Chicken Biryani

1 cup basmati rice

3 tablespoons ghee

1 cup cashews

3 tablespoons golden raisins

5 cardamom pods

4 whole cloves

2 bay leaf

1 cinnamon stick

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 onion

4 teaspoons minced garlic

2 teaspoons minced ginger

1 1/2 pounds skinless and boneless chicken thighs, cut into quarters

2 teaspoons coriander powder

2 teaspoons paprika

2 teaspoons salt, adjust to taste

1 teaspoon garam masala

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1 cup water

1/2 cup fresh cilantro leaves, chopped

1/2 cup fresh mint leaves, chopped

Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.

Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.

Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.

Add the garlic and ginger and stir-fry for 30 seconds.

Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.

Add the ground spices and mix to coat the chicken.

Dump the rice on top of the chicken (do not mix). Add water.

Sprinkle half the cilantro and mint on top of the rice.

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.

Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.