How to Prepare Tasty Chicken Biryani Made in Instant Pot

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Probably the most popular snacks is yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we don't recommend. You can not beat yogurt when it comes to a healthy snack though. It is made up of a great deal of calcium, proteins, and B vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Yogurt combines beautifully with nuts along with seeds. It's an uncomplicated way to reduce sugar while still enjoying a yummy snack.

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We hope you got insight from reading it, now let's go back to chicken biryani made in instant pot recipe. To make chicken biryani made in instant pot you only need 22 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Chicken Biryani Made in Instant Pot:

1. Use 1 of large chicken cut into medium pieces.
2. Provide 1 cup of yogurt.
3. Use 1/2 tsp of Tumeric.
4. Take 1 tsp of chilli powder or to taste.
5. You need 1 tsp of green chilli paste.
6. Take 3 tsp of garlic ginger paste.
7. Use 1 tsp of salt or to taste.
8. Use 3 tsp of coriander and cumin powder mix.
9. Provide 3 of medium onions slices.
10. Prepare 1/2 tsp of salt.
11. Use 4 tbsp of Butter.
12. Prepare 1 tsp of whole cumin.
13. You need of Bay leaves 3.
14. You need 1/2 stick of cinnamon (Tuj).
15. Use 3/4 of cloves.
16. Get 3 of whole cardamom.
17. You need 2 cups of rice.
18. Provide 1 cup of water with 1/2 tsp salt added.
19. Take Pinch of saffron mixed in 1 tsp of milk.
20. Get of Garam masala for garnish.
21. Prepare of Coriander for garnish.
22. Get of Boiled eggs optional.

Steps 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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