First, clean and wash the chicken well, drain the water completely.
Then in a bowl, add all the ingredients mentioned under marination and mix wel
Add chicken pieces and mix.
Cover and allow it to rest for 30 minutes under refrigeration.
Wash and soak the rice for 15 minutes. After 15 minutes, drain the water from the rice and set it aside.
Press the sauté button in an IP. Once the IP displays 'Hot', then add oil and heat for 30 secs.
Add sliced onions and fry until they just pick up the golden colour. Do not burn it.
Then, add marinated chicken, whole spices, and evenly cover the bottom of the pot.
Add 1/2 cup of water, At this point do not mix anything. Switch off the sauté button.
Close the lid of and IP with pressure valve in sealing position and pressure cook the chicken for 2 minutes on High.
Quick release the pressure by turning the valve from sealing to venting position.
Open the pot and you can see we already have approx 1 and 1/2 cup of water left in the chicken.
Without stirring or mixing anything, add fried onions (or caramalised onions) over chicken.
Now, Top the rice over the chicken in even layer.
Add some salt, saffron water, chopped coriander leaves, mint leaves and ghee
Add only 1 and 1/2 cup of water from around the sides and without stirring, immediately close the lid of the pot.
Turn the pressure valve in sealing position and pressure cook for 6 minutes on high.
Carefully, quick release the pressure with valve turning to venting position. Open the and allow it to rest for 2-3 minutes.
Fluff top the biryani and top with some more fried onions. Instant Pot Chicken Biryani is ready to serve.