Imagine a steaming plate of fragrant basmati rice infused with tender chicken and aromatic spices, ready to transport your taste buds straight to the heart of India - and all this can be achieved in less time than it takes to watch your favorite sitcom episode! Yakhni Pulao is not just a dish; it's a celebration of flavors that will transform your ordinary dinner into an extraordinary culinary experience. With the magic of an Instant Pot, you'll be serving up restaurant-quality Indian cuisine right from your own kitchen, impressing family and friends with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 onion, sliced
- 2 green chilies, slit
- 4 cups chicken broth
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2-3 whole cloves
- 1-2 cardamom pods
- 1 bay leaf
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Soak the rice in water for about 15 minutes, then drain and set aside.
- Turn on your Instant Pot and select the 'Sauté' mode. Add a tablespoon of oil or ghee to the pot. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the sliced onion to the pot and sauté until it turns golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally until they are lightly browned on all sides.
- Incorporate the slit green chilies, whole cloves, cardamom pods, bay leaf, and salt to taste. Stir well to combine all the spices with the chicken.
- Pour in the chicken broth, ensuring that the chicken and spices are well submerged. Scrape the bottom of the pot to release any browned bits stuck to the bottom, which adds flavor to the dish.
- Add the soaked and drained basmati rice to the pot. Gently press the rice down with a spatula to ensure it's submerged in the liquid, but do not stir to avoid breaking the rice grains.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select 'Manual' or 'Pressure Cook' mode and set the timer for 6 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and gently fluff the pulao with a fork, being careful not to break the rice grains. Taste and adjust the seasoning if necessary.
- Garnish the Yakhni Pulao with fresh coriander leaves before serving. Enjoy your delicious and aromatic Yakhni Pulao with raita or salad on the side.
Tips
- Rice Matters: Always use high-quality basmati rice and rinse it thoroughly to remove excess starch, ensuring fluffy, separate grains.
- Spice Strategy: Whole spices like cloves, cardamom, and bay leaf are key to developing deep, authentic flavor. Don't skip them!
- Natural Pressure Release: Allow the Instant Pot to release pressure naturally for 10 minutes to prevent the rice from becoming mushy.
- No Stirring Rule: When adding rice to the pot, gently press it into the liquid without stirring to maintain the perfect rice texture.
- Garnish Generously: Fresh coriander leaves not only add a pop of color but also bring a fresh, vibrant flavor to the final dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
