2poundschickenbone in, skinless, cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)
1jalapenosliced into 8 wedges (optional for extra spicy)
1tablespoonmilkwarm, mixed with the saffron
6eggsboiled and shelled (optional)
2teaspoonsgaram masalaAdd 3 teaspoons for spicier Biryani
1tablespoonred chili powder
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!