Chicken Biryani
Indian, Poultry, Pressure Cooker
Ingredients
2 tsp garam masala
1½ tsp ground turmeric
1 tsp ground cardamom
6 medium garlic cloves, minced
1 Tbsp finely grated ginger
1 jalapeño, sliced into thin rounds
⅓ cup fresh cilantro, chopped
1 cup water
2 lb boneless, skinless chicken thighs, trimmed & cut into 3-inch pieces
2 Tbsp grapeseed, or other neutral oil
2 medium yellow onions, chopped
1 cinnamon stick
2 tsp Kosher salt
2 bay leaves
1 cup basmati rice, rinsed and drained
lemon wedges, to serve
Directions
In a medium bowl, stir together the garam masala, turmeric, cardamom, garlic, ginger and 3 tablespoons water to form a paste.
Add the jalapeño, chicken, and half of the cilantro, then toss until well combined.
Set the Instant Pot to Normal/Medium Sauté, then heat the oil and until shimmering. Add the onions and cinnamon, then cook, stirring often, until the onions are golden brown, 10 to 12 minutes.
Pour in the water, scraping up any browned bits. Stir in the salt and the bay leaves.
Add the chicken with its marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly into the pot.
Pressure Cook on Manual for 10 minutes, then quick release when finished. Cover with a clean kitchen towel and let it stand for 10 minutes.
Transfer the biryani to a serving dish, removing and discarding the cinnamon and bay leaves. Sprinkle with the remaining cilantro and serve with lemon wedges.