Instant Pot Chicken Keema Biryani/Pulao

Step 1

Soak 3 cups of basmati rice for 30 minutes.

Step 2

Select sauté mode on the instant pot. Heat 3 tablespoons of oil and add 1 teaspoon of shah jeera, 3 bay leaves, 3 cinnamon sticks, 4 elachi, 5-6 cloves. Mix well.

Step 3

Add 1 cup sliced onions, 5 green chilies, and sauté for 1 minute. Add 1 1/2 teaspoon ginger garlic paste and mix well.

Step 4

Add 1 cup chopped tomatoes and mix well. Sauté for a minute and add 1 lb ground chicken. Mix well.

Step 5

Add 1/2 teaspoon turmeric powder, 1 1/2 teaspoon red chili powder, 1 1/2 teaspoon salt, 1 1/2 teaspoon coriander powder, 1 teaspoon biryani masala, 1/4 teaspoon cardamom powder, and mix well.

Step 6

Add 1 cup chopped mint, 1 cup chopped coriander leaves, and mix well.

Step 7

Add soaked rice and mix well. Add 2 1/2 cups of water, 1 teaspoon salt, and mix well.

Step 8

Add 2 tablespoons curd and mix well. Add 1 cup fried onions, 2 tablespoons lemon juice, and mix well.

Step 9

Add 1 teaspoon ghee and close the lid. Change the pressure to sealed.

Step 10

Now, change it to the pressure cooker mode and set the time for 10 minutes.

Step 11

Once done, release the pressure and take out the lid. Mix the rice and serve hot.