Absolutely delicious & fragrant chicken pulao cooked in the Instant Pot…
Pulao or pilaf is a rice-based dish, cooked with chicken or lamb, mutton or beef or with veggies. It’s a perfect one-pot meal, bursting with taste & flavors. By adding chicken or meat, the liquid gets very flavorful, and then cooking the rice in it will make the rice taste extremely tasty. I enjoy the rice more than the meat.
I’ve made this pulao with chicken & cooking it in the Instant Pot was effortless & this pulao turned out to be finger-licking delish.
Cooking Video
Instant Pot Best Tasting Chicken Pulao Recipe- Mughal Style
Prep time
Cook time
Total time
Author: Thasneen
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
- I've taken chicken legs, any bone-in chicken pieces can be used.
- Using a sharp knife, add a couple of lines on the chicken.
- In a bowl, add all the marination ingredients to the chicken, combine well.
- Let marinate for 30 minutes or longer.
- In another bowl, add rice & some water; soak the rice for 15 minutes.
- After 15 minutes of soaking, take the rice in a strainer & rinse under running water till the water turns clear. Keep it aside.
- Select saute setting on the Instant Pot, temperature should be medium or normal.
- Add ghee to the hot stainless steel pot.
- Add all the whole aromatic spices, saute for 2 minutes till aromatic.
- Add onions, season with salt, saute for 3 minutes.
- Add green chilies, saute for 2 minutes.
- Add tomato, saute for 2 minutes.
- Ensure the bottom of the pot hasn't turned brown, don't have to saute till onions turn brown.
- Add the marinated chicken & any marinade left in the bowl.
- Add ½ cup water, combine well.
- Add cilantro & mint leaves, combine well.
- Close the pot with the lid.
- Select Pressure Cook setting, set time to 10 minutes at high pressure.
- After 10 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- Chicken will be almost cooked & there will be around 2 cups flavorful liquid in the pot.
- You can measure the liquid to be precise.
- For 2 cups rice, 2¼ cups liquid is required in the Instant Pot.
- Add additional ¼ cup warm water.
- Add the soaked rice to the pot, let the rice immerse in the liquid.
- Add saffron, ghee, garam masala, cilantro & mint; combine well.
- Close the pot with the lid.
- Select Pressure Cook setting, set time to 6 minutes at high pressure.
- After 6 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid.
- First, just enjoy the fragrance that's spreading from this pulao, mesmerizing.
- The rice will be fluffy & perfectly cooked.
- 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.
- Using a tong, separate the chicken from the rice & then combine the rice well.
- On a plate, serve the rice & top with the chicken.
- Enjoy with raita, pickle & pappad.
- This is finger licking delish chicken pulao.
