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Chicken Biryani Made in Instant Pot
Chicken Biryani Made in Instant Pot

Before you jump to Chicken Biryani Made in Instant Pot recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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Using your very best judgment is another one of the many ways that you could make healthy decisions out of a dinner menu. This is best accomplished by analyzing dinner pictures onto a menu. It’s also advised that you avoid foods overrun with broccoli, cheese and even sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to chicken biryani made in instant pot recipe. To make chicken biryani made in instant pot you only need 22 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Chicken Biryani Made in Instant Pot:
  1. Provide 1 large chicken cut into medium pieces
  2. Prepare 1 cup yogurt
  3. Provide 1/2 tsp Tumeric
  4. Use 1 tsp chilli powder or to taste
  5. Prepare 1 tsp green chilli paste
  6. Get 3 tsp garlic ginger paste
  7. Get 1 tsp salt or to taste
  8. Use 3 tsp coriander and cumin powder mix
  9. You need 3 medium onions slices
  10. Get 1/2 tsp salt
  11. Take 4 tbsp Butter
  12. Provide 1 tsp whole cumin
  13. Use Bay leaves 3
  14. You need 1/2 stick cinnamon (Tuj)
  15. Take 3/4 cloves
  16. You need 3 whole cardamom
  17. Get 2 cups rice
  18. Take 1 cup water with 1/2 tsp salt added
  19. Get Pinch saffron mixed in 1 tsp of milk
  20. Provide Garam masala for garnish
  21. Take Coriander for garnish
  22. Provide Boiled eggs optional
Instructions to make Chicken Biryani Made in Instant Pot:
  1. 1st wash and soak your rice
  2. In bowl mix yogurt and all the powdered spices Tumeric chilli coriander cumin powder & garlic ginger and chilli paste salt 1tsp. Set chicken aside in fridge once mix well
  3. Cut you onions into slices
  4. On sauté mode add your butter and whole spices cumin tuj etc and once butter is melted add the onions
  5. Once the onions have caramelised add the chicken. Chicken releases it’s own water so don’t add any water. Cook on pressure cooker mode for 5 mins.
  6. IP take few mins to build up the pressure then the timer starts. Soon as it’s done do a quick release
  7. #Tip with instant pot when cooking onions and releasing pressure I place mine carefully on my cooker. So I can have the extractor on. Doing this near a open window also helps with the steam always be careful releasing the steam
  8. Once the pressure is released open lid carefully and give your chicken a stir there should be around 1 cup of chicken broth in there already.
  9. Add rice saffron and a tablespoon of butter but not essential, and another 1/2 tsp of salt added to the cup of water & mix. Make sure rice is under water
  10. Cook again for 5 mins on pressure cook mode and then do a quick release again biryani should be done perfectly or almost done
  11. #Tip if yours looks like it needs couple more mins meaning your rice isn’t quite done or you see bit of water still then just close the lid and leave it to cook in the heat. The IP plate stays hot for a while so even a hour later the Biryani will still be hot
  12. Add Garam masala coriander to garnish either serve directly from IP or transfer into a dish and then garnish
  13. I boil my eggs separately in my egg boiler. I will deshell and add once the biryani is cooked but this step is optional
  14. I have added 2tsp of salt to this dish however the amount is optional to your taste
  15. Serve with Yogart Raita…recipe separate listing

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