The word biryani is derived from the Persian word “birian” which means fried before cooking. Biryani is a famous South Asian cuisine brought by Central Asians & Persians. They used to eat meat without spices and cooking.
When Mughals came into power in the sub-continent, they mixed meat with different spices and fried before cooking, ultimately adding it in rice because people of the sub-continent were not fond of eating meat. It is made with Indian spices, rice & meat (chicken, lamb, beef, goat or fish).
People of the sub-continent love to eat rice and meat along with extra spices to make it tasty and delicious. When they find all these ingredients in one dish called biryani, they go crazy. In India, Pakistan, and Bangladesh, this is one of the most famous recipes cooked in every house, mostly at weekends. Adding condiments like chutney, raita, or salad makes it rich in taste.
Chicken Biryani in A Instant Pot
Biryani is a high calorie-rich diet consisting of ghee/oil, meat, and other such ingredients. People who want to have a blend of tasty ingredients in a single dish find it very amazing.
Recipe:
There are so many ways to make biryani as the choice of spices is different in making biryani. We will be going through an easy to cook recipe yet full of taste with as many spices as available. The recipe of chicken biryani is to marinade spices making a curry and then add it into the pot in which rice should be put to boil in oil or ghee:
Ingredients for marinade:
- Garam masala (2 tsp)
- Ginger grated (0.5 oz.)
- Garlic minced (0.5 oz.)
- Red chili powder (0.5 oz.)
- Turmeric (½ tsp)
- Mint leaves (2 oz)
- Chopped cilantro (2 oz)
- Lemon juice (1 oz)
- Yogurt (3 oz)
- Salt (2 tsp)
- Chicken (2 lbs. cut into pieces)
Other Ingredients:
- Long grained basmati rice (24 oz)
- Ghee (1.5 fl. oz.)
- Large onion (2, thinly sliced)
- Bay leaves (2)
- Salt (2 tsp)
- Saffron (1 tsp) mixed in 1 tbsp. warm milk
- Jalapeno (1) sliced into eight wedges, for making it extra spicy
Condiment (Raita):
- Plain yogurt (16 oz.)
- Medium-sized onion (1, finely diced)
- Tomatoes (2, diced)
- Salt (½ tsp)
- Cilantro (0.5 oz. chopped)
Instructions for Biryani:
- Make marinade at the start by mixing garam masala, ginger-garlic paste, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Evenly coat the chicken with marinade with your hands. Put the marinade in the refrigerator for around 30 minutes.
- Meanwhile, wash and soak basmati rice for nearly 20 minutes in a bowl.
- Turn the instant pot to high flame. When the ‘hot’ sign appears, add 2 tbsp. of ghee and add thinly sliced onions. Keep cooking and stirring until the color of the onions turns golden brown, or it gets caramelized. Take out half of this paste-like texture to garnish biryani at the end.
- Add 1 tbsp of ghee in the instant pot with half caramelized onion already in it. To make it extra spicy, you may add sliced jalapeno here, that is optional. Add bay leaves and half of the marinated chicken and the liquid from the marinade, too. Make sure to sauté with a spatula to prevent “burn” during pressure cooking.
- This step is divided into two categories, one for chicken on the bone and the second for boneless.
- For chicken on the bone, close the instant pot and turn the pressure valve to sealing. Select Manual Pressure Cook and adjust the time to 4 mins. Follow the quick release. Make sure to scrape the bottom to avoid sticking of food while cooking.
- For boneless chicken, cook on sauté mode for 2 to 3 mins and make sure to prevent food from sticking at the bottom of the pot.
- Drain the rice and put it over chicken. Add 2 tsp salt and 3 cups of water. Close the pot and select manual pressure cook mode after turning the pressure valve to sealing. Adjust the time to 6 mins.
- Open the instant pot and gently mix the rice with chicken. Make sure to avoid breaking rice while combining it with a spatula. If a layer of rice feels to be uncooked, mixing will make it cooked with the steam of water that was used in it while closing the pot.
- Garnish with the caramelized onion, raita, chutney, or any other traditional condiment that goes best with biryani.
Instructions for Raita:
Whisk the yogurt in a medium bowl for making raita. Add finely diced onions, tomatoes, and salt and mix well. Garnish with Cilantro.
How often Should You Consume Biryani?
It is recommended to eat it after intervals and not regularly because excessive consumption of biryani can cause certain complications. It is fattening as it is rich in carbohydrates and fats (ghee/oil).
A plate full of biryani might not be suitable for you if you’re on a weight loss diet. There are several diseases it may cause to rise like high blood pressure, cardiac disease, cholesterol level, liver & kidney issues, etc. Don’t be scared. A single plate ate after a week will not be able to harm you, and you can enjoy its aroma and taste with zeal & zest.
Is it Safe to Consume Chicken Biryani During Pregnancy?
You might be wondering, is it safe for me to consume chicken biryani during pregnancy? Let’s find out the answer to this question.
Generally, it is entirely safe to consume biryani during pregnancy. But make sure that the chicken that you are consuming is well-cooked. Avoid eating uncooked chicken as it may be contaminated by a particular type of bacteria called Listeria.
Make sure to heat the chicken above 160 degrees Fahrenheit so that the bacteria get killed, and the chicken becomes safe for consumption.
How many people can eat 1 kg of biryani?
Generally, 1kg of rice, along with 1.5kg of chicken, makes about eight plates of biryani. So, you can say that 3-4 people can consume 1kg of biryani. Also, remember that for 1 cup of rice, about 2 cups of water is used.
How Long Does It Take to Cook Biryani?
It does not take more than 1.5 hours to cook biryani if you are using an instant pot.
Which Brand of Basmati Rice is Good for Biryani?
Here is a list of three best Basmati Rice brands that are good for biryani. You can select any one from these.
1. Authentic Royal Royal Basmati Rice
These basmati rice offer great taste along with the long and fluffy grain. They are easy to cook and become ready to eat within 15-20 minutes. They provide great taste in curries. These basmati rice come from Royal Brand, which is America’s best-selling brand.
2. Aromatic Authentic Basmati Rice with Rich Aroma
These are the world’s longest aged to perfection basmati rice. They are GMO and gluten-free. This brand offers a great taste with rice aroma.
3. Dunar Elonga Basmati Rice
This brand is GMO-free and is Kosher certified. These are super-premium quality basmati rice and offer an excellent taste. The grains are soft and fluffy.
Final Words
Chicken biryani is amongst the most widely consumed dishes in South Asia. Preparing biryani in an instant pot is super easy. Follow the instructions discussed above and treat yourself with the best dish in Asia.
We guarantee you will enjoy it. If you are facing any challenges, or have any suggestions, feel free to share with us in the comments section below.
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