In the Instant Pot, with a pressure cooking time of just 10 minutes, this is one of the fastest biryanis you can make. I've outlined the step-by-step preparation method, tips & tricks to make your biryani taste delicious. A common issue faced by beginners is the dreaded Instant Pot burn error. I show you a clever tip to easily avoid the burn notice while pressure cooking.
If you're new to Instant Pot cooking, this is one of the first recipes you should try. Perfect one-pot meal finger licking delish and your tummy and family will thank you :)
👉Written recipe on the blog: bit.ly/3TqUIw1
👇Recipe
*For Marinating Chicken
Chicken legs or bone-in pieces- 10
Ginger-Garlic paste- 1 tbsp
Chili powder- 1½ tsp (for less heat add Kashmiri chili powder)
Coriander powder- 2 tsp
Garam Masala- 1 tsp
Lemon juice- 2 tbsp
Yogurt, beaten- 3 tbsp or ¼ cup
Mint leaves, roughly chopped- ¼ cup
Cilantro, roughly chopped- ¼ cup
Salt- 1 tsp
*For Cooking
Ghee- 3 tbsp
Dried bay leaves- 2
Whole green cardamom- 2
Onion, sliced thin- 3
Basmati Rice- 2 cups (soaked for 20 minutes)
Water- 1 cup
Mint leaves, chopped- ¼ cup (Must add)
Cilantro, chopped- ¼ cup
Saffron- 10 strands soaked in 1 tbsp water for 5 mins
Salt- 1½ tsp
👇Preparation
*In a large bowl, combine the chicken along with the above-mentioned ingredients 'for marinating chicken. Combine well, let marinate for 30 minutes.
*In a bowl, soak the basmati rice in 2 cups of water for 20 minutes.
*After 20 minutes of soaking, add the rice to a strainer, drain the water & rinse the rice under running water. Keep it aside.
*Turn on the Instant Pot. I'm using Instant Pot Duo model, 6 quarts.
*Select Saute setting, temperature should be medium or normal- let hot sign display on the screen
*To the pot, add 3 tbsp ghee, dried bay leaves and whole cardamom, saute for a few seconds.
*Add onions, season with ½ tsp salt. Saute for 3 minutes till onions turn translucent.
*Ensure onions are not browned and the bottom of the stainless steel pot hasn't turned brown.
*Add the marinated chicken pieces and combine well.
*Close the pot with the lid. Cancel saute setting.
*Turn the steam release valve to sealing if using Instant Pot Duo model. *Select Manual setting: select high pressure, set time to 5 minutes.
*After 5 minutes of pressure cooking, do a quick pressure release.
*Open the lid, there will be around 1 cup of chicken broth left in the pot.
*Add 2 cups of rice and add 1 cup additional warm water (for cooking 2 cups basmati rice 2 cups liquid is required).
*Add 1 tsp salt, mint leaves and chopped cilantro. Combine well.
*Add saffron soaked in 1 tbsp water, combine well.
*Close the pot with the lid. Turn the steam release valve to sealing and select Manual setting: select high pressure, set time to 5 minutes.
*After 5 minutes of pressure cooking, do a quick pressure release (QPR).
*Open the lid, fluff the rice using a fork.
*If the rice is crisp, cover the stainless steel pot with the Instant Pot lid & let rest for 10 minutes, the rice will turn soft.
*Garnish the biryani with chopped fresh mint & cilantro.
*Serve along with raita, pickle, pappad etc. It's finger-licking delish!!!
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#instantpot #chickenbiryani #expressbiryani #biryani #forbeginners #easyrecipe
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8 ноя 2022
