Instant Pot Chicken Pulao Recipes

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INSTANT POT CHICKEN PULAO RECIPE



Instant Pot Chicken Pulao Recipe image

Provided by My Heart Beets

Number Of Ingredients 19

1 cup basmati rice (soaked 15 minutes)
2 tablespoons oil or ghee
1 ½ teaspoon cumin seeds
3 green cardamom pods
3 whole cloves
1 bay leaf
1 black cardamom
½ cinnamon stick
½ teaspoon whole black peppercorns
2 medium onions (thinly sliced)
2 teaspoons minced garlic (or garlic paste)
1 teaspoon minced ginger (or ginger paste)
1 pound boneless and skinless chicken thighs (cut into quarters)
1 ½ teaspoons salt (adjust to taste)
½ teaspoon coriander powder
½ teaspoon garam masala
¼ teaspoon turmeric
1 cup water
Cilantro (garnish)

Steps:

  • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.
  • Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.
  • Add the rice and water to the pot and mix well.
  • 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 if desired, sprinkle with cilantro and serve.

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