Instant Pot, Shan Sindhi Biryani Masala, 2 lb ground chicken.
Serves 8 · per serving roughly 530 kcal · 37 g protein ·
47 g carbs · 21 g fat (with 99% lean chicken: ~490 kcal, ~15 g fat)
ingredients
- 2 lb ground chicken
- 3½ cups sella basmati rice, soaked 30–45 min
- 1 packet Shan Sindhi Biryani Masala
- 2 onions, sliced
- 2 tomatoes, chopped
- ½ cup yogurt
- 2 tbsp ginger-garlic paste
- ⅓ cup oil
- 3 cups water, total
- optional: cilantro, mint, green chilies, lemon
steps
- Soak the rice 30–45 minutes, then drain.
- Sauté the onions in oil until golden.
- Add ginger-garlic, then the ground chicken; cook until no longer pink.
- Mix the Shan masala with ½ cup water; add to the chicken with the
yogurt and tomatoes. Cook until thick. - Add the remaining 2½ cups water and scrape the bottom well.
- Spread the drained rice evenly on top. Do not stir.
- Pressure cook on High for 6 minutes, then 10-minute natural release.
- Fluff gently, squeeze of lemon if you like, rest 5–10 minutes.
if the rice is undercooked
Pressure cook 2–3 more minutes with a 10-minute natural release — or,
if it’s close, add ¼ cup hot water and let it sit on Keep Warm.