SO, my best friend sent me one of the best gifts I could’ve asked for! I didn’t even know I wanted an Instant Pot until I had one delivered to me one fine Wednesday evening!
SO… obviously the first thing I tried was to make us Chicken Biryani!
I don’t have a great picture because I made it at night and I usually shoot in natural daylight… but by the time it was the next day, we’d inhaled over 80% of the biryani. I decided to document my recipe before I forget it and will update with a better picture next time I make it!
I must add – this is my first time making it in the IP, so it needed some tweaking to make it work with my inexperience. So the next few times I make it I may come back and edit this recipe till I get it down perfectly. But for a first timer, I can tell you, it was a HIT!
- 5 Chicken Legs
- 1 Onion chopped
- 1 tbsp Ghee
- Whole Garam Masala (cinnamon, bay leaf , Star anise etc)
- 3 cups Basmati Rice
- 1 tsp Tomato (optional)
- 1/4 cup Cashews
- 2 tbsp of Oil
- 1tsp Ginger garlic paste
- Salt & Pepper to taste
- 1tsp Garam masala
- 1tsp Chili powder
- 1tsp Cumin powder
- 1tsp Coriander powder
- 1tsp Turmeric Powder
- 1 Tbsp Yogurt
- 1 Lime squeezed
- 2 Green Chilies
- 1 handful Coriander
- Saffron (soaked in warm milk)
Marinate the chicken with all the ingredients listed above in “Marinade”.
Let it marinate for 1 hr (min 30 mins)
Soak the rice in water for 1 hr (min 30 mins)
Turn on the Instant Pot to “Sautee” mode
Sauté oil, garam masala (whole) & jeera for 5 mins
Add onions and sauté for 5 more mins (until golden brown)
Add 1 tsp of tomato diced (optional, if you like a little sweetness) – or add more onions!
Sauté for 1 more min
Add marinated chicken along with 1/2 cup of water and sauté for another 5 mins (with lid closed)
Now Pressure Cook on High for 10 mins
Let the pressure release naturally for 5 mins, then quick release remaining pressure
Drain the soaked rice.
Layer on 3 cups of soaked rice with 2 cups of water
Add the Saffron with the warm milk
Add Cashews & 2tsp of Ghee
Pressure Cook on High for 6 mins
Let pressure release naturally for 5 mins atleast.
Garnish with saffron & cilantro