Chicken Biryani Instant Pot version

Updated: Mar 17, 2020

Biryani is a celebratory meal. Weddings, Eid & almost all special occasions will have Biryani served, The perfect blend of spices, the long grains of rice delicately spiced and the potatoes that have absorbed all the spices and flavor of the biryani masala makes this a dish that is second to none


Ingredients:

2 lbs boneless chicken cut in pieces or 1 whole chicken cut in pieces or just chicken legs. Whatever your chicken preference is 1/2 tsp Turmeric Salt to taste. 1 tsp ginger paste 8-10 cloves crushed garlic 2 tsp cumin powder 2 tbsp coriander powder 2-3 tbsp Red chili powder (or too taste) 1 cup fried onions 2 small pieces mace 1 tsp whole black pepper 1 .5 tsp Biryani phool 1 tbsp Shahi jeera 10-12 Cardamoms 10-12 Cloves 2-3 Cinnamon sticks 4-5 Star anise 3 Bay leaves 2 onions chopped

3 potatoes peeled and cut in fours 4 cups of Basmati rice 2 whole Skinless Chickens cut in pieces 1.5 cups of whole yogurt 1 bunch coriander leaves (chopped) 1 bunch Mint leaves(chopped) Several Green chilies (chopped) 1/4 cup avocado Oil Juice of 2 lemons 2 pinches of Saffron 2 tbsp Ghee



Method: First, you will need to slightly roast the following ingredients and then grind them. cardamom, cloves, cinnamon stick, star anise, bay leaf, shah jeera, maze. In a bowl add chicken pieces and add the masala you just ground and chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, yogurt, chopped mint leaves, coriander leaves, green chilies, lemon juice, oil, chopped potatoes and mix it well. Turn on the instant pot on sauté mode, heat oil cut onions and fry till translucent. (You could use pre fried onions to save time) Then add your chopped tomatoes. (You can use a can of crushed tomatoes to save time) Cook for a few minutes then add the marinated chicken and potatoes ****

Turn on pressure cook for 10 minutes then 7 minutes quick release. Stir well. While the meat is pressure cooking boil 4 cups of rice. When cooked drain add salt and ghee and layer it in your serving dish. Your chicken should be ready now. Layer that on the rice and add another layer of rice. You will now dissolve your saffron threads in milk, then add ghee and drizzle on top of the rice. Cover tightly and put in a 350 degree preheated oven for a few minutes for the flavors to marry well. Garnish with chopped coriander and lemon slices or fried onions. Take a picture and share it and send it to me. I’d love to see your amazing work.

*** the above method is my preferred way but alternatively you could add the uncooked rice to your chicken before pressure cooking but be careful to layer the rice on top and not stir it too much. For this method you will need 10 minutes natural pressure release.