Instant Pot Chicken Biryani Recipe

Recipesfull introduces to you: Indian Recipes. (Instant Pot Chicken Biryani Recipe). Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.

Brief

Prep 30 mins

Cook: 35 mins

Additional: 35 mins

Total: 1hr40 mins

Servings: 4

Yield: 4 servings

Instant Pot Chicken Biryani Recipe

Ingredients

1 ½ cups basmati rice

water

7 ounces skinless

boneless chicken breast

cut into 1-inch cubes

7 ounces skinless

boneless chicken thighs

cut into 1-inch cubes

3 tablespoons Greek yogurt

1 ½ tablespoons fresh lemon juice

½ tablespoon grated fresh ginger

½ tablespoon minced fresh garlic

1 ½ teaspoons garam masala

divided

salt and ground black pepper to taste

3 tablespoons ghee

2 whole cloves

2 pods cardamom

crushed

1 bay leaf

½ cinnamon stick

1 teaspoon coriander seed

1 teaspoon brown mustard seed

¾ teaspoon cumin seeds

1 large red onion

cut in half and thinly sliced

1 ½ cups chicken stock

½ cup roughly chopped fresh cilantro

¼ cup roughly chopped fresh mint leaves

½ teaspoon ground turmeric

½ teaspoon paprika

½ teaspoon red chile powder

Naan-like Easy Flatbread

World Cuisine

Directions

Step 1

Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl add fresh water to cover and set aside for 30 minutes.

Step 2

Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt lemon juice ginger garlic 1/2 teaspoon garam masala salt and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.

Step 3

Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®) select Saute function and add ghee. When ghee starts to bubble add cloves cardamom pods bay leaf cinnamon stick coriander seed mustard seed and cumin seeds and saute until fragrant 2 to 3 minutes. Add sliced onion and cook stirring often until tender and fragrant about 5 minutes.

Step 4

Add chicken and extra marinade to the cooker. Saute until browned on all sides about 5 minutes. Turn off Saute function. Add rice chicken stock cilantro mint remaining 1 teaspoon garam masala turmeric paprika and chili powder; stir until well mixed.

Step 5

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

Nutritional Information

Instant Pot Chicken Biryani Recipe

Servings Per Recipe:4

Calories: 499

% Daily Value *

Protein: 25.4g 51%

Carbohydrates: 62.8g 20%

Dietary Fiber: 2.7g 11%

Sugars: 2.9g

Fat: 16.6g 26%

Saturated Fat: 8g 40%

Cholesterol: 84.3mg 28%

Vitamin A Iu: 992.6IU 20%

Niacin Equivalents: 8.4mg 64%

Vitamin B6: 0.3mg 18%

Vitamin C: 9.5mg 16%

Folate: 18.1mcg 5%

Calcium: 57.3mg 6%

Iron: 2mg 11%

Magnesium: 27.4mg 10%

Potassium: 260.1mg 7%

Sodium: 542.7mg 22%

Calories From Fat: 149.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.