Indeed, this is one of the best side dishes that I have ever prepared for my
guests or family. This is also known as chicken biryani. To enhance the taste,
you can add hard-boiled eggs to this recipe.


Prep Time: 15 minutes
Cooking Time: 25 minutes
Servings: 8 people


  • 2 tablespoons butter, unsalted
  • 1 ½ pounds skinless, boneless chicken thighs or breast, or tenders(trimmed & cut into 1″ pieces)
  • 4 cups chicken broth, low sodium
  • ¼ teaspoon ground black pepper
  • 2 large carrots, julienned or thickly grated
  • 1 medium onion, diced
  • 2 cups Jasmine rice un-rinsed
  • 1/3 cup fresh parsley, finely chopped, plus more to garnish
  • 1 head of garlic, unpeeled, cut in half crosswise
  • 2 tablespoons olive oil
  • ½ cup parmesan cheese, shredded, plus more to serve
  • 2 teaspoons sea salt, divided


1. Preheat your 6 quart Instant Pot by pressing the sauté feature. Once the
word HOT appears; add the oil, butter, grated or julienned carrots, chopped
onion & 1 teaspoon of salt. Sautee until turn soft & golden, for 5 minutes,
stirring every now and then.

2. Add in the trimmed & chopped chicken followed by ¼ teaspoon of pepper
& 1 teaspoon of salt. Continue to sauté the ingredients for a couple of more
minutes, stirring every now and then.

3. Add 2 cups rice & the chicken broth; stir until combined well. Cut whole
garlic head in half parallel to the base & through the cloves. Place the garlic
halves, cut-side down on top of everything. Cover And secure the lid to its
place. Pressure cook for 10 minutes, on manual setting then, perform a quick
release feature.

4. Carefully remove the lid & stir in 1/3 cup of freshly chopped parsley with
½ cup of parmesan. Serve with additional cheese; garnished your recipe with
fresh parsley. Enjoy.

Nutritional Value:

  • kcal: 370
  • Fat: 11 g
  • Fiber: 1 g
  • Protein: 26 g