Instant Pot Low Fat Chicken Biryani (IP Kozhi Biryani)

This biriyani is prepared using the breast piece of chicken that have very little fat in it. The breast pieces will remain soft and juicy in this method and also tastes very nice. I have already posted few chicken recipes. Kindly check out that too.....
INSTANT POT TAWA FRIED CHICKEN PULAO
INSTANT POT SPICY PEPPER CHICKEN GRAVY
INSTANT POT MILD MASALA CHICKEN CURRY
INSTANT POT CHICKEN SALNA FOR PAROTTA
SPICY CHICKEN 65
GRILLED CHICKEN BREAST

Cooking time: 10 mins

Serving: 4

Ingredients:

Basmati rice - 2 cups (1 cup-160 ml)
Chicken breast - 250 gms (medium size chunks)
Onion - 1 (big, thinly sliced)
Tomato - 2 (medium, thinly sliced)
Green chilli - 8
Ginger garlic paste - 1 1/2 tbsn
Mint leaves - a handful (chopped)
Coriander leaves - a handful (chopped)
Turmeric - 1/4 tspn + 1/4 tspn for marinating
Red chilli powder - 1 tspn
Coriander powder - 2 tspn
Garam masala - 1/2 tspn
Bayleaf - 2
Cinnamon - 2 inch
Cloves - 4
Cardamom - 2
Staranise - 1
Marathi moggu - 1
Lemon juice - 1 tspn
Oil - 4 tbsn
Salt to taste

Method:

1. Grab all the ingredients. Marinate the chicken with turmeric and keep aside for an hour. Wash and soak the rice for 15 mins.

2. Switch on the IP. Press the saute mode. Add oil, bayleaf, cinnamon, cloves, cardamom, staranise, marathi moggu. (While clicking the picture I forgot to add).

3. Add onions and saute till it becomes light golden brown.

4. Add tomatoes, green chillies and saute till it becomes mushy.

5. Add ginger garlic paste and saute till the raw smell goes.

6. Add all the spice powders and saute till the raw smell goes. It should be like a thick masala.

7. Add salt, mint leaves, half of coriander leaves. saute for few seconds.

8. Add chicken. Saute for a minute.

9. Add 3 cups of water. Mix well. Check for the salt at this time. It must a bit salty so that after cooking it gives a perfect salt level to the biriyani.

10. Once the water starts boiling add the rice. Mix gently to avoid breaking of the rice.

11. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

12. Open the lid. Add lemon juice and remaining coriander leaves. Mix gently.

13. Tasty low fat chicken biryani is ready to serve.

Notes:

If you like you can add ghee also. but without ghee too it tastes good.

Make sure chicken pieces must be dry before adding to the pot. Chicken always leaches water. So strain it well. If you add along with water then the biriyani will become mushy.
Always use measuring cups and spoons especially when making biriyaanis to get the perfect taste and texture.
After opening the lid I recommend you to transfer the biriyani to a wide bowl. Then mix gently. You can again transfer to the pot so that the heat remains. This is done mainly to avoid the breakage of basmati rice. You can follow this step in any biriyani.