Ingredients
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1 1/2 cups basmati rice
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1 tablespoon grated fresh ginger
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1 tablespoon minced garlic
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1 tablespoon freshly squeezed lemon juice
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2 teaspoons kosher salt
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1 1/2 Pounds Boneless Skinless Chicken Breasts Cut Into 1-Inch Pieces and Patted Dry
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1 Tablespoon Ghee or Butter or Even Oil to Make Dairy Free
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1 teaspoon cumin seeds
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2 Green Cardamom Pods or 1/4 Teaspoon Ground Cardamom
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2- inch cinnamon stick
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2 bay leaves
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1 Large Red Onion Thinly Sliced
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2 Hot Green Chiles Sliced (optional)
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1 1/4 cups water
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1/2 cup chopped fresh cilantro
Directions
Prep Time: 5min | Cook Time: 25min | Serves: 5
Chicken Pulao is also much lighter than chicken biryani, and it’s absolutely delicious! If you’re a fan of chicken and rice, you will love this less popular one-pot Indian dish. And bonus, thanks to the pressure cooker it takes about 30 minutes start to finish! You can see more Instant Pot recipes here.,
,Guys, I love Indian food! I eat it every chance I can. So when I got my hands on the Essential Indian Instant Pot Cookbook (affil link) I was all in! This cookbook has so many great Indian recipes for the Instant Pot, including chicken biryani. But I wanted to try something different, something with ingredients that were easy to find and was so happy to make this.,Instant Pot Chicken Tikka Masala,Chicken Dal Curry,Red Lentil Soup with Spinach,Instant Pot Barbacoa Beef,Instant Pot Mashed Potatoes
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Steps
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1
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In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of the salt |
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2
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Add the chicken and turn to coat. Set aside, or cover the bowl and refrigerate for up to 12 hours. |
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3
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Select the high Sauté setting on the Instant Pot and heat the ghee. |
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4
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Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves and sauté until the spices are aromatic, about 30 seconds. |
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Add the onion and cook, stirring occasionally, until it softens and browns, about 5 minutes. |
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Cover the pot with a glass lid (or other non-locking lid) that fits to speed up the process. |
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7
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Add the chicken and its marinade, the chiles, and the remaining 1 teaspoon salt to the pot and stir until the chicken is coated with the spices. |
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Press the Cancel button to turn off the Instant Pot. |
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Add the rice and water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water. |
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10
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To make this on the stove, use a heavy pot or Dutch oven and increase the liquid by double 2 1/2 cups. Bring to a boil and let it simmer until it starts to evaporate, then cover and cook 22 to 25 minutes, until all the liquid is absorbed. Remove from heat and keep covered, 22 to 24 minutes. |
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