Chicken Biryani

• 份量: 4 servings
• 总时间: 1 hour 10 minutes

配料

2 teaspoons garam masala

1½ teaspoons ground turmeric

1 teaspoon ground cardamom

6 medium garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 jalapeño chili, stemmed and sliced into thin rounds

⅓ cup chopped fresh cilantro

2 pounds boneless, skinless chicken thighs, trimmed and cut into 3-inch pieces

2 tablespoons grapeseed or other neutral oil

2 medium yellow onions, chopped

1 cinnamon stick

Kosher salt

2 bay leaves

1 cup basmati rice, rinsed and drained

Lemon wedges, to serve

步骤

In a medium bowl, stir together the garam masala, turmeric, cardamom, garlic, ginger and 3 tablespoons water to form a paste. Add the jalapeño, half the cilantro and the chicken, then toss until well combined. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the onions and cinnamon, then cook, stirring often, until the onions are golden brown, 10 to 12 minutes. Pour in 1 cup water, scraping up any browned bits. Stir in 2 teaspoons salt and the bay. Add the chicken with its marinade; stir to combine, then distribute in an even layer. Sprinkle the rice evenly into the pot.

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Drape a clean kitchen towel across the pot and let stand for 10 minutes. Transfer the biryani to a serving dish, removing and discarding the cinnamon and bay. Sprinkle with the remaining cilantro and serve with lemon wedges.