Chicken Biryani Sauce

Our aromatic sauce has whole spices, caramelized onions, fresh cilantro, cashews and of course saffron.  There's a lot to love, the best part is how simple it is to make chicken pilaf on a whim.

Ingredients: Organic Onions, Cashew, Organic Garlic, Organic Ginger, Avocado Oil, Organic Cilantro, Green Chilis, Cumin, Salt, Black Cardamom, Peppercorn, Cayenne, Cloves, Cinnamon, Saffron.  Allergens: Tree nuts (cashews)

At home you need:

• 12 oz of boneless chicken thighs
• ¾ cup of basmati rice, rinsed and well-drained.

Instant Pot Instructions

1. Rinse rice
   
2. Set to SAUTE. Add rice, sauce and chicken, then stir for 4 minutes. Press CANCEL to turn off SAUTE mode.
3. Add ¾ cup water, stir to scrape off all the brown bits stuck to the bottom of the pot (deglaze). To prevent burn signal, deglaze throughly.
4. Ensure all the rice is submerged under the water. SEAL and cook on HIGH PRESSURE for 8 minutes.
5. Once done, rest for 10 minutes, then VENT to release remaining pressure. Remove lid and mix well. Enjoy!

Stovetop Instructions

1. Rinse rice.
2. Sauté chicken, rice, and sauce in a saucepan till chicken is no longer pink ~5 minutes.
3. Add 1 ¼ cup water. Bring to a boil, then reduce heat to low.
4. Cover and cook till water is absorbed, 16-18 minutes.
5. Take off the stove and rest covered for 5 minutes. Fluff rice with fork. Enjoy!

Note: Salt is kept low, adjust to taste

Garnish with: onions, yogurt, raita

Leftover tip: splash with water prior to heating to freshen rice