Instant Pot Chicken Biryani

This recipe is from the book by Urvashi Pitre and I’m hooked!

To print recipe:

Step by step process:-

If anyone is looking to venture into experimenting with Indian recipes using instant pots – this is the book to buy, hands down!

Instant Pot (used in the recipe) DUO60 6 Qt 7-in-1 Multi-Use – https://amzn.to/2YE73Bm

They’re great time savers and I cannot believe how good this biryani came out – all under an hour too! Traditionally, biryani generally takes more than 2 hours, minimum…  I was definitely excited to try this one out.

Gather ingredients together and preheat instant pot to sauté

Chop, dice and measure up all ingredients

Once the pot is hot, add ghee and let it heat for 1-2 minutes. Add cloves, cardamom, cumin, and cinnamon powder. Sauté for a minute and then add the onions

This is the longest (involved) step in this recipe, in my opinion. Let the onions brown. The browner, the tastier

Once you’re happy with the caramelized onions, add chopped jalapenos; sauté for 1-2 mins

Add chicken and cook for a few minutes – stirring occasionally

Once the chicken is partially cooked, place rice evenly on top and add water. Push down the rice gently to ensure everything is perfectly soaked under water

Set the pressure cooker to high and set timer for 5 minutes

After letting the pressure cool off naturally – open the lid to this beautiful aromatic goodness

I like my biryani with a little mango pickle, yoghurt and chips