Instant Pot Chicken Biryani
An easy chicken biriyani made in the Instant Pot
Servings 3
Ingredients
- 600 gm chicken cut into small to meduim peices
FOR MARINATION
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp black pepper powder
- 1/4 tsp cumin powder
- Salt to taste
- 1/4 tsp garam masala powder
- 1 tbsp yogurt heaped
FOR RICE
- 1 1/4 cup basmati rice washed and soaked for 30 minutes
- 2 tbsp ghee or oil I used mix, more if required
- Mix of whole spices cardamom, black pepper, clove, bay leaf
- 1 onion thinly sliced
- 2 green chillies thinly chopped
- 1 tsp ginger garlic paste
- 1 tomato chopped
- Salt to taste
- 1/4 cup chopped coriander and mint leaves
- 2 cups water
Instructions
- Wash and drain the chicken well.
- Add all the ingredients under "for marination" and coat well. Set aside till time of use.
- Switch on the Instant pot, take off lid, leave the inside pot. Set on "Saute" mode. Mine automatically shows 15 minutes. Leave it at that timing.
- Once the inner pot gets heated, add the oil and/or ghee. Add in the whole spices if using and saute for a few seconds.
- Add in the onion with some salt and saute occassionally till wilted. Do note that Instant Pot cooks faster than your usual pan, so keep an eye on the same.
- Once wilted, add the ginger garlic paste and chillies and saute for a few seconds.
- Add in the tomato and give a good mix. Cook till the tomato is smashed. If the mixture is getting stuck at the bottom, sprinkle in some water and scrape the bottom well.
- Once the mixture is well cooked, add in the chicken along with all its marination. You may add a couple of tbsp of water to clean up the marination in the pan and add it to the pan.
- Saute occasionally, tossing the mixture well, till the chicken starts to look whitish in color. Cook for roughly 5 minutes.
- Add in the half the coriander-mint leaves and toss well.
- Add in the water, adjust seasoning, allow it to come to a boil. Let it boil for a couple of minutes, or till the "Saute" option goes off.
- Drain the rice. Add into the boiling mixture along with the remaining coriander-mint leaves. Put the lid on.
- Choose the "Pressure Cooker" mode, keep on high, keep the timer for 6 minutes and start the process.
- Once the cooking is done, keep the pressure on for 10 minutes and then release the pressure. If you want eldente rice, then keep for 5 minutes. (refer notes)
- Open the lid, fluff up the rice. Serve hot with sides of choice.
Notes
My family likes overcooked rice and hence I kept it for 10 minutes. Otherwise let the pressure go off in 5 minutes.