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Instant Pot Chicken Pulao

5 from 3 votes
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Ingredients
  

Spice bag

  • 3 tbsps Fennel seeds
  • 1 tbsp Cumin seeds
  • 4 Green Cardamoms
  • 2 inches Cinnamon
  • 8 Cloves
  • 8 Peppercorns

Stock

  • 1/4 cup crushed Garlic
  • 800 gms Chicken
  • Spice bag
  • Salt
  • 1/4 tsp Turmeric powder

Rice

  • 2 cups of Basmati rice soaked and rinsed
  • 5 cups of Water
  • 2 Bay leaves
  • 1 tsp Shah Jeera
  • 4 green Cardamoms
  • 2 cups sliced Onions
  • Spice paste - spice bag contents + few tbsps stock
  • 4 cups stock
  • Salt to taste
  • 1 tbsp fresh or dried Mint

Instructions
 

  • Prepare the spice bag by adding the spices in a cheesecloth and tie it
  • Prepare the stock by sautéing some garlic in oil in the instant pot set on saute mode
  • Add the chicken pieces, salt and turmeric
  • Cover with water, cover, set the IP to sealing mode and set the IP to pressure cooker and select 6 mins
  • After 6 minutes, allow the steam to escape and open the lid
  • Remove the spice bag and allow to cool
  • Remove the chicken pieces
  • Strain the stock and save the garlic
  • Add the garlic to a processor and add the contents of the spice bag
  • Add a few tbsps of the stock and grind
  • Turn the IP back onto saute mode, add some oil and the whole spices (bay leaves, black cumin & cardamom
  • Add the onions and saute till caramelized
  • Add the ground paste in
  • Add the chicken
  • Add the stock
  • Add the rinsed & drained rice
  • Add the fresh or dried mint
  • Close the IP and set to sealing mode again
  • Set the IP to pressure cook for 5 mins
  • Allow the steam to naturally escape and open the lid & fluff the rice
  • Remove the rice immediately from the IP in order to cool it immediately