until warm and slightly softened again. Avoid microwaving, as it can make the cheese rubbery and the honey overly runny. If possible, drizzle fresh honey just before serving to restore that glossy, caramelized finish.
Can You Freeze It?
Freezing Fried Cheese isn’t recommended. Feta cheese tends to lose its creamy texture and become crumbly or grainy after thawing, while the honey glaze can separate and turn watery.
More Fantastic Recipes With Feta
- Watermelon Feta Salad
- Baked Feta Pasta
- Instant Pot Shrimp With Tomatoes And Feta
- Whipped Feta Dip
- Mediterranean Shrimp With Feta And Olives
If you or your family love this Fried Feta recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it soon, too.
Fried Feta with Honey | Feta Psiti Recipe
Equipment
- Ninja Air Fryer
- 6 inch round baking pan
Ingredients
- ▢ 8 ounces ( 1 8 ounce block ) Feta cheese , in a block
- ▢ 2 tablespoons ( 2 tablespoons ) olive oil
- ▢ 1 tablespoon ( 1 tablespoon ) crushed red pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Dried Oregano
- ▢ 2 tablespoons ( 2 tablespoons ) Honey , or Choczero Syrup for Keto
Instructions
Cut the block of feta in half (at the equator) and then cut each thinner slice half to yield 4 pieces.
Arrange these on a heat-proof serving dish
Drizzle the cheese with olive oil, using a silicone basting brush to spread the oil evenly. Then sprinkle the red pepper flakes and oregano.
Top with honey using a silicone basting brush to spread the honey around evenly.
Place the dish in the airfryer basket.
Set the airfryer to 400F for 10 minutes.
Remove when done, use the basting brush to spread any oil and honey that has rendered to the bottom, and serve.
Sliced tomatoes
Sliced bell peppers
Pickled peppadew peppers
