Rye Free Instant Pot Chicken Biryani

Total time1 hr 15 min

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the rice

1.5 cups basmati rice

For the chicken

2 lbs bone-in, skin-on chicken thighs (about 4 pieces)
1 cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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1 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp kashmiri chili powder (or mild paprika)
½ tsp ground turmeric
½ tsp garam masala
1 tsp kosher salt
1 tbsp fresh ginger, finely grated
4 garlic cloves, finely grated

For the biryani

3 tbsp neutral oil (such as avocado oil or canola oil), divided
2 medium yellow onions, thinly sliced
1 bay leaf
4 green cardamom pods, lightly crushed
1 cinnamon stick
4 whole cloves
½ tsp kosher salt
1 ¼ cups low-sodium chicken broth
¼ cup fresh cilantro leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
¼ tsp saffron threads, steeped in 2 tbsp warm water for 10 minutes (optional)

For serving

lemon wedges, for serving (optional)
plain yogurt, for serving (optional)

Instructions

1
Place the basmati rice in a large bowl, cover with cold water, and swish gently. Drain through a fine-mesh strainer and repeat 3–4 times until the water runs nearly clear. Return the rinsed rice to the bowl, cover with fresh cold water, and soak for 20 minutes, then drain thoroughly.
2
While the rice soaks, combine the yogurt, lemon juice, ground cumin, ground coriander, Kashmiri chili powder, turmeric, garam masala, 1 tsp kosher salt, grated ginger, and grated garlic in a large bowl and stir until smooth. Add the chicken thighs and turn to coat evenly. Set aside to marinate at room temperature while you prepare the onions (up to 20 minutes).

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