Instant Pot Chicken Biryani

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cardamom
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup basmati rice, rinsed
• 1 cup chicken broth
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup slivered almonds, for garnish

Directions

1. Set the Instant Pot to the “saute” setting. When the pot is hot, add the oil, onion, and garlic. Cook for 2 minutes, stirring frequently, until the onion is softened and fragrant.
2. Add the ginger, garam masala, cumin, turmeric, coriander, cayenne pepper, cardamom, black pepper, cinnamon, cloves, and nutmeg. Cook for 1 minute, stirring constantly.
3. Add the rice, broth, tomatoes, and chicken. Stir to combine. Close and lock the lid of the Instant Pot.
4. Set the Instant Pot to “manual” and cook for 8 minutes. When the cooking time is complete, carefully release the pressure from the Instant Pot.
5. Remove the lid and stir in the frozen peas. Cover and let sit for 5 minutes.
6. Serve the biryani garnished with cilantro and slivered almonds.

Interesting Facts

• Biryani is a popular dish in India and other parts of South Asia.
• The word "biryani" is derived from the Persian word "birian", which means "fried before cooking".
• The Instant Pot is a pressure cooker that can make delicious meals in a fraction of the time that traditional cooking methods take.