Delicious Instant Pot Chicken Biryani

Ingredients:

• 2 pounds chicken legs or boneless chicken thighs

 For the marinade

• ½ cup plain thick yogurt
• 2 teaspoons Kashmiri chili powder
• 1 teaspoon turmeric powder optional
• 1 teaspoon cumin powder
• 1.5 teaspoons coriander powder
• 2 teaspoons garam masala
• 2 teaspoons salt or as needed
• 1 inch-piece ginger, grated
• 4 garlic cloves, minced
• 2-4 Indian or Thai green chilies (Bird’s eye), finely chopped
• 2 tablespoons lime juice optional
• ½ cup mint leaves
• ½ cup cilantro
• ½ cup fried onions
• 2 inch cinnamon stick
• 3-4 green cardamom
• 1-2 Indian bay leaves
• 1 teaspoon whole black peppercorns
• 2 star anise seed
• 2 black cardamom
• 5-6 whole cloves
• 1 teaspoon fennel seeds optional
• 1 teaspoon carom seeds optional
• 3-4 pieces dried plum alu bukhara [optional]
• 1 tablespoon oil

For the rice

• 2 cups rice presoaked for 30 minutes
• 2.5 cups water for soaking

Rest of the ingredients

• ½ cup avocado oil or ghee
• 3-4 cups finely sliced onions
• 2 roma tomatoes, finely chopped
• 1- 1.25 cups water or as needed
• ¼ cup ghee
• 7-8 saffron strands soaked in a tablespoon of warm water
• 1 drop kewra essence optional
• ½ cup finely chopped cilantro / coriander leaves for garnishing
• ½ cup fried onions

Instructions:

1. Pat dry the chicken. For chicken legs, make horizontal slits on the chicken with a sharp knife. If using chicken thighs, chop them into 3-inch pieces.

Make marinade:

1. Whisk all the ingredients listed in the marinade section except chicken.
2. Do a taste test. Add more salt and chili powder, if needed.
3. Coat the chicken with the prepared marinade and refrigerate it for 30 minutes or overnight.

Soak the rice

1. Soak the rice in water. Let it rest for 30 minutes.

Make the gravy

1. Press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.” Add oil.
2. Once the oil is heated, add onions. Fry them till they turn soft and have caramelized (approximately 12-15 minutes).
3. I cook it covered for the first 6-8 minutes while checking them on frequently. This fastens the browning process.
4. Add the marinated chicken, sauté for 2-3 minutes.
5. Deglaze the pot – Add a cup of water and mix well. Use a spatula to scrape the bottom to ensure nothing is sticking to the base of the steel insert.
6. Add chopped tomatoes. Mix well. IMPORTANT – if using chicken with bones, pressure cook on high for 3 minutes and do a quick release and proceed with the steps below.
7. Drain and discard the water from the soaked rice.
8. Add the drained rice on top of the chicken. Add just enough water to submerge the rice completely.
9. Press “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 5 minutes. Make sure to select high pressure. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position for older Instant Pots. 
10. Once the cooking cycle completes, quickly release pressure. 
11. Open the lid and let the steam escape.
12. Add chopped cilantro and fried onions over it. Finally pour the saffron water evenly over the rice. Sprinkle the kewra essence (if using). Add 1/4 cup ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee. 
13. Serve hot with raita or yogurt.

NOTES

Cooking with different cuts of chicken –

1. Chicken with bones – I have used 2 lbs of whole chicken, which has mixed cuts. Since it includes chicken legs, I pressure cook the chicken for 3 minutes, do a quick release and then add rice + water and cook for an additional 5 minutes. For chicken legs, follow the same process. 
2. For boneless chicken thighs, cook the chicken with rice for 5 minutes.