Instant Pot Chicken Biryani

  

The following Instant Pot Chicken Biryani is made with aromatic rice, supple juicy chicken, warming spices, as well as caramelized onions. The following Indian chicken and rice dish is well-known throughout the world. The pressure cooker's one-pot version takes just under an hour to prepare, especially for busy weeknights. Biryani is a popular Indian dish that consists of rice, meat or vegetables, and spices. Layers of meat and rice are generally slow-cooked in a heavy-bottomed pot on the stovetop or inside the oven. This is known as Dum Biryani.

 

1 lb Chicken boneless cut into pieces

1 cup Basmati Rice washed and soaked

2 tablespoon Ghee

10 Cashews

12 Raisins

1 Onion thinly sliced

2 tablespoons Milk warm

10 strands Saffron

1 cup Water

 

For marination

½ cup Plain Yogurt

1 teaspoon Garam masala

1 teaspoon red chili powder

½ tablespoon Ginger paste

½ tablespoon Garlic paste

1 teaspoon Salt

 

¼ teaspoon Ground Turmeric

1 tablespoon Lemon juice

2 tablespoons Mint leaves chopped

2 tablespoons Cilantro leaves chopped

 

Whole Spices

1 stick Cinnamon

2 Bay leaf

5 Green Cardamom

½ teaspoon Cumin seeds

½ teaspoon Black Peppercorns

4 Cloves

 

Marinate the chicken: Combine the chicken and all of the marinated ingredients in a mixing bowl. Put in the fridge for thirty minutes after thoroughly mixing.

Making the biryani:

 

Warm the milk in a small bowl in the microwave. Mix in the saffron strands. Set aside.

 

Heat the instant pot in the sauté mode. Add the ghee, followed by the cashews and raisins, and cook for about a minute, or until they are lightly golden. Take out and set aside for later.

 

Incorporate the sliced onions. Cook for ten to twelve minutes, or until the onions caramelize. Mix often to prevent them from sticking to the bottom. Get half of the caramelized onions and set aside.

Sauté the whole spices for 30 seconds. Mix in the marinated chicken. Stir well and cook for about 3 minutes. Make sure to thoroughly deglaze the pot. Then, evenly distribute the chicken across the bottom of the pot.

Evenly distribute the rice over the chicken. Distribute the soaked saffron in milk on top of the rice. Then pour in one cup of water. Close the lid with the vent in the sealed place.

 

Set the instant pot to manual or pressure cook mode for four minutes at high pressure. Do a 10-minute NPR when the instant pot beeps. Allow the pressure to naturally release for 10 minutes before manually releasing it.

Serve with the reserved caramelized onions, cashews, and raisins as garnish. Garnish with cilantro leaves, if desired. Serve with chicken.