1. Marinate the Chicken:

Mix the chicken pieces with yogurt, turmeric, garam masala, chili powder, and salt in a bowl.

Let it marinate for at least 1 hour or overnight in the refrigerator for the best flavor.

2. Prepare the Ingredients:

Soak the Basmati rice in water for 20 minutes, then drain.

Slice the onion thinly.

Prepare the ginger-garlic paste and gather all the whole spices.

3. Sauté Onions and Spices:

Turn on the Instant Pot to the ‘Sauté’ setting.

Add oil or ghee, then add sliced onions, sautéing until they turn golden brown.

Add whole spices and ginger-garlic paste, sautéing until fragrant.

4. Brown the Chicken:

Add the marinated chicken to the pot, browning it on all sides.

5. Layer the Rice:

Layer the soaked and drained rice over the chicken in the pot.

Pour in the chicken broth or water, gently pushing down any rice grains sticking above the liquid level.

6. Cook:

Close the lid of the Instant Pot and set it to the ‘Manual’ or ‘Pressure Cook’ setting on high for 6 minutes.

After cooking, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

7. Garnish and Serve:

Open the lid carefully after the pressure has fully released.

Gently fluff the rice with a fork, mixing the chicken and rice layers slightly.

Garnish with fresh coriander, mint leaves, and fried onions. Optionally, drizzle saffron-infused milk over the biryani for extra aroma and color.

8. Enjoy:

Serve the Chicken Biryani hot with sides like raita (yogurt sauce) or salad for a complete meal.