Easy Chicken Pulao Recipe This delicious one-pot dish is made with basmati rice, chicken, spices and herbs which are readily available in the pantry. This post includes both Instant Pot and Stovetop methods.
In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well. Keep it aside for at least 10-15minutes in the fridge.
Wash and soak basmati rice in enough water for 15-20minutes. Once 20 minutes is done drain water from the rice and keep it aside.
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil and ghee.
Add shahi jeera, cloves, cinnamon, star anise, cardamom and bay leaf. Stir it.
Next, add chopped onions, slit green chillies and fry until onion turns into translucent.
Now add ginger garlic paste and sauté until raw smell goes out. Next, add chopped tomatoes and cook until tomatoes are mushed.
Add the marinated chicken pieces along with turmeric powder, red chilli powder, cumin powder, garam masala, salt and sauté for 5 to 8 minutes.
Then add the rice to the pot and gently mix the rice without breaking the grains.
Add 3 ½ cups water and give a quick mix.
Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes
Once the cooking is done, allow the pressure to release naturally
Open the lid and gently fluff the rice with a spoon or fork