#shorts Instant Pot Chickpea Biryani

By Ministry of Curry · 120 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté and heat half the ghee. Sauté the sliced onion for 10 minutes, stirring often, until caramelised. Remove half and keep aside for garnish.
2. Add the remaining ghee, bay leaves, cumin seeds and black peppercorns, and sauté for 30 seconds.
3. Add the drained chickpeas, ginger, garlic, chillies, turmeric, chilli powder, garam masala, 1 teaspoon salt and 1½ cups water. Mix well.
4. Seal the lid, set the valve to sealing and pressure cook for 20 minutes. Quick release, open and stir the chickpeas.
5. Meanwhile, wash and soak the rice for 20 minutes, then drain. Soak the saffron in the warm milk or water and reserve.
6. Spread the chopped mint and ½ cup cilantro evenly over the chickpeas.
7. Add the drained rice, 2 teaspoons salt and 2 cups water, and push the rice gently under the liquid. Seal the lid and pressure cook for 6 minutes, then natural release for 5 minutes.
8. Open the pot, drizzle over the saffron milk, scatter the reserved onions and ¼ cup cilantro, and gently fluff the rice.

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

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