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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Instant Pot Chicken Pulao Recipe

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This recipe for Instant Pot Chicken Pulao, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sahreen Daudani


Whole Spices
1 cup basmati rice, soaked 15 minutes
2 tablespoons oil or ghee
Whole Spices
1 teaspoon cumin seeds
3 green cardamom pods
3 whole cloves
1 bay leaf
1 black cardamom
cinnamon stick
teaspoon whole black peppercorns
2 medium onions, thinly sliced
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pound boneless and skinless chicken thighs, cut into quarters
1 teaspoons salt, adjust to taste
teaspoon coriander powder
teaspoon garam masala
teaspoon turmeric
1 cup water
Cilantro, garnish

1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
2. Press the sauté button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.
3. Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.
4. Add the rice and water to the pot and mix well.
5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
6. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
7. Discard the whole spices if desired, sprinkle with cilantro and serve.




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