Instant Pot - Chicken Biryani with Brown Rice

Prep - Rinse and drain 2 cups of Brown Basmati Rice thoroughly. Add 2 cups of Water to the rice to soak for atleast 2 hours. Wash and drain 2 pounds of Chicken Breasts and poke / cut them into pieces, as needed. 

Marinade - In a small bowl, add 2 tsp of Garam Masala, 2 tbsp of Ginger Garlic Paste, a tbsp of Red Chilli Powder, 1/2 tsp of Turmeric Powder, 1/4 cup of finely chopped Mint Leaves, 1/4 cup of finely chopped Coriander Leaves, 2 tbsp of Lemon Juice, 3/4 cup of Yogurt, 2 tsp of Salt and mix well. Add this to the Chicken and coat evenly. Refrigerate for 2-3 hours.

Turn the Instant pot on Saute and add a tbsp of Ghee to it. Add a large Onion, thinly sliced cooking for 12 minutes stirring continuously until they are brown. Take out half of the onions and reserve to garnish later. Add another tbsp of Ghee, 4 thinly sliced Green Chillies, 2 small Bay Leaves to the instant pot. Add the Chicken along with the marinade and deglaze the pot by scrapping the bottom of the pot. 

Drain the rice and gently spread over the chicken. Add 1/2 tsp of Salt and a cup of Water and evenly push all the rice to under the water. Close the lid and turn the pressure valve to sealing. Set to Manual mode for 10 minutes.

Allow natural pressure release. Once the pin drops, open the instant pot and fluff up the rice with a fork and mix the chicken on the bottom. Garnish with the reserved brown onions and Cilantro leaves. Serve warm with Raita.