Biryani is a classic slow cooked South Asian rice-and-meat dish. By cooking it in the Instant Pot, you can make it in just an hour. It's loaded with flavor from herbs, spices, and other ingredients.
Course Main Dish Recipes
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour
Author Robin Donovan
Ingredients
3tablespoonsfull-fat plain yogurt
2teaspoonsground coriander
2teaspoonspaprika
2teaspoonsgaram masala
1tablespoonfreshly squeezed lime juice
2teaspoonskosher saltdivided
1poundskinless chicken legs or bonelessskinless chicken thighs
2tablespoonsmilk
1teaspoonsaffron threads
1 ¼cupsbasmati rice
2tablespoonsunsalted butter or ghee
1onionthinly bsliced
1teaspooncumin seeds
2bay leaves
10black peppercorns
3whole green cardamom pods
2whole black cardamom pods
4cloves
1cinnamon stick
1whole maceYou can use ¼ teaspoon ground mace if the whole spice is not available
1tablespoonginger-garlic pasteor substitute 1 ½ teaspoons minced ginger plus 1 ½ teaspoons minced garlic
3tablespoonchopped mint
3tablespoonschopped cilantro
1 ¼cupswater
1teaspoonKewra water
Instructions
In a bowl, stir together the yogurt, coriander, ginger-garlic paste, paprika, garam masala, lime juice, and 1 teaspoon of the salt.
Add the chicken to the yogurt mixture and toss to coat. Let the chicken marinate for 30 minutes in the refrigerator.
In a small bowl, combine the milk and saffron threads and set aside.
Rinse the rice 3 or 4 times in cold water, until the water runs clear. Cover the rice in cold water and let it soak for 15 minutes. Drain the rice.
Set the instant pot on the SAUTE function. Add butter and let it melt. Add the cumin, bay leaves, cardamom pods, cinnamon, peppercorns, cloves, and mace.
Next, add sliced onions and sauté until the onions are soft and golden brown, 6 minutes or so.
Add the marinated chicken, discarding the marinade. Cook the chicken pieces, turning occasionally, until they turn opaque, about 5 minutes.
Add the mint and cilantro, ginger-garlic paste, the drained rice, salt, water, saffron-milk mixture, kewra water, and the remaining teaspoon of salt. Stir to mix well.
Press the cancel button to turn the Instant Pot off.
Cover and seal the pot, then select pressure cook or manual and set to high pressure for 6 minutes.
Once the pressure-cooking cycle is over, quick-release the pressure by manually moving the valve from sealing to venting.
Open the lid carefully and press the cancel button to turn the pot off.