Instant Pot Chicken Biryani

 Ingredients:

• 2 cup wada kolam rice, soaked 15-30 minutes, rinse a few times
• 6 tablespoons ghee 
• 2/3 cup cashews, halved
• 4 tablespoons golden raisins

Whole Spices

• 10 cardamom pods
• 8 whole cloves
• 4 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
  

• 2 onion, thinly sliced
• 4 teaspoons minced garlic
• 4 teaspoons minced ginger
• 2-3 lbs pounds skinless and boneless chicken thighs, cut into quarters (cooked)
  

Ground Spices

• 4 teaspoons paprika
• 4 teaspoons salt, adjust to taste
• 2 teaspoon garam masala
• 1/2 teaspoon turmeric

• 4 cup water
• ½ cup fresh cilantro leaves, chopped 
  

Directions

1. Soak the rice in cold water for 15-30 minutes. Drain, rinse and set aside.
2. Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
3. Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry until they turn golden brown.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the ground spices and mix. 
6. Add chicken and stir to coat with spices
7. Dump the rice on top of the chicken (do not mix). Add water.
8. Sprinkle half the cilantro on top of the rice.
9. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
10. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
11. Discard the whole spices. Sprinkle with remaining cilantro and garnish with the ghee-coated cashews and raisins.