Instant Pot® Chicken Biryani

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Description

Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can’t ask for more. Serve with yogurt raita to complement the spices.

Ingredients

  • 1 ½ cups basmati rice
  • water
  • 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
  • 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
  • 3 tablespoons Greek yogurt
  • 1 ½ tablespoons fresh lemon juice
  • ½ tablespoon grated fresh ginger
  • ½ tablespoon minced fresh garlic
  • 1 ½ teaspoons garam masala, divided
  • salt and ground black pepper to taste
  • 3 tablespoons ghee
  • 2 whole cloves
  • 2 pods cardamom, crushed
  • 1 bay leaf
  • ½ cinnamon stick
  • 1 teaspoon coriander seed
  • 1 teaspoon brown mustard seed
  • ¾ teaspoon cumin seeds
  • 1 large red onion, cut in half and thinly sliced
  • 1 ½ cups chicken stock
  • ½ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh mint leaves
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon red chile powder

Instructions

  1. Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl
  2. add fresh water to cover
  3. and set aside for 30 minutes.
  4. Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt
  5. lemon juice
  6. ginger
  7. garlic
  8. 1/2 teaspoon garam masala
  9. salt
  10. and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
  11. Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®)
  12. select Saute function
  13. and add ghee. When ghee starts to bubble
  14. add cloves
  15. cardamom pods
  16. bay leaf
  17. cinnamon stick
  18. coriander seed
  19. mustard seed
  20. and cumin seeds and saute until fragrant
  21. 2 to 3 minutes. Add sliced onion and cook
  22. stirring often
  23. until tender and fragrant
  24. about 5 minutes.
  25. Add chicken and extra marinade to the cooker. Saute until browned on all sides
  26. about 5 minutes. Turn off Saute function. Add rice
  27. chicken stock
  28. cilantro
  29. mint
  30. remaining 1 teaspoon garam masala
  31. turmeric
  32. paprika
  33. and chili powder; stir until well mixed.
  34. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  35. Release pressure carefully using the quick-release method according to manufacturer’s instructions
  36. about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 40 mins

Servings: 4

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