Chicken Biryani

Ingredients

Marinade

• 1/2 cup plain yogurt
• 2 Tbsp mint, chopped
• 1 Tbsp lemon juice
• 1/2 Tbsp garlic paste
• 1/2 Tbsp ginger paste
• 1 heaping tsp garam masala
• 1 1/4 tsp Kashmiri chili powder
• 1 tsp curry powder
• 1/2 tsp (or less) salt
• 1/4 tsp ground turmeric

Main dish

• 1 lb boneless skinless chicken thighs, 1 1/2 inch cube
• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 8 oz of frozen mixed vegetables
• 2 Tbsp ghee (butter will work but with browning solids)
• 1/4 cup cashews
• 1/4 cup raisins
• 1 medium onion, thinly sliced in spears
• 3 cloves garlic, minced
• Whole spices
  • 1 stick Cinnamon
  • 2 bay leaves
  • 5 green cardamom pods (or so)
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • 4 cloves
• 2 Tbsp milk, warmed
• 10 strands/a large pinch of saffron
• 1 Tbsp curry powder
• 1 cup water

Preparation

1. Combine marinade ingredients, starting with spices, then stir together. Cube chicken, mix and coat in marinade, and cover. Rest for anywhere between 30 minutes and 8 hours in the refrigerator.
2. Slice onions, and set the rice on to soak. Assemble whole spices in a bowl. Heat milk, then add saffron to it to steep.
3. Set ghee or butter in the bowl of the instant pot, set to saute. Once the butter’s melted, add the raisins and cashews, and saute for a little over 30 seconds. Reserve.
4. Add onions and saute until caramelized, with some still somewhat crisp. Reserve half with cashews and raisins.
5. Put chicken and marinade in the instant pot, and saute for 3 minutes, turning every so often. Toss in whole spices, saute for 30 seconds, then deglaze the pan, because the cooking step might trigger a burn warning otherwise. Stir in the frozen mixed vegetables now.
6. Spread the rice on top of the chicken & vegetables in an even layer.Sprinkle the milk and saffron evenly (or close to) across the rice, making sure that the saffron threads end up sprinkled in amongst the rice, then pour another cup of water across the pot. Pat the rice into the liquid (it’s okay if there’s some high spots, that rice will still cook but it’ll get a little crisp.)
7. Seal, and cook for 4 minutes on high pressure.
8. Natural pressure release for 10 minutes, then release remaining pressure.
9. To serve, wait for remaining liquid to dissipate into the dish, then sprinkle cashews, raisins and onions atop the dish. If the whole spices are easily accessible from here, pull them before topping the dish.

Serve with Raita (see notes), optionally naan or some other dish.

Notes

This recipe started out as Meeta Arora’s recipe on Piping Pot Curry; a few of the adjustments I made came from what I had on hand–but the mixed veg came from my partner’s request. I figured, why not.

Raita (mini-recipe)

Mix in a bowl:

• 1/6 cup finely minced onion
• 1 Tbsp lemon juice (or lime juice)
• 1 Tbsp finely minced mint leaves
• 1/3 cup plain yogurt
• Heavy dash salt

Let sit for the onions to slightly cure in the acid, then serve.