Instant pot Express Chicken Biryani

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Marinate the chicken legs by making gashes on them.

Add ginger-garlic paste, chili powder, garam masala, coriander powder, salt, lemon juice, chopped mint leaves, chopped cilantro, and yogurt to the chicken.

Combine everything well and let it marinate for 30 minutes.

Soak 2 cups of basmati rice in water for 20 minutes, then drain and rinse under running water.

Slice the onions and set the Instant Pot to sauté mode for 30 minutes.

Add 3 tablespoons of ghee to the Instant Pot and let it heat up.

Add 2 dried bay leaves and 2 whole cardamoms to the ghee and sauté for a few seconds until aromatic.

Add the sliced onions and sauté until caramelized or brown in color, stirring frequently.

Cancel sauté mode and add the marinated chicken to the pot, cooking until the chicken is browned.

Close the lid, ensuring the steam release knob is in sealing position, and set to pressure cook on high for 5 minutes.

After cooking, do a quick pressure release and open the lid to check the chicken and broth.

Soak 1/2 teaspoon of saffron in 1 tablespoon of water for 2 minutes.

Add the soaked and rinsed basmati rice, chopped cilantro, chopped mint leaves, and salt to the pot.

Add 1 cup of chicken broth and 1 cup of regular water to the pot, mixing well.

Close the lid again, ensuring the steam release knob is in sealing position, and set to pressure cook on high for another 5 minutes.

After cooking, do a quick pressure release and open the lid to check the biryani.

Garnish the biryani with fresh mint leaves and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens