Making a traditional Indian and Pakistani Chicken Biryani can be time consuming with a long list of ingredients.
Using the Instant Pot can help simplify making the dish and be on your dinner table in under 40 minutes.
The ingredients used to make this Chicken Biryani produce flavors that are deliciously complex but balanced.
Enjoy your Chicken Biryani with yogurt or with Indian-Style Chapati Whole Wheat Flatbread.
Easy To Make Indian-Style Chapati Whole Wheat Flatbread – Enjoy It With Any Indian Or Pakistani Dish
In India, Biryani is the single most-ordered dish from online food sites and food delivery services. It has been labelled as the most popular dish overall in India.
Indian Cuisine Uses Lots Of Spices To Make Dishes With Bold Flavor – Like This Baked Indian Spiced Salmon
Instant Pot Chicken Biryani
2 teaspoons garam masala
1½ teaspoons ground turmeric
1 teaspoon ground cardamom
6 medium garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1 jalapeño chili, stemmed and sliced into thin rounds
⅓ cup cilantro, chopped, divided
2 pounds chicken thighs, boneless, skinless, trimmed and cut into 3-inch pieces
2 tablespoons avocado oil or other neutral oil
2 medium yellow onions, chopped
1 cinnamon stick
2 teaspoons Himalayan salt
2 bay leaves
1 cup basmati rice (can sub for white long grain rice), rinsed and drained
Lemon wedges, to serve (optional)
In a medium bowl, stir together the garam masala, turmeric, cardamom, garlic, ginger and 3 tablespoons water to form a paste. Add the jalapeño, half the cilantro and the chicken, then toss until well combined.
On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the onions and cinnamon, then cook, stirring often, until the onions are golden brown, 10 to 12 minutes.
Pour in 1 cup water, scraping up any browned bits. Stir in 2 teaspoons salt and the bay. Add the chicken with its marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly into the pot.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Drape a clean kitchen towel across the pot and let stand for 10 minutes.
Related: Read More Here – Cooking With Coriander
Transfer the biryani to a serving dish, removing and discarding the cinnamon and bay leaves. Sprinkle with the remaining cilantro and serve with lemon wedges, if desired.
Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.
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A really delicious meal 🍽️ – Thanks for reposting 🤓👍🏼🍻