Instant Pot Chicken Biryani

Step 1

Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.

Step 2

Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.

Step 3

Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.

Step 4

Add the garlic and ginger and stir-fry for 30 seconds.

Step 5

Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.

Step 6

Add the ground spices and mix to coat the chicken.

Step 7

Dump the rice on top of the chicken (do not mix). Add water.

Step 8

Sprinkle half the cilantro and mint on top of the rice.

Step 9

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

Step 10

Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.

Step 11

Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.