Directions
- 1Add some oil to the Instant Pot.
- 2Add sliced onions and let them brown.
- 3Add ginger garlic paste.
- 4Sauté for a couple of minutes.
- 5Add chopped tomatoes and sauté that for a couple of minutes.
- 6Scrape up the bottom to avoid the instant pot food burn warning.
- 7Add the chicken and saute them for a couple of minutes.
- 8Add half a packet of a biryani masala.
- 9Scrape up the bottom.
- 10Add some plain yogurt.
- 11Sauté for a couple of minutes.
- 12Add the washed and drained rice and one potato.
- 13Mix that up.
- 14Add three cups of hot water.
- 15Add half a teaspoon of salt.
- 16Add the lid and make sure it's locked into place, put the vent into the sealing position and turn the Instant Pot on the rice setting for 12 minutes.
- 17Allow it to rest for an additional 8 to 10 minutes after it's done pressure cooking to allow the rice to steam a bit.
- 18Add some fresh cilantro on top.
Ingredients
- oil
- 0.5 of an onion
- 2 tablespoons ginger garlic paste
- 2 small tomatoes
- 1.5 pounds chicken breast
- 0.5 packet Shan Bombay biryani masala
- plain yogurt
- 2.5 cups Sela basmati rice
- 1 potato
- 3 cups hot water
- 0.5 teaspoon salt
- cilantro
Equipment
Instant Pot
Tips
- Adding yogurt to the masala will help to tenderize the meat.
- Adding hot water will just allow it to pressurize faster.
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