Instant Pot Chicken Biryani

• hidangan: 4 servings

Bahan-bahan

2 pounds boneless and skinless chicken thighs (leave whole)

2 cups long-grain basmati rice (rinsed, we’re cooking longer, no need to soak)

2 cups water

1 cup whole milk greek yogurt

1 onion (diced)

3 tablespoons minced garlic or paste

1 tablespoon minced ginger or paste

1 –2 green chilis (minced, to taste) desseded

4 teaspoons coriander powder

4 teaspoons paprika or Kashmiri chili powder

4 teaspoons salt

2 teaspoons garam masala

½ teaspoon black pepper

½ teaspoon ground cumin

¼ teaspoon cayenne (to taste)

½ teaspoon turmeric

Cilantro (chopped, to taste)

Mint (chopped, to taste)

2 tablespoons ghee

⅓ cup of halved cashews

2 tablespoons golden raisins

Arahan

Combine the chicken and all of the ingredients listed under “marinade” together in the bottom of the instant pot and mix well. Let this sit on the counter at room temperature for 10 minutes (10 minutes is enough time for the chicken to marinate).

Spread the rinsed rice so that it is in a thin layer overtop the marinated chicken. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.

Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.

Naturally release pressure for 10 minutes.

Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.

To make ghee-coated cashews and raisins:

Melt 2 tablespoons ghee in a small pot on the stovetop over medium heat, add ⅓ cup of halved cashews and stir-fry for a minute or until lightly golden, then add 2 tablespoons raisins and stir-fry until they plump up.