Dinner for 6

Instant Pot Chicken Biryani

Name: Instant Pot Chicken Biryani
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 chicken thighs; 2 cups basmati rice; 1 onion; 6 cloves garlic; 1 1/2 tbsp regular soy sauce; 2 cups unsalted chicken stock; 2 tbsp ghee or unsalted butter; 2 tsp garam masala; 1 tsp turmeric; 3 bay leaves; 1 star anise; 6 green cardamom pods; 1/2 tsp fine salt; 3/8 tsp cayenne pepper (optional); chopped cilantro

Chicken, basmati rice, onions, and warm spices pressure-cook together for a fragrant one-pot meal.

$1.28per serving $

50 minstart to table

6servings

Indian Budget Family Lunches Dinners Instant Pot Back to school

Ingredients

4 chicken thighs
2 cups basmati rice
1 onion
6 cloves garlic
1 1/2 tbsp regular soy sauce
2 cups unsalted chicken stock
2 tbsp ghee or unsalted butter
2 tsp garam masala
1 tsp turmeric
3 bay leaves
1 star anise
6 green cardamom pods
1/2 tsp fine salt
3/8 tsp cayenne pepper (optional)
chopped cilantro

Steps

Rinse the rice, slice the onion, and mince the garlic during 12 minutes of preparation.
Set a 6-quart Instant Pot to sauté, melt the ghee, and cook the onion, garlic, chicken, garam masala, and turmeric for 10 minutes.
Stir in the soy sauce, rice, stock, bay leaves, star anise, cardamom, salt, and cayenne.
Seal the pot and cook on high pressure for 8 minutes.
Let the pressure release naturally for 15 minutes, then release any remaining pressure and check that the chicken reaches 165 F.
Rest the biryani for 5 minutes, remove the whole spices, and stir in the cilantro.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.