Name: Instant Pot® Chicken Biryani
Ingredients: 1.5 cups basmati rice; water; 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes; 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes; 3 tablespoons Greek yogurt; 1.5 tablespoons fresh lemon juice; 0.5 tablespoon grated fresh ginger; 0.5 tablespoon minced fresh garlic; 1.5 teaspoons garam masala, divided; salt and ground black pepper to taste; 3 tablespoons ghee; 2 whole cloves; 2 pods cardamom, crushed; 1 bay leaf; 0.5 cinnamon stick; 1 teaspoon coriander seed; 1 teaspoon brown mustard seed; 0.75 teaspoon cumin seeds; 1 large red onion, cut in half and thinly sliced; 1.5 cups chicken stock; 0.5 cup roughly chopped fresh cilantro; 0.25 cup roughly chopped fresh mint leaves; 0.5 teaspoon ground turmeric; 0.5 teaspoon paprika; 0.5 teaspoon red chile powder

Ingredients

1.5 cups basmati rice
water
7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
3 tablespoons Greek yogurt
1.5 tablespoons fresh lemon juice
0.5 tablespoon grated fresh ginger
0.5 tablespoon minced fresh garlic
1.5 teaspoons garam masala, divided
salt and ground black pepper to taste
3 tablespoons ghee
2 whole cloves
2 pods cardamom, crushed
1 bay leaf
0.5 cinnamon stick
1 teaspoon coriander seed
1 teaspoon brown mustard seed
0.75 teaspoon cumin seeds
1 large red onion, cut in half and thinly sliced
1.5 cups chicken stock
0.5 cup roughly chopped fresh cilantro
0.25 cup roughly chopped fresh mint leaves
0.5 teaspoon ground turmeric
0.5 teaspoon paprika
0.5 teaspoon red chile powder

Steps

Rinse the basmati rice thoroughly in a strainer until the water runs clear. Put it in a bowl, cover with fresh water and leave for 30 minutes.
Put the chicken breast and thigh pieces in a large bowl. Add the Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt and pepper. Mix to coat the chicken well, then cover and refrigerate for 30 minutes.
Drain the rice and take the marinated chicken out of the refrigerator. Switch on a multi-functional pressure cooker, such as Instant Pot®, choose the Saute function and add the ghee. Once it starts bubbling, add the cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed and cumin seeds. Saute for 2 to 3 minutes, until fragrant. Add the sliced onion and cook for about 5 minutes, stirring often, until tender and fragrant.
Put the chicken and extra marinade in the cooker and saute for about 5 minutes, until browned on all sides. Switch off the Saute function. Add the rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika and chili powder and stir to combine well.
Close and lock the lid, then select high pressure following the manufacturer's instructions. Set the timer for 6 minutes and let pressure build for 10 to 15 minutes.
Carefully release the pressure with the quick-release method specified in the manufacturer's instructions, about 5 minutes. Unlock and lift off the lid, fluff with a fork and serve at once.