Chicken Biryani in Instant Pot

Ingredients

Whole chicken - 2 ( 4 or 5 lbs ) cut into small pieces 

or Chicken legs - 8-10 pieces ( give some nice cuts in between)
Basmati rice = 4 cups soaked in water, for around 30 mins 
(usually its 1 cups of rice =1 1/4 cups of water)
Ghee - 4 tbsp
Onions - 2 cups (chop 2 onions length wise and fry in oil till golden brown) ( (Optional) If you don’t have fried onions, you can add chopped onions here and fry them till light brown color.) 
Ginger garlic paste - 3 tbsp
Mint leaves 1 cup chopped
Coriander leaves 1 cup chopped
Lemon - 1 juiced Green chilies - 6 slit Yogurt - 1/2 cup oil - 3 tbsp Red chili powder - 3/4t sp or less as we will use Shan biryani masala Turmeric powder =- 1/2 tsp Shan Bombay biryani masala - 1/2 - 1 whole packet Salt, as per taste

Shahi jeera - 1 tbsp

Tomato - 2 chopped Dry Masala : Bay Leaves Cinnamon sticks Black cardamom Cloves Cardamom Whole Pepper Star Anise Preparation: 
Marinate the chicken. In a large bowl, marinate the chicken, first, by adding all the garam masala spices. Add the ginger garlic paste, mint leaves, coriander powder, green chilies. Next add the spices: red chili powder, turmeric, Shan masala powder and salt.

Next add oil and lemon juice and mix well

and leave it for 15 mins Now Add the yogurt and mix them really well, and keep it in the fridge for 30 minutes.

Now your chicken biryani base mix is ready.

Method :

1. Plug in INSTA POT and tap sauté mode in medium.
2. Heat 2 tbsp ghee and 4 tbsp oil
3. Now add shahi Jeera, onions and fry till they are light brown

4. Now add tomatoes and cook till tomatoes oozes out oil.

5. Add Marinated chicken and sauté for 2 mins by covering with a glass lid.
4. Now cancel Saute mode.
5. Now add 1/2 cup of water and press Manual mode and keep time as 10 mins and close the Insta Pot and seal the vent.
6. After 10 mins Open the lid after all the pressure is gone and you will see chicken with gravy.
7. Now add soaked and drained rice on top of chicken and spread.
8. Now add 3.5 cups of water ( as you have enough water in chicken already from gravy)
9. Add the rest of your 2 tbsp ghee and check the salt and close the lid.
10. Now press Manual mode and keep time as 6 mins and close the Insta Pot and seal the vent.
11. After 10 mins, let manually release the pressure with a spoon and open the lid and transfer rice to serving dish.
12. serve with your fav Raita.

 
(Optional) you can add 10 small baby potatoes while Marinating and cook with chicken.