Chicken Biryani

⏱️ Prep: 5 min🍳 Cook: 40 min

Ingredients

1 tsp	5 ml	Garam masala
1/2 Tbsp	7.5 ml	Ginger, grated
1/2 Tbsp	7.5 ml	Garlic, minced
1/2 Tbsp	7.5 ml	Red chili powder
1/4 pinch		Turmeric
a few		Mint leaves
a few		Chopped cilantro
1 Tbsp	15 ml	Lemon juice
2 Tbsp	30 ml	Plain yogurt
1 tsp	5 ml	Kosher salt
1 pound	455 g	Chicken, bone-in, skinless (cut into bite-sized pieces)
1 1/2 cup	360 ml	Basmati rice, extra-long variety (washed and soaked in water)
1 1/2 Tbsp	23 ml	Ghee, divided
1		Yellow onion, sliced
2		Bay leaves
1 tsp	5 ml	Salt
1/2 tsp	2.5 ml	Saffron, mixed in 1 Tbsp. warm milk
3		Eggs, boiled and shelled
1/2		Jalapeno, sliced
1 cup	240 ml	Plain yogurt (for Raita)
1/2		Yellow onion, finely diced (for Raita)
1		Tomato, diced (for Raita)
—		Kosher salt to taste (for Raita)
1 tsp	5 ml	Chopped cilantro (for Raita)

In a bowl, add the mint leaves, turmeric, chili powder, garlic, ginger, garam masala, half of the lemon juice, chopped cilantro, salt, and yogurt.
Add chicken and coat well. Marinate in the refrigerator for at least 30 minutes.
Press saute and add ghee and onions to the hot pot.
Cook for 10 minutes or until the onion is caramelized.
Remove and set aside about half of the onion for garnishing.
Add the rest of the ghee to the Instant Pot and add sliced jalapeno.
Add half of the marinated chicken, marinated liquid and bay leaf to the pot. Press Cancel and mix well. Deglaze the pot.
Add the remaining chicken and close the lid.
Press Manual and cook for 4 minutes on High.
Do a quick release, and open.
Mix the chicken well and remove any stuck food from the bottom.
Drain the rice and add to the chicken. Add 1 cup of water and salt. Adjust water if necessary.
Close and cook on Manual on High for 6 minutes.
Do a quick release when cooked.
Open and gently mix the rice and chicken.
Garnish with saffron liquid and caramelized onions.
Serve with lemon wedges, hard boiled egg, and Raita.
To make the Raita: in a bowl, whisk the yogurt. Add salt, tomatoes, and onion and mix well. Garnish with cilantro.