Express Biryani
Servings Prep Time
5servings 50minutes
Cook Time
35minutes
Servings Prep Time
5servings 50minutes
Cook Time
35minutes
Ingredients
To Marinate Chicken
  • 10 Chicken legsor bone-in pieces, make gashes on the pieces
  • 1tablespoon Ginger-Garlic paste
  • 1 1/2teaspoons chili powder
  • 2teaspoons coriander powder
  • 3/4teaspoon garam masala
  • 2tablespoons lemon juice
  • 1/4cup yogurtbeaten
  • 20 mint leavesroughly chopped
  • 2handfuls cilantroroughly chopped
  • 1/2teaspoon salt
For cooking
  • 4tablespoons ghee
  • 2 bay leaves
  • 2 Whole cardamom
  • 3 onionssliced thin
  • 2teaspoons Ginger-Garlic pasteoptional
  • 2cups Basmati ricesoaked for 20 minutes
  • 1cup Water
  • 2 handfuls Mint leaveschopped
  • 2 handfuls Cilantrochopped
  • 2pinches saffronsoaked in 1 tablespoon water for 5 minutes
  • 3/4teaspoons salt
Instructions
  1. In a large bowl, combine the chicken along with the above mentioned ingredients ‘to marinate chicken’. Combine well and let marinate for 30 minutes.
  2. Just before you start sautéing the onion, soak the Basmati rice in 2 cups water separately for 20 minutes.
  3. Turn on the Instant Pot. Click Sauté Mode (More). Wait until the “Hot” sign is displayed.
  4. Add ghee, and add bay leaves and whole cardamom to the ghee, sauté for 2 seconds.
  5. Add onions, season with 1/4 teaspoons salt. Sauté for a few minutes till onions turn translucent.
  6. Add ginger- garlic paste and saute onions till they turn brown- takes about 15 minutes. It’s important that the onions turn brown- enhances the taste of the biryani.
  7. Add the marinated chicken pieces and combine well. Click cancel to turn off sauté mode.
  8. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away. It will take 5 minutes for the pressure to build and 5 minutes to pressure cook.
  9. After the beep, turn the knob to venting and do a quick pressure release. Pressure will be released completely in a minute. Open the lid, there will be around 1 cup of chicken broth left in the pot.
  10. Drain the rice in a strainer and slightly rinse under running water.
  11. Add 2 cups of rice and add 1 cup regular water (for 2 cups basmati rice 2 cups liquid is required).
  12. Add 1/2 teaspoon salt, 1 tablespoon ghee (optional), mint leaves and chopped cilantro. Combine well.
  13. Add 2 pinches of saffron soaked in 1 tablespoon water, combine well.
  14. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away.
  15. After the beep, do a quick pressure release. Open the lid, fluff using a fork.
  16. If you prefer, you could garnish with roasted cashew nuts and raisins. Serve along with raita, pickle, pappad etc. It’s finger linking delish!!!