This chicken pulao is great for two reasons: unique flavor profiles and modified for the Instant Pot.
This is a famous chicken pulao that my mother-in-law is really a mastermind behind with the aspects of the blending of green chilis and cilantro.
RECIPE
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30 Minute Instant Pot Chicken Pulao
Ingredients:
- 1 whole chicken
- 2 potatoes quartered
- 1 sliced onion
- 2 cups of rice, rinsed and soaked
- 1 cup of cilantro
- 3 small chili peppers
- 1 large green chili pepper
- 1 TBSN garlic
- 1 TBSN ginger
- 1/2 cup of whole fat yoghurt
- Spices
- 1 TBSN Cumin
- 1 TBSN Coriander
- 1 cinnamon stick
- 2 Black Cardamom
- 5 Green Cardamom
- 5-6 Cloves
- 3 TSPN salt
- 1 dried red chili
- 1/2 TSPN Red chili powder (optional)
- 1 TBSN garam masala
Instructions
- Heat 1-2 TBSN oil on sauté mode and add onions to soften 2-3 minutes, add ginger and garlic cook 1-2 more minutes before adding spices
- After adding spices, add chicken and 1-2 TSPN salt, and cook chicken until lightly browned
- Add four cups of water to the instant pot, cover and seal. Cook broth on Manual mode for 6 minutes.
- Meanwhile blend cilantro and chili peppers with water to make chili paste
- Quick release, taste broth for flavor content and spice level, strain broth and separate chicken
- To the instant pot add 1 TBSN oil, add chicken, chili sauce, yoghurt and garam masala for 2-3 minutes, add 1 tspn salt
- Add potatoes and 4-5 curry leaves and cook for 3-4 minutes
- Add 2 cups of rice, followed by broth, some salt and ensure that water covers rice by 1/4 inch (utilizing pinky finger)
- Cover, seal and cook Manual for 6 minutes, allowing it to naturally release 6 minutes before fluffing!
- NOTE: IF undercooked, add 2-3 tspn water and cook on 1 more minute high pressure. If overcooked, immediately remove from pot and handle gently.
