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Chicken Biryani Made in Instant Pot
Chicken Biryani Made in Instant Pot

Before you jump to Chicken Biryani Made in Instant Pot recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a great deal more popular than it used to be and rightfully so. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by implementing some modest changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably choose lots of items out of habit. For instance, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One heart-healthy option that can give you a good start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

Therefore, it should be quite obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to chicken biryani made in instant pot recipe. You can have chicken biryani made in instant pot using 22 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Chicken Biryani Made in Instant Pot:
  1. Get 1 large chicken cut into medium pieces
  2. Get 1 cup yogurt
  3. Get 1/2 tsp Tumeric
  4. You need 1 tsp chilli powder or to taste
  5. Take 1 tsp green chilli paste
  6. You need 3 tsp garlic ginger paste
  7. Take 1 tsp salt or to taste
  8. Get 3 tsp coriander and cumin powder mix
  9. Prepare 3 medium onions slices
  10. You need 1/2 tsp salt
  11. You need 4 tbsp Butter
  12. Get 1 tsp whole cumin
  13. Prepare Bay leaves 3
  14. Get 1/2 stick cinnamon (Tuj)
  15. Provide 3/4 cloves
  16. Take 3 whole cardamom
  17. You need 2 cups rice
  18. Prepare 1 cup water with 1/2 tsp salt added
  19. Take Pinch saffron mixed in 1 tsp of milk
  20. Get Garam masala for garnish
  21. Provide Coriander for garnish
  22. Provide Boiled eggs optional
Instructions to make Chicken Biryani Made in Instant Pot:
  1. 1st wash and soak your rice
  2. In bowl mix yogurt and all the powdered spices Tumeric chilli coriander cumin powder & garlic ginger and chilli paste salt 1tsp. Set chicken aside in fridge once mix well
  3. Cut you onions into slices
  4. On sauté mode add your butter and whole spices cumin tuj etc and once butter is melted add the onions
  5. Once the onions have caramelised add the chicken. Chicken releases it’s own water so don’t add any water. Cook on pressure cooker mode for 5 mins.
  6. IP take few mins to build up the pressure then the timer starts. Soon as it’s done do a quick release
  7. #Tip with instant pot when cooking onions and releasing pressure I place mine carefully on my cooker. So I can have the extractor on. Doing this near a open window also helps with the steam always be careful releasing the steam
  8. Once the pressure is released open lid carefully and give your chicken a stir there should be around 1 cup of chicken broth in there already.
  9. Add rice saffron and a tablespoon of butter but not essential, and another 1/2 tsp of salt added to the cup of water & mix. Make sure rice is under water
  10. Cook again for 5 mins on pressure cook mode and then do a quick release again biryani should be done perfectly or almost done
  11. #Tip if yours looks like it needs couple more mins meaning your rice isn’t quite done or you see bit of water still then just close the lid and leave it to cook in the heat. The IP plate stays hot for a while so even a hour later the Biryani will still be hot
  12. Add Garam masala coriander to garnish either serve directly from IP or transfer into a dish and then garnish
  13. I boil my eggs separately in my egg boiler. I will deshell and add once the biryani is cooked but this step is optional
  14. I have added 2tsp of salt to this dish however the amount is optional to your taste
  15. Serve with Yogart Raita…recipe separate listing

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