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Pot Chicken Biryani

Serves: 4 - Prep: 35 Minutes - Cook: 30 Minutes

detailed information

Instant Pot Chicken Biryani not only delivers rich flavor and convenience but also offers various benefits. It's a time-efficient cooking method, providing a balanced meal with lean protein from chicken and energy-rich Basmati rice. The aromatic spices may offer potential health advantages through their antioxidant properties, while digestive spices aid digestion

instant pot chicken biriyani

Ingredients

  • For the Marinade:
  • 1. 1 pound of boneless chicken, cut into pieces
  • 2. 1 cup of yogurt
  • 3. 1 tablespoon of ginger-garlic paste
  • 4. 1 teaspoon of cumin powder
  • 5. 1 teaspoon of coriander powder
  • 6. 1/2 teaspoon of turmeric powder
  • 7. Salt and pepper to taste
  • For the Rice:
  • 8. 2 cups of Basmati rice, washed and soaked for 30 minutes
  • 9. 2 tablespoons of ghee (clarified butter)
  • 10. 2 bay leaves
  • 11. 4-5 green cardamom pods
  • 12. 4-5 cloves
  • 13. 2-inch cinnamon stick
  • For the Biryani:
  • 14. 2 onions, thinly sliced
  • 15. 1/2 cup of chopped tomatoes
  • 16. 1/2 cup of mixed vegetables (peas, carrots, beans)
  • 17. 1/2 teaspoon of red chili powder
  • 18. 1/2 teaspoon of garam masala
  • 19. 1/4 cup of chopped fresh coriander leaves
  • 20. 1/4 cup of chopped fresh mint leaves
  • 21. Saffron strands soaked in warm milk (for garnish)

How it is made

  • Marinate the Chicken.
  • 1. In a mixing bowl, combine the yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, salt, and pepper.
  • 2. Add the chicken pieces to the marinade and mix well. Allow the chicken to marinate for at least 30 minutes.
  • Sauté the Spices.
  • 1. Turn on the Instant Pot in sauté mode. Add ghee, bay leaves, green cardamom pods, cloves, and the cinnamon stick.
  • 2. Sauté for a minute until the spices release their aroma.
  • Add Onions and Tomatoes
  • 1. Add the sliced onions and sauté until they become translucent.
  • 2. Add the chopped tomatoes and cook until they soften.
  • Add Marinated Chicken
  • 1. Add the marinated chicken to the Instant Pot. Cook for a few minutes until it changes color.
  • 2. Add the mixed vegetables, red chili powder, and garam masala. Sauté for a few minutes until the spices are well incorporated.
  • Layer the Rice
  • 1. Drain the soaked Basmati rice and add it on top of the chicken and vegetables.
  • 2. Add fresh coriander and mint leaves on top of the rice.
  • Pressure Cook
  • 1. Add water to the Instant Pot. The general rule is 1.5 cups of water for every cup of Basmati rice.
  • 2. Close the Instant Pot lid, seal the vent, and set it to manual pressure cook mode for 5 minutes.
  • 3. Once the cooking cycle is complete, allow natural pressure release for 10 minutes.
  • Garnish and Serve
  • 1. Open the Instant Pot and fluff the Biryani gently with a fork.
  • 2. Garnish with saffron-infused milk and serve hot.
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