Chicken biryani is one of my favorite Indian dishes, but most restaurants add cashew paste to the sauce. This version is based on a recipe I found here if you want the original.
This is definitely not a typical Dr. Dan easy recipe, but it makes enough to satisfy a family or last all week for leftovers. Plan to spend about an hour to an hour and a half making this meal. Some steps cannot be rushed if you want the full flavor. There is also a wide variety of spices that add to the flavor and nutritional value. If you like northern-style Indian food, then this version is for you!
Ingredient list:
1.5 to 2.5 lb chicken, dark meat, bone in or out, skin off. Low lectin if you can or organic pasture raised.
1 cup sheep yogurt, can also use goat or A2/A2 cow. The sheep yogurt is the most tart and the A2/A2 cow is the creamiest.
1 lemon
1 bunch of cilantro
1 ginger root finger
Spices: Garam masala, turmeric, black pepper, Kashmiri chili powder. (Rani is my favorite brand)
3 cups Long grain basmati rice from India
2 large yellow or red onions
Marinade:
- One cup sheep yogurt, goat or A2/A2 cow
- juice from a lemon
- Chopped full bunch of cilantro, rough chop
- Two teaspoons Garam Masala
- One teaspoon turmeric and sprinkle of black pepper
- One Tablespoon Kashmiri chili powder
- One tablespoon fresh grated ginger
8. 1.5-2.5 lb of chicken, dark meat works better. Peel the skin and stretch out onto wire rack, salt and save for “skin chips”. Separate thigh, leg and slice meat. Place in marinade.
- Three cups basmati rice into water for a soak while onions are prepping.
- Two large yellow or red onions, sliced.
- Four tablespoons Ghee (grassfed if possible) into instant pot.
- Place onions into instant pot and turn on “Sauté” mode. Be patient with the onions as they will need 20-30 minutes to get to the crispy brown stage. The caramelized onions are the key flavor in biryani, so this is a critical step to achieving that restaurant style flavor. Be patient. Taste them as they sauté and stop when you get the flavor you like.
- When onions have reached your favorite flavor profile turn off the instant pot. Turn it back on to sauté and move the onions to one side. Remove half of chicken from marinade and place into the pot using the marinade that sticks to the pieces as a deglazing liquid. Sauté the pieces for a few minutes.
14. Add the remaining pieces of chicken and sauté for a few minutes. Add the remaining marinade.
15. Add a half cup of water and make sure the entire bottom is de-glazed. Scrape with the metal spatula to clean up the bottom and add all that flavor. Stir well and deg-laze more if needed.
BONE IN (skip 15b for boneless)
15b. Attach and lock lid. Turn off Sauté and turn on pressure cook “HI” for 4 minutes.
CONTINUE HERE:
16. Check the bottom and de-glaze again by scraping with the metal spatula. If there is dried food on the bottom the pot with issue a “burn” warning and shut down. That residue is packed with flavor too and we really want it back into the sauce.
17. Drain and add all the rice.
18. Pour 3 cups of water over the rice for drier biryani or 3.5 cups for wetter style. Personal preference, I prefer the wetter. Do not stir. Gently push rice around so that all of it is submerged under the water.
19. Pressure cook “HI” for 6 minutes. Quick release.
20. Remove lid and gently stir from the bottom to mix the chicken with the rice.
21. It can be eaten now, but the flavors will intensify and be so much better after a night of refrigeration and reheat. Even better is that the rice with now be a “converted” starch with more fiber and better nutrition!
22. To reheat: Place your portion in a small bowl and add a tablespoon of water, then microwave for a minute. Stir and enjoy. Or add to a small pot with lid, tablespoon or two of water, cover and heat, stir and serve.