Chicken Biriyani (Instant Pot)

Step 1/10

• 180 g basmati rice

Soak the basmati rice in cold water for 20 minutes. Drain, rinse, then set aside.

Step 2/10

• 3 tbsp ghee
• 50 g cashews
• 20 g raisins

• wooden spoon

Set the Instant Pot to high satue. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until cashews begin to turn golden. Remove the cashews and raisins and set aside.

Step 3/10

• 5 cardamom pods
• 4 cloves
• 2 bay leaves
• ½ cinnamon stick
• ½ tsp cumin seed
• ½ tsp fennel seed
• 1 onion

Add the whole spices to the pot and stir. Once they sizzle and become fragrant, add the onions. Stir-fry until the onions become golden brown and caramelized (about 7 minutes).

Step 4/10

• 4 tsp garlic
• 2 tsp ginger

Add the garlic and ginger and stir fry for 30 seconds.

Step 5/10

• 1 kg chicken thigh

Add the chicken and stir-fry until outside of chicken is no longer pink (around 7 minutes).

Step 6/10

• 2 tsp ground coriander
• 2 tsp sweet paprika powder
• 2 tsp salt
• 1 tsp garam masala
• ¼ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp ground cumin
• ¼ tsp turmeric

Add the ground spices and mix to coat the chicken.

Step 7/10

• 230 ml water

Dump the rice on top of the chicken (do not mix!). Add water.

Step 8/10

• 25 g cilantro
• 25 g mint

Sprinkle half of the fresh herbs on top of the rice.

Step 9/10

Secure the lid, close the pressure valve and cook on high pressure for 6 minutes. Allow pressure to naturally release for 10 minutes, then open the valve to release remaining pressure.