Instant Pot Indian Chicken and Rice Pulao
"Prepare a delightful Instant Pot Indian Chicken and Rice Pulao in only half an hour! This dish features fragrant basmati rice, tender chicken breasts, and a medley of spices and aromatics that infuse flavor. It's an ideal way to explore the vibrant world of Indian cooking!"
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Ingredients
- 1 1/2 cups basmati rice
- 1 tablespoon grated fresh ginger
- 1 1/2 pounds boneless
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 2- inch cinnamon stick
- 2 bay leaves
- 1 large red onion
- 2 hot green chiles
- 1 1/4 cups water
- 1/2 cup chopped fresh cilantro
- Lemon wedges for serving
- 1 tablespoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
Instructions
- 1
Place the rice in a fine-mesh strainer and rinse it thoroughly under cold running water for about 10 seconds, making sure to swish it around. Repeat this process one more time, then let it drain and set it aside for later use.
- 2
In a spacious mixing bowl, combine the ginger, garlic, lemon juice, and 1 teaspoon of salt. Mix well to create a marinade.
- 3
Incorporate the chicken pieces into the mixture, ensuring they are well-coated. Set the bowl aside, or cover it and refrigerate for up to 12 hours for enhanced flavor.
- 4
Activate the high Sauté function on the Instant Pot and allow the ghee to melt and heat up.
- 5
Introduce the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves into the pot, sautéing them until they become fragrant, which should take around 30 seconds.
- 6
Add the chopped onion to the pot and sauté, stirring occasionally, until it softens and develops a golden-brown color, approximately 5 minutes.
- 7
To expedite the cooking process, cover the pot with a glass lid or another suitable non-locking lid.
- 8
Incorporate the marinated chicken along with the chiles and the remaining 1 teaspoon of salt into the pot, stirring to ensure the chicken is evenly coated with the spices.
- 9
Press the Cancel button to stop the sautéing function on the Instant Pot.
- 10
Pour in the rice and water, stirring thoroughly with a wooden spoon to loosen any browned bits from the bottom of the pot. Ensure the rice is mostly submerged by scraping down the sides of the pot.
- 11
Secure the lid on the Instant Pot and adjust the Pressure Release valve to Sealing. Choose the Pressure Cook or Manual option and set the timer for 6 minutes at high pressure.
- 12
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then switch the Pressure Release to Venting to release any residual steam.
- 13
Press the cancel button to turn off the Instant Pot. Carefully open the lid, sprinkle chopped cilantro over the dish, and gently fluff the rice using a fork.
- 14
Utilize a rice paddle to serve the rice onto individual plates, and accompany with lemon wedges on the side for added zest.
- 15
For stovetop preparation, use a heavy-bottomed pot or Dutch oven, increasing the liquid to 2 1/2 cups. Bring to a boil, then reduce the heat to a simmer until the liquid begins to evaporate. Cover and cook for 22 to 25 minutes, or until all the liquid has been absorbed. Remove from heat and let it sit covered for an additional 22 to 24 minutes.