Instant Pot Chicken Biryani

Ingredients

• 2 tbsp neutral cooking oil (For sautéing; amount inferred from the transcript.)
• 1.25 lb chicken breast (Boneless, cut into small cubes; source gives a range of 1 to 1.5 lb.)
• 2 cup basmati rice (Wash and drain thoroughly before using.)
• 0.5 onion (Thinly sliced; half of one medium onion.)
• 2 tbsp ginger-garlic paste
• 1.5 tomatoes (Diced; use 1 to 2 medium tomatoes.)
• 2 tbsp biryani masala (The source specifies @Fadwa Masala biryani masala. Alternatively, use half a biryani masala packet and omit the separate salt and red chili; a whole packet may be used for a very spicy biryani.)
• 1 tbsp garam masala (Omit if using a biryani masala packet containing the full spice blend, according to the source's alternative method.)
• 2 tsp red chili powder (Or to taste; use less for a milder biryani. Omit when using a masala packet that already contains chili.)
• 2.5 tsp salt (The transcript mentions adding an additional 1/2 tsp after tasting, but the written recipe lists 2 1/2 tsp. Adjust to taste, especially if using a masala packet.)
• 0.5 cup plain yogurt (Whisked smooth.)
• 1 potato (Diced; optional.)
• 2.25 cup water (Measure precisely.)
• 2 green chilies (Add whole or slit, according to preference.)
• lemon juice (A squeeze, to taste.)
• cilantro (Chopped, for garnish.)

Steps

1. 1

   Rinse the basmati rice several times until the water runs mostly clear. Drain it well and set it aside. Whisk the yogurt until smooth, dice the chicken and potato, slice the onion, and dice the tomatoes.

2. 2

   Set the Instant Pot to Sauté on HIGH. Add the oil and allow it to heat until shimmering.

3. 3

   Add the sliced onion. Sauté, stirring intermittently, until the onion is deeply golden brown; the darker golden color contributes more flavor, but do not let it burn.

4. 4

   Add the ginger-garlic paste. Sauté until fragrant and the raw smell has disappeared, about 1 minute.

5. 5

   Add the diced tomatoes. Cook, stirring occasionally, for about 5 minutes, until they are very soft and have broken down into the base of the curry.

6. 6

   Add the cubed chicken breast. Stir to coat it thoroughly in the tomato and onion mixture.

7. 7

   Add the biryani masala, garam masala, red chili powder, and salt. Stir and sauté until the spices are evenly distributed and the chicken is coated in the thick masala mixture.

8. 8

   Add the whisked yogurt. Stir continuously as it incorporates, then sauté until the curry thickens and looks cohesive rather than watery or separated.

9. 9

   Add the diced potato, if using. Stir well so it is coated with the curry.

10. 10

    Add the washed and drained basmati rice. Stir gently to distribute the rice through the chicken and masala without crushing the grains.

11. 11

    Pour in exactly 2 1/4 cups water. Stir carefully, scraping the bottom if necessary to release any browned masala. Taste the liquid and adjust the salt if needed.

12. 12

    Add the green chilies and squeeze in lemon juice. Stir once more to combine.

13. 13

    Cancel Sauté and secure the Instant Pot lid. Set Pressure Cook to HIGH for 4 minutes. Alternatively, cook on LOW pressure for 12 minutes or use the rice setting.

14. 14

    When the cooking cycle ends, allow a natural pressure release for 5 minutes; the transcript gives a range of 5 to 10 minutes. Carefully release the remaining steam, then open the lid once the pressure pin drops.

15. 15

    Gently fluff the biryani with a fork, taking care not to mash the rice or potatoes. Garnish with chopped cilantro and serve hot.

Notes

If using a packaged biryani masala that already contains salt and red chili, use half the packet and omit the additional biryani spices, salt, and red chili. The whole packet can be used for a very spicy version. The potato is optional. Use caution when releasing Instant Pot steam.

Nutrition per serving

• main
• South Asian
• Pakistani
• Indian
• Instant Pot
• pressure-cooked
• one-pot
• spicy