My husband and I love biriyani! But I feel like its a lot of steps, lot of work and a lot of dishes at the end. So this is an Instant Pot attempt. 🙂
Ingredients: Eggs: 4 Water as needed Vegetable oil (or ghee) - 2 tbsp Onions - 3 (chopped) Mint leaves - 2 handfuls Cilantro / Coriander leaves - 1 handful Basmati rice - 3 cups Chicken: 2 lbs Marinade: Garam Masala : 2 tbsp Turmeric: 1/2 tbsp Red Chilli powder - 2 tbsp Beaten yogurt - 2 cups Ginger garlic paste - 1 tbsp Salt - as per taste Step 1: In the Instant Pot, place 4 eggs. Add water enough to submerge them and "Saute" for 12 mins. I didn't completely close the lid so it wasn't under "pressure". Step 2: After 12 mins, when the timer goes off, drain the hot water, pour chilled water, and slowly take the eggs out. De-shell them in a few. Step 3: While this is happening, marinate the chicken with all ingredients mentioned under "marinade". Also wash and soak the basmati rice in water. Step 4: Back to the Instant pot - Turn on saute again to get rid of any left over water in the pot and once the water is all gone, add vegetable oil. Toss in the onions and saute until slightly brown. Take out half of it once done. Step 5: To the left over onions in the pot, add the marinated chicken. "Pressure" cook for 4 mins. Step 6: Now, add in the rice and 2 cups water, ensure all the grains are submerged. Add salt as per taste. "Pressure" cook for 10 minutes. Step 7: Once done, add in chopped mint and coriander leaves. I used a food processor to make it easy and all have them fine. Mix in the sauteed onions as well. Cut up the boiled eggs in half and add them into the pot. Enjoy 🙂
sugarcoatedmasala 