Instant Pot Chicken Biryani

Ingredients

• 700 grams Chicken Thighs and Drumsticks bone-in and skinless
• ¾ cup Yogurt or hung curd
• ¼ cup Tomato Puree
• ¼ cup Vegetable Oil
• 1 tablespoon Ginger Garlic Paste
• 1 tablespoon Red Chilli Powder, or 1 teaspoon Paprika + 1 teaspoon Cayenne
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala Powder
• ½ cup Brown Onions
• 1 teaspoon Salt
• 2 tablespoon Hot Milk
• 10-15 Saffron strands
• 3 tablespoon Oil
• 2 cardamom
• 2 cloves
• 1 bay leaf
• 2 cups Basmati Rice
• 2 cups Water
• 1 teaspoon Salt
• 1 cup Mint Leaves fresh, roughly chopped
• 1 cup Coriander Leaves Cilantro, roughly chopped
• 2 tablespoons Ghee or Butter, melted
• 2 tablespoons Brown Onions

Steps

1. Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.
2. When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
3. Soak washed basmati rice for 20 minutes before cooking.
4. Turn on the SAUTE mode on the Instant Pot. Add 2 tablespoons of oil and add 2 cardamoms, 2 cloves and 1 bay leaf. Sauté for a minute.
5. Add the chicken along with any leftover marinade. Sauté for 3 minutes, stirring occassionally. Cover the lid of the Instant Pot and press CANCEL. Now press MANUAL and set the timer for 3 minutes on HIGH. Pressure cook for 3 minutes. Once done, manually release the pressure immediately.
6. Boil 2 cups of water with 1/2 teaspoon of salt.
7. Sprinkle chopped coriander and mint on the cooked chicken.
8. Add all soaked and drained rice and spread it evenly over the chicken. Pour the boiled water and make sure all the rice is submerged.
9. Cover the lid and press MANUAL. Set the timer for 6 minutes. Once done, manually release the pressure immediately.
10. Sprinkle saffron milk, 2 tablespoons of melted ghee and 2 tablespoons of fried onions. Turn off the Instant Pot and put the lid on. Let biryani rest for 5-10 minutes. Serve hot along with raita!