A Perfect combination of basmati rice, chicken, fresh spices and herbs, cooked over low heat to deliver the most scrumptious meal
Biryani is one of the most delicious dishes to have come from the Indian subcontinent! One of the versions is called instant pot Biryani.
It’s also one of my favorite dishes; that delivers a feast in every bite. Everyone loves it and it is one of the most requested meals in every household.
Basically, a rice dish having variations with vegetables, chicken, lamb or even fish marinated in yoghurt and warm spices such as turmeric, red chili powder and garam masala.
Traditionally, it is slowly cooked by layering the marinated meat or vegetables over boiled rice. The top layer is garnished with caramelized onions, aromatic saffron and fresh mint.
It is well known in the subcontinent as the Indian dish. Originally, it’s from Persia that made its way to South Asia.
Since then there have been many regional variations of this royal dish based on the cooking methods and its popularity in South Asia.
Some of the main variations include Hyderabadi Dum Biryani, the Malabar Pukka Biryani from the coastal India, the Calcutta Biryani with potatoes from eastern India, spicy Chettinad Biryani from the Southern Indian states and the flavorful, spicy Sindhi Biryani from Sindh, Pakistan.
There are also more variations and recipes, but one common thing in all of them is that they are all extremely tasty!
Instant Pot Biryani
Instant Pot Biryani version is cooked using Lamb, chicken, fish or vegetables in an instant pot with basmati rice and complemented with complex spices, caramelized onions, raisins, and nuts.
Instant Pot Biryani is one of the easiest variations of biryani. You can cook it in a very short time with a perfect taste and aroma.
It only takes 70 minutes but offers the same original flavor and texture of traditional versions.
Prep Time= 50 min Cook Time= 40 min Total Time= 1hr 10 min
EASY Instant Chicken Pot Biryani recipe
- 1 packet Shan Bombay Biryani Masala
- 1 tablespoon grated ginger
- 1 tablespoon garlic minced
- ¼ cup mint leaves
- 2 tbsp. lemon juice
- 1 cup plain yoghurt
- 2 teaspoon kosher salt
- 2 pounds chicken skinless cut into 12 pieces
- 3 cups Basmati rice
- 3 tablespoons ghee
- 2 large onions thinly sliced
- 2 bay leaves
- 1 teaspoon saffron mixed in 1 tbsp warm milk
- 6 boiled and shelled eggs optional
- 1 jalapeno sliced into small slices optional for extra spicy
Here are my step by step instructions:
Marinate chicken by mixing Shan Bombay Biryani Masala, mint leaves, , lemon juice, yoghurt and salt.
Add chicken and coat it evenly with the dressing. Refrigerate it for at least 30 minutes.
Soak the rice
While the chicken is being marinated, wash and soak the basmati rice in water. Keep aside for 20 mins.
Sauté the Instant Pot
Add ghee and add thinly sliced onions. Cook normally for 10 mins or until the onions are golden brown and caramelized.
Take out half of the onions and keep the other half aside for garnishing the biryani later on.
Add 1 tbsp of ghee to the Instant Pot already filled with the caramelized onions. For extra spicy Biryani add a sliced jalapeno. Chicken consumes more cooking time than the basmati rice.
First pressure cook the chicken partly for 5 minutes. Cook it on low heat after the layering is done.
Drain the Rice
Drain the rice and gently pour over the chicken. Add 2 tsp of salt. Add 3 cups of water. Close the Instant Pot and turn on the pressure valve. Select Manual/Pressure Cook mode and adjust the time to 6 minutes.
Open the Instant Pot. If the top layer of the rice looks uncooked, simply fluff the top layer of the rice. Mix the rice with chicken on the bottom of the pan.
Use a spatula to gently mix everything.
The last step is garnishing with the remaining caramelized onions, saffron mixed with milk and cilantro.
Serve with Raita, boiled eggs and lemon. Delicious instant pot biryani is ready!
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