Instant Pot Chicken Pulao
Servings: 4
Ingredients
- 6 boneless & skinless chicken thighs cut into 1-inch pieces
- 1/2 cup plain yogurt
- pinch of turmeric
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 1 cinnamon stick
- 4-5 whole green cardamom pods
- 1 medium-sized onion thinly sliced
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- salt to taste
- 3 cups Basmati rice rinsed and drained
- 5 cups water
- fresh chopped cilantro leaves for garnish
Instructions
- Marinate the chicken pieces with yogurt and turmeric and set aside for 10-15 minutes while to prep the other ingredients.
- Set the Instant Pot to Saute mode and add in the oil. Once the oil starts to heat up, add in cumin seeds, cinnamon stick and cardamom pods.
- As soon as the whole spices start to sizzle, add in the onions, ginger and garlic and fry for a few minutes till they start to lightly brown.
- Add in the spices and salt, and fry for a few seconds before adding in the chicken with all the marinade. Mix well with the spices and let it cook for 3-4 minutes, stirring occasionally to prevent it from burning.
- Add in the rice and water, and mix well. Close the lid and set to Manual Pressure mode for 5 minutes.
- Let the pressure release naturally. Carefully open the lid and fluff the rice with a fork carefully. Garnish with cilantro leaves and serve warm.
Notes
I’ve used my 6 Quart Instant Pot Duo 7-in-1 for this recipe, but any kind of electric pressure cooker will work.