Instant Pot Chicken Biryani

Description

Ingredients

• 4-4.5 lbs chicken
• 3 cups basmati rice
• 3 tbs ghee
• 1 cup cashews, halved
• 1/2 cup golden raisins
• Whole Spices
• 15 cardamom pods
• 12 whole cloves
• 6 bay leaves
• 2 cinnamon sticks
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 4 tbsp minced garlic
• 6 tsp minced ginger
• 2 onions thinly sliced
• Ground Spices
• 2 tbsp ground coriander
• 2 tbsp paprika
• 2 tbsp salt
• 1 tbsp garam masala
• 1 tsp black pepper
• 1 tsp cayenne (adjust to taste)
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 cups water
• 1 cup fresh cilantro leaves chopped
• 1 cup fresh mint leaves chopped

Directions

1. Press saute button. Add ghee to the pot and stir fry the cashews and raisins. Set aside.
2. Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
5. Add the ground spices and mix to coat the chicken.
6. Dump the rice on top of the chicken (do not mix). Add water.
7. Sprinkle half the cilantro and mint on top of the rice.
8. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
9. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
10. Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.