Instant Pot Whole Chicken Biryani- Instant Pot Biryani Recipe
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
For making Marinade
Small onions- 5
Garlic- 4 cloves
Ginger- 2-inch slice
Cilantro- ¼ cup
Whole cardamoms- 3
Whole cloves- 2
Whole cinnamon- 2-inch slice
Chili powder- 3 tsp
Turmeric powder- ¼ tsp
Coriander powder- 3 tsp
Salt- 3 tsp
Lemon juice- 2 tbsp
Water- ¼ cup
For making garlic/ginger/chili paste
Garlic- 4 cloves
Ginger- 2-inch slice
Green chili- 2
Whole cardamoms- 3
Whole cloves- 2
Whole cinnamon- 2-inch slice
For cooking Chicken
Ghee- 3 tbsp
Oil- ¼ cup
Onion, sliced- 4, large
Tomatoes, chopped- 2
Curry leaves- 1 sprig
Whole Chicken- 1.5 Kg or 3 lbs
Cilantro, chopped- ¼ cup
Mint leaves, chopped- 8 leaves
Salt- 1½ tsp
For Pan-frying chicken
Oil- ¼ cup
For cooking Basmati Rice
Basmati Rice- 2 cups
Saffron- 2 pinches soaked in 1 tbsp water
Salt- 1½ tsp
Assembling
Fried onions- ½ cup
Roasted almonds or cashew nuts- 10
Cilantro, chopped- ¼ cup
Mint leaves, chopped- 5 leaves
Instructions
In a blender, add all the ingredients 'for making marinade'. Blend to a smooth paste.
Whole chicken I've used is around 1.5 kg or 3 lbs. Put gashes on the chicken.
Rub the chicken evenly with the marinade.
Cover chicken with a plastic wrap, keep in the refrigerator overnight or let marinate for 3 to 4 hours.
In a food processor or blender; grind ginger, garlic, green chili, cardamom, cloves, and cinnamon to a coarse paste. Keep aside.
Cooking Whole Chicken
Turn on the Instant Pot. Turn on Saute Mode, Normal Temperature.
Add ghee and oil to the stainless steel pot.
Add sliced onion, season with 1½ tsp salt. Cook for 2 minutes.
Add garlic/ginger/green chili mix. Combine well and cook for 2 minutes.
Add tomatoes, saute for 3 minutes.
Add curry leaves.
Make sure onions don't turn brown and the bottom of the stainless steel pot is not brown- if it turns brown while cooking chicken burn sign will appear.
Place the marinated whole chicken. Garnish with cilantro and mint leaves.
Close the pot with the lid.
Turn on Pressure cook mode at high pressure, set time to 15 minutes.
After 15 minutes of cooking, do a quick pressure release.
Open the lid.
Remove the cooked whole chicken from the pot.
Keep aside the onion masala with chicken stock in it.
Place a large pan or wok over medium heat. Add ¼ cup oil.
Place the whole chicken over the oil and pan fry till all the sides turn golden brown.
Transfer to a plate, cover with aluminum foil; keep aside.
Cooking Basmati Rice
Soak basmati rice in 2 cups water, soak for 10 minutes.
Rinse the rice with water, drain water.
Add the rice to the onion-chicken stock.
Add saffron water and 1½ tsp salt.
Close the pot with the lid.
Turn on pressure cook mode at high pressure, set time to 6 minutes.
After 6 minutes of cooking, do a quick pressure release.
Open the lid.
Fluff the rice with a spoon.
Cover the rice pot with aluminum foil. Keep aside for a few minutes.
Into a large bowl, add cooked rice as the bottom layer.
Place whole chicken over the rice.
Garnish with fried onions, roasted almonds, cilantro and mint leaves.
Cover the bowl with aluminum foil and keep aside for 15 minutes before serving.
Serve along with raita and pickle.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-pot-whole-chicken-biryani-instant-pot-biryani-recipe/