Instant Pot Chicken Biryani

Serves 8

prepPat dry 2 lb / 900 g bone-in chicken; marinate at least 30 minutes
prepWash and soak 3 cups / 600 g basmati rice for 20 minutes
prepHard-boil 6 eggs (optional)
2 tsp garam masala	Mix marinade and coat chicken	Fluff, garnish & serve with raita
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp kashmiri red chili powder
1/2 tsp ground turmeric
1/4 cup / 15 g mint leaves
1/4 cup / 15 g cilantro, chopped
2 tbsp / 30 ml lemon juice
3/4 cup / 180 ml plain yogurt
2 tsp kosher salt
2 lb / 900 g bone-in chicken, skinless, cut into 12 pieces
4 tbsp / 60 g ghee, divided	Sauté onions until caramelized, 10 min
2 large yellow onions, thinly sliced	Sauté onions until caramelized, 10 min
2 bay leaves	Sauté marinated chicken & deglaze, 4 min
3 cups / 600 g extra-long grain basmati rice, soaked and drained	Layer rice, add water & pressure cook 6 min
2 tsp kosher salt
3 cups / 720 ml water
1 tsp saffron mixed in 1 tbsp / 15 ml warm milk
6 hard-boiled eggs, shelled, optional
1 jalapeño, sliced into 8 wedges, optional

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