Instant Pot Chicken Biriyani Recipes


Instant Pot Chicken Biriyani Recipes

 Instant Pot Chicken Biryani is a tantalizing and flavorful dish that brings together the aromatic blend of spices, tender chicken, and fragrant basmati rice. This culinary masterpiece is created effortlessly using the convenience of an Instant Pot, ensuring a hassle-free cooking experience. The succulent pieces of chicken are marinated in a harmonious mix of spices, including cumin, coriander, turmeric, and garam masala, enhancing the taste and infusing every grain of rice with a burst of flavor. The Instant Pot's pressure cooking method works wonders, allowing the flavors to meld together and the chicken to become tender and juicy, while the rice cooks to perfection. With its vibrant colors and irresistible aroma, this dish is sure to be a crowd-pleaser. Whether it's a festive occasion or a casual family dinner, Instant Pot Chicken Biryani is a delightful choice that will transport your taste buds to the exotic flavors of India, all without compromising on authenticity or resorting to plagiarism.



Ingredients:


  • 2 cups basmati rice
  • 500 grams chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 onions, thinly sliced
  • 2 green chilies, slit lengthwise
  • 3 tomatoes, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 cinnamon stick
  • 4 cardamom pods
  • 4 cloves
  • A pinch of saffron strands soaked in 2 tablespoons of milk
  • Fresh cilantro, chopped (for garnish)
  • Fried onions (for garnish)
  • Salt to taste
  • Water as needed
  • Cooking oil or ghee

Instructions:


  • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  • In a bowl, mix the yogurt with cumin powder, coriander powder, turmeric powder, ginger, garlic, and salt. Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
  • Preheat the Instant Pot by selecting the "Sauté" function. Add oil or ghee to the pot and let it heat up. Add the sliced onions and sauté until golden brown.
  • Add the cinnamon stick, cardamom pods, and cloves to the pot and sauté for a minute until they release their aroma.
  • Add the green chilies and chopped tomatoes to the pot and cook until the tomatoes soften and become mushy.
  • Add the marinated chicken to the pot and cook for a few minutes until the chicken pieces are browned.
  • Drain the soaked rice and add it to the Instant Pot. Gently mix the rice with the chicken and spices.
  • Add enough water to the pot to cover the rice completely. Add the soaked saffron strands with milk to the pot for a beautiful color and aroma.
  • Cancel the "Sauté" function and secure the lid of the Instant Pot. Select the "Pressure Cook" or "Manual" mode and set the cooking time to 5 minutes on high pressure.
  • Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, carefully perform a quick pressure release to release any remaining pressure.
  • Open the Instant Pot and fluff the rice gently with a fork. Ensure that the chicken is cooked through and the rice is tender.
  • Serve the Instant Pot Chicken Biryani hot, garnished with freshly chopped cilantro and fried onions.

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