InstantPot Spicy Chicken Biryani

Skip the time consuming layering and waiting and get some delicious biryani in 15 minute

Ingredients

Marinade

• 3 tbsp Biriyani Masala (store bought or 3 tsp garam masala, 1 tbsp kashmiri or byadgi red chili powder, 1⁄2 tsp turmeric)

• 1/4 cup mint leaves

• 1/4 cup chopped cilantro

• 1 tspn kashmiri or byadgi red chili

• 1 tspn garam masala

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tbsp lemon juice

• ¾ cup plain yogurt

• 2-3 tsp salt

• 2 lb whole bone in chicken, skinless cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)

• 3 slit green chilis (optional for extra spicy) **

Non-Marinade

• 3 cups Basmati rice

• 3 tbsp ghee, divided

• 2 tsbpn oil

• 2 large onions, thinly sliced

• 2-3 chopped roma tomatoes (optional)

• 2 bay leaves

• 2 tsp Salt

• 1 tsp saffron strands mixed in 1 tbsp warm milk

• 6 boiled and shelled eggs (optional)

Directions

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 ~10 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. add chopped tomatoes and cook another 5 mins

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.

5. Add Chicken + 1tspn salt

6. 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. OR b) For Chicken Breasts - Mix well and cook on Saute mode 3 mins.

7. 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.

8. Gently fluff and mix the rice with the chicken on the bottom of the pan.

9. Garnish with the remaining caramelized onions, saffron and cilantro.

10. Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges.

Note: This recipe makes medium spicy Biryani. For extra spicy add jalapeno/chilis. OR add another tsp of garam masala to the chicken.