Instant Pot Chicken Biryani
This recipe is from the book by Urvashi Pitre and I’m hooked!
Instant Pot Chicken Biryani
Ingredients
- Ghee – 3 tbsp.
- Cumin seeds – 1/2 tsp.
- A dash of cinnamon powder
- Cloves – 3-4 each
- Green cardamom pods – 4-5 each
- Onions – 1 small
- Ginger garlic paste – 1 tbsp.
- Jalapeno – 1-2 each
- Chicken – 1 pound – boneless and skinless
- Fresh cilantro – 1/4 cup
- Fresh mint – 5-6 sprigs
- Basmati Rice – 1 cup
- Salt – as needed
- Water – 1 cup
Instructions
- Gather all the ingredients together and preheat Instant Pot to Saute setting
- 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.
- Saute for a minute and then add the onions.
- Let the onions brown. The browner, the tastier.
- Once you’re happy with the caramelized onions, add chopped jalapenos; saute 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 underwater.
- Set the pressure cooker to high and set the 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, yogurt, and pappadam
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
