Description
Biryani is spices added to the rice with vegetables or protein (Chicken, Eggs, Goat, Lamb, Fish). It is one of the most popular dishes in Southeast Asia. It is one of the most popular dishes in Southeast Asia. Biriyani might have originated in Iran, but can trace the name to the original Persian “birinj biriyan” meaning fried rice.
The essential components of biryani are prepping the rice, veggies, and meat. Although it seems like a tedious process looking at all the steps, it goes very quickly once we organize all the ingredients into this dish.
Ingredients
Ingredients:
Chicken – 1 1/2 lbs. (with bone)
Salt- 3/4 tsp
Red Chili Powder- 2 tsp
Cumin Powder- 1 1/2 tsp
Coriander powder- 2 tsp
Turmeric Powder- 3/4 tsp
Garam Masala Powder- 1/4 tsp
Greek Yogurt (Nonfat plain)- 1/4 cup
Ginger and Garlic Paste- 2 Tbsp
Long grain rice/ Basmati- 1 1/2 cups (soaked for 45 minutes and rinsed)
Onions- 2 cups
Mint Leaves- 1 bunch (3/4 cups chopped)
Cilantro- 1 cup (chopped)
Butter- 1 1/2 Tbsp
Oil- 1 1/2 Tbsp
Water- 2 3/4 cups
Whole Spices:
Cinnamon sticks- 3 to 4 (2-inch pieces)
Bay Leaves- 4 to 5 (small)
Cloves- 8 to 10
Star Anise- 2
Cardamom- 6 to 8
Black Pepper Corns- 1 tsp
Mace, black thing- some
Ingredients added at last:
Salt- 3/4 tsp
Cashews and Raisins- 1/2 cup
Fried Onions- 1/4 cup
Lemon Juice- 1 Tbsp
Garnish: Cilantro
Instructions
- Take 1 1/2 lb of chicken (with bones). Add 1/4 cup of greek yogurt, 3/4 tsp of salt, 2 tsp red chili powder, 2 tsp coriander powder, 3/4 tsp turmeric powder, 1/4 tsp garam masala powder, and 2 Tbsp of ginger garlic paste. Mix everything well and set it aside in the refrigerator to marinate for at least 1 hour.
- Take 1 1/2 cups of basmati rice and soak with enough water for at least 45 minutes. Rinse and drain the rice before adding to the pot.
- Prep the veggies by chopping about 2 cups of onions, 1 cup of cilantro, one bunch of mint leaves.
- Take 1 1/2 Tbsp of butter and 1 1/2 Tbsp of oil in an instant pot. Add 4 to 4 bay leaves, 8 to 10 cloves, 1 tsp black peppercorns, star anise, 6 -8 cardamom (whole), and cinnamon sticks.
- Add the sliced onions, saute for 2 minutes and add the mint leaves and cilantro.
- Add the marinated chicken, mix well and cook for 7 to 8 minutes.
- Add 2 3/4 cups of water boil for 6 minutes. Add salt and green chilies to taste.
- Add 1/2 cup of raisins and cashews, 1/4 cup of fried onions, and 1 Tbsp of lemon juice.
- Add soaked and rinsed rice, mix and close the lid. Set the rice function mode (it takes about 12 minutes to cook). Make sure that the pressure valve is sealed. Wait for at least 5 to 10 minutes before opening the lid. Do not overmix the rice when it is hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Entrees
- Method: Cook
- Cuisine: Indian
Nutrition
- Serving Size: 2 cups
- Calories: 185 kcal
- Sugar: 1.23 g
- Sodium: 357 mg
- Fat: 5.03 g
- Saturated Fat: 1.41 g
- Unsaturated Fat: 1.687 g
- Trans Fat: 0.009 g
- Carbohydrates: 20.75 g
- Fiber: 1.5 g
- Protein: 13.81 g
- Cholesterol: 39 mg
Keywords: chicken biryani, rice and chicken, Indian chicken rice recipe, simple Indian food, quick rice and chicken meal, instant pot biryani, instant pot meal
