How to make Chicken Biryani Recipe on stovetop
To marinate chicken
Clean and wash the chicken well, drain the water completely.
Add all the ingredients mentioned under marination and mix well.
Add chicken pieces and mix.
Cover and allow it to rest for 30 minutes under refrigeration.

While the chicken is marinating, clean, wash and soak rice for 30 minutes.
To cook chicken and rice
In a heavy bottom pot, heat oil and ghee together.
Add sliced onion and fry until they just start to pick the golden colour.
Then, add marinated chicken along with all the whole spices and mix.

Cook the chicken for 6-7 minutes on low. Switch off the heat and set it aside.
While chicken is cooking, heat enough water in another pot, add salt and bring it to a boil.
Then add rice and cook until 70 percent done. Strain all the water from the cooked rice.

To layer chicken biryani-
Sprinkle fried onions, chopped mint leaves and coriander leaves over the cooked chicken.
Layer the cooked rice on the top of the chicken evenly.
Pour soaked saffron and melted ghee over the rice.
Cover the pot with aluminum foil and lid.

Cook the biryani on high flame for 4-5 to develop the steam.
Then Lower the heat and slow cook the biryani (dum) for 15 minutes. switch off the heat.
Allow it to rest for 5-7 minutes. Chicken Biryani is ready to serve with raita.
How to Make Instant Pot Chicken Biryani
First, clean and wash the chicken well, drain the water completely.

Then in a bowl, add all the ingredients mentioned under marination and mix well
Add chicken pieces and mix.
Cover and allow it to rest for 30 minutes under refrigeration.
Wash and soak the rice for 15 minutes. After 15 minutes, drain the water from the rice and set it aside.

Add sliced onions and fry until they just pick up the golden colour. Do not burn it.
Then, add marinated chicken, whole spices, and evenly cover the bottom of the pot.
Add 1/2 cup of water, At this point do not mix anything. Switch off the saute button.

Close the lid and pressure cook the chicken for 2 minutes on High.
Quick-release the pressure by turning the valve from sealing to venting position.
Open the pot and you can see we already have approx 1 and 1/2 cup of water left in the chicken.

Without stirring or mixing anything, add fried onions over chicken.
Now, Top the rice over the chicken in even layer.
Add some salt, saffron water, chopped coriander leaves, mint leaves and ghee
Add only 1 and 1/2 cup of water from around the sides and without stirring, immediately close the lid of the pot.

Turn the pressure valve in sealing position and pressure cook for 6 minutes on high.
Carefully, quick release the pressure with valve turning to venting position. Open the and allow it to rest for 2-3 minutes.
Fluff top the biryani and top with some more fried onions. Instant Pot Chicken Biryani is ready to serve.