Instant Pot Pulao

Ingredients

• 2 cup Basmati rice (rinsed and soaked for 20 minutes)
• 1 lb Chicken or beef (cut into bite-sized pieces)
• 1 Onion (thinly sliced)
• 1 tbsp Ginger-garlic paste
• 1 tbsp Whole spices (cumin, cloves, cardamom, cinnamon stick, bay leaf) (mixed whole spices)
• 0.5 cup Yogurt (whisked)
• 1 Tomato (diced)
• 1 tbsp Pulao masala or garam masala
• Salt (to taste)
• 2.5 cup Water or broth (adjust based on rice type)
• 3 tbsp Oil or ghee

Steps

1. 1

   Set the Instant Pot to 'Sauté' mode and heat the oil or ghee. Add the whole spices and cook for 30 seconds until fragrant.

2. 2

   Add the sliced onions and sauté until golden brown.

3. 3

   Stir in the ginger-garlic paste and cook for 1 minute. Add the meat and brown it on all sides.

4. 4

   Add the diced tomatoes, yogurt, pulao masala, and salt. Cook for 3-4 minutes until the tomatoes soften and the oil begins to separate.

5. 5

   Add the soaked and drained basmati rice to the pot. Gently stir to coat the rice with the spice mixture.

6. 6

   Pour in the water or broth. Stir once, then secure the lid and set the valve to 'Sealing'.

7. 7

   Cook on 'Pressure Cook' (or 'Manual') for 6 minutes for chicken, or 12-15 minutes for beef.

8. 8

   Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Fluff the rice gently with a fork before serving.

Notes

If using beef, ensure it is cut into small pieces to ensure it cooks through in the allotted time. Serve with raita and a fresh salad.

Nutrition per serving

• main
• dinner
• iftar
• instant-pot
• gluten-free
• one-pot
• rice