My boys love rice, I mean LOVE it. When they were a lot younger, my boys would eat my famous Kichadi (recipe to follow later this season) like 4 times a week. Heck, it’s a family favourite for all of us!
I also make a really good spicy version of this biryani, which I will share later too. It’s basically a lot more of the spices with green chilies. I love this during the fall/winter season. It’s warm and comforting.
My boys have it with yogourt and some cut up cucumbers. In terms of veggies, I just add whatever I have on hand – frozen peas, fresh carrots, cauliflower, green beans, potatoes, etc. Some veggies may need a bit longer cooking time in the Instant Pot. By the way, this is an Instant Pot recipe! So quick and easy.
If you can, try to take out the cinnamon stick and green cardamoms prior to serving – it’s not something your little ones want to bite on! 😀
I also like to add the cilantro stems prior to cooking for 2 reasons 1) my kids won’t take it out if they see it and 2) so the flavour gets into the biryani. I do this a lot when cooking Indian food – I add the cilantro stems in the oil and then add the leaves as the garnish. Amazing flavours!
When adding the chicken, let it brown a little. Keep the IP saute mode on “more”. If you are doubling the recipe, remember the water to rice ratio is 1:1.
This recipe works great with malai paneer instead of chicken – it’s another one of my hubby’s favourite. He will literally eat it for a whole week… and then ask for more :0
So here it is folks! I hope you enjoy this as much as my kiddos do!
Servings: 4 kids
• 4 boneless chicken thighs cut into bite size pieces (or as per your reference)
• ¼ cup yogourt
• ¼ tsp salt
• ¼ tsp turmeric
• ½ tsp of cumin-coriander powder
• 1 cup basmati rice
• 1 tbsp butter (a wee bit more won’t hurt)
• 1 tsp vegetable oil
• ½ tsp cumin seeds
• 2 green cardamoms
• 1 inch cinnamon stick
• ½ tsp turmeric
• 1 tsp pureed ginger
• 1 tsp pureed garlic
• ¼ tsp cumin-coriander powder
• ½ tsp MDH Chicken Curry masala
• ½ cup frozen peas
• ½ sweet onion, roughly chopped (if it’s small, use it all)
• 1 large or 2 small carrots, finely chopped
• ½ tsp salt (or to taste)
• 1 cup water
• Cilantro stems
• Cilantro to garnish
1. Combine the chicken and marinade ingredients in a mixing bowl. Refrigerate for 15 minutes.
2. Turn the Instant Pot on saute mode and select the “more” option.
3. Once it reads “Hot” add the oil and butter.
4. Add the cumin seeds, cardamom and cinnamon stick. Let it cook in the oil for about 1 minute. This is where most of the flavour is going to come from.
5. Add the onions.
6. Cook for a minute and then add the ginger, garlic and the cilantro stems. Mix well.
7. When the onions are translucent, add the turmeric, cumin-coriander powder and MDH Chicken Curry masala. Mix well.
8. Add the vegetables and mix.
9. Add the chicken with all of its marinate and saute for 5-7 minutes.
10. Add salt and rice.
11. Turn off Saute mode.
12. Turn Instant Pot on to High Pressure for 8 minutes.
13. QPR (Quick Pressure Release) after 5 minutes. **Tip: use a cloth to cover the valve so your kitchen doesn’t get messy!**
14. Garnish with cilantro.
15. Serve with my Raita or some chopped cucumbers.