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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
A quick and easy Instant Pot Chicken Pulao recipe that serves 4 people. This flavorful dish combines basmati rice, chicken, and aromatic spices, making it a perfect meal for any day of the week.
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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 Chicken Cacciatore 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:
This recipe is perfect for a quick and delicious meal. You can adjust the spices according to your taste.
Nutrition value:
Calories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Jerk Chicken Recipe
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.
Common Questions About Preparing Chicken Pulao in an Instant Pot
FAQ:
Can I use any type of rice for this recipe?
Basmati rice works best for this recipe as it gives the dish a fragrant and fluffy texture.
How can I adjust the spice level to my preference?
You can increase or decrease the amount of chili powder used to adjust the spice level according to your taste.
Can I use boneless chicken instead of chicken pieces?
Yes, boneless chicken can be used in this recipe. Just adjust the cooking time accordingly as boneless chicken cooks faster.
Is it necessary to use chicken broth, or can I substitute with water?
Chicken broth adds flavor to the dish, but you can substitute it with water if you don't have chicken broth on hand.
How can I make this recipe vegetarian?
You can omit the chicken and use vegetables like carrots, peas, and potatoes to make a delicious vegetarian pulao.
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