We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly. This recipe took us about 30 mins to prep before we started cooking. The flavor was delicious, but we found the rice overcooked and slightly soggy. We also found it difficult to find and remove the whole spices like cardamom pods and cloves. (Aug. 2019)
Cooking Adventures 