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We hope you got benefit from reading it, now let’s go back to chicken biryani made in instant pot recipe. You can have chicken biryani made in instant pot using 22 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Chicken Biryani Made in Instant Pot:

1. Use large chicken cut into medium pieces
2. Get yogurt
3. Take Tumeric
4. Provide chilli powder or to taste
5. Prepare green chilli paste
6. Provide garlic ginger paste
7. Use salt or to taste
8. You need coriander and cumin powder mix
9. Prepare medium onions slices
10. Get salt
11. Prepare Butter
12. Take whole cumin
13. Provide Bay leaves 3
14. Use cinnamon (Tuj)
15. Get cloves
16. Take whole cardamom
17. You need rice
18. Get water with 1/2 tsp salt added
19. Prepare saffron mixed in 1 tsp of milk
20. Get Garam masala for garnish
21. Get Coriander for garnish
22. Prepare Boiled eggs optional

Instructions to make Chicken Biryani Made in Instant Pot:

1. 1st wash and soak your rice
2. In bowl mix yogurt and all the powdered spices Tumeric chilli coriander cumin powder & garlic ginger and chilli paste salt 1tsp. Set chicken aside in fridge once mix well
3. Cut you onions into slices
4. On sauté mode add your butter and whole spices cumin tuj etc and once butter is melted add the onions
5. Once the onions have caramelised add the chicken. Chicken releases it’s own water so don’t add any water. Cook on pressure cooker mode for 5 mins.
6. IP take few mins to build up the pressure then the timer starts. Soon as it’s done do a quick release
7. #Tip with instant pot when cooking onions and releasing pressure I place mine carefully on my cooker. So I can have the extractor on. Doing this near a open window also helps with the steam always be careful releasing the steam
8. Once the pressure is released open lid carefully and give your chicken a stir there should be around 1 cup of chicken broth in there already.
9. Add rice saffron and a tablespoon of butter but not essential, and another 1/2 tsp of salt added to the cup of water & mix. Make sure rice is under water
10. Cook again for 5 mins on pressure cook mode and then do a quick release again biryani should be done perfectly or almost done
11. #Tip if yours looks like it needs couple more mins meaning your rice isn’t quite done or you see bit of water still then just close the lid and leave it to cook in the heat. The IP plate stays hot for a while so even a hour later the Biryani will still be hot
12. Add Garam masala coriander to garnish either serve directly from IP or transfer into a dish and then garnish
13. I boil my eggs separately in my egg boiler. I will deshell and add once the biryani is cooked but this step is optional
14. I have added 2tsp of salt to this dish however the amount is optional to your taste
15. Serve with Yogart Raita…recipe separate listing

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