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Posted: May 31, 2019
Recipe by: PHG Kitchen
Source: Fissler
A quick chicken biryani recipe with simple ingredients that are likely to already be in your pantry!
Total Time
45 minutes

Ingredients:

  • 1/4 c. butter
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1/2 tsp. each salt & pepper
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 1 tbsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp. ground turmeric
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 c. basmati rice
  • 1 c. diced tomatoes
  • 1 c. reduced-sodium chicken broth
  • 1/4 c. raisins
  • 2 tbsp. lime juice
  • 1/4 c. sliced toasted almonds
  • 2 tbsp. finely chopped fresh cilantro
  • 1.4 c. plain 2% yogurt

Directions:

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Reduce cook time to 10 minutes. Once multi pot has reached the correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add butter; heat for 1 minute. Add chicken, salt and pepper. Cook for about 5 minutes or until starts to brown. Stir in onion, carrot, red pepper, ginger, garlic, turmeric, curry powder, chili powder and paprika. Cook until vegetables start to soften or timer beeps. Stir in rice, tomatoes, broth, raisins and lime juice.
  3. 3. Close and secure lid in place. Turn vent knob to Seal. Press the RICE button. P12 (12 minutes). Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  4. 4. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  5. 5. Once steam is released, carefully turn lid clockwise to unlock it. Remove the removable cooking pot using oven mitts for safety.
  6. 6. Transfer to serving dish. Sprinkle with almonds and cilantro. Drizzle with yogurt.

Author's Notes:

Tip: Substitute beef tenderloin or lamb loin for chicken breasts. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

Images:

Chicken Biryani
Chicken Biryani

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Chicken Biryani

Source: Fissler

  • Total Time
    45 minutes

Description

"A quick chicken biryani recipe with simple ingredients that are likely to already be in your pantry!"

Ingredients

  • 1/4 c. butter
  • 1 lb. boneless skinless chicken breasts, cubed
  • 1/2 tsp. each salt & pepper
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 1 tbsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tsp. ground turmeric
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 c. basmati rice
  • 1 c. diced tomatoes
  • 1 c. reduced-sodium chicken broth
  • 1/4 c. raisins
  • 2 tbsp. lime juice
  • 1/4 c. sliced toasted almonds
  • 2 tbsp. finely chopped fresh cilantro
  • 1.4 c. plain 2% yogurt

Directions

  1. 1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Reduce cook time to 10 minutes. Once multi pot has reached the correct temperature and has beeped 3 times, the timer will start counting down.
  2. 2. Add butter; heat for 1 minute. Add chicken, salt and pepper. Cook for about 5 minutes or until starts to brown. Stir in onion, carrot, red pepper, ginger, garlic, turmeric, curry powder, chili powder and paprika. Cook until vegetables start to soften or timer beeps. Stir in rice, tomatoes, broth, raisins and lime juice.
  3. 3. Close and secure lid in place. Turn vent knob to Seal. Press the RICE button. P12 (12 minutes). Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, multi pot will beep.
  4. 4. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  5. 5. Once steam is released, carefully turn lid clockwise to unlock it. Remove the removable cooking pot using oven mitts for safety.
  6. 6. Transfer to serving dish. Sprinkle with almonds and cilantro. Drizzle with yogurt.

Author's Notes

Tip: Substitute beef tenderloin or lamb loin for chicken breasts. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

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