Instant Pot® Chicken Biryani recipe
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Ingredients
- 1 ½ 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 ½ tablespoons fresh lemon juice ½ tablespoon grated fresh ginger ½ tablespoon minced fresh garlic 1 ½ teaspoons garam masala, divided salt and ground black pepper to taste 3 tablespoons ghee 2 whole cloves 2 pods cardamom, crushed 1 bay leaf ½ cinnamon stick 1 teaspoon coriander seed 1 teaspoon brown mustard seed ¾ teaspoon cumin seeds 1 large red onion, cut in half and thinly sliced 1 ½ cups chicken stock ½ cup roughly chopped fresh cilantro ¼ cup roughly chopped fresh mint leaves ½ teaspoon ground turmeric ½ teaspoon paprika ½ teaspoon red chile powder
Nutrition Info
- 499 caloriescarbohydrate: 62.8 gcholesterol: 84.3 mgfat: 16.6 gfiber: 2.7 gprotein: 25.4 gsaturatedFat: 8 gservingSize: -sodium: 542.7 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Chicken Biryani
Directions
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Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder, stir until well mixed.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.