“One cannot think well, love well or sleep well if one has not dined well.” Virginia Woolf

MangoEats is me spreading love to all of you. Stop in, take a gander and bookmark a few recipes to try. From my kitchen to yours, spread love.

Instant Pot Indian

Folks, you know I love food. Nothing about my physical makeup can deny that. Nothing about how I plan my meetings (let's do lunch!) deny that. You are on a site that I get paid $0.00 to maintain that is focused 100% on FOOD. I also like, scratch that, LOVE variety. Mexican, Italian, and Indian being some of my favorites. What? Did you expect me to narrow it down to ONE?? 

Anyhow, because NO ONE else in my immediate household shares my affinity to food variation, I gotta get creative. There is no family night at my fav Zyka. There is no hanging out at the buffet at Cafe Bombay unless a foodie friend (hey Kimmie!) is down. But there is my blessed Instant Pot. 

I've raved about this bad boy before (see oxtails), and I'm back again to sing it to glory. 

I make Chicken Biryani. It was so. damn. good. I sat down to try it and, actually had to take a beat. I thought I hit the food jackpot (again). I thought surely THIS meal will convince the non-believers in my home. I just knew my guy would give over not having his food mix (I kid you not). Welp. I was wrong, but it was still DAMN GOOD!


Far less photos because I had NO INTENTION on blogging this recipe. Far less photos because I dare not make that much rice in my house again so soon. Far less photos honestly because I was hungry.

Full disclosure - THERE ARE A LOT OF INGREDIENTS AND STEPS. So's not necessarily the QUICKEST. 

Here's what you need for the marinade:

  • 10 Chicken legs or bone-in pieces, make gashes on the pieces (I used bone-in chicken thighs)
  • 1 tablespoon Ginger-Garlic paste (check your Publix market near the produce)
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons coriander powder
  • 3/4 teaspoon garam masala
  • 2 tablespoons lemon juice
  • 1/4 cup yogurt beaten
  • 20 mint leaves roughly chopped
  • 2 handfuls cilantro roughly chopped
  • 1/2 teaspoon salt

Here's what you need to cook:

  • 4 tablespoons ghee (Trader Joes)
  • 2 bay leaves
  • 2 Whole cardamom
  • 3 onions sliced thin
  • 2 teaspoons Ginger-Garlic paste optional
  • 2 cups Basmati rice soaked for 20 minutes
  • 1 cup Water
  • 2 handfuls Mint leaves chopped (I used half)
  • 2 handfuls Cilantro chopped (I used half)
  • 2 pinches saffron soaked in 1 tablespoon water for 5 minutes
  • 3/4 teaspoons salt

Here's how you make it:

    1. In a large bowl, combine the chicken along with the above mentioned ingredients 'to marinate chicken'. Combine well and let marinate for 30 minutes (I marinaded the meat overnight).

    2. Just before you start sautéing the onion, soak the Basmati rice in 2 cups water separately for 20 minutes.

    3. Turn on the Instant Pot. Click Sauté Mode. Wait until the "Hot" sign is displayed.

    4. Add ghee, and add bay leaves and whole cardamom to the ghee, sauté for 2 seconds.

    5. Add onions, season with 1/4 tsp salt. Sauté for a few minutes till onions turn translucent.

    6. Add ginger- garlic paste and saute onions till they turn brown - takes about 15 minutes. It's important that the onions turn brown- enhances the taste of the biryani.

    7. Add the marinated chicken pieces and combine well. Click cancel to turn off sauté mode.

    8. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away. It will take 5 minutes for the pressure to build and 5 minutes to pressure cook.

    9. After the beep, turn the knob to venting and do a quick pressure release. Pressure will be released completely in a minute. Open the lid, there will be around 1 cup of chicken broth left in the pot.

    10. Drain the rice in a strainer and slightly rinse under running water.

    11. Add 2 cups of rice and add 1 cup regular water (for 2 cups basmati rice 2 cups liquid is required).*

    12. Add 1/2 teaspoon salt, 1 tablespoon ghee (optional), mint leaves and chopped cilantro. Combine well.

    13. Add 2 pinches of saffron soaked in 1 tablespoon water, combine well.

    14. Close the pot with the lid. Turn the knob to sealing and click Manual: high pressure, set time to 5 minutes.. Walk away.

    15. After the beep, do a quick pressure release. Open the lid, fluff using a fork.

    *I used chicken broth. This is not a MangoEats original recipe, I did modify it quite a bit (I suggest you do too!). I went a half on the cilantro and the mint. I added red and yellow onions. I used bone-in chicken thighs. I used saffron satchets (not sure where I gotta from, do your googles). 

    So there ya have it! Enjoy your dinner and know that you'll have enough left over for lunch the next day!