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.

Chicken Biryani

Ingredients:

• 1.5 lb chicken thighs , skin on, bone in, halved along bone.

Marinade:

• 2/3 cup yogurt , plain
• 1/2 cup water
• 2 tbsp vegetable oil (or other plain oil)
• 6 garlic cloves , minced
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 2 tsp garam marsala 
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika , sweet / ordinary (not smoked)
• 1 3/4 tsp salt
• Note: alternately you can use 2 tbsp biryani masala seasoning. 

Par Boiled Rice:

• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups basmati rice

Crispy Onions:

• 2 medium onions (yellow, brown) , halved and finely sliced
• 1 cup oil , for frying

Saffron:

• 1 tsp saffron threads (loosely packed)
• 2 tbsp warm water 

Biryani:

• 1 cup cilantro , chopped
• 1/4 cup ghee or unsalted butter ,melted 

Garnish:

• Crispy onions (above)
• Chopped coriander / cilantro
• Yogurt

 

Directions:

• Mix Marinade in a large pot. Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice:

• Bring 3 quarts (12 cups) water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside (leave whole spices in).

Crispy Onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl, leave for 10 minutes+.

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
• Remove lid. Cook for 5 minutes, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down - it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.