Cilantro leaves/Green Chilli/Mint leaves all ground to coarse
Red Chilli Powder
Coriander Powder
Biryani Masala/Garam Masala – 1tsp of one
Salt – 1 tsp
Yogurt – 1/2 cup
Chicken with bones – 500 gms
Lime Juice – 2 tsp
Turmeric – 1 tsp
Ingredients for cooking
Onions – 3 large. cut into thin slices
Cardamom – 4
Bay Leaves – 1 to 2
Cloves – 3 to 4
Black Pepper – 3 to 4
Cinnamon stick – 2 to 3
Basmati rice – 2 cups (I use normal rice)
Brown the onions
Mix all the ingredients for marinate and leave it covered in the fridge for a minimum of an hour.
Wash the rice and keep it soaked for an hour.
Set the instant pot to saute mode.
Add oil or ghee depending on your preference.
Once it is hot add cardamom, bay leaves, cloves, peppercorn and cinnamon stick and don’t let it burn.
Add the onion and let it cook. The goal is to get fried onions instead of just sauteing it, so add extra oil to prevent it from burning. This will take some time. Keep stirring it so that it doesn’t burn or getting stuck to the pot.
Take half of the onion and reserve it for later
Cook the chicken
Now add the marinated chicken to the pot and mix it thoroughly with the fried onions.
Turn off the saute mode and put the lid back, seal it and set it to pressure cook mode for 4 minutes. After that immediately do a quick release.
Cook the biryani
Open the lid. Add the soaked rice. 2 cups of rice. 2 tsp of salt (or your preferred taste). Mix it thoroughly.
Set the pressure cook for 7 minutes, close the lid and seal it. After 7 minutes, do a quick pressure release (10 NPR).
Open the lid, add the remaining browned onions, cilantro leaves, fresh mint leaves, saffron in milk.
