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1 ½ cups basmati rice
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water
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7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
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7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
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3 tablespoons Greek yogurt
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1 ½ tablespoons fresh lemon juice
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½ tablespoon grated fresh ginger
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½ tablespoon minced fresh garlic
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1 ½ teaspoons garam masala, divided
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salt and ground black pepper to taste
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3 tablespoons ghee
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2 whole cloves
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2 pods cardamom, crushed
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1 bay leaf
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½ cinnamon stick
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1 teaspoon coriander seed
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1 teaspoon brown mustard seed
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¾ teaspoon cumin seeds
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1 large red onion, cut in half and thinly sliced
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1 ½ cups chicken stock
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½ cup roughly chopped fresh cilantro
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¼ cup roughly chopped fresh mint leaves
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½ teaspoon ground turmeric
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½ teaspoon paprika
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½ teaspoon red chile powder
Chicken Biryani
Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.
Nutrition Information
134
Calories
38g
Carbohydrates
28g
Protein
697mg
Potassium
7g
Fiber
7g
Sugar
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