Chicken Biryani

Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hr 20 mins

 

A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors

Course: Entree

Cuisine: Indian

Servings: 6 -8

Author: Archana Mundhe

Ingredients

Marinade

• 2 tsp garam masala Add 3 tsp for spicier Biryani
• 1 tbsp ginger grated
• 1 tbsp garlic minced
• 1 tbsp red chili powder
• 1 ⁄2 tsp turmeric
• ¼ th cup of mint leaves
• ¼ th cup of chopped cilantro
• 2 tbsp lemon juice
• 3/4 cup plain yogurt
• 2 tsp salt
• 2 lb whole bone in chicken skinless cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)

Remaining Ingredients

• 3 cups Basmati rice
• 3 tbsp ghee divided
• 2 large onions thinly sliced
• 2 bay leaves
• 2 tsp Salt
• 1 tsp saffron mixed in 1 tbsp warm milk
• 6 boiled and shelled eggs optional
• 1 jalapeno sliced into 8 wedges optional for extra spicy **

Instructions

1. Make Marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
2. While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 mins.
3. Turn IP to Saute(Hi). After the ‘hot’ sign displays, add 2 tbsp of ghee and add thinly sliced onions. Cook stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
4. Add 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well, deglazing the pot with a spatula to take out any browning of the pot from sautéing the onions.
5. a) For Chicken on bone - Close IP and turn pressure valve to sealing. Set IP to Manual mode for 4 mins. Follow with Quick release. Give the chicken a quick stir.
6. or
7. b) For Chicken Breasts - Mix well and cook on Saute mode 3 mins.
8. Drain the rice and gently pour over the chicken. Add 2 tsp of salt. Add 3 cups of water. Close IP and turn pressure valve to sealing. Set IP to Manual mode for 6 mins. Follow with Quick release.
9. Gently fluff and mix the rice with the chicken on the bottom of the pan.
10. Garnish with the remaining caramelized onions, saffron and cilantro.
11. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.
12. ** This recipe makes medium spicy Biryani. For extra spicy add jalapeno. OR add another tsp of garam masala to the chicken.

Recipe Notes

Remember to deglaze the pot after adding the marinated chicken to remove any browned bits from the pot. This will help the Instant Pot come to pressure and also prevent the biryani from burning.