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Instant Brown rice Chicken Biriyani Recipe

It's an awesome lunch recipe and healthy too. #AnAajweek2

  • Prep time:
  • 10 minutes
  • cook time:
  • 10 minutes
  • serves:
  • 2

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    • (0)

Details

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    • (0)

Non-vegetarian

Level : Moderate

Cuisine : Indian

Course : Mains

Tags

  • #AnAajweek2
Ingredients

Ingredients For Instant Brown rice Chicken Biriyani Recipe

Methods
  • 1. Soak the brown rice for 3 hours in warm water.
  • 2. Marinate chicken breasts for at least 2-3 hours. Chicken can also be marinated overnight or up to 12 hours
  • 3. Rinse and drain the brown basmati rice thoroughly 2 times. Add 2 cups of warm water and soak the rice for 3 hours. Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt.
  • 4. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours
  • 5. add 1 tbsp of ghee. Add thinly sliced onions, cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani
  • 6. Add the remaining 1 tbsp of ghee to the IP with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade.
  • 7. Drain the rice and gently pour it over the chicken. Spread the rice evenly over the chicken. Add 1-½ tsp of salt. Add 1 cup of water. Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids.
  • 8. Close Instant Pot and turn the pressure valve to sealing. Set to Manual mode for 10 mins. Allow Natural Pressure Release. Open the Instant Pot and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the instant pot and leave the pot for 10mins
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