Note : I used Tilda Basmati rice, the rice grains are always perfectly cooked. If you are using another brand you may need to reduce the cook time. Play around with the time, depending on how you prefer your rice.
Make sure your chicken and rice has no extra water. 1 cup of rice is equal to 1.25 cup of water.
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Ingredients :
¼ cup oil
1 ½ tsp cumin seeds
2 green cardamom pods
1 black cardamom
½ cinnamon stick
1 bay leaf
½ tsp whole black peppercorns
½ tsp fennel seeds
2-3 Whole cloves
1 large onion thinly sliced
1 tbsp each garlic and ginger
500 grams Chicken with bones
2 chicken stock cube
Spices
½ tsp black pepper, 1 tsp coriander powder
Salt to taste
2 ½ cup water ( same cup as rice )
Garnish 1-2 Green chilli and ½ tsp black pepper
Method :
1. Thoroughly wash rice until you get the clear water . Soak the rice in water for 15 min. Drain the water out and keep in strainer so the water drain out completely.
2. Select the high sauté setting on Instant Pot . Once hot add oil, the whole spices and stir. Once they begin to sizzle add the onions. Stir -fry for 5 to 8 mins or until golden brown. Deglaze the pan with a tbsp water. The colour of the onions will determine the colour of the rice .
4. Add the garlic ginger paste and saute until fragrant. Add Chicken and stir-fry for 5to 6 mins or until it changes the colour.
5. Add chicken stock cubes, coriander powder and black pepper (here you can adjust the salt if needed)
6. Add in the rice and water mix well until combine. Add green chillies and sprinkle black pepper
7. Cancel the saute setting. Secure the lid, and set the pressure release to sealing. High pressure for 6 mins
9. Let naturally release pressure for 10 min. Open the valve to release any remaining pressure before opening the lid J. Fluff with a help of fork. Close the lid and put on a warm setting for 10 mins. Cancel the warm setting. Open the valve to release any remaining pressure before opening the lid
10. Take out the rice in serving dish enjoy with salad and raita.
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