Instant Pot Chicken Biryani | Written Recipe in Description Box

21
63

Ingredient List:
********************************************
1 whole chicken cut into small pieces (OR) 3 lbs of Chicken drumsticks and thighs
3 cups of Basmati Rice( soaked in water, for around 30 mins
2 cups of fried onions
1 bunch of mint leaves, chopped
1 bunch of coriander leaves, chopped
1 lime/lemon
5/6 green/thai chilies,slit (skip this if you dont want it to be spicy)
1 cup of Yogurt/curd (
3 tablespoons of oil
3 tablespoons of red chili powder. (
1 teaspoon of Turmeric powder (
2 tablespoon of Cumin powder (
2 tablespoons of Coriander powder (
1 tablespoon of Garam Masala powder (
2 tablespoons of Ginger-Garlic paste(
Salt, as per taste

#instantpot #chicken #biryani

To make ginger garlic paste at home:
To make RAITA for biryani:
**********************
Garam Masala Spices (Quantity: 2 or 3 of each)
**********************
Bay Leaves (
Cinnamon sticks (
Black cardamom (
Shahi jeera (
Cloves (
Cardamom (
Whole Pepper (
Star Anise (

To buy the ingredients on Amazon:

*************************
Directions:
*************************
Step 1 : Marinate the chicken.
In a large bowl, marinate the chicken, first, by adding all the garam masala spices.
Add the ginger garlic paste, mint leaves, coriander powder, green chilies and the fried onions.
Next add the spices: red chilli powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
Add the yogurt and the oil, and squeeze some fresh lime juice on top.

Mix them really well, and keep it in the fridge for 30 minutes.
Now your chicken biryani base mix is ready.

Step 2. Saute the base mix.
Turn on the IP, and switch to Sauté mode and adjust the temperature to ‘Low’. (Setting it ‘low’ ensures the bottom doesn’t get burnt. )

Add the marinated chicken into the IP, and let it sauté for 5 minutes. Gentle stir occasionally to brown the meat.If there is any burnt food stuck to the bottom, turn off saute mode and scrape out the burnt food. This will greatly reduce the chances of seeing the ‘BURN’ sign.

Step 3: Cook the chicken in Venting mode.
Close the lid, switch to ‘Manual’ mode, adjust the time to 10 minutes and make sure the whistle is in VENTING Mode.

After 10 minutes, carefully open the lid. At this point, the chicken will be “half cooked”.

Step 4: Add the rice to the base mix.
Add the rice, and gently spread the rice around evenly.
For 3 cups of rice, add 3 cups of water.
Close the lid, in manual mode, set to 6 minutes, and make sure the whistle is in SEALING mode.

Step 5 : NPR for 6 minutes.
Let the pressure release naturally for 6 minutes. Release rest of the pressure using Quick Release.
Make sure the safety valve has dropped before opening the lid.

Serve hot, alongside “Raita“( and “Mirchi ka Salan”
Garnish with onions/cucumbers/tomatoes.

Notes:
1.Serves 4 Adults.
****************************************************************
The Instant Pot Model(7-1 6Qt) that I use:
The Instant Pot Mitts that I recommend
The Instant Pot Glass Lid(7-1 6Qt) that I recommend:
*****************************************************************
A little about ‘Biryani’:

Biryani is a layered rice and meat dish, cooked in aromatic spices.Popular choices of meat are chicken and goat.There are over 365 different varieties of biryani in the world. Biryani is very popular in India and almost every state has its regional method of making biryani.The Biryani made in this video is the “Hyderabadi Chicken Biryani”

The history of Biryani is a matter of great debate in India.Some say it were introduced by the Mughals, some think its the Persians, some point to the Arabs and some say Biryani was invented in india, but it was just called Pulav. Some food historians say Biryani was invented in the 13th century, by construction workers in Lucknow, Uttar Pradesh and the King of the time loved the smell so much he ordered it to prepared in the royal kitchens as well. Ethymologists have suggested that the name biryani is persian as the persian word ‘beryan’ means ‘to fry’. Other food historians say Biryani was invented by Indian armies, who didn’t have too many utensils, and wanted to cook something simple in a single pot. They sure would have loved the Instant Pot.

********************************************************************

source

21 COMMENTS

  1. I'm second generation Indian, born in Canada. I never learnt how to cook Indian food. The food that I made from your recipe was restaurant quality and I can adjust the spiciness for my four year old. Thank you for giving me the confidence to cook something that would please (and surprise) my family. This is definitely a game changer for me. Thank you 😊

  2. It’s a great recipe! I am beginner and still able to make great Biryani following this. The most amazing part – rice was not sticky at all and each grain was separate and perfectly cooked. Thank you for sharing.

  3. Hi Sandhya, I tried your recipe it worked the first time just like your video. I tried it again another day and for some reason I didn’t get the same results. I pressure cooked the rice for 6 min on sealing, after it was done I tried the quick release and I didn’t see any smoke come out. And also the rice and chicken weren’t cooked, it was with water. Am I doing something wrong?

  4. 2nd Attempt : BURN again. I added 2 cups of water before manual mode. Still it got burnt. I have no clue why. I use 3Qt Instant pot Duo plus mini. Any suggestions are appreciated.

  5. I tried it today came out so flavorful. Had confusion as my IP has no manual button. But instead I used pressure cook button. Tried my luck with ur instructions and came out well. Thank you

  6. I tried this approach, taste was good. However instant pot ultra gave burn message even before adding rice so I was cleaning the burn then manual . Result is rice was sticky instead of typical biryani. How to avoid burn n also stickiness. May be I have added more water to clean burn then start/stop

  7. Ty, Sandhya for including the recipe in written form in the description box. Very helpful. I go to your channel first for this reason. Could you give your non-Indian viewers the Raita recipe even though it's not IP please?

  8. 1.I have added a List of the Ingredients and the Steps in the Video's
    description section. Please check it out if you need a written recipe!
    2.Please feel free to customize to your taste by adjusting spice levels.
    3.For acquiring spices, use google maps to find "indian" or "indopak"
    grocery stores. These stores usually contain everything needed for making indian/pakistani/eastern
    food and the spices/powders are usually inexpensive compared to stores like Target/H.E.B/etc.
    All the best and Happy Cooking!

  9. thx u Sandhyas, you were very clear with your measurements and instructions, and having it all listed below also helps. I'm single, so cooking this in a 6 quart will also work?

LEAVE A REPLY

Please enter your comment!
Please enter your name here