1tablespoonlime juiceuse lemon juice if you don't have the lime.
The rest :):
1 ¼cupsbasmati rice
2tspcinnamonor 2 inch of a piece of whole cinnamon stick
¼cupchopped mint leaves
1teaspoonsaffron soaked in 2 tablespoons of warm milksee notes
In a bowl marinate chicken with yogurt, coriander powder, ginger garlic paste, red paprika powder, Garam Masala, lime juice, and 1 teaspoon salt. Mix properly and let the chicken marinate for 1 hour in the refrigerator.
Rinse the rice 3-4 times or until the water runs clear. Soak them completely immersed in water for 15 minutes.
Set the instant pot on the SAUTE function. Add butter, let it melt. Add bay leaves, pepper, nutmeg, cloves, cinnamon, and cumin. Add the sliced onions and sauté it for 5-6 minutes until the onions are caramelized.
Add in the marinated chicken and saute until the chicken is golden brown on the outside.
Add chopped mint, cilantro, and the soaked rice. Mix well.
Add water along with 1 teaspoon salt, saffron soaked milk, and Kewra water.
CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in the SEALING position).
Once the pressure-cooking cycle is over. Quick-release pressure by manually moving the valve from SEALING to VENTING position.
Open the lid carefully and select the CANCEL button.
Give it a final gentle mix with a spatula.
Serve hot and enjoy the Chicken Biryani.
A little goes a very long way...use sparingly and add more, if needed.