Chicken Biryani

Ginger/Garlic/Serrano Chili grind and add some olive. Toast on medium until aromatic then add 1 onion, sliced.  Medium-low covered until translucent.

Separate, 3 cups basmati, 2 cups chicken stock, 1 cup water.  Small slices of butter. Cook rice mode on instant pot - should go for 15 mins, but stopped at 7 min left. 

4tbs butter + more garlic/ginger/serrano and cook until aromatic.  add diced chicken (ca. 1lb).  Cook, then add biryani mix.  Cook for ca 5 min on medium heat, then add yogurt, 5 globs, little bit of chicken stock. cook until thick, 

Added half cooked rice on top
then layered in onions,
then added the rest of the rice on top.

Cook for 30 minutes.