chicken pulao

Instant Pot Indian Chicken Pulao is a lighter cousin of chicken biryani, a great gateway dish for someone new to Indian food. Similar to a rice pilaf only with chicken and aromatic spices.

Instant Pot Indian Chicken and Rice Pulao

basmati rice

ginger

garlic

lemon juice

salt

chicken

ghee (or butter oil

cumin seeds

green cardamom pods (or 1/4 teaspoon ground cardamom)

cinnamon stick

bay leaves

red onion (thinly sliced)

hot green chiles (sliced (optional))

water

cilantro

Lemon wedges

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.

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.

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.

Stove Top Method

Chicken Yakhini Pulao (Pilaf) is a aromatic and flavorful dish from Awadhi cuisine, one of  the royal cuisines of India. Long aromatic basmati rice is cooked in stock made with chicken and warm, fragrant Indian spices to perfection.

Chicken Yakhini Pulao (Pilaf)

kg Chicken (I used drumsticks and thighs)

Onion (sliced)

tbsp Ginger garlic paste

Coriander seeds

tbsp Fennel seeds

Cumin seeds

Star Anise

2-3 Bay leaves

x1 inch Cinnamon

5-6 Green Cardamoms

Salt

tsp Oil/ghee

Rice (Arnd 400-450 gramsms) (washed

Onion (Thinly sliced)

4-5 Spicy Green Chillies

Ginger-garlic paste

Yogurt (whisked)

Sugar

Ghee Preferably / Oil

Fried Crispy Onions (To garnish)

In a large pan, heat 1 tsp of oil and add sliced onions and saute for a minute.

Then toss in the chicken and the rest of the ingredients to the man and give it a good mix.

Add 4 cups of water and bring it to a boil. Then lower the heat boil for 15-20 minutes. 4 cups of stock will reduce to 3 cups.

Now slowly remove the chicken pieces from the stock onto a plate. And strain the stock and keep it aside.

To prepare the Chicken Yakhini (stock)

Heat ghee in a large thick bottomed pan on medium high heat. Temper it with bay leaves, cardamoms, cinnamon and cloves.

Add in the sliced onions and sauté for 5-6 minutes until soft and golden brown.

Then add the ginger garlic paste and green chillies. Saute for 1 -2 minutes until the raw smell disappears.

Next lower the heat and add the garam masala powder (I used the bengali garam masala, recipe on the blog) and saute.

Slowly add in the yogurt along with sugar stirring frequently.

Cook for 4-5 minutes on low heat until you see the oil seeping out from the masala.

Now add in the chicken pieces and mix it with the masala.

Add in the drained rice and mix it well with the chicken and masala and saute for 2 minutes.

Now add 3 cups of stock and 1 cup of water to the chicken and rice mixture. Check the seasoning, add salt if required.

Cover and cook for 20-25 minutes or until the rice is cooked through. Turn off the gas and keep let it stay covered for 5 to 10 minutes.

Garnish with crispy fried onions and serve it hot with beetroot raita or some curry of your choice.

To make the Yakhini pulao

Simple one pot chicken pulao made in Indian style with basmati rice, chicken, spices &amp; herbs. Serve this with a raita. I have the Instructions for regular pot, instant pot &amp; pressure cooker.

Chicken Pulao (Instant Pot and Stovetop)

(750 grams) bone-in chicken ((or 1 pound

ginger garlic paste

Kashmiri red chili powder

turmeric

garam masala

lemon juice ((or plain yogurt

bay leaf ((Tej patta))

star anise

cumin seeds ((or shahi jeera))

((laung))

Cinnamon

green cardamoms ((elaichi))

fennel powder

black cardamom

strand mace

nutmeg

ghee ((or oil))

(1 large) onion

(1 small) tomatoes ((peel, deseed, chop or pureed))

salt ((adjust

mint leaves

coriander leaves

Add chicken to a mixing bowl. Score them if the pieces are too large. Add ginger garlic, red chilli powder, turmeric, salt, garam masala and lemon juice. Marinate the chicken and keep covered aside until you prepare the rest.

To a bowl, add rice and rinse at least thrice. Pour fresh water & soak for at least 30 minutes while you slice and follow the rest of the steps. Later drain the rice to a colander.

Slice and prepare the onions, green chilies, mint and coriander leaves.

Preparation

To a pressure cooker or pot, pour ghee or oil & heat it on a medium flame. Add all the whole spices & let them sizzle for a minute.

Add the onions and green chilies. Stir fry them on a medium heat for 5 to 6 mins. When they begin to brown, reduce the heat slightly and cook further until they turn deep golden/ brown but not burnt.

Stir in the ginger garlic paste and saute until aromatic, for a minute. Add the mint leaves and marinated chicken. Stir fry on a medium heat for 5 minutes, until the chicken turns pale. (If using chicken breast cut down to 2 to 3 mins).

Meanwhile pour water to another small pot and add salt. Stir and taste test it. It should be slightly salty. Heat this water on another burner.

Add fennel or coriander powder, tomatoes to the chicken and cook until all of the moisture from tomatoes evaporates. It is essential to cook until the raw flavor from tomatoes has gone.

Pour hot salted water to the pot/cooker and bring it to a rolling boil.

Add drained rice and mix gently. Cover partially and bring the water to a rolling boil on a medium high heat (very important step).

Cooking in a Pot or Dutch oven: Cover the pot completely and cook on low to medium-low heat for 7 to 10 mins, until the rice is cooked through &amp; all of the water is absorbed. Let chicken pulao rest for another 10 mins.

Stovetop Pressure Cooker: Cover the pressure cooker &amp; cook on a medium heat until you hear 1 whistle. Let the pressure drop naturally before you open the lid.

Taste test and add more salt if you want and squeeze the lemon juice over the salt to dissolve easily. Garnish chicken pulao with coriander leaves. Use a rice paddle to serve chicken pulao. Onion raita, mint raita or cucumber raita go well with this.

How to Make Chicken Pulao On Stovetop

Press SAUTE button. Pour oil to the inner pot of the Instant pot.

Add all the whole spices & saute for 30 to 60 seconds. Then add the onions and chilli. Saute until transparent or golden.

Next add mint &amp; chicken. Saute for 3 to 4 mins until chicken turns pale.

Add fennel or coriander powder &amp; tomatoes. Saute until the tomatoes turn mushy. Ensure the moisture dries up at this stage.

Drain the water from the rice completely and add it to the pot.

Also pour hot water/ stock or coconut milk and add salt. Mix everything well.

Press CANCEL button. Scrape off the bottom of the pot with a spatula to release any bits of spices stuck in there.

Secure the Instant pot with the lid. Position the steam release handle to sealing.

Press the PRESSURE COOK button (high pressure) for 5 mins.

When the IP finishes, it will beep. Allow the pressure to release naturally for 2 to 3 mins.

Then release the rest of the pressure manually with the help of a spoon by moving the steam vent from sealing to venting.

Remove the steel insert and let cool down for a while. Gently fluff up with a fork. Do not stir the chicken pulao a lot when it is too hot.

Instant Pot Chicken Pulao

https://www.youtube.com/watch?v=Xqp7v0J4Oxk

Chicken Pulao is a one pot rice pilaf cooked with basmati rice, whole spices, herbs and chicken. You can find the detailed recipe on our blog here:
https://www.indianhealthyrecipes.com/chicken-pulao/

Chicken Pulao (Indian Chicken Pilaf)

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