Go Back
Print

Instant Pot Spanish Chicken Pulao

Rice and Chicken with mild spices, a one-pot meal that comes together in a hurry!
Course Main Course
Cuisine Indian

Ingredients

  • 3 cups Basmati Rice ( I use the cup that comes with the rice cooker)
  • 1 Whole Chicken ( cut in medium pieces)
  • ½ Onion sliced
  • 2 Tomatoes sliced
  • Handful of Cilantro
  • 3 Green Chilies
  • A few Mint leaves
  • 2 tbsps Ghee
  • Salt to taste
  • 1 Lime
  • 4½ cups Coconut milk or water

Whole Spices

  • 1 inch Cinnamon Stick
  • 4 Cloves
  • 4 Cardamom pods

Instructions

  • Switch on the Instant Pot, press saute, and pour in the ghee. When the ghee is hot, add the whole spices.
  • Add in sliced onions and fry till translucent.
  • Put the tomatoes in and fry them till soft.
  • Blend the cilantro, green chilies, and mint to a paste.
  • Add this paste into the Instant Pot. Fry a little bit and add the chicken.
  • Mix it well, add salt to taste. Cook until the chicken is almost done.
  • Add in drained rice and coconut milk or water. The amount of liquid is 1½ times every cup of rice. In this case, we are using 3 cups rice so the liquid will be 4½ cups. Take into account any liquid in the Instant Pot before adding the coconut milk or water.
  • I added only 3½ cups as there was already 1 cup of liquid in the pot.
  • Squeeze the juice of 1 lime into the Pot.
  • Check for salt, if needed add more.
  • Close the Instant Pot and pressure cook on high for 4 minutes.
  • Once the Instant Pot beeps after the 4 minutes, press cancel, and do a quick release of steam after 10 minutes.
  • Open your Instant Pot, mix gently, and transfer to a serving dish.
  • Enjoy your Instant Pot Spanish Pulao with some Raita.