Chicken Biryani in Pressure Cooker / Kozhi Biriyani / சிக்கன் பிரியாணி |

Chicken Biryani in Tamil / Chicken Biryani in Pressure Cooker / Kozhi Biriyani / சிக்கன் பிரியாணி

#instantpotrecipes #chickenbiryani #biryani

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2 pounds chicken bone in, skinless, cut into 12 pieces (If using chicken breasts cut into 2 inch pieces)
1 jalapeno sliced into 8 wedges (optional for extra spicy)
3 cups Basmati rice
3 tablespoons ghee divided
2 large onions thinly sliced
2 bay leaves
2 teaspoon salt
1 teaspoon saffron
1 tablespoon milk warm, mixed with the saffron
6 eggs boiled and shelled (optional)

Marinade for chicken
2 teaspoons garam masala Add 3 teaspoons for spicier Biryani
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon turmeric
1/4 cup mint leaves
1/4 cup cilantro chopped
2 tablespoons lemon juice
3/4 cup plain yogurt
2 teaspoons salt

INSTRUCTIONS
Make Marinade by mixing garam masala, ginger paste, garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt and salt.
Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.
While the chicken is marinating, wash and soak the basmati rice in water. Keep aside for 30 minutes.
Turn the Instant Pot to Saute and adjust to High. When display reads "hot", add 2 tablespoons of ghee and add thinly sliced onions.
Cook stirring frequently for 5 minutes or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani.
Add 1 tablespoon of ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno.
Add in the bay leaves and marinated chicken. Mix well.
For Chicken on bone - Close Instant Pot and set to Manual mode for 4 minutes pressure cooking. Follow with Quick release. Give the chicken a quick stir. For Chicken Breasts - Mix well and cook on Saute mode 3 minutes. Follow with quick release.
Drain the rice and gently pour over the chicken. Add 2 teaspoons of salt.
Add 2 cups of water. Close the Instant Pot and turn pressure valve to sealing. Set to Manual mode for 6 minutes. When time is up, follow with quick release.
Gently fluff and mix the rice with the chicken on the bottom of the pan. Garnish with the remaining caramelized onions, saffron and cilantro.
Serve with Raita (Onions and tomatoes /carrots mixed in yogurt), hard boiled egg and lemon wedges. Enjoy!

Видео Chicken Biryani in Pressure Cooker / Kozhi Biriyani / சிக்கன் பிரியாணி | канала Estee in Sweden