Chicken Pulao (Instant Pot & Stovetop)

 Chicken Pulao: A Flavorful Indian Rice Dish

Chicken Pulao is a beloved Indian rice dish that combines tender chicken with fragrant spices and fluffy rice. It's a versatile dish that can be enjoyed as a main course or a side dish. Here's a recipe for Chicken Pulao, with instructions for both Instant Pot and stovetop methods:

Ingredients:

 * 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

 * 1 cup basmati rice, rinsed and soaked in water for 30 minutes

 * 1 large onion, thinly sliced

 * 2 cloves garlic, minced

 * 1-inch piece ginger, minced

 * 1 medium tomato, chopped

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/2 teaspoon garam masala

 * 1/4 teaspoon coriander powder

 * Salt to taste

 * 2 tablespoons oil or ghee

 * 1/4 cup chopped cilantro, for garnish

 * 1/4 cup chopped mint leaves, for garnish

Instructions:

Instant Pot Method:

 * Sauté: Turn on the Instant Pot to the Sauté setting. Add oil or ghee and heat. Add cumin seeds and let them sizzle. Add onions and sauté until golden brown. Add garlic and ginger and sauté for a minute. Add chicken and cook until lightly browned.

 * Add Spices: Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to coat the chicken.

 * Add Rice and Water: Add the soaked rice and 1 3/4 cups of water. Stir gently to combine.

 * Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 5 minutes.

 * Natural Pressure Release: Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

 * Fluff and Serve: Gently fluff the rice with a fork. Garnish with cilantro and mint leaves. Serve hot.

Stovetop Method:

 * Sauté: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle. Add onions and sauté until golden brown. Add garlic and ginger and sauté for a minute. Add chicken and cook until lightly browned.

 * Add Spices: Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well to coat the chicken.

 * Add Rice and Water: Add the soaked rice and 1 3/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

 * Fluff and Serve: Gently fluff the rice with a fork. Garnish with cilantro and mint leaves. Serve hot.

Tips:

 * For extra flavor, add a bay leaf or a few cardamom pods while cooking.

 * You can adjust the amount of spices to your liking.

 * For a richer flavor, use bone-in chicken pieces.

 * Serve Chicken Pulao with raita, yogurt, or salad for a complete meal.

Enjoy your delicious and flavorful Chicken Pulao!

Would you like me to provide any variations or substitutions for this recipe?