Instant Pot Chicken Biryani

1 whole chicken, cut into small pieces

3 cups basmati rice, soaked in water for 30 minutes

2 cups fried onions

4 bay leaves

½ inch cinnamon stick

3 pods black cardamom

1 tsp black mustard seeds

6 cloves

8 green cardemom pods

1 tsp whole peppercorns

2 star anise

¼ cup ginger garlic paste (half each ingredient)

½ cup mint leaves

½ cup cilantro leaves

1 lime

5 to 6 split green chiles (serranos)

1 cup yogurt

2 to 3 T oil

3 T red chili powder

1 tsp ground turmeric

2 T ground cumin

2 T coriander

1 T garam masala

2 tsp salt

Mix all ingredients except for basmati rice and add to chicken pieces to marinate.

Marinate 30 minutes, as rice soaks.

Turn IP onto saute more, adjust temperature to low.

Put chicken with marinade into pot, and saute for 5 minutes with pot lid (not IP lid) on top.

Turn off saute mode, turn on manual, set to 10 minutes. Close IP lid, and set vent to venting mode, not pressure.

Add soaked rice and spread over the top of chicken and sauce. Do not mix in.

Add 3 cups of water, close lid, turn on manual mode. Set to 6 minutes, and cloes vent to sealing.

Quick release pressure, remove lid, and serve, going straight down to get a portion of chicken with rice.

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