Who says you can’t cook restaurant quality dishes right in your home, this is the most delicious and convenient one-pot meal made with aromatic long grain rice, delicious marinated chicken, spices, and herbs that is cooked over low heat for the most delicious restaurant like flavor. Ing:
2 whole chickens cut and cleaned in 8 pieces (16 total)
2 cups air fried onions
Marination for the chicken:
1 cup yogurt
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala (1/2 in marination 1/2 while cooking)
1/2 tsp cayenne
2 tbsp ginger and garlic
1/2 tsp turmeric
1 tbsp Spanish paprika
1/2 lemon juiced
Whole spices needed for the biryani:
1/3 cup olive oil
1 medium onion sliced thinely
1 tsp cumin seeds
1 cinnamon stick
2 red dried chilli peppers
2 tsp fresh ginger and garlic
1/2 fresh lemon juiced
6 to 7 cardamon pods
6 to 7 peppercorns
6 to 7 cloves
4 bayleaves
1 cup crushed tomatoes (fresh or canned are fine)
4 cups basmati rice (instant pot cup measurement)
I washed and soaked the rice for about 20 minutes
5 cups water (ip measuring cup)
1 tbsp milk mixed with saffron
1 tbsp milk mixed with orange color
1 tbsp milk mixed with yellow color
4 to 5 medium potatoes peeled and quartered salt to taste
1/2 cup fresh coriander
Method: I prepared my onions in the air fryer and kept it on the side. Wash the rice and soak for about 20 minutes and keep it aside as well as peel and quarter the potatoes and soak them and keep them aside as well. Stat by preparing all the spices and keep everything ready before you get started. Add all the spices and yogurt the chicken and marinate about 20 minutes then heat up the instant pot on sauté mode and add the olive oil, once the oil is hot add the spices and the onions until they are golden brown, next add the crushed tomatoes and the potatoes in there as well, mix everything really well then add the marinated chicken and make sure that everything is incorporated really well. Do a taste test and make sure to add the salt in the mixture as well as the marinated chicken. Cook the chicken covered for about 10 to 15 minutes until the potatoes are a little al dente and the chicken has got a head start in cooking. Before pressurizing the biryani add the water, rice and lemon juice and do another taste test and make sure there is enough salt in it sprinkle with about a cup of the air fried onions and add the last of the garam masala and pressure cook on high manual for 6 minutes with a 6 minutes of slow release. Release the pressure and open the pot and sprinkle with the colored and saffron infused milk as well as the air fried onions and the fresh coriander.
Enjoy!