SO, my best friend sent me one of the best gifts I could’ve asked for! I didn’t even know I wanted an Instant Pot until I had one delivered to me one fine Wednesday evening!
SO… obviously the first thing I tried was to make us Chicken Biryani!
I don’t have a great picture because I made it at night and I usually shoot in natural daylight… but by the time it was the next day, we’d inhaled over 80% of the biryani 😀 I decided to document my recipe before I forget it and will update with a better picture next time I make it!
I must add – this is my first time making it in the IP, so it needed some tweaking to make it work with my inexperience. So the next few times I make it I may come back and edit this recipe till I get it down perfectly. But for a first timer, I can tell you, it was a HIT!
INGREDIENTS
5 Chicken Legs
1 Onion chopped
1 tbsp Ghee
Whole Garam Masala (cinnamon, bay leaf , Star anise etc)
3 cups Basmati Rice
1 tsp Tomato (optional)
1/4 cup Cashews
2 tbsp of Oil
MARINADE:
1tsp Ginger garlic paste
Salt & Pepper to taste
1tsp Garam masala
1tsp Chili powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Turmeric Powder
1 Tbsp Yogurt
1 Lime squeezed
2 Green Chilies
1 handful Coriander
GARNISH:
Saffron (soaked in warm milk)
Cilantro
DIRECTIONS
Marinate the chicken with all the ingredients listed above in “Marinade”.
Let it marinate for 1 hr (min 30 mins)
Soak the rice in water for 1 hr (min 30 mins)
SAUTEE:
Turn on the Instant Pot to “Sautee” mode
Sauté oil, garam masala (whole) & jeera for 5 mins
Add onions and sauté for 5 more mins (until golden brown)
Add 1 tsp of tomato diced (optional, if you like a little sweetness) – or add more onions!
Sauté for 1 more min
Add marinated chicken along with 1/2 cup of water and sauté for another 5 mins (with lid closed)
PRESSURE COOK:
Now Pressure Cook on High for 10 mins
Let the pressure release naturally for 5 mins, then quick release remaining pressure
Drain the soaked rice.
Layer on 3 cups of soaked rice with 2 cups of water
Add the Saffron with the warm milk
Add Cashews & 2tsp of Ghee
Pressure Cook on High for 6 mins
Let pressure release naturally for 5 mins atleast.
Garnish with saffron & cilantro
Deb's Food Hacks 