Instant Pot Chicken Biryani

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Mix garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint, half the cilantro, lemon juice, yogurt and salt. Coat the chicken with this marinade and refrigerate for at least 30 minutes.
2. Meanwhile, wash the basmati rice, soak it in water and set it aside for 20 minutes.
3. Set the Instant Pot to Saute (Hi). When it shows hot, add half the ghee and the sliced onions. Cook, stirring often, for 10 minutes until golden brown and caramelized. Set half the onions aside for garnish.
4. Add the remaining ghee, the other half of the caramelized onions, the bay leaves, half the marinated chicken and the leftover marinade. Press Cancel. Mix well, scraping up all the browned bits from the pot so the pot does not trigger a BURN warning. Then stir in the remaining chicken.
5. For bone-in chicken: close the lid with the valve set to sealing, pressure cook on Manual/Pressure Cook (Hi) for 4 minutes, then quick release. Mix well, scraping the bottom of the pot.
6. For boneless thighs instead: cook on Saute for 2 to 3 minutes and scrape the bottom of the pot clean.
7. Drain the rice and pour it gently over the chicken, add the 2 teaspoons salt and the 3 cups water, and push the rice under the liquid without stirring. Close the lid with the valve set to sealing, pressure cook on Manual/Pressure Cook (Hi) for 6 minutes, then quick release.
8. Open the pot. If the top rice is still raw, fluff it, then gently fold the rice together with the chicken using a silicone spatula.
9. Garnish with the reserved onions, the saffron milk and the remaining cilantro. For the raita, whisk the yogurt, then mix in the diced onion, tomatoes and ½ teaspoon salt, and top with the cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

GarlicOnionEggTomatoLemonMilkRiceYoghurt