Instant Pot® chicken biryani
|1 cup||double-cream plain yoghurt|
|2 tsp||garam masala|
|1 tsp||chilli powder|
|1 tbsp||ginger — grated|
|1 tbsp||garlic — minced|
|1/4 cup||fresh mint — chopped|
|1/4 cup||fresh coriander — chopped|
|2 tbsp||lemon juice|
|800 g||chicken pieces — deboned, skinless|
|1 tsp||garam masala|
|2||onions — finely sliced into half moons|
|2 cup||basmati rice|
|1 cup||brown lentils — pre-soaked|
|2 cup||double-cream plain yoghurt|
|1/2||onion — finely diced|
|2||fresh tomatoes — diced|
|1/4 cup||coriander — roughly chopped, plus extra to serve|
For the marinade:
Combine yoghurt with garam masala, turmeric, chilli powder, ginger, garlic, turmeric, mint, coriander, lemon juice and salt. Mix. Add chicken pieces and coat evenly with the marinade. Refrigerate for at least 30 minutes.
For the biryani:
Meanwhile, rinse the basmati rice well until the water runs clear. Soak for 20 minutes and strain.
Turn the Instant Pot to Sauté and push again to More. Once the ‘Hot’ sign displays, add 2 tbsp of ghee or oil and add onions and garam masala.
Cook, stirring frequently, for 10 mins or until the onions are golden brown and well caramelised. Remove half of the caramelised onions and keep aside for garnishing the biryani.
Turn the Sauté function to “Less” and add the other 1 tbsp of ghee or oil to the inner pot.
Add the bay leaves, cinnamon sticks, marinated chicken and all of the marinade. Stir well and sauté for 2–3 minutes. Deglaze the inner pot well using a spatula, making sure nothing is sticking to the bottom. This is an important step that will prevent the possible “BURN” signal during pressure cooking. Push Cancel.
Drain the pre-soaked lentils and rice. Mix them together.
Spoon the lentil and rice mix gently over the chicken in an even layer. Sprinkle over 2 tsp of salt. Pour the remaining water evenly over the rice and around the sides of the inner pot.
Make sure the rice and lentils are submerged by giving the pot a gentle shake. Do not stir.
– For chicken breasts, or boneless thighs: Secure the lid, move the Sealing Vent up and select Pressure Cook. Adjust time to 4 minutes. Allow a 5 minute Natural Release and then Manually Release the remaining pressure.
– For chicken on the bone: Secure the lid and move Sealing Vent up. Select Pressure Cook and adjust the time to 6 minutes. Allow a 5 minute Natural Release and then Manually Release the remaining pressure.
Once the pin drops, open the Instant Pot. Fluff the layer of rice and lentils with a fork.
Switch to a rubber spatula and then gently mix them together with the chicken on the bottom of the pot.
Garnish with the remaining caramelised onions and fresh coriander. Serve with raita and lemon wedges.
For the raita:
Combine all ingredients in a bowl and whisk well. Set aside in the fridge until serving.
This recipe makes medium spicy biryani. For more heat, add additional fresh chilli or more chilli powder into the marinade.
Tip: Although the Sauté (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelise the onions on the stove in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert getting scorched, which may lead to “BURN” notice on the newer Instant Pots.