https://www.copymethat.com/r/BfZMHTOU6/instant-pot-chickpea-biryani/
46846288
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BfZMHTOU6
2024-11-17 11:46:09
Instant Pot Chickpea Biryani
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Ingredients
- subheading: Instructions:
- Turn the Instant Pot to Saute(more) mode and heat 2 tablespoons of ghee.
- Add onions and saute for 10 mins, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani.
- Wash and soak the rice for 20 minutes. Drain after 20 mins and keep aside.
- Add remaining ghee to the IP with half of the caramelized onions already in the pot. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, 1 tsp salt and 1-½ cup of water. Mix well.
- Close the Instant pot and turn pressure valve to sealing. Pressure Cook for 20 minutes followed by quick release.
- Stir the chickpeas well. Spread the chopped mint and cilantro evenly over the chickpeas. Add drained rice, remaining salt and 2 cups of water. Make sure all the rice is under the water. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 6 mins. Allow 5 mins natural pressure release.
- Open the Instant Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
- Serve with cucumber raita and lime wedges.
Steps
Directions at ministryofcurry.com
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