Instant Pot Chicken Biryani

Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl add fresh water to cover and set aside for 30 minutes.

Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt lemon juice ginger garlic 1/2 teaspoon garam masala salt and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.

Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®) select Saute function and add ghee. When ghee starts to bubble add cloves cardamom pods bay leaf cinnamon stick coriander seed mustard seed and cumin seeds and saute until fragrant 2 to 3 minutes. Add sliced onion and cook stirring often until tender and fragrant about 5 minutes.

Add chicken and extra marinade to the cooker. Saute until browned on all sides about 5 minutes. Turn off Saute function. Add rice chicken stock cilantro mint remaining 1 teaspoon garam masala turmeric paprika and chili powder; stir until well mixed.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.