Healthy Chicken Biryani Instant Pot Recipes

HEALTHY CHICKEN BIRYANI (INSTANT POT RECIPE)

Steps:

• Start by washing the rice under some running water till the water runs clear. Soak the rice for at least 30 minutes.
• In a large bowl whisk the yogurt to make it smooth and then add in the ginger garlic paste, salt, tumeric, cumin powder, coriander powder, red chili powder and garam masala. Give everything a good mix and let the chicken marinate for 1 hour or overnight in the fridge.
• Slice the red onions and instead of cutting it into rings, slice it in the opposite way to get the perfect cut. Watch the video for reference.
• Turn the instant pot on and set it to sautee function and heat the ghee. Once it melts add the onions and sautee till nice and brown. Add in all the whole spices as well.
• Browning the onions takes time to season it with a bit of salt to help them break down. If needed add a tbsp of water to help them brown evenly.
• Once they are nice and brown add in the chicken and give everything a good mix and you just want the chicken to get a bit of colour on the outside. Just let the pink flesh turn white and then remove the chicken from the instant pot.
• Now strain and add the rice to the instant pot along with the 150ml of water and mint leaves. Remember the ration is 1:1 for rice cooking. Give everything a good mix and spread it evenly in the instant pot. Also add salt at this point to the rice. About 1 tsp.
• Turn off the sautee function and add in the chicken and place it on top of the rice.
• Cover with the lid, set the nozzle to seal position and pressure cook on HIGH for 5 minutes.
• After 5 minutes set a timer for an additional 5 minutes and then release the pressure valve.
• Remove the chicken from the top and give the rice a good fluff with a fork and add in the fresh coriander.
• Now serve the chicken and rice together.

CHICKEN BIRYANI IN THE INSTANT POT®

Steps:

• Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
• Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.