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Tandoori Chicken
Chicken Biryani
| By : |
A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
| Prep Time | 40 minutes |
| Cook Time | 40 minutes |
| Servings |
6-8 servings
|
Ingredients
- 2 pounds chicken bone in, skinless, cut into
12 pieces (If using chicken breasts cut into2 inch pieces) - 1 jalapeno sliced into
8 wedges (optional for extra spicy) - 3 cups Basmati rice
- 3 tablespoons ghee divided
- 2 large onions thinly sliced
- 2 bay leaves
- 2 teaspoon salt
- 1 teaspoon saffron
- 1 tablespoon milk warm, mixed with the saffron
- 6 eggs boiled and shelled (optional)
Marinade
- 2 teaspoons garam masala Add
3 teaspoons for spicier Biryani - 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric
- 1/4 cup mint leaves
- 1/4 cup cilantro chopped
- 2 tablespoons lemon juice
- 3/4 cup plain yogurt
- 2 teaspoons salt
Ingredients
Marinade
|
Instructions
- Make Marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt.
- Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
- While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 minutes.
- Turn the Instant Pot to Saute and adjust to High. When display reads "hot", add
2 tablespoons of ghee and add thinly sliced onions. - Cook stirring frequently for 15 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
- Add 1 tablespoon of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno.
- Add in the bay leaves and marinated chicken. Mix well.
- For Chicken on bone - Close Instant Pot and set to Manual mode for 4 minutes pressure cooking. Follow with Quick release. Give the chicken a quick stir.
For Chicken Breasts - Mix well and cook on Saute mode 3 minutes. Follow with quick release. - Drain the rice and gently pour over the chicken. Add
2 teaspoons of salt. - Add
3 cups of water. Close the Instant Pot and turn pressure valve to sealing. Set to Manual mode for 6 minutes. When time is up, follow with quick release. - Gently fluff and mix the rice with the chicken on the bottom of the pan. Garnish with the remaining caramelized onions, saffron and cilantro.
- Serve with Raita (Onions and tomatoes mixed in yogurt), hard boiled egg and lemon wedges. Enjoy!
Recipe Notes
Archana was born and raised in India eating her mom’s scrumptious food. She’s a talented chef and food enthusiast. Her food not only tastes amazing but it’s also a feast for the eyes, cooking with the freshest ingredients and experimenting with delicious recipes. Archana’s flavours and spices are inspired by the wonderful flavours of her mother’s cooking and traditional dishes from all over India.
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I just love this one pot meal! Its so delicious and effortless. I used the wholefoods long grain rice and my husband couldn’t stop eating it. I used chicken breast and it was so tender. Yummy!
Sauce came out perfect! But i couldnt get the chicken to brown, which may be operator error. Ill just use a pan and stove for that part next time.
Excellent recipe. It’s delicious and better than most Biryani I’ve had in restaurants. Used bone-in thighs. One detail: instructions neglect to tell you when to add the milk/saffron. Just add it to the 3 cups water that you pour over the rice. It’s a winner!
Love the flavor. Not hard to prepare at all.
Awesome recipe. Keep it going 🙂
This was pretty good! My rice was definitely way more yellow than the picture, but I forgot the chili powder. It was not as spicy as I was hoping 🙁 l’ll have to tweak it a little bit. But overall, it was adecent dish.
Flavorful and easy! But this is an everyday biryani, not a special occasion biryani. Thanks for the recipe!
Just got the Instant Pot last week as an early Chriatmas gift. Have used it almost every day and this is the best thing I’ve made so far. It may also be the best dinner I have made, ever! Only issue was that some of the rice sat on top and did not get cooked. Once I stirred it in and let it sit covered for another few minutes, it was perfect.
Bland and the rice was squishy. Could be user error though.
It was easy & delicious but I will add Cinnamon stick, caramadon, and cloves bext time!
Tasted great. But got burned a bit.
Turned out perfect! Meat was so tender and so versatile. We used in bowls one night and as tacos another. Will definitely be saving this and making it again!
Where in instructions does it say to use the eggs? And it says to garnish with saffron after its made. But in ingredients list it says to put saffron in warm milk. Confusing
Turned out good! I omitted the saffron as i didnt have any and still have the flavour
I used food colouring instead
Easy enough to make.
I did make some substitutions and i think it came out great.
Used cut up chicken breast vs bone – in.
Sour cream for yogurt.
Butter for ghee.
2 c. Rice/2 c. Water (I think 3 cups would have been way too much. )
No mint.
Fresh garlic, ginger for paste.
We used lamb instead of chichen. It was very tasty and easy to make!
The rice came out so mushy/soft and no fluffy .. do i need to cut down the time from 6 minutes to 3 minutes
Hi Tati,
Basmati rice typically uses 1:1 ration of rice. If you want your rice firmer reduce the amount of water by about 1-2 tbsp because as the rice soaks for 20 minutes, it absorbs some of the water.
Should we add the marinade in the pot with the chicken or discard? Thanks.
Hi Kerry,
The recipe doesn’t call for it, but you could a bit of the marinade into the pot. If you do add the marinade, add it on top of the chicken to prevent the sauce from burning.
Under the ingredients it says 2 teaspoon of salt. It also says add 2 teaspoon salt while marinating chicken and then it says when you are adding rice add 2 teaspoon salt. Confusing? Otherwise recipe is simple and good.
I followed the recipe but substituted the yogurt with the same measurement of coconut milk, and instead of chicken i did cauliflower, peas and carrots. I marinated all of the veggies like i would have done the chicken and then cooked like recipe instructed. Very nice vegan biryani.
For some reason, my biryani ended up with a metallic taste. Anyone else have that issue?
Tried this and loved it
I plan to make this tonight but I forgot to buy mint. Will it be okay if I omit it?