Chicken Mixed Vegetable Biryani | Instant Pot Recipe - Perfect One Pot Meal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
For marinating chicken
  • Chicken legs or bone-in pieces- 7
  • Ginger-garlic paste- 1 tbsp
  • Kashmiri chili powder- 1½ tsp
  • Regular hot chili powder- 1 tsp (for more spice)
  • Coriander powder- 1 tbsp
  • Garam Masala- 1 tsp
  • Fennel powder- 1 tsp
  • Yogurt- 3 tbsp or ¼ cup
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Salt- 1½ tsp
For cooking
  • Ghee- 2 tbsp
  • Dried bay leaves- 2
  • Onion, sliced thin- 1
  • Green chilies, halved- 2 (optional)
  • Tomato, chopped- 1
  • Water- ½ cup (for cooking chicken)
  • Mixed vegetables- 1 carrot diced, 1 potato diced, 1 beetroot diced, ½ cup peas
  • Basmati Rice- 2 cups (soaked for 15 minutes)
  • Garam masala- 1 tsp
  • Water- ½ cup (for cooking rice)
  • Mint leaves, chopped- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Saffron- 10 strands
  • Salt- 1¼ tsp
Instructions
  1. I've taken chicken legs, any bone-in chicken pieces can be used.
  2. Using a sharp knife, score the chicken pieces or add 2 lines on the meat.
  3. In a large bowl, combine the chicken along with the above-mentioned ingredients 'for marinating chicken'. Combine well, let marinate for 30 minutes.
  4. In a bowl, soak the basmati rice in 2 cups water for 15 minutes.
  5. After 15 minutes of soaking, add the rice to a strainer, strain the water & rinse the rice under running water. Keep it aside.
  6. Turn on the Instant Pot. I'm using Instant Pot Ultra model, 6 quarts.
  7. Select Saute setting, temperature should be medium or normal- let hot sign display on the screen
  8. To the hot stainless steel pot, add 2 tbsp ghee & dried bay leaves, saute for a few seconds.
  9. Add onions, season with ½ tsp salt. Saute for 2 minutes till onions turn translucent.
  10. Ensure onions don't turn brown and the bottom of the stainless steel pot hasn't turned brown.
  11. Add green chilies & tomatoes, saute for a minute.
  12. Add the marinated chicken pieces and combine well.
  13. Add ½ cup water to the bowl used for marinating the chicken, there will be some marinade stuck to the bowl, combine well & add to the chicken.
  14. Combine everything well.
  15. Close the pot with the lid.
  16. Cancel saute setting.
  17. Turn on pressure cook setting, set time to 5 minutes at high pressure.
  18. It will take 5 minutes for the pressure to build and 5 minutes to pressure cook.
  19. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  20. Open the lid.
  21. I've measured the liquid in the pot, there will be around 1¾ cups liquid in the pot.
  22. For cooking 2 cups rice, we have to add 2¼ cups liquid in the Instant Pot.
  23. Add additional ½ cup water to the pot (total liquid will be 2¼ cups)
  24. Add the mixed veggies, soaked & rinsed basmati rice, garam masala, ¾ tsp salt, saffron, mint leaves & cilantro. Combine well.
  25. Ensure the rice is completely immersed in the liquid.
  26. Close the pot with the lid.
  27. Select pressure cook setting, set time to 5 minutes at high pressure.
  28. After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  29. Open the lid, fluff the rice using a fork.
  30. If the rice is crisp, cover the stainless steel pot with the Instant Pot lid & let rest for 10 minutes, the rice will turn soft.
  31. Serve along with raita, pickle, pappad etc. It's finger licking delish!!!
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chicken-mixed-vegetable-biryani-instant-pot-recipe-perfect-one-pot-meal/