Instant Pot Indian Chicken and Rice Pulao Recipe

Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.

In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of the salt. Add the chicken and turn to coat.

Set aside, or cover the bowl and refrigerate for up to 12 hours.

Select the High “Sauté” setting on the instant pot, then heat the ghee.

Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaves and sauté for about 30 seconds until the spices are aromatic. Add the onion and cook for about 5 minutes, stirring occasionally, until it softens and browns.

Cover the pot with a glass lid or other non-locking lid that fits to speed up the process.

Add the chicken and its marinade, the chiles, and the remaining 1 teaspoon of salt to the pot, then stir until the chicken is coated with the spices.

Press the “Cancel” button to turn off the instant pot.

Add the rice and water, then stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.

Secure the lid and set the pressure release to “Sealing”. Select the “Pressure Cook” or “Manual” setting and set the cooking time for 6 minutes on High pressure.

Let the pressure release naturally for 5 minutes, then move the “Pressure Release” to “Venting” to release any remaining steam.

Press the cancel button to turn off the instant pot. Open the pot, sprinkle in the cilantro, and gently fluff the rice with a fork.

Use a rice paddle to scoop the rice out of the pot into individual plates, then serve with the lemon wedges on the side. Enjoy!