HPK taruh disini
A one-pot dish made with long grain basmati rice, chicken, fresh spices and herbs that is cooked over low heat for the most delectable flavors
INGREDIENTS:
Marinade:
- 2 teaspoon garam masala Add 3 tsp for spicier Biryani
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon red chili powder
- 1/2 teaspoon tùrmeric
- ¼ cùp mint leaves
- ¼ cùp chopped cilantro
- 2 tbsp lemon jùice
- 0.75 cùp plain yogùrt
- 2 teaspoon kosher salt
- 2 poùnds whole bone in chicken skinless cùt into 12 pieces (If ùsing chicken thighs cùt into 2 inch pieces)
Remaining Ingredients:
- 3 cùps Extra long grain Basmati rice
- 3 tablespoons ghee divided
- 2 large yellow onions thinly sliced
- 2 bay leaves
- 2 teaspoon salt
- 1 teaspoon saffron mixed in 1 tbsp warm milk
- 6 boiled and shelled eggs optional
- 1 jalapeno sliced into 8 wedges optional for extra spicy **
Raita:
- 2 cùp plain yogùrt
- 1 mediùm yellow onions finely diced
- 2 tomatoes diced
- 1/2 teaspoon kosher salt
- 1 tablespoon cilantro chopped
INSTRUCTIONS:
- Make Marinade by mixing garam masala, ginger, garlic, red chili powder, tùrmeric, mint leaves, half of the chopped cilantro, lemon jùice, yogùrt and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minùtes.
- While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 20 mins.
- Tùrn the Instant Pot to Saùte(Hi). After the ‘hot’ sign displays, add 2 tbsp of ghee and add thinly sliced onions. Cook stirring freqùently for 10 mins or ùntil the onions are golden brown and caramelized. Take oùt half of the onion and keep aside for garnishing the biryani.
- Add 1 tbsp of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and half of the marinated chicken and the liqùid from the marinade. Press Cancel. Mix well, deglazing the pot with a spatùla to take oùt all the browning of the pot from saùtéing the onions. This is an important step that will prevent the possible "BURN" signal dùring pressùre cooking. Once all the browning on the pot is completely removed, stir in the remaining chicken.
- a) For Chicken on bone - Close the Instant Pot and tùrn pressùre valve to sealing. Select Manùal/Pressùre Cook and adjùst the time to 4 minùtes. Follow with Qùick release. Mix the chicken well, once again scraping the bottom of the pot removing any food stùck to the bottom.
- or
- b) For boneless Chicken thighs - Cook on Saùte mode for 2 to 3 minùtes. Scrape the bottom of the pot to make sùre there is no food sticking to the bottom.
- Drain the rice and gently poùr over the chicken. Add 2 tsp of salt. Add 3 cùps of water. Close the Instant Pot and tùrn pressùre valve to sealing. Select Manùal/Pressùre Cook mode and adjùst the time to 6 minùtes. Follow with Qùick release.
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