A traditional and authentic recipe for special dinner parties of Indo Pak region… Spice infused chicken gives basmati rice a delish touch.
Ingredients
- 3/4 cup plain yogurt
- 2 tbsp fresh lemon juice
- 1/4 cup fresh mint leaves minced
- 2 tbsp fresh cilantro leaves minced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp red chili powder
- 2 tsp garam masala
- 1/4 tsp ground turmeric
- to taste salt
- 2 lb whole skinless bone in chicken cut into 12 pieces
- 3 tbsp ghee divided
- 2 cup yellow onion sliced thinly
- 1 jalapeno pepper sliced
- 2 bay leaves
- 3 cups water
- 1 tsp saffron threads crumbled
Instructions
- For marinade: in a large bowl, add all ingredients except chicken and mix until well combined.
- Add chicken pieces and coat with marinade generously.
- Refrigerate for at least 30 minutes.
- Place the 2 tablespoons of ghee in the Instant Pot and select “Sauté”. Then add onion and cook for about 15 minutes, stirring frequently.
- With a slotted spoon, transfer half of onion into a bowl and reserve for garnishing.
- Press “Cancel” and stir in the remaining ghee, marinated chicken, jalapeño and bay leaves.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about 4 minutes.
- Press the “Cancel” and allow a “Quick” release.
- Remove the lid and stir the chicken mixture well.
- Gently, place the rice over chicken. Add salt and water.
- Secure the lid and turn to “Seal” position.
- Cook on “Manual” with “High Pressure” for about 6 minutes.
- Press the “Cancel” and allow a “Quick” release.
- Remove the lid and sprinkle with saffron.
- Gently, stir the rice with chicken mixture well.
- Serve with the garnishing of reserved onion slices.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
