Instant Pot Chicken Biryani

Name: Instant Pot Chicken Biryani
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole whole chicken cut into small pieces; 3 cups Basmati Rice soaked in water for around 30 minutes; 2 cups fried onions; 1 bunch mint leaves, chopped; 1 bunch coriander leaves, chopped; 1 lemon/lime; 5 six green/thai chilies, slit; 1 cup curd/yogurt, diluted with water; 3 tablespoons oil; 3 tablespoons red chili powder; 1 teaspoon turmeric powder; 2 tablespoons cumin powder; 2 tablespoons coriander powder; 1 tablespoon garam masala powder; 2 tablespoons ginger-garlic paste; as per taste salt; 2 or 3 bay leaves; 2 or 3 cinnamon sticks; 2 or 3 black cardamom; 2 or 3 shahi jeera; 2 or 3 cloves; 2 or 3 cardamom; 2 or 3 whole pepper; 2 or 3 star anise

Serves 4

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Instant Pot Chicken Biryani

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Serves 4

Directions

1In a large bowl, marinate the chicken by adding all the garam masala spices, ginger-garlic paste, mint leaves, coriander leaves, green chilies, and fried onions.
2Add the red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
3Add the yogurt and the oil, and squeeze some fresh lemon juice on top.
4Mix all ingredients really well and keep the marinated chicken in the fridge for 30 minutes.
5Turn on the Instant Pot to 'Sauté' mode and adjust the temperature to 'Low'.
6Add the marinated chicken into the Instant Pot and let it sauté for 5 minutes, stirring gently occasionally to brown the meat.
7Turn off saute mode.
8Close the lid, switch to 'Manual' mode, adjust the time to 10 minutes, and make sure the whistle is in 'Venting' mode.
9After 10 minutes, carefully open the lid; the chicken will be half cooked.
10Add the soaked Basmati rice and gently spread it around evenly.
11For three cups of rice, add three cups of water.
12Close the lid, switch to 'Manual' mode, set to 6 minutes, and make sure the whistle is in 'Sealing' mode.
13Let the pressure release naturally for 6 minutes.
14Release the rest of the pressure using Quick Release.
15Make sure the safety valve has dropped before opening the lid.

Ingredients

1 whole whole chicken cut into small pieces
3 cups Basmati Rice soaked in water for around 30 minutes
2 cups fried onions
1 bunch mint leaves, chopped
1 bunch coriander leaves, chopped
1 lemon/lime
5 six green/thai chilies, slit
1 cup curd/yogurt, diluted with water
3 tablespoons oil
3 tablespoons red chili powder
1 teaspoon turmeric powder
2 tablespoons cumin powder
2 tablespoons coriander powder
1 tablespoon garam masala powder
2 tablespoons ginger-garlic paste
as per taste salt
2 or 3 bay leaves
2 or 3 cinnamon sticks
2 or 3 black cardamom
2 or 3 shahi jeera
2 or 3 cloves
2 or 3 cardamom
2 or 3 whole pepper
2 or 3 star anise

Equipment

Instant Potlarge bowl

Tips

Setting the Instant Pot to 'Low' saute temperature prevents burning.
Garnish with onions, cucumbers, or tomatoes.
Serve hot with Raita and Mirchi ka Salan.

Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

Directions

Ingredients

Equipment

Tips

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