Name: Indian Chicken Biryani Rice
Prep time: 15 min
Total time: 50 min
Yield: Makes: 4 to 6 servings
Cuisine: India
Ingredients: ½ teaspoon garam masala; 2 tablespoons grated fresh ginger; 2 cups (240 g) frozen veggies (I use 1 cup corn and 1 cup peas); ½ cup (75 g) raisins, soaked in water for 10 minutes and dried with a paper towel; 3-inch (7.5-cm) cinnamon stick; 5 green cardamom pods; Raita (see inset); 4 whole cloves; 5 black peppercorns; ¼ cup (60 g) plain, full-fat yogurt; ¼ cup (60 ml) just-boiled water; 2 tablespoons chopped cilantro/coriander leaves, stems and leaves; 2 tablespoons minced garlic, divided (6 medium cloves); 2 to 3 tablespoons ghee or butter; 1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces; 1½ cups (600 g) basmati rice; Large pinch saffron threads; 1 teaspoon ground cumin; ½ teaspoon red chili powder (optional); ½ teaspoon ground coriander; 1½ cups (360 ml) low sodium chicken stock; 1½ teaspoons fine sea salt; 1 large onion, sliced (1½ cups/150 g); 1 teaspoon fine sea salt

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
50 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

I highly recommend using whole spices in this dish for a more robust flavor. But if you don’t fancy biting into a peppercorn or clove, you can always grind the spices first.

Ingredients

1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5-cm) pieces
1½

Method

Make the marinade. Mix together the cumin, coriander, chili powder (if using), garam masala, salt, 1 tablespoon ginger, 1 tablespoon garlic, cilantro/coriander leaves and yogurt in a

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Indian Chicken Biryani Rice

Ingredients

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