Instant Pot Indian Chicken and Rice Pulao
User Reviews
4.6
Instant Pot Indian Chicken and Rice Pulao
Description
This pulao is prepared by rinsing and soaking basmati rice for a clean texture, then marinating chicken pieces in ginger, garlic, lemon juice, and salt to infuse flavor. Whole spices including cumin, cardamom, cinnamon, and bay leaves are sautéed in ghee to release their aromas.
Thinly sliced red onions are cooked until softened and lightly browned to add depth and sweetness. Chicken is then introduced and cooked with the spices before rice and water are added. Cooking with the Instant Pot allows steamed rice to absorb the flavors while remaining fluffy and separate.
Fresh chopped cilantro adds a herbaceous note while lemon wedges provide acidity for balancing the richness. This dish is suitable as a flavorful main or alongside other Indian dishes and can be prepared ahead for convenience.
Ingredients
- 1 1/2 cups basmati rice
- 1 tablespoon ginger grated fresh
- 1 tablespoon garlic minced
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons kosher salt
- 1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch pieces and patted dry)
- 1 tablespoon ghee (or butter or even oil to make dairy free)
- 1 teaspoon cumin seeds
- 2 green cardamom pods (or 1/4 teaspoon ground cardamom)
- 2- inch cinnamon stick
- 2 bay leaf
- 1 red onion thinly sliced, large
- 2 hot green chili pepper sliced (optional
- 1 1/4 cups water
- 1/2 cup cilantro chopped, fresh
- lemon wedges for serving
Instructions
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 396kcal | 20% |
| Carbohydrates | 47.5g | 16% |
| Protein | 35.5g | 71% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 106mg | 35% |
| Sodium | 513mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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