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Let me share my go-to instant pot recipe for busy weeknights. This chicken pulao never fails to satisfy cravings for aromatic, flavorful Indian cuisine. Tender chunks of chicken mingle with fragrant basmati rice, creating a harmonious blend of textures and tastes. Warm spices infuse every bite, transporting your senses straight to bustling Delhi streets. Best part? Minimal effort required - just toss everything in, set timer, relax. Soon, you'll savor restaurant-quality pulao without leaving home.
Ingredients for Instant Pot Chicken Pulao
- Basmati rice: Long-grain rice with a fragrant aroma, essential for a flavorful and aromatic pulao dish.
- Chicken: Protein-packed meat that adds richness and depth of flavor to the pulao, making it a satisfying meal.
- Onion: Adds sweetness and depth to the dish, enhancing the overall flavor profile of the chicken pulao.
- Tomato: Provides a tangy and juicy element to the pulao, balancing the flavors and adding a hint of acidity.
- Ginger-garlic paste: Infuses the dish with a bold and aromatic flavor, adding a depth of taste to the chicken pulao.
- Cumin seeds: Earthy and warm spice that enhances the overall aroma and flavor of the pulao dish.
- Garam masala: A blend of aromatic spices that adds warmth and complexity to the chicken pulao, elevating its taste.
- Turmeric powder: Adds a vibrant color and earthy flavor to the dish, while also offering potential health benefits.
- Chili powder: Provides a subtle heat and depth of flavor to the pulao, balancing the other spices and ingredients.
- Chicken broth: Infuses the dish with rich and savory flavors, creating a delicious base for cooking the rice and chicken.
- Fresh cilantro: Adds a fresh and herbaceous note to the pulao, enhancing the overall taste and providing a vibrant garnish.
Read more: Instant Pot Pulao Recipe: Flavorful & Simple
Essential Tools for Making This Delicious Dish
- Instant Pot: Essential for pressure cooking the chicken pulao quickly and efficiently.
- Sauté function: Used to sauté the onions, ginger-garlic paste, and chicken before pressure cooking.
- Cutting board: Needed for chopping the onion, tomato, and chicken into appropriate sizes for the recipe.
- Knife: Essential for cutting the chicken and vegetables on the cutting board before cooking.
- Measuring cup: Required to accurately measure the basmati rice and chicken broth for the recipe.
Instant Pot Chicken Pulao Recipe
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
Ingredients:
Ingredients
- 1 cup basmati rice
- 1 pound chicken cut into pieces
- 1 onion sliced
- 1 tomato chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 cups chicken broth
- Salt to taste
- Fresh cilantro for garnish
Read more: Instant Pot Jerk Chicken Recipe
Instructions:
- Turn on the Instant Pot and select the sauté function. Add some oil and cumin seeds.
- Once the cumin seeds start to splutter, add the sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for a minute.
- Add the chicken pieces and cook until they are browned on all sides.
- Add the chopped tomatoes, garam masala, turmeric powder, chili powder, and salt. Mix well.
- Add the basmati rice and chicken broth. Stir to combine.
- Close the Instant Pot with the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
- Once done, let the pressure release naturally for 10 minutes, then do a quick release.
- Fluff the pulao with a fork and garnish with fresh cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Recipes Guide
Can You Make Instant Pot Chicken Pulao Ahead of Time?
Make Ahead Instructions
- Cook the chicken pulao as per the recipe instructions.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the chicken pulao as per the recipe instructions.
- Allow it to cool down.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of coconut milk to this chicken pulao recipe can give it a creamy and tropical twist, elevating the flavors to a whole new level.
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