Easy Instant Pot Chicken Biryani

pipingpotcurry.com

Henry

1 lb Chicken, boneless cut into 1.5" inch pieces

1 cup Basmati Rice, washed and soaked for 20 minutes

2 tablespoon Ghee

10 Cashews

12 Raisins

1 Onion, thinly sliced

2 tablespoon Milk, warm

10 strands Saffron (Kesar)

1 cup Water

subheading: For marination:

½ cup Plain Yogurt, I used full-fat

1 teaspoon Garam masala

1 teaspoon Kashmiri red chili powder

½ tablespoon Ginger, paste

½ tablespoon Garlic, paste

1 teaspoon Salt, adjust to taste

¼ teaspoon Ground Turmeric (Haldi powder)

1 tablespoon Lemon juice

2 tablespoon Mint leaves, chopped

2 tablespoon Cilantro leaves, chopped

subheading: Whole Spices:

1 stick Cinnamon (Dalchini)

2 Bay leaf (Tej Patta)

5 Green Cardamom (Elaichi)

½ teaspoon Cumin seeds (Jeera)

½ teaspoon Black Peppercorns

4 Cloves (Laung)

Directions at pipingpotcurry.com

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