Instant Pot Chicken Biryani
Instant pot chicken biryani is an easy way to enjoy the classic Indian dish at home.
Servings 8 servings
Calories 253kcal
Ingredients
Marinade
- 2 teaspoons garam masala
- 1 Tablespoon fresh grated ginger
- 1 Tablespoon minced garlic
- 1/2 Tablespoon chili powder
- 1 teaspoon turmeric
- 2 Tablespoons lemon juice
- 3/4 cup greek yogurt
- 1 teaspoon salt
- 3 boneless chicken thighs cut into 2-inch pieces
Remaining Ingredients
- 3 Tablespoons ghee
- 1 large onion sliced
- 2 bay leaves
- 1 cinnamon stick
- 1 cup quick cooking jasmine rice
- 1 cup water
- 1/3 cup cashew halves
- 1/2 cup chopped mint
- 1/2 cup chopped cilantro
Instructions
- In a medium bowl, combine all ingreients for the marinade. Stir well to combine. Add chicken thighs and marinate for 15 minutes.2 teaspoons garam masala, 1 Tablespoon fresh, 1 Tablespoon minced garlic, 1/2 Tablespoon chili powder, 1 teaspoon turmeric, 2 Tablespoons lemon juice, 3/4 cup greek yogurt, 1 teaspoon salt, 3 boneless chicken thighs
- Turn instant pot to saute mode and add 2 Tbsp ghee. Once melted, added chicken thighs and saute for 3-5 minutes. Remove from pot.3 Tablespoons ghee
- Add remaining 1Tbsp ghee and, once melted, add onions. Cook for 1-2 minutes.1 large onion
- Return chicken to pot and add bay leaves, cinnamon stick, rice, and water. Close pot and secure lid. Cook on high for 4 minutes. Let naturally release for 10 minutes and then manually release pressure.2 bay leaves, 1 cinnamon stick, 1 cup quick cooking jasmine rice, 1 cup water
- Stir well and remove from pot. Top with cilantro, mint, cashews before serving.1/3 cup cashew halves, 1/2 cup chopped mint, 1/2 cup chopped cilantro
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 26g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 433mg | Fiber: 1g | Sugar: 11g