Step-by-Step Instructions

1. 1.Prepare the Chicken Marinade

   In a bowl, combine 100g yogurt, 1 tsp salt, 1 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder, and 1 tbsp ginger garlic paste. Mix thoroughly until well combined.

2. 2.Marinate the Chicken

   Take 4 full chicken legs and score them with a knife on both sides to allow the marinade to penetrate. Add the scored chicken to the marinade and rub it in well, ensuring it gets into all the gashes. Let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

3. 3.Prepare the Rice

   Measure out 200g of basmati rice. Wash the rice thoroughly under running water until the water runs clear. Then, let the rice soak in water for about 30 minutes.

4. 4.Chop the Onions

   Peel and slice 2 medium red onions in a sideways fashion, not into rings. Set aside.

5. 5.Sauté Onions in Instant Pot

   Turn on your Instant Pot and press the 'Sauté' button. Add 2 tablespoons of ghee to the pot. Once hot, add the sliced onions. Season with a pinch of salt to help them break down and caramelize. Stir continuously to ensure even browning. This process may take some time.

6. 6.Add Whole Spices

   Once the onions are slightly browned, add 3 green cardamom pods, 2 black cardamom pods, 3 cloves, and 1 teaspoon of whole black peppercorns. Continue stirring and cooking the onions until they are nicely caramelized and dark brown.

7. 7.Deglaze and Cook Chicken

   Add a splash of water to deglaze the pot, scraping any browned bits from the bottom. Cook out the water. Then, add the marinated chicken legs to the Instant Pot. Flip the chicken pieces to cook the outside until the pink flesh turns white, basically cooking the outside of the chicken.

8. 8.Remove Chicken

   Once the chicken is seared on the outside, remove it from the Instant Pot and set it aside on a plate.

9. 9.Add Rice and Mint

   Add the strained basmati rice to the onion-spice gravy in the Instant Pot. Mix well to combine. Add a large handful of fresh mint leaves and mix again.

10. 10.Add Water and Chicken

    Pour 200ml of water into the pot (maintaining a 1:1 rice to water ratio). Place the seared chicken legs back into the Instant Pot, along with any resting juices from the plate.

11. 11.Pressure Cook Biryani

    Close the lid of the Instant Pot and turn the pressure release knob to the 'Sealing' position. Select the 'Chicken' setting and set the pressure cooking time to 5 minutes on 'More' pressure level.

12. 12.Natural Pressure Release

    Once the pressure cooking cycle is complete, let the Instant Pot perform a natural pressure release for 5 minutes.

13. 13.Quick Release and Fluff

    After 5 minutes of natural release, carefully turn the pressure release knob to 'Venting' to quick release any remaining steam. Once the float valve drops, open the lid.

14. 14.Garnish and Season

    Remove the cooked chicken from the pot and set it aside. Add fresh coriander to the rice. Use a fork to gently fluff up the rice. Add salt to taste (if not added earlier) and give it one final gentle mix.

15. 15.Serve

    Portion the biryani with a serving of rice and a chicken leg. Garnish with fresh coriander before serving.