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Instant Pot Chicken Pulao

5 from 5 votes
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Ingredients Method

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

Method
 

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