{"id":25946,"date":"2019-08-21T22:57:13","date_gmt":"2019-08-22T02:57:13","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25946"},"modified":"2020-07-29T10:03:05","modified_gmt":"2020-07-29T14:03:05","slug":"instant-pot-whole-chicken-biryani-instant-pot-biryani-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-whole-chicken-biryani-instant-pot-biryani-recipe\/","title":{"rendered":"Instant Pot Whole Chicken Biryani- Instant Pot Biryani Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25948\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-Whole-chicken-biryani.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-Whole-chicken-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-Whole-chicken-biryani-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Whole chicken biryani made in the Instant Pot; incredibly delicious&#8230;<\/p>\n<p>Made this delicious whole chicken biryani for my Man&#8217;s birthday. After owning an Instant Pot, I always make biryani in the Instant Pot. After cooking the chicken and masala, basmati rice is cooked in the chicken stock; this will make the rice taste extremely flavorful.<\/p>\n<p>This time, I&#8217;ve used whole chicken for making the biryani. After cooking the whole chicken, slightly pan-fried it- this will make the whole chicken taste better. Cooked basmati rice in the chicken masala. Served the whole chicken over basmati rice, topped with fried onions, cilantro, and mint leaves.<\/p>\n<p>A great biryani to serve on any special occasion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25947\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-whole-chicken-biryani.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-whole-chicken-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-whole-chicken-biryani-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-whole-chicken-biryani-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2019\/08\/Instant-Pot-whole-chicken-biryani-475x200.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Whole Chicken Biryani- Instant Pot Biryani Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making Marinade[\/b]<\/li>\n<li class=\"ingredient\">Small onions- 5<\/li>\n<li class=\"ingredient\">Garlic- 4 cloves<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Cilantro- 1\/4 cup<\/li>\n<li class=\"ingredient\">Whole cardamoms- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ingredient\">Chili powder- 3 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 3 tsp<\/li>\n<li class=\"ingredient\">Salt- 3 tsp<\/li>\n<li class=\"ingredient\">Lemon juice- 2 tbsp<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ERSeparator\">[b]For making garlic\/ginger\/chili paste[\/b]<\/li>\n<li class=\"ingredient\">Garlic- 4 cloves<\/li>\n<li class=\"ingredient\">Ginger- 2-inch slice<\/li>\n<li class=\"ingredient\">Green chili- 2<\/li>\n<li class=\"ingredient\">Whole cardamoms- 3<\/li>\n<li class=\"ingredient\">Whole cloves- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ERSeparator\">[b]For cooking Chicken[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 3 tbsp<\/li>\n<li class=\"ingredient\">Oil- 1\/4 cup<\/li>\n<li class=\"ingredient\">Onion, sliced- 4, large<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Whole Chicken- 1.5 Kg or 3 lbs<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 8 leaves<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Pan-frying chicken[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1\/4 cup<\/li>\n<li class=\"ERSeparator\">[b]For cooking Basmati Rice[\/b]<\/li>\n<li class=\"ingredient\">Basmati Rice- 2 cups<\/li>\n<li class=\"ingredient\">Saffron- 2 pinches soaked in 1 tbsp water<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]Assembling[\/b]<\/li>\n<li class=\"ingredient\">Fried onions- 1\/2 cup<\/li>\n<li class=\"ingredient\">Roasted almonds or cashew nuts- 10<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 5 leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a blender, add all the ingredients &#8216;for making marinade&#8217;. Blend to a smooth paste.<\/li>\n<li class=\"instruction\">Whole chicken I&#8217;ve used is around 1.5 kg or 3 lbs. Put gashes on the chicken.<\/li>\n<li class=\"instruction\">Rub the chicken evenly with the marinade.<\/li>\n<li class=\"instruction\">Cover chicken with a plastic wrap, keep in the refrigerator overnight or let marinate for 3 to 4 hours.<\/li>\n<li class=\"instruction\">In a food processor or blender; grind ginger, garlic, green chili, cardamom, cloves, and cinnamon to a coarse paste. Keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking Whole Chicken[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Turn on the Instant Pot. Turn on Saute Mode, Normal Temperature.<\/li>\n<li class=\"instruction\">Add ghee and oil to the stainless steel pot.<\/li>\n<li class=\"instruction\">Add sliced onion, season with 1 1\/2 tsp salt. Cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add garlic\/ginger\/green chili mix. Combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add tomatoes, saute for 3 minutes.<\/li>\n<li class=\"instruction\">Add curry leaves.<\/li>\n<li class=\"instruction\">Make sure onions don&#8217;t turn brown and the bottom of the stainless steel pot is not brown- if it turns brown while cooking chicken burn sign will appear.<\/li>\n<li class=\"instruction\">Place the marinated whole chicken. Garnish with cilantro and mint leaves.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Turn on Pressure cook mode at high pressure, set time to 15 minutes.<\/li>\n<li class=\"instruction\">After 15 minutes of cooking, do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid.<\/li>\n<li class=\"instruction\">Remove the cooked whole chicken from the pot.<\/li>\n<li class=\"instruction\">Keep aside the onion masala with chicken stock in it.<\/li>\n<li class=\"instruction\">Place a large pan or wok over medium heat. Add 1\/4 cup oil.<\/li>\n<li class=\"instruction\">Place the whole chicken over the oil and pan fry till all the sides turn golden brown.<\/li>\n<li class=\"instruction\">Transfer to a plate, cover with aluminum foil; keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking Basmati Rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak basmati rice in 2 cups water, soak for 10 minutes.<\/li>\n<li class=\"instruction\">Rinse the rice with water, drain water.<\/li>\n<li class=\"instruction\">Add the rice to the onion-chicken stock.<\/li>\n<li class=\"instruction\">Add saffron water and 1 1\/2 tsp salt.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Turn on pressure cook mode at high pressure, set time to 6 minutes.<\/li>\n<li class=\"instruction\">After 6 minutes of cooking, do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid.<\/li>\n<li class=\"instruction\">Fluff the rice with a spoon.<\/li>\n<li class=\"instruction\">Cover the rice pot with aluminum foil. Keep aside for a few minutes.<\/li>\n<li class=\"instruction\">Into a large bowl, add cooked rice as the bottom layer.<\/li>\n<li class=\"instruction\">Place whole chicken over the rice.<\/li>\n<li class=\"instruction\">Garnish with fried onions, roasted almonds, cilantro and mint leaves.<\/li>\n<li class=\"instruction\">Cover the bowl with aluminum foil and keep aside for 15 minutes before serving.<\/li>\n<li class=\"instruction\">Serve along with raita and pickle.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whole chicken biryani made in the Instant Pot; incredibly delicious&#8230; Made this delicious whole chicken biryani for my Man&#8217;s birthday. After owning an Instant Pot, I always make biryani in the Instant Pot. After cooking the chicken and masala, basmati rice is cooked in the chicken stock; this will make the rice taste extremely flavorful. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25947,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[696,1232,27,1120,22,30,561],"tags":[1003,697,1121,651],"class_list":["post-25946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-biryani","category-eid-recipes-by-category","category-indian-cuisine","category-instant-pot-recipes","category-kerala-cuisine","category-video","category-whole-chicken-by-ingredient","tag-biryani","tag-chicken-biryani-2","tag-instant-pot-recipes","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25946"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25946\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25947"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}