• Marinate Chicken - Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.

  Pro tip - Always use a marinade-safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe, causing it to discolor food and give it a bad taste.
• Soak rice - Wash and soak basmati rice in water for 30 mins.

  Pro tip - Soaking will ensure the rice cooks evenly. It also makes rice fluffy, light, and airy.

Instant Pot Pressure Cooker

• Turn the instant pot on saute mode. Add oil and whole spices - saute for 30 seconds.
• Onions - Then, add the onions and cook until they are caramelized. You will need to stir the onions often so they don't burn. Cook until the onions have reduced to 1/3 of their original volume. They should be soft and caramelized. about 5 minutes.

  Pro tip - If the heat is too high, Turn the Instant Pot off for a few minutes and continue to cook on residue heat.
• Chicken - Then, add the marinated chicken to the onions. Sear the chicken on all sides, stirring frequently, for 3 minutes. Then, add 1/4 cup water and deglaze any onions and spices that may have gotten stuck in the bottom of the pan for 2 minutes.
• Now, add the chopped herbs - cilantro and mint. Spread the chicken evenly in the pot.
• Rice - Then, spread the soaked, drained rice over the chicken. Add salt to the water - stir well. Gently pour water over the chicken and rice. Do not stir, but make sure all the rice is submerged.

  Pro tip - We pour the water gently and do not stir. This will give our rice a marbled color that resembles biryani when it is finished.
• Pressure cook - Close the instant pot - seal the vent. Pressure cook on high - 6 minutes. Follow with quick release - this will prevent the rice from overcooking.
• Open the Instant Pot. Fluff the rice and add more fresh herbs like cilantro before serving.

Stovetop Pressure Cooker

• Heat the pressure cooker on medium. Add oil and whole spice - saute for 30 seconds.
• Onions - Then, add the onions and cook until they are caramelized, stirring often and adjusting the heat as necessary. Cook until the onions have reduced to 1/3 of their original volume. They should be soft and caramelized in about 5 minutes.
• Then, add the marinated chicken to the onions. Sear the chicken on all sides, stirring frequently - 3 minutes. Add 1/4 cup water and deglaze any onions and spices that may have gotten stuck on the bottom of the pan for 2 minutes.
• Now, add the chopped herbs - cilantro and mint. Spread the chicken evenly in the pressure cooker.
• Rice - Then, spread the soaked, drained rice over the chicken. Add salt to the water and stir well. Gently pour the water over the chicken and rice. Do not stir, but make sure all the rice is submerged.

  Pro tip - We pour the water gently and do not stir; this will give our rice a marbled color that resembles biryani when finished.
• Pressure cook - Close the pressure cooker and use the vent/whistle. Pressure cook on high for 5 minutes. Manually release pressure from the vent.
• Open pressure cooker. Fluff the rice - add more fresh cilantro before serving.