Add 1 tablespoon butter and onions. Place chicken breast and chicken thigh pieces in a large bowl. Add greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper.
Instant Pot Chicken Biryani
Chicken - 1Kg
Basmati rice- 1/2 Kg (soak the rice for 30 mins and drain them completely)
Onions- 2 (sliced)
Tomatoes- 2 (chopped)
Ginger garlic paste- 2 tbsp
Green chillies- 6
Whole garam masala
Red chilly pwd- 1 tbsp
Turmeric pwd- 1 tsp
Garam masala- 1 tbsp
Kashmiri red chilly pwd- 1 tbsp
Ghee- 2 tbsp
Yogurt- 1/2 cup
Lemon juice- 1 tbsp
A bunch of cilantro
Salt to taste
oil- 2 tbsp
Water (water:rice - 2:1)
In theInstant Pot, place the inner pot and select the ‘saute’ function.
Add oil and ghee. Once it heats up, add the whole garam masala. After it fries, add the chopped onions and salt; fry until it cooks well.
Add green chillies, ginger garlic paste, turmeric, mint, cilantro & tomatoes one by one until it cooks and mashes well.
Now add red chilly pwd, Kashmiri red chilly pwd & garam masala pwd.
Add yogurt. Taste test and adjust salt and spice levels.
Once it all cooks, add the chicken pieces and water.
Add the drained rice, lemon juice, ghee and cilantro.
Cancel the ‘saute’ function and close the lid.
Select ‘pressure’ and set the timer to 8 mins and let it stand 10 mins in ‘warm’ mode for after cooking and release the pressure.
Open the lid and gently mix it up and serve the hot, yummy and quick to make #instantpotchickenbiryani
#instantpot #IP #chickenbiryani #ipbiryani #quicklunch
- Instant Pot Chicken Biryani- quick & tasty! ( Read More)