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 Chilies
- 1 Cup Mint
- Salt to taste
- 1/2 cup Yogurt
- Cilantro chopped
- Powder:
- 1 tsp Turmeric Powder
- 1 or 2 tsp Red Chili Pepper Powder
- 2 tsp Coriander/ Dhaniya Powder
- 1 tsp Garam Masala Powder
- Tadka/ Tempering:
- 1 or 2 Bay Leaves
- 3 Cloves
- 1 stick Cinnamon
- 1 Cardamom
- 2 Star Anise
- 2 tsp Cumin Seeds
Step by Step YouTube Video
INSTRUCTIONS:
- Rinse 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 Chili Pepper Powder, Coriander 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.
