Instant Pot Best Tasting Chicken Pulao Recipe- Mughal Style
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For marination
  • Chicken legs or bone-in pieces- 8
  • Ginger-garlic paste- 1½ tbsp
  • Yogurt- 3 tbsp
  • Oil- 2 tbsp
  • White pepper powder- 1 tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Ground black pepper- ¼ tsp
  • Salt- 1 tsp
Aromatic whole spices
  • Whole green cardamom- 4
  • Star anise- 1
  • Mace- 1
  • Dried bay leaves- 2
  • Whole cloves- 2
  • Whole cinnamon- 1 inch slice
  • Fennel seeds- 1 tsp
For cooking chicken
  • Ghee- 3 tbsp
  • Onions, sliced- 2
  • Salt- ½ tsp
  • Green chilies, halved- 3
  • Tomato, chopped- 1
  • Water- ½ cup
  • Cilantro, chopped- ¼ cup
  • Mint, chopped- 8 to 10 leaves
For cooking rice
  • White basmati rice- 2 cups
  • Warm water- ¼ cup
  • Saffron strands- 10 strands
  • Ghee- 1 tbsp
  • Garam masala- 1 tsp
  • Cilantro, chopped- 2 tbsp
  • Mint, chopped- 2 tbsp
  • Salt- 1 tsp
Instructions
  1. I've taken chicken legs, any bone-in chicken pieces can be used.
  2. Using a sharp knife, add a couple of lines on the chicken.
  3. In a bowl, add all the marination ingredients to the chicken, combine well.
  4. Let marinate for 30 minutes or longer.
  5. In another bowl, add rice & some water; soak the rice for 15 minutes.
  6. After 15 minutes of soaking, take the rice in a strainer & rinse under running water till the water turns clear. Keep it aside.
  7. Select saute setting on the Instant Pot, temperature should be medium or normal.
  8. Add ghee to the hot stainless steel pot.
  9. Add all the whole aromatic spices, saute for 2 minutes till aromatic.
  10. Add onions, season with salt, saute for 3 minutes.
  11. Add green chilies, saute for 2 minutes.
  12. Add tomato, saute for 2 minutes.
  13. Ensure the bottom of the pot hasn't turned brown, don't have to saute till onions turn brown.
  14. Add the marinated chicken & any marinade left in the bowl.
  15. Add ½ cup water, combine well.
  16. Add cilantro & mint leaves, combine well.
  17. Close the pot with the lid.
  18. Select Pressure Cook setting, set time to 10 minutes at high pressure.
  19. After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
  20. Open the lid.
  21. Chicken will be almost cooked & there will be around 2 cups flavorful liquid in the pot.
  22. You can measure the liquid to be precise.
  23. For 2 cups rice, 2¼ cups liquid is required in the Instant Pot.
  24. Add additional ¼ cup warm water.
  25. Add the soaked rice to the pot, let the rice immerse in the liquid.
  26. Add saffron, ghee, garam masala, cilantro & mint; combine well.
  27. Close the pot with the lid.
  28. Select Pressure Cook setting, set time to 6 minutes at high pressure.
  29. After 6 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
  30. Open the lid.
  31. First, just enjoy the fragrance that's spreading from this pulao, mesmerizing.
  32. The rice will be fluffy & perfectly cooked.
  33. If there is any moisture in the rice, close the pot with the lid & let it rest for a few minutes & the rice will set well.
  34. Using a tong, separate the chicken from the rice & then combine the rice well.
  35. On a plate, serve the rice & top with the chicken.
  36. Enjoy with raita, pickle & pappad.
  37. This is finger licking delish chicken pulao.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/instant-pot-best-tasting-chicken-pulao-recipe-mughal-style/