Instant Pot Indian Chicken Pulao
The ultimate comfort food, Instant Pot Indian Chicken Pulao is an easy weeknight dinner bursting with flavor. Aromatic spices, tender chicken, and fluffy rice come together in one pot for a delightful meal. Perfect for any occasion, this dish will become a family favorite!
Equipment
- Food Processor
- Instant Pot
- Grater
- Skillet
- Oven
- Large Pot
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 1/2 cups Basmati Rice
- 1 tablespoon Fresh Ginger grated
- 1 tablespoon Minced Garlic
- 1 tablespoon Freshly Squeezed Lemon Juice
- 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 oil to make dairy free
- 1 teaspoon Cumin Seeds
- 2 Green Cardamom Pods or 1/4 teaspoon ground cardamom
- 1 2-inch Cinnamon Stick
- 2 Bay Leaves
- 1 large Red Onion thinly sliced
- 2 Hot Green Chiles sliced (optional)
- 1 1/4 cups Water
- 1/2 cup Fresh Cilantro chopped
- for serving Lemon Wedges
Instructions
- Measure the rice into a wire-mesh strainer and rinse it under running water for about 10 seconds. Swish it around to remove excess starch. Repeat once more for optimal fluffiness, then drain and set aside.
- In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of salt. This combination will serve as a marinade for the chicken. Add the chicken pieces and turn to coat them well. For best results, let it marinate for at least 30 minutes or up to 12 hours in the refrigerator.
- Next, select the high Sauté setting on the Instant Pot and heat the ghee. Allow it to melt completely, ensuring the pot is hot enough to sauté the spices.
- Once hot, add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until the spices are aromatic. You should start to smell the delightful fragrances filling your kitchen!
- Add the onion slices to the pot, stirring occasionally. Cook until the onions soften and turn a light golden brown, which should take about 5 minutes. Covering the pot with a glass lid will help speed up the softening process.
- Once the onions are nicely browned, add the marinated chicken along with the chiles and the remaining teaspoon of salt. Stir well until the chicken is coated with the aromatic spices.
- Press the Cancel button to turn off the Instant Pot. Now, add the rinsed rice and water, stirring gently with a wooden spoon. Make sure to loosen any browned bits stuck to the bottom of the pot, as these will enhance the flavor of the dish.
- Scrape down the sides of the pot to ensure that most of the rice is submerged in the water. Secure the lid of the Instant Pot 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. This locked-in cooking creates that perfect texture.
- After cooking, let the pressure release naturally for 5 minutes, then carefully switch the Pressure Release to Venting to release any remaining steam. This is the moment you’ve been waiting for!
- Press the Cancel button to turn off the Instant Pot. Open the lid, and you'll notice the steam escaping and the wonderful aroma wafting out. Sprinkle in the cilantro and gently fluff the rice with a fork to combine.
- Finally, use a rice paddle to scoop the fluffy pulao onto individual plates, serving with lemon wedges on the side for an extra zing.
- If you prefer to make this on the stove, use a heavy pot or Dutch oven and increase the liquid to 2 and 1/2 cups. Bring to a boil and let it simmer until it starts to evaporate, then cover and cook for 22 to 25 minutes, until all the liquid is absorbed. Let it rest covered for another 22 to 24 minutes before serving.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Freezing: You can freeze the cooked pulao for up to 2 months. Just thaw overnight in the refrigerator before reheating.
- Vegetarian Option: Replace the chicken with your favorite vegetables or chickpeas for a hearty vegetarian version.
- Spice Level: Adjust the heat by either adding more chiles or omitting them entirely if you're serving kids.
- Serving Ideas: Pair with a yogurt sauce or salad to balance the spices and add freshness.