Prep Time: 15 minutes
Cook Time: 25 minutes
2 cups basmati rice
1 lb boneless, skinless chicken breasts, diced
1 large onion, thinly sliced
2 tomatoes, chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise (optional)
2 tablespoons ghee (clarified butter) or cooking oil
2 tablespoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin seeds
1 cinnamon stick
4 green cardamom pods
Salt, to taste
Fresh cilantro leaves, for garnish
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Turn on the Instant Pot and select the “Sauté” function. Heat ghee or cooking oil in the pot and add cumin seeds, cinnamon stick, green cardamom pods, and cloves.
Sauté for a minute until fragrant. Add the sliced onions and cook until they turn golden brown, stirring occasionally. Stir in minced garlic, grated ginger, and slit green chilies (if using). Sauté for another minute.
Add the diced chicken to the pot and cook until it turns white on all sides, around 5 minutes. Now, add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the tomatoes soften.
Add the soaked and drained basmati rice to the pot and gently mix with the chicken and spices. Pour 3 cups of water into the pot and give it a stir, ensuring the rice is submerged in liquid. Close the Instant Pot lid, ensuring the pressure valve is set to the sealed position. Select the “Pressure Cook” function and set the timer for 5 minutes on high pressure.
Once the Cook Time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release.
Open the lid and fluff the rice gently with a fork. Let it sit uncovered for a couple of minutes.
Garnish with fresh cilantro leaves before serving.