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Before you jump to Chicken Biryani Made in Instant Pot recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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So you see, you don’t need to eat all that junk food when you want to feel better! Try a few of these instead!

We hope you got insight 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 prepare Chicken Biryani Made in Instant Pot:

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

Steps 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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