Pressure Cooker Chicken Biryani

Ingredients

• 2 tsp Olive oil
• 1 Onion (Diced)
• 3 Chicken Thighs (chopped into bite-size pieces)
• 1 tbsp Garlic Puree (or 3 cloves minced)
• 2 tsp Chilli Puree (or 2 bird eye chillies chopped)
• 2 Bay Leaf
• 1 Cinnamon Stick
• 5 Cardamon Pods
• 1 tsp Turmeric
• 1/2 tsp Ground Ginger
• 1 tsp Ground Coriander
• 1 tsp Ground Allspice
• 2 tsp Ground Cumin
• 2 tsp Paprika
• 450 ml Vegetable Stock
• 300 grams Basmati Rice
• 2 tbsp Fresh Coriander (or dried coriander leaf)

Instructions

1. 1

   Place the pressure cooker on fry/saute mode and fry the onion with olive oil for 5 Minutes

2. 2

   Add the Garlic, Chilli, Chicken, stir.

3. 3

   Add all the spices and fry for 5 minutes until chicken has browned. Turn off fry mode.

4. 4

   Place the rice on top adding 450ml of vegetable stock and stir all together

5. 5

   Secure the lid, close the valve and cook on manual/pressure cooker mode for 8 minutes, let it release naturally for 10 minutes, then open the valve to release the remaining pressure.

6. 6

   The cinnamon stick, bay leaves and cardamom pods should have all floated to the top! Remove them before stirring all together.

7. 7

   Serve up and sprinkle some fresh coriander on top and enjoy!!