Step 1

Heat ghee in your Instant Pot and when it's hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it's well-browned and crisp at the edges.

Step 2

Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.

Step 3

Put in the bite size chicken pieces and salt.

Step 4

If you're using ready-made garam masala instead of whole spices, add it now and mix well.

Step 5

Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.

Step 6

Sprinkle the chopped cilantro and mint on top it.

Step 7

Spread the rinsed, drained rice across everything. Do not stir.

Step 8

Pour in the water, and gently push the rice down so it is covered by the water.

Step 9

Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.

Step 10

Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you've served chicken, herbs, and rice in every serving.