Chicken Pulao - joe-possum/recipes GitHub Wiki
Ingredients
- 16 oz chicken thighs
- 3 to 4 tablespoon ghee (or oil)
- 1 cup (1 large) onion (thinly sliced)
- 1 small piece nutmeg (jaiphal -optional)
- 2 to 3 green chilies (sliced or slit, deseeded for low heat)
- ⅓ cup (1 small) tomatoes (peel, deseed, chop or pureed)
- ¾ teaspoon salt (adjust to taste)
- ½ to ¾ cup mint leaves (pudina, chopped finely)
- ¼ cup coriander leaves (cilantro, chopped fine)
- 2 cups aged basmati rice
- 2½ cups water or stock or diluted coconut milk
Marinade
- 1 teaspoon ginger garlic paste
- ½ teaspoon Kashmiri red chili powder
- ⅛ teaspoon turmeric
- ¼ to ⅓ teaspoon salt
- 1 teaspoon garam masala
- 1 oz lemon juice or plain yogurt
Whole Spices
- 2 bay leaf (Tej patta)
- 2 star anise
- ½ to ¾ teaspoon cumin seeds (or shahi jeera)
- 6 cloves (laung)
- 2 pieces Cinnamon (2 inch pieces, cut down if using cassia)
- 8 green cardamoms (elaichi)
- ¾ teaspoon fennel powder or coriander powder (saunf or daniya powder)
- 2 black cardamom (masala elaichi, optional)
- 1 strand mace (javitri/ japatri – optional)
Procedure
Rinse and soak rice for 20 minutes.
Marinate chicken.
Sauté whole spices in skillet. Add onion and green chillies. 5-6 minutes.
Add ginger & garlic. ~ 1 minute.
Add mint leaves and marinated chicken. Sauté 3-5 minutes.
Bring 20 oz water to a boil.
Add fennel or coriander powder to skillet. Add tomatoes. Sauté until raw tomato taste is gone as well as moisture.
Transfer skillet contents to Instant Pot.
Add boiling water to skillet to dissolve any remnant. Salt water.
Drain rice.
Transfer boiling water from skillet to Instant Pot. Add rice to Instant Pot.
Steam for 1 minute allow pressure to drop naturally.