Instant Pot Indian Chicken Pulao

If you’re looking for a delicious, aromatic dish that effortlessly marries tender chicken with perfectly cooked basmati rice, then look no further than Instant Pot Indian Chicken Pulao. This one-pot wonder is bursting with flavors and spices that will transport your taste buds straight to the streets of India. The beauty of this recipe lies in its simplicity and the convenience of using an Instant Pot, making it perfect for busy weeknights or impressing guests with minimal effort.

Why Instant Pot Indian Chicken Pulao is Worth Your Time

Instant Pot Indian Chicken Pulao is more than just a meal; it’s a celebration of flavors and textures. With juicy chicken pieces infused with the richness of spices and the fragrant aroma of basmati rice, this dish stands out as a comforting and hearty option. The use of the Instant Pot makes the cooking process quick and efficient, allowing you to enjoy a homemade meal in under an hour. It’s also versatile, easily customizable to suit your preferences. Whether you’re serving it for family dinner or a festive gathering, this pulao is sure to impress.

What Goes Into Instant Pot Indian Chicken Pulao

To create this flavorful dish, you’ll need the following ingredients:

• 1 ½ cups basmati rice
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces and patted dry
• 1 tablespoon ghee, or butter, or even oil to make dairy free
• 1 teaspoon cumin seeds
• 2 green cardamom pods, or ¼ teaspoon ground cardamom
• 2-inch cinnamon stick
• 2 bay leaves
• 1 large red onion, thinly sliced
• 2 hot green chiles, sliced (optional)
• 1 ¼ cups water
• ½ cup chopped fresh cilantro
• Lemon wedges for serving

Prep & Cook Tools

For this recipe, you’ll need the following tools:

• Instant Pot: This multi-cooker will handle the cooking process efficiently.
• Measuring cups and spoons: To ensure accurate measurements of ingredients.
• Cutting board and knife: For chopping vegetables and cutting chicken.
• Wooden spoon or spatula: For stirring and sautéing ingredients.
• Serving platter: To present your delicious pulao beautifully.

Instant Pot Indian Chicken Pulao Made Stepwise

Step 1: Rinse the Rice

Begin by rinsing the basmati rice under cold water until the water runs clear. This step is crucial as it removes excess starch, ensuring fluffy rice. After rinsing, soak the rice in water for about 20-30 minutes, then drain and set aside.

Step 2: Sauté the Aromatics

Turn on your Instant Pot and select the “Sauté” function. Once hot, add the ghee (or butter/oil) to the pot. Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant.

Step 3: Add Onions and Spices

Add the sliced red onion to the pot. Sauté for about 5-7 minutes until the onions become soft and translucent. Next, stir in the grated ginger, minced garlic, and sliced green chiles (if using). Cook for an additional 2 minutes.

Step 4: Brown the Chicken

Add the chicken pieces to the pot, followed by the kosher salt and freshly squeezed lemon juice. Stir to coat the chicken with the spices and sauté for about 5 minutes until the chicken is slightly browned.

Step 5: Add Rice and Water

Now, gently fold in the soaked and drained basmati rice. Pour in the 1 ¼ cups of water and give everything a gentle stir. Make sure the rice is submerged in the liquid.

Step 6: Pressure Cook

Seal the Instant Pot lid, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 6 minutes at high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.

Step 7: Fluff and Serve

Open the lid and fluff the pulao gently with a fork. Stir in the chopped fresh cilantro for a burst of color and flavor. Serve hot, garnished with lemon wedges for an added zing.

Smart Substitutions

If you’re looking to customize this dish, here are some smart substitutions:

• Use chicken thighs instead of chicken breasts for a richer flavor.
• Replace ghee with coconut oil for a different flavor profile.
• Swap fresh ginger and garlic with ginger-garlic paste for convenience.
• Add mixed vegetables like peas or carrots for a nutritious boost.

Pro Tips & Notes

• Ensure that the chicken is patted dry to achieve a nice sear and prevent steaming.
• Soaking the basmati rice improves texture and reduces cooking time.
• Adjust the level of spices according to your heat preference.
• For added richness, consider adding a splash of coconut milk along with water.

Leftovers & Meal Prep

The Instant Pot Indian Chicken Pulao stores beautifully. Here’s how to handle leftovers:

Store any leftover pulao in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of water and warm it up in the microwave or on the stovetop, stirring gently to avoid sticking. This dish also freezes well; just ensure it’s cooled completely before transferring it to a freezer-safe container. Frozen pulao can last up to 2 months, making it perfect for meal prep!

Ask the Chef

Can I use brown rice instead of basmati rice?

Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice requires more water and a longer cooking time, typically around 22-25 minutes at high pressure.

What if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can make this pulao on the stovetop. Follow the same steps, but after adding the rice and water, bring it to a boil, then cover and simmer on low heat for about 20-25 minutes until the rice is cooked and liquid is absorbed.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with mixed vegetables or paneer and adjust the cooking time accordingly. The spices and rice will still create a delicious meal.

What can I serve with Chicken Pulao?

Instant Pot Indian Chicken Pulao is delicious on its own, but you can serve it with yogurt raita, a salad, or even some naan or paratha for a complete meal.

Time to Try It

Now that you have all the information you need, it’s time to roll up your sleeves and give this Instant Pot Indian Chicken Pulao a try. With its delightful combination of spices, tender chicken, and fluffy rice, this dish promises to be a winner at your dining table. Whether it’s a cozy family dinner or an impressive dish for guests, this pulao is bound to be a hit. So gather your ingredients, fire up your Instant Pot, and enjoy the delightful journey of creating a comforting Indian classic right in your kitchen!

Instant Pot Indian Chicken Pulao

This Instant Pot Indian Chicken Pulao is a one-pot wonder bursting with flavors! Enjoy tender chicken and aromatic basmati rice in under an hour.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups basmati rice rinsed and soaked
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces and patted dry
• 1 tablespoon ghee, or butter, or even oil to make dairy free
• 1 teaspoon cumin seeds
• 2 pieces green cardamom pods or ¼ teaspoon ground cardamom
• 2 inches cinnamon stick
• 2 pieces bay leaves
• 1 large red onion thinly sliced
• 2 pieces hot green chiles sliced (optional)
• 1 ¼ cups water
• ½ cup chopped fresh cilantro
• as needed Lemon wedges for serving

Equipment

• Instant Pot
• Measuring cups and spoons
• Cutting Board and Knife
• Wooden spoon or spatula
• Serving platter

Method

 

1. Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.
2. Turn on your Instant Pot and select the "Sauté" function. Once hot, add the ghee (or butter/oil) to the pot. Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant.
3. Add the sliced red onion to the pot. Sauté for about 5-7 minutes until the onions become soft and translucent. Stir in the grated ginger, minced garlic, and sliced green chiles (if using). Cook for an additional 2 minutes.
4. Add the chicken pieces to the pot, followed by the kosher salt and freshly squeezed lemon juice. Stir to coat the chicken with the spices and sauté for about 5 minutes until the chicken is slightly browned.
5. Gently fold in the soaked and drained basmati rice. Pour in the 1 ¼ cups of water and give everything a gentle stir. Make sure the rice is submerged in the liquid.
6. Seal the Instant Pot lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 6 minutes at high pressure. Once complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to "Venting" to release any remaining pressure.
7. Open the lid and fluff the pulao gently with a fork. Stir in the chopped fresh cilantro for a burst of color and flavor. Serve hot, garnished with lemon wedges for an added zing.

Notes

• Ensure that the chicken is patted dry to achieve a nice sear.
• Soaking the basmati rice improves texture and reduces cooking time.
• Adjust the level of spices according to your heat preference.