Express Biryani- Instant Pot Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
To Marinate Chicken
  • Chicken legs or bone-in pieces- 10 (make gashes on the pieces)
  • Ginger-Garlic paste- 1 tbsp
  • Chili powder- 1½ tsp
  • Coriander powder- 2 tsp
  • Garam Masala- ¾ tsp
  • Lemon juice- 2 tbsp
  • Yogurt, beaten- ¼ cup
  • Mint leaves, roughly chopped- 20 leaves
  • Cilantro, roughly chopped- 2 handfuls
  • Salt- ¾ tsp
For cooking
  • Ghee- 3 tbsp + 1 tbsp
  • Bay leaves- 2
  • Whole cardamom- 2
  • Onion, sliced thin- 3
  • Ginger- Garlic paste- 2 tsp (optional)
  • Basmati Rice- 2 cups (soaked for 20 minutes)
  • Water- 1 cup
  • Mint leaves, chopped- 2 handfuls (Must add)
  • Cilantro, chopped- 2 handfuls
  • Saffron- 2 pinches soaked in 1 tbsp water for 5 mins
  • Salt- 1½ tsp
Instructions
  1. In a large bowl, combine the chicken along with the above mentioned ingredients 'to marinate chicken'. Combine well, let marinate for 30 minutes.
  2. Turn on the IP.
  3. Click Saute Mode (More)- let hot sign be displayed.
  4. Just before you start sautéing the onion, soak the basmati rice in 2 cups water for 15 to 20 minutes.
  5. Add ghee, add bay leaves and whole cardamom to the ghee, saute for 2 seconds.
  6. Add onions, season with ½ tsp salt. Saute for a few minutes till onions turn translucent.
  7. Add ginger- garlic paste and saute onions till they turn light brown- takes about 15 minutes.
  8. It's important that onions turn light brown- enhances the taste of the biryani.
  9. Add the marinated chicken pieces and combine well.
  10. Click cancel to turn off saute mode.
  11. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away.
  12. It will take 5 minutes for the pressure to build and 5 minutes to pressure cook.
  13. After the beep, turn the knob to venting and do a quick pressure release. Pressure will be released completely in a minute.
  14. Open the lid, there will be around 1 cup of chicken broth left in the pot.
  15. Now, drain the rice in a strainer and rinse under running water.
  16. Add 2 cups of rice and add 1 cup water (for 2 cups basmati rice 2 cups liquid is required).
  17. Add 1 tsp salt, 1 tbsp ghee (optional), mint leaves and chopped cilantro. Combine well.
  18. Add 2 pinches saffron soaked in 1 tbsp water, combine well.
  19. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away.
  20. After the beep, do a quick pressure release (QPR).
  21. Open the lid, fluff using a fork.
  22. If you prefer, you could garnish with roasted cashew nuts and raisins.
  23. Serve along with raita, pickle, pappad etc. It's finger linking delish!!!
Notes
If using 3 cups basmati rice: add 2¼ cups water. 1 cup chicken broth will be in the pot after cooking chicken.
***Tips: To avoid burn: make sure there is enough liquid while cooking the rice. After cooking the chicken, there will be around 1 cup of liquid in the pot-for cooking 2 cups rice, add 1¼ cups of additional water to ensure there is enough water and this will avoid burning at the bottom of the pot.***
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/express-biryani-instant-pot-chicken-biryani/