Name: Instant Pot® Chicken Biryani
Prep time: 30 min
Cook time: 35 min
Total time: 100 min
Yield: 1
Cuisine: indian
Ingredients: 1.5 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; 1.5 tablespoons fresh lemon juice; 0.5 tablespoon grated fresh ginger; 0.5 tablespoon minced fresh garlic; 1.5 teaspoons garam masala, divided; salt and ground black pepper to taste; 3 tablespoons ghee; 2 whole cloves; 2 pods cardamom, crushed; 1 bay leaf; 0.5 cinnamon stick; 1 teaspoon coriander seed; 1 teaspoon brown mustard seed; 0.75 teaspoon cumin seeds; 1 large red onion, cut in half and thinly sliced; 1.5 cups chicken stock; 0.5 cup roughly chopped fresh cilantro; 0.25 cup roughly chopped fresh mint leaves; 0.5 teaspoon ground turmeric; 0.5 teaspoon paprika; 0.5 teaspoon red chile powder

Instant Pot® Chicken Biryani

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
100 minutes

Effortlessly prepare flavorful spiced chicken and fluffy rice with this multicooker recipe.

Ingredients:

1.5 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
1.5 tablespoons fresh lemon juice
0.5 tablespoon grated fresh ginger
0.5 tablespoon minced fresh garlic
1.5 teaspoons garam masala, divided
3 tablespoons ghee
2 whole cloves
2 pods cardamom, crushed
0.5 cinnamon stick
1 teaspoon coriander seed
1 teaspoon brown mustard seed
0.75 teaspoon cumin seeds
1 large red onion, cut in half and thinly sliced
1.5 cups chicken stock
0.5 cup roughly chopped fresh cilantro
0.25 cup roughly chopped fresh mint leaves
0.5 teaspoon ground turmeric
0.5 teaspoon paprika
0.5 teaspoon red chile powder

Instructions:

Rinse basmati rice in a strainer until water runs clear, then place in a bowl, cover with fresh water, and let soak for 30 minutes.
In a large bowl, combine chicken breast and thigh with Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix thoroughly to coat the chicken. Refrigerate covered for 30 minutes.
Begin by draining the rice and taking the marinated chicken out of the refrigerator. Heat ghee in a multi-functional pressure cooker on Saute mode. Once the ghee is hot and bubbling, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds. Saute the spices until fragrant for about 2 to 3 minutes. Next, add sliced onions and cook until tender and aromatic, stirring occasionally for about 5 minutes.
Place the chicken along with the extra marinade into the cooker and sear until beautifully browned all over, approximately 5 minutes. Turn off the Saute function. Then, introduce the rice, chicken stock, cilantro, mint, remaining 1 teaspoon of garam masala, turmeric, paprika, and chili powder. Stir everything together thoroughly until evenly combined.
Seal and secure the lid, choose high pressure setting per manufacturer's directions, set timer for 6 minutes, and let pressure build for 10 to 15 minutes.
Carefully release pressure using quick-release method following manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then fluff with a fork and serve promptly.

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