Instant Pot Chicken Biryani

Instant Pot Chicken Biryani

10 minutes - serves 4-6

1/2 cup chopped raw cashews (optional)

6 chicken thighs

1/4 cup coconut oil

2 onions thinly sliced

2 cups rice, soaked for 15 min

2 cups of water

1/4 cup diced cilantro 

WHOLE SPICES:

1 tsp cumin seeds

8 cardamom pods

8 cloves

1 cinnamon stick

1 black cardamom

GROUND SPICES:

1/2 tsp turmeric

1/2 tsp cumin

2 tsp garam masala

1/2-1 tsp cayenne pepper (optional)

2 tsp paprika

1.5 tbs garlic powder

1 tbs garlic powder

1.5 tsp salt

Pepper

1. Turn the Instant Pot on to Saute mode. Once hot, fry the chopped cashews for 3-4 minutes until golden brown. Set aside.

2. To the hot pan, add the whole spices and fry for 1-2 minutes until fragrant. Add the onions and cook until softened (6-8 minutes).

3. Add the whole chicken thighs to the IP and fry for an additional 3-5 minutes until browned. Be sure to scrape the bottom of the instant pot to make sure there is nothing stuck to it so you don’t get the “burn” error.

4. Hit the cancel button & drain the rice. Add the drained, soaked rice on top of the chicken (DO NOT STIR) and pour the 2 cups of water. Close and seal the lid, and cook on high pressure for 8 minutes. Let it sit on low for 5 minutes before quick releasing the pressure.

5. Top with cashews and cilantro — serve warm with plain yogurt or raita!