Biryani is spices added to the rice with vegetables or protein (Chicken, Eggs, Goat, Lamb, Fish). Biryani 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 biriyani,” meaning fried rice. Traditionally it is prepared in a big pot sauteed with spices, veggies, meat, and rice; simmered over for a long time. But the present-day Instant pot makes it easier to get it done in 30 minutes.

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.

Biryani is the number one item on the menu ordered at restaurants. Biryani is a must at home on special occasions or weekends. It is a one-pot meal that the entire family can enjoy. It is not so favorite among kids, yet it is worth trying by reducing the spices used in this recipe.

Details of the Recipe Ingredients:

1. Cut the chicken pieces to 2-inch pieces. It cooks faster with this size, and you do not have to worry about undercooked chicken in biryani. After washing the chicken, pat it dry completely so that the extra liquid is not released into the rice and make it soggy.
2. You do not have to be precise with measurements for the spices. Adjust according to the taste. 
3. When using the instant pot in the saute mode initially, make sure to stir so that it does not brown at the bottom of the pot constantly. Once it is burnt, it is hard to get the rice to the right consistency.
4. Follow the same order of adding the ingredients. Oil, spices, onions, greens, and then marinated chicken. This way, there is less chance to burn with the onion juices. After adding the marinated chicken, make sure to keep sauteeing to let it cook on all sides. It does not have to cook entirely on the saute mode.
5. I have used almost double the water quality for the rice but 1/4 cup less (1/4 cup is the water released from the onions, yogurt, and the chicken).
6. It comes best when the rice is soaked for at least 30 minutes. Soaked rice makes cooking fast, and rice comes out fluffier when done.
7. The water should boil before adding the rice. Once the rice is in the pot, do not stir for a long time as the soaked rice is fragile and might break.
8. When you finish the saute step and switch onto rice mode, ensure the pressure valve is sealed completely.
9. Adding cashews, raisins, and fried onions is entirely optional. I have added it here to balance the spices. If you prefer it spicy, you can skip these ingredients. Also, fried onions release some extra oil into the rice. You may choose to cut down on the fat a little bit in the initial stage of sauteeing.
10. Deglaze the pot when necessary. Deglazing the pot means cleaning the pot with a wet paper towel if you happen to have browned the pan at any point of cooking.
11. What do you do if the rice looks undone after releasing the pressure and opening the lid? Close the cover back and turn on the warm mode for 10 to 12 minutes.

Ingredients, Alternatives and Tips

1. Bone-in chicken (chicken thighs) works best for this recipe. Bone-in chicken gives flavor to the rice. If you want boneless meat, still use the boneless chicken thighs vs. chicken breasts.
2. Basmati rice is the best one. I use extra long grain or the one that says Biryani rice long. 
3. It comes out best when full-fat yogurt is used. With a nonfat yogurt, more water is released into the dish. I have used full-fat Greek yogurt in this recipe. You can also use regular homemade yogurt.
4. Use the best quality spices available as the prominent flavor to the chicken and rice are the spices.
5. If you want the rice to be creamier, you can add 1/4 cup of coconut milk and reduce 1/4 cup of water from the total amount. In South Indian biryani recipes, coconut milk is a must.
6. The timings for sauteing and the rice function mode are essential. Ensure that the pressure valve is completely sealed when the instant pot is set to rice mode. After the rice is done, wait for at least 5 to 10 minutes before opening the lid. 

Main Steps of the Recipe:

Marinating the Chicken

1. Marinating the chicken with yogurt and spice powder (red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder). The minimum marinating time is 1 hour. The longer it marinates, the better it tastes. Sometimes I let it marinate overnight in the refrigerator. 

Prepping the Veggies 

Cut the onions, mint leaves, and cilantro. In this step, you can chop it ahead of time and store it in ziplock bags or containers. 

Sauteeing

It is adding the whole spices and adding the prepared veggies. First, add the spices and fry for 20 seconds. It gives a beautiful aroma by roasting the spices before adding the onions. Caramelize the onions for a few minutes. It does not have to turn brown. Then add the mint and coriander leaves. The greens do not have to cook for more than a few seconds.

We are adding the marinated chicken, Water, and Rice. 

Rice Mode

We are switching over to the rice mode function to cook the rice for 12 minutes.

Process 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.

Storage Instructions:

1. Instant pot-cooked rice lasts for at least two days in the refrigerator. It does not taste the same once we microwave the rice. It is best to serve this rice fresh (the same day it is made).
2. Instant pot Biryani is not a freezer-friendly meal. Since everything comes together quickly, it is best to make it right before serving. If you want to plan, it is good to store the marinated meat in the freezer and thaw it before making the biryani.

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