Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken biryani made in instant pot. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Biryani Made in Instant Pot is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chicken Biryani Made in Instant Pot is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have chicken biryani made in instant pot using 22 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Biryani Made in Instant Pot:
- Make ready large chicken cut into medium pieces
- Take yogurt
- Make ready Tumeric
- Make ready chilli powder or to taste
- Take green chilli paste
- Make ready garlic ginger paste
- Take salt or to taste
- Make ready coriander and cumin powder mix
- Get medium onions slices
- Take salt
- Make ready Butter
- Take whole cumin
- Make ready Bay leaves 3
- Take cinnamon (Tuj)
- Take cloves
- Make ready whole cardamom
- Make ready rice
- Get water with 1/2 tsp salt added
- Prepare saffron mixed in 1 tsp of milk
- Make ready Garam masala for garnish
- Get Coriander for garnish
- Prepare Boiled eggs optional
Instructions to make Chicken Biryani Made in Instant Pot:
- 1st wash and soak your rice
- In bowl mix yogurt and all the powdered spices Tumeric chilli coriander cumin powder & garlic ginger and chilli paste salt 1tsp. Set chicken aside in fridge once mix well
- Cut you onions into slices
- On sauté mode add your butter and whole spices cumin tuj etc and once butter is melted add the onions
- Once the onions have caramelised add the chicken. Chicken releases it’s own water so don’t add any water. Cook on pressure cooker mode for 5 mins.
- IP take few mins to build up the pressure then the timer starts. Soon as it’s done do a quick release
- #Tip with instant pot when cooking onions and releasing pressure I place mine carefully on my cooker. So I can have the extractor on. Doing this near a open window also helps with the steam always be careful releasing the steam
- Once the pressure is released open lid carefully and give your chicken a stir there should be around 1 cup of chicken broth in there already.
- Add rice saffron and a tablespoon of butter but not essential, and another 1/2 tsp of salt added to the cup of water & mix. Make sure rice is under water
- Cook again for 5 mins on pressure cook mode and then do a quick release again biryani should be done perfectly or almost done
- #Tip if yours looks like it needs couple more mins meaning your rice isn’t quite done or you see bit of water still then just close the lid and leave it to cook in the heat. The IP plate stays hot for a while so even a hour later the Biryani will still be hot
- Add Garam masala coriander to garnish either serve directly from IP or transfer into a dish and then garnish
- I boil my eggs separately in my egg boiler. I will deshell and add once the biryani is cooked but this step is optional
- I have added 2tsp of salt to this dish however the amount is optional to your taste
- Serve with Yogart Raita…recipe separate listing
So that’s going to wrap it up with this special food chicken biryani made in instant pot recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
