By Chicken Pulao or pilaf is delicious, fragrant and bursting with flavours. This quick and simple chicken pulao recipe cooked in Instant pot or Stovetop makes a perfect weeknight supper when served with some yogurt raita.
I am all all about one pot meals. One pot meals are comfort in a pot. They are filling and oh so satisfying. And the best part it is cooked in one pot or pan or instant pot, means less washing up to do.. haha!
Which brings me to this yummy Chicken pulao recipe. A hearty and comforting meal but without too much hassle. The popping flavours burst in your mouth with every bite, with a slight sweetness from the raisins and a crunch from the roasted nuts. This quick and simple chicken pilaf is my go to recipe.
Not only is the chicken pulao impeccably tasty but is very easy and quick to make in an instant pot, pressure cooker or on a stovetop pan.
What are the ingredients used to make the pulao?
- Chicken, cut into medium sized pieces (I used chicken drumsticks)
- Basmati rice ( washed and soaked for 25 minutes)
- Green peas, fresh or frozen
- Onions
- tomato
- Ginger-garlic paste
- Green chillies
- Yogurt
- Spice powders( Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, garam masala)
- Pulao masala (store bought, I used everest pulao masala)
- Raisins & Cashew nut
- Sugar
- Salt as per taste
- Ghee/ Oil
- Hot water
How to make chicken pulao in instant pot?
Set the Instant pot on saute mode and add ghee into it. When hot add bay leaves, crushed cinnamon, green cardamoms, cloves, black peppercorns and saute for 10 to 20 seconds.
Heat ghee for a minute and add bay leaves, crushed cinnamon, green and black cardamoms, cloves and saute for 10 to 20 seconds. Next add the ginger-garlic paste and saute for another minute or until the raw smell disappears.
Toss in the chicken pieces and fry on medium-high heat tossing constantly till the chicken pieces loses its raw color and is light brown on all sides.
Add chopped tomato and chopped chillies. Sauté for few minutes. Then add the turmeric powder, chilli powder, cumin powder, coriander powder and salt and mix everything well and for 7-8 minutes. The tomatoes will become all soft and mushy and masala will slowly start to release oil.
Now add the yogurt, the pulao masala and the garam masala and mix well. stirring frequently. cook for further 6 minutes until you see oil separating from the sides and the chicken is almost 80% cooked. Toss in the green peas (if using), the raisins and cashew nuts. Check the seasoning. Add sugar and salt as per taste. Mix it well.
Now add the washed and drained rice and stir everything well, so that teach and every rice grain is coated with the masala. Add 4 cups of hot water and stir. Do a taste test and add salt if required.
Instant pot pressure cook mode:
Now press Cancel to turn off the SAUTÉ mode and close the lid of the Instant Pot. Set it on PRESSURE COOK on the low pressure mode setting manually for 8 minutes. When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once the pressure settles down, open the lid. Serve it hot with yogurt and some salad.
Here are few Pulao/Pilaf recipes that you can try.
Achari Paneer Chana Pulao (Pilaf)
Anda Pulao – Bengali Egg Pulao
Tendli Bhaat Maharashtrian Style
Vangi Bhaat Maharashtrian Style
Chicken Pulao (Pilaf)
Chicken Pulao Instant Pot | Chicken Pilaf
Ingredients
- 800 gms Chicken, cut into medium sized pieces (I used chicken drumsticks)
- 350 gms Basmati rice (washed and soaked for 25 minutes)
- 100 grams Green peas, fresh or frozen
- 4 Onions thinly sliced
- 1 Tomato chopped
- 1 1/2 tbsp Ginger-garlic paste
- 2-3 Green chillies chopped
- 4 tbsp Yogurt
- 1 tsp Kashmiri chilli powder
- 1/2- 1 tsp Chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 1/2 tbsp Pulao masala (I used Everest pulao masala)
- 1/4 cup Raisins
- 1/4 cup Cashew nut and almonds
- 1/2 tsp Sugar
- Salt as per taste
- 4-5 tbsp Ghee/ Oil
- Hot water
Whole spices
- 1 inch Cinnamon
- 5-6 Green Cardamom
- 6-7 Cloves
- 8-10 Black peppercorns
- 2-3 Bay leaves
Instructions
- Wash the rice with cold water and soak it for 25 minutes. Drain and keep it aside.
- Heat ghee or oil in a large deep thick bottom pan on high heat, then temper the oil with cinnamon, cardamoms, cloves, peppercorns and bay leaves and sauté for few seconds until you get a nice aroma of the spices.
- Then add the thinly sliced onions and fry until light gold brown in colour.
- Add the ginger-garlic paste and fry till the raw smell disappears.
- Toss in the chicken pieces and fry on medium-high heat tossing constantly till the chicken pieces loses its raw color and is light brown on all sides.
- Add chopped tomato and chopped chillies. Sauté for few minutes.
- Then add the turmeric powder, chilli powder, cumin powder, coriander powder and salt and mix everything well and cook on medium heat for 7-8 minutes. The tomatoes will become all soft and mushy and masala will slowly start to release oil.
- Now add the yogurt, the pulao masala and the garam masala and mix well. stirring frequently.
- Cook for further 6-7 mins on medium high heat until you see oil separating from the sides and the chicken is almost 80% cooked. Toss in the green peas (if using), the raisins and cashew nuts. Check the seasoning. Add half tsp sugar and salt as per taste. Mix it well.
- Now add the basmati rice to the chicken masala and give a nice stir so that the rice grains are coated with the tasty chicken masala.
- Pour 4 cups hot water to the rice chicken mixture and bring it to a boil. Then reduce the heat to low and cover and cook for 20- 25 minutes.
- Check if the rice is cooked. Remove from the heat and let it sit for 5 minutes before serving.
I hope you enjoy this delicious chicken pulao as much as we do.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!
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What do you think?