Serves 2
Directions
- 1Cook the chicken, onion, spices, and other ingredients using the high sauté mode.
- 2Add the rice and water to the Instant Pot.
- 3Secure the lid and pressure cook on high for 4 minutes or low for 12 minutes.
- 4Perform a natural release for 5 minutes, then release any excess steam.
Ingredients
- 1 to 1.5 pound chicken breast
- 2 cup basmati rice, washed and drained
- 1/2 whole onion, sliced
- 2 tbsp ginger garlic paste
- 1-2 whole tomato, diced
- 2 tbsp biryani masala
- 1 tbsp garam masala
- 2 tsp red chili (optional)
- 2.5 tsp salt
- 1/2 cup yogurt, whisked
- 1 whole potato, diced
- 2.25 cup water
- 2 whole green chili
- 1 squeeze lemon (optional)
- to taste cilantro, chopped
Equipment
Instant Pot
Tips
- Alternatively substitute all spices and salt for 1/2 a biryani masala packet.
- Can add the whole packet if you like it very spicy.
- Adjust red chili to taste, for mild add less.
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