Ingredients:

  • 2 kg Boneless, Skinless Chicken Thighs, cut into 1.5-inch cubes
  • 1 cup Plain Greek Yogurt (Full-Fat)
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • 1/4 cup Fresh Mint Leaves, roughly chopped
  • 1/4 cup Fresh Cilantro (Coriander), roughly chopped
  • 2 tsp Biryani Masala Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Chili Powder
  • 1 tsp Salt
  • 3 Tbsp Ghee (Clarified Butter) or Oil
  • 1 (2-inch) Cinnamon Stick
  • 4 Green Cardamom Pods, lightly bruised
  • 4 Cloves
  • 2 Bay Leaves
  • 1 large Yellow Onion, finely diced
  • 2-3 Green Chilies, sliced lengthwise
  • 2 cups Aged Basmati Rice, rinsed and soaked for 30 minutes, then drained
  • 5 cups Water or Chicken Broth
  • Pinch Saffron Strands, bloomed in 2 Tbsp hot milk or water
  • 1/2 cup Browned/Fried Onions (Kholar)

Instructions:

  1. Marinate the Chicken: Combine the chicken, yogurt, ginger and garlic paste, mint, cilantro, biryani masala, turmeric, chili powder, and salt in a large bowl. Mix thoroughly. Cover and chill for a minimum of 30 minutes.
  2. Prepare Rice & Saffron: Rinse the Basmati rice under cold water until clear; soak for 30 minutes, then drain completely. Gently crush the saffron strands and dissolve them in 2 tablespoons of warm milk or water.
  3. Heat Aromatics: Set the Instant Pot to Sauté (Normal). Once hot, add the Ghee (or oil). Add the whole spices (Cinnamon, Cardamom, Cloves, Bay Leaves). Sauté for 30 seconds until fragrant.
  4. Cook Onions and Sear Chicken: Add the diced yellow onion and green chilies. Sauté for 5-7 minutes until soft. Add the marinated chicken mixture and cook for 2-3 minutes, stirring occasionally. Use a splash of liquid to deglaze the pot thoroughly to prevent the “Burn” notice.
  5. Add Liquid and Layer: Pour in the 1.5 cups of water or broth. DO NOT stir. Carefully and evenly spread the drained Basmati rice directly over the chicken mixture. Gently tap the rice flat.
  6. Add Toppings: Sprinkle 1/4 cup of the pre-fried onions and a small amount of fresh mint/cilantro over the rice layer. Gently drizzle the bloomed saffron solution over the top. Do not stir.
  7. Pressure Cook: Secure the lid, ensuring the vent is sealed. Cook on Manual/Pressure Cook (High Pressure) for 8 minutes.
  8. Release Pressure & Rest: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Manually switch the vent to Quick Release (QR) any remaining pressure. Open the lid and let the Biryani sit uncovered for 5 minutes.
  9. Fluff and Serve: Using a wide, flat spatula, gently 'fluff' and mix the biryani, turning the rice from the bottom upwards to distribute the chicken and spices. Garnish with remaining fried onions and fresh herbs and serve hot.