Name: Instant Pot® Chicken Biryani
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Basmati rice - 1 ½ cups; Water - 1 ½ cups; Skinless, boneless chicken breast, cut into 1-inch cubes - 7 ounces; Skinless, boneless chicken thighs, cut into 1-inch cubes - 7 ounces; Greek yogurt - 3 tablespoons; Fresh lemon juice - 1 ½ tablespoons; Grated fresh ginger - ½ tablespoon; Minced fresh garlic - ½ tablespoon; Garam masala, divided - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Ghee - 3 tablespoons; Whole cloves - 2; Cardamom, crushed - 2 pods; Bay leaf - 1; Cinnamon stick - ½; Coriander seed - 1 teaspoon; Brown mustard seed - 1 teaspoon; Cumin seeds - ¾ teaspoon; Red onion, cut in half and thinly sliced - 1 large; Chicken stock - 1 ½ cups; Roughly chopped fresh cilantro - ½ cup; Roughly chopped fresh mint leaves - ¼ cup; Ground turmeric - ½ teaspoon; Paprika - ½ teaspoon; Red chile powder - ½ teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken Biryani

1. Basmati rice - 1 ½ cups

2. Water - 1 ½ cups

3. Skinless, boneless chicken breast, cut into 1-inch cubes - 7 ounces

4. Skinless, boneless chicken thighs, cut into 1-inch cubes - 7 ounces

5. Greek yogurt - 3 tablespoons

6. Fresh lemon juice - 1 ½ tablespoons

7. Grated fresh ginger - ½ tablespoon

8. Minced fresh garlic - ½ tablespoon

9. Garam masala, divided - 1 ½ teaspoons

10. Salt and ground black pepper to taste - 1 ½ teaspoons

11. Ghee - 3 tablespoons

12. Whole cloves - 2

13. Cardamom, crushed - 2 pods

14. Bay leaf - 1

15. Cinnamon stick - ½

16. Coriander seed - 1 teaspoon

17. Brown mustard seed - 1 teaspoon

18. Cumin seeds - ¾ teaspoon

19. Red onion, cut in half and thinly sliced - 1 large

20. Chicken stock - 1 ½ cups

21. Roughly chopped fresh cilantro - ½ cup

22. Roughly chopped fresh mint leaves - ¼ cup

23. Ground turmeric - ½ teaspoon

24. Paprika - ½ teaspoon

25. Red chile powder - ½ teaspoon

How to cook deliciously - Instant Pot® Chicken Biryani

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.