Chicken Biryani Instant Pot version
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 Ibs Boneless chicken cut in pieces or 1 whole chicken cut in pieces or just chicken legs. Whatever your chicken preference is
- 1/2 tbsp Turmeric
- Salt to taste
- 1 tbsp Ginger paste
- 8-10 cloves Garlic crushed
- 2 tbsp Cumin powder
- 2 tbsp Coriander powder
- 2 tbsp Red chili powder (or too taste)
- 1 cup Onions fried
- 2 small Mace pieces
- 1 tbsp Whole Black Pepper
- 1.5 tbsp 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 cup Basmati rice
- 2 whole Skinless Chickens cut in pieces
- 1.5 cup Whole Yogurt
- 1 bunch Coriander leaves (chopped)
- 1 bunch Mint leaves (chopped)
- Several Green chilies (chopped)
- 1/4 cup Avocado Oil
- 2 Juice Lemons
- 2 pinch Saffron
- 2 tbsp Ghee
Instructions
- 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.*** 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.
