1In a large bowl, marinate the chicken by adding all the garam masala spices, ginger-garlic paste, mint leaves, coriander leaves, green chilies, and fried onions.
2In a large bowl, marinate the chicken by adding all the garam masala spices, ginger-garlic paste, mint leaves, coriander leaves, green chilies, and fried onions.
3In a large bowl, marinate the chicken by adding all the garam masala spices, ginger-garlic paste, mint leaves, coriander leaves, green chilies, and fried onions.
4Add the red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
5Add the red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
6Add the red chili powder, turmeric, cumin powder, coriander powder, garam masala powder, and salt.
7Add the yogurt and the oil, and squeeze some fresh lemon juice on top.
8Add the yogurt and the oil, and squeeze some fresh lemon juice on top.
9Add the yogurt and the oil, and squeeze some fresh lemon juice on top.
10Mix all ingredients really well and keep the marinated chicken in the fridge for 30 minutes.
11Mix all ingredients really well and keep the marinated chicken in the fridge for 30 minutes.
12Mix all ingredients really well and keep the marinated chicken in the fridge for 30 minutes.
13Turn on the Instant Pot to 'Sauté' mode and adjust the temperature to 'Low'.
14Turn on the Instant Pot to 'Sauté' mode and adjust the temperature to 'Low'.
15Turn on the Instant Pot to 'Sauté' mode and adjust the temperature to 'Low'.
16Add the marinated chicken into the Instant Pot and let it sauté for 5 minutes, stirring gently occasionally to brown the meat.
17Add the marinated chicken into the Instant Pot and let it sauté for 5 minutes, stirring gently occasionally to brown the meat.
18Add the marinated chicken into the Instant Pot and let it sauté for 5 minutes, stirring gently occasionally to brown the meat.
19Turn off saute mode.
20Turn off saute mode.
21Turn off saute mode.
22Close the lid, switch to 'Manual' mode, adjust the time to 10 minutes, and make sure the whistle is in 'Venting' mode.
23Close the lid, switch to 'Manual' mode, adjust the time to 10 minutes, and make sure the whistle is in 'Venting' mode.
24Close the lid, switch to 'Manual' mode, adjust the time to 10 minutes, and make sure the whistle is in 'Venting' mode.
25After 10 minutes, carefully open the lid; the chicken will be half cooked.
26After 10 minutes, carefully open the lid; the chicken will be half cooked.
27After 10 minutes, carefully open the lid; the chicken will be half cooked.
28Add the soaked Basmati rice and gently spread it around evenly.
29Add the soaked Basmati rice and gently spread it around evenly.
30Add the soaked Basmati rice and gently spread it around evenly.
31For three cups of rice, add three cups of water.
32For three cups of rice, add three cups of water.
33For three cups of rice, add three cups of water.
34Close the lid, switch to 'Manual' mode, set to 6 minutes, and make sure the whistle is in 'Sealing' mode.
35Close the lid, switch to 'Manual' mode, set to 6 minutes, and make sure the whistle is in 'Sealing' mode.
36Close the lid, switch to 'Manual' mode, set to 6 minutes, and make sure the whistle is in 'Sealing' mode.
37Let the pressure release naturally for 6 minutes.
38Let the pressure release naturally for 6 minutes.
39Let the pressure release naturally for 6 minutes.
40Release the rest of the pressure using Quick Release.
41Release the rest of the pressure using Quick Release.
42Release the rest of the pressure using Quick Release.
43Make sure the safety valve has dropped before opening the lid.
44Make sure the safety valve has dropped before opening the lid.
45Make sure the safety valve has dropped before opening the lid.
Ingredients
1 whole whole chicken cut into small pieces
1 whole whole chicken cut into small pieces
1 whole whole chicken cut into small pieces
3 cups Basmati Rice soaked in water for around 30 minutes
3 cups Basmati Rice soaked in water for around 30 minutes
3 cups Basmati Rice soaked in water for around 30 minutes
2 cups fried onions
2 cups fried onions
2 cups fried onions
1 bunch mint leaves, chopped
1 bunch mint leaves, chopped
1 bunch mint leaves, chopped
1 bunch coriander leaves, chopped
1 bunch coriander leaves, chopped
1 bunch coriander leaves, chopped
1 lemon/lime
1 lemon/lime
1 lemon/lime
5 six green/thai chilies, slit
5 six green/thai chilies, slit
5 six green/thai chilies, slit
1 cup curd/yogurt, diluted with water
1 cup curd/yogurt, diluted with water
1 cup curd/yogurt, diluted with water
3 tablespoons oil
3 tablespoons oil
3 tablespoons oil
3 tablespoons red chili powder
3 tablespoons red chili powder
3 tablespoons red chili powder
1 teaspoon turmeric powder
1 teaspoon turmeric powder
1 teaspoon turmeric powder
2 tablespoons cumin powder
2 tablespoons cumin powder
2 tablespoons cumin powder
2 tablespoons coriander powder
2 tablespoons coriander powder
2 tablespoons coriander powder
1 tablespoon garam masala powder
1 tablespoon garam masala powder
1 tablespoon garam masala powder
2 tablespoons ginger-garlic paste
2 tablespoons ginger-garlic paste
2 tablespoons ginger-garlic paste
as per taste salt
as per taste salt
as per taste salt
2 or 3 bay leaves
2 or 3 bay leaves
2 or 3 bay leaves
2 or 3 cinnamon sticks
2 or 3 cinnamon sticks
2 or 3 cinnamon sticks
2 or 3 black cardamom
2 or 3 black cardamom
2 or 3 black cardamom
2 or 3 shahi jeera
2 or 3 shahi jeera
2 or 3 shahi jeera
2 or 3 cloves
2 or 3 cloves
2 or 3 cloves
2 or 3 cardamom
2 or 3 cardamom
2 or 3 cardamom
2 or 3 whole pepper
2 or 3 whole pepper
2 or 3 whole pepper
2 or 3 star anise
2 or 3 star anise
2 or 3 star anise
Equipment
Instant Potlarge bowl
Tips
Setting the Instant Pot to 'Low' saute temperature prevents burning.