Instant Pot Chicken Biryani

Ingredients:

3 tablespoons full-fat plain yogurt
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons garam masala
1 tablespoon freshly squeezed lime juice
2 teaspoons kosher salt divided
1 pound skinless chicken legs or boneless skinless chicken thighs
2 tablespoons milk
1 teaspoon saffron threads
1 ¼ cups basmati rice
2 tablespoons unsalted butter or ghee
1 onion thinly sliced
1 teaspoon cumin seeds
2 bay leaves
10 black peppercorns
3 whole green cardamom pods
2 whole black cardamom pods
4 cloves
1 cinnamon stick
1 whole mace You can use ¼ teaspoon ground mace if the whole spice is not available
1 tablespoon ginger-garlic paste or substitute 1 ½ teaspoons minced ginger plus 1 ½ teaspoons minced garlic
3 tablespoon chopped mint
3 tablespoons chopped cilantro
1 ¼ cups water
1 teaspoon Kewra water

Directions:

In a bowl, stir together the yogurt, coriander, ginger-garlic paste, paprika, garam masala, lime juice, and 1 teaspoon of the salt.

Add the chicken to the yogurt mixture and toss to coat. Let the chicken marinate for 30 minutes in the refrigerator.
In a small bowl, combine the milk and saffron threads and set aside.

Rinse the rice 3 or 4 times in cold water, until the water runs clear. Cover the rice in cold water and let it soak for 15 minutes. Drain the rice.

Set the instant pot on the SAUTE function. Add butter and let it melt. Add the cumin, bay leaves, cardamom pods, cinnamon, peppercorns, cloves, and mace.

Next, add sliced onions and sauté until the onions are soft and golden brown, 6 minutes or so.

Add the marinated chicken, discarding the marinade. Cook the chicken pieces, turning occasionally, until they turn opaque, about 5 minutes.

Add the mint and cilantro, ginger-garlic paste, the drained rice, salt, water, saffron-milk mixture, kewra water, and the remaining teaspoon of salt. Stir to mix well.

Press the cancel button to turn the Instant Pot off.

Cover and seal the pot, then select pressure cook or manual and set to high pressure for 6 minutes.

Once the pressure-cooking cycle is over, quick-release the pressure by manually moving the valve from sealing to venting.

Open the lid carefully and press the cancel button to turn the pot off.

Stir the mixture to fluff the rice.

Serve hot.