Instant Pot ข้าวหมกไก่

1.Rinse the rice and drain.

2.Prepare the pickling liquid by cooking vinegar, sugar, and salt in a saucepan over heat, stirring until dissolved. Let it cool.

3.Select the program (Sauté / High Temp / 5 min) on Instant Pot. Add oil and curry paste. Once the Instant Pot is heated up, stir well until combined. Add evaporated milk followed by the chicken. Cook the chicken by turning them over a few times before finishing with the chicken skin side down.

4.Add the rice, followed by water. Gently level the rice so it is submerged under the water. Press Cancel and close the lid.

5.Set the program to (Pressure cook / High / 5 min). Once done, press Cancel and allow the pressure to release naturally for 5 minutes before opening the lid. Fluff the rice gently to aerate.

6.Add cucumber, shallots, and chillies to the pickling liquid.

7.Serve the chicken biryani with the pickled vegetables, garnished with fried shallots and coriander.