Instant Pot Chicken Biryani

                                                                                                 






INGREDIENTS:

    • 2 cups Basmati Rice
    • 1.5 to 2 lb Chicken (cut into pieces)
    • 4 tbsp Ghee/ Clarified Butter
    • 2 cups Chopped Onion
    • 1 tbsp Ginger Garlic Paste
    • 1 Cup Chopped Tomato
    • 2 Serrano Pepper/ Green Chillies
    • 1 Cup Mint
    • Salt to taste
    • 1/2 cup Yogurt
    • Cilantro chopped
    • Powder:
      • 1 tsp Turmeric Powder
      • 1 or 2 tsp Red Chilli Pepper Powder
      • 2 tsp Corriandar/ Dhaniya Powder
      • 1 tsp Garam Masala Powder
    • Tadka/ Tempering:
      • 1 or 2 Bay Leaves
      • 3 Cloves
      • 1 stick Cinnnamon
      • 1 Cardamom
      • 2 Star Anise
      • 2 tsp Cumin Seeds

Step by Step YouTube Video



INSTRUCTIONS:

    • Rince and Soak the Basmati Rice for 20 minutes.  Clean and cut the chicken into small pieces.
    • Turn On Instant Pot - Saute Mode More
    • Add 4 tbsp Ghee/ Clarified Butter
    • Once the Ghee is hot, add Bay Leaves, Cloves, Cinnamon, Cardamom, Star Anise, and Cumin Seeds
    • Add  Chopped Onions, Ginger Garlic Paste, Saute for 2 minutes
    • Add  Chopped Tomato and Serrano Peppers, Saute for a minute.
    • Add Mint, Saute for a minute, Add Chicken pieces and mix it. 
    • Add Salt, Turmeric Powder, Red Chilli Pepper Powder, Corriandar Powder, Garam Masala Powder and add Yogurt, Give it a mix.
    •  Add Soaked and Drained Rice with 1/2 cup Yogurt and 21/2 cups of water.
    • Close the lid with Sealing position,  Cancel Saute Mode, Change to Manual/Pressure 5 minutes Low Pressure.
    • After NPR open the lid.
    • Garnish with Cilantro and give a Gentle mix.
    • Yummy Chicken Biryani is Ready.