Instant Pot Chicken Pulao Recipes

INSTANT POT INDIAN CHICKEN AND RICE PULAO

Steps:

• Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
• In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of the salt.
• Add the chicken and turn to coat. Set aside, or cover the bowl and refrigerate for up to 12 hours.
• Select the high Sauté setting on the Instant Pot and heat the ghee.
• Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves and sauté until the spices are aromatic, about 30 seconds.
• Add the onion and cook, stirring occasionally, until it softens and browns, about 5 minutes.
• Cover the pot with a glass lid (or other non-locking lid) that fits to speed up the process.
• 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.
• Press the Cancel button to turn off the Instant Pot.
• 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.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes on high pressure.
• Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam.
• Press the cancel button to turn off the Instant Pot. Open the pot, sprinkle in the cilantro, and gently fluff the rice with a fork.
• Use a rice paddle to scoop the rice out of the pot into individual plates, then serve with the lemon wedges on the side.

INSTANT POT CHICKEN PULAO RECIPE

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.

INSTANT POT CHICKEN PULAO

Steps:

• Thoroughly wash (See Note 1) the rice and soak it in water for 15 minutes. Then drain and set aside. I usually start pulao preparation while the rice is soaking.
• Select the high Sauté setting on the Instant Pot. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden brown (~8-10 minutes). Deglaze the pan with a tablespoon of water. The color of the onions will determine the color of the rice so you want to get them even and golden brown.
• Add the whole spices, garlic, and ginger and sauté for another minute or until the raw smell disappears. Add the chicken and ¼ tsp of the salt and continue to sauté for 2-3 minutes until the color of the chicken changes. Add the tomato and green chili pepper and sauté until the tomato softens, about 2 minutes.
• Add the rice, remaining salt, and water and stir to combine. Scrape the sides of the pot and gently press down the rice to make everything is submerged in the water.
• Cancel the Sauté setting, secure the lid, and set the Pressure Release to Sealing. Pressure-cook on high setting for 6 minutes. Let naturally release for 15 minutes. Then manually release any remaining pressure by moving the Pressure Release to Venting. Sprinkle the cilantro/mint on top.
• Using a rice paddle or small plastic plate, gently transfer the rice on to a serving platter. Serve with raita or yogurt.

CHICKEN PULAO RECIPE BY TASTY

Steps:

• Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
• Add cashews and sauté until light golden brown.
• Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
• Add minced garlic and minced ginger. Fry until the raw smell goes off.
• Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
• Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
• Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
• Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
• Serve hot with cucumber or onion raita.