Chicken Biryani
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Ingredients
Ingredients
Chicken marinade
2 pounds of skinless and boneless chicken thigh, cubed
1 tablespoon garam masala
1 tablespoon of coriander cumin powder
1 tablespoon of ginger powder
1 tablespoon of minced garlic
1/2 tablespoon of smoked paprika
1/2 tablespoon of cayenne pepper (add more if you want more heat)
1 teaspoon of tumeric powder
1 cup of plain yogurt
2 tablespoon of lemon juice
4 teaspoon of salt
1/4 chopped cilantro
Other
3 cups of long grain basmati rice
4 bay leaves
1 large onion, thinly sliced
3 tablespoon butter
1 teaspoon of saffron mixed with 2 tablespoon of warm milk
Garnish
Chopped cilantro
Lemon
Directions
Directions
Add all the chicken marinade ingredients into a large bowl and mix well.
Let the marinade sit in the fridge for 30 minutes.
While the chicken is marinading, wash and soak the basmati rice with water for 20 minutes.
Turn on instant pot or pressue cooker to saute/sear mode.
Add 4 tablespoons of butter and caramelize the onions. This should take about 15 minutes.
After onions are carmelized, add the entire bowl of marinaded chicken into the pressure cooker.
Mix the chicken with the carmelized onions then close lid and let simmer for 5 minutes.
Drain the basmati rice and layer it on top of the chicken.
Add enough water so that there is 1/2 inch of fluid covering the rice.
Add bay leaves and saffron with milk.
Adjust pressure cooker to high pressure mode and cook for 10 minutes.
After cooking, let the pressure out.
Fluff the rice with the chicken.
Garnish with cilantro and lemon.
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