Chicken Biryani

General

• Time: 50 minutes
• You can replace the whole cinnamon, cardamom, cloves and peppercorn by using Garam Masala and add it after you cook the chicken in step 4
• You can do steps 1-4 in a non-stick pan if you prefer (I do)
• Time: 50 min

Ingredients

• 2 tablespoons Ghee or butter
• ½ teaspoon cumin seeds
• *1 cinnamon stick
• 3 or 4 whole cloves
• 4 or 5 black peppercorns
• 4 or 5 green cardamom pods
• 1 small onion, thinly sliced
• 1 tablespoon minced ginger
• 4 garlic cloves, crushed
• 2 jalapeño chiles, diced
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• ½ cup chopped fresh cilantro
• 6 to 8 fresh mint sprigs, chopped fine
• 1 cup basmati rice, rinsed and drained
• Salt
• 1 cup water

Procedure

1. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add the ghee and heat until it is shimmering. Add the cumin seeds, cinnamon, cloves, peppercorns, and cardamom pods. Stir and cook for 1 to 2 minutes, or until the spices are sizzling.
2. Once the spices sizzle, add the onion and cook until it’s well browned and crisp at the edges.
3. Add the ginger, garlic, and jalapeños and cook for 2 to 3 minutes.
4. Add the chicken pieces and sear gently on both sides to precook the chicken slightly.
5. Spread out the chicken-and-vegetable mixture to cover the bottom of the pot.
6. Sprinkle the chopped cilantro and mint over the chicken mixture.
7. Spread the rice across everything and sprinkle salt over the top. Do not stir.
8. Pour in the water and gently push the rice down so it is mostly covered by the water.
9. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
10. When the cooking is complete, let the pressure release naturally.