Instant Pot® Chicken Biryani

Name: Instant Pot® Chicken Biryani
Total time: 100
Yield: 4
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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

4 servings

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1 ½ cups basmati rice
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water
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7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
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7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
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3 tablespoons Greek yogurt
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1 ½ tablespoons fresh lemon juice
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½ tablespoon grated fresh ginger
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½ tablespoon minced fresh garlic
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1 ½ teaspoons garam masala, divided
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salt and ground black pepper to taste
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3 tablespoons ghee
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2 whole cloves
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2 pods cardamom, crushed

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1 bay leaf
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½ cinnamon stick
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1 teaspoon coriander seed
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1 teaspoon brown mustard seed
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¾ teaspoon cumin seeds
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1 large red onion, cut in half and thinly sliced
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1 ½ cups chicken stock
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½ cup roughly chopped fresh cilantro
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¼ cup roughly chopped fresh mint leaves
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½ teaspoon ground turmeric
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½ teaspoon paprika
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½ teaspoon red chile powder

Instructions

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.
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.
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.
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.
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.
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.