Takes about an hour if you have all the ingredients prechopped
Maybe 1.5 hours including all the chopping.
5 minutes high pressure with natural release
- 2 Tbsp Ghee or butter
- 1/2 tsp cumin seeds
- 1 cinnamon stick
- 3 or 4 whole cloves
- 4 or 5 black peppercorns (we didn’t use and it was fine without)
- 1 small onion, thinly sliced
- 1 Tbsp minced ginger
- 4 garlic cloves, crushed
- 2 jalapeno chiles, diced (1 did 1/2 of one; might want less for kids)
- 1 lb boneless skinless chicken thighs, cut into bite size pieces
- 1/2 C chopped fresh cilantro
- 6 to 8 fresh mint sprigs, chopped fine
- 1 C basmati rice, rinsed and drained
- Salt
- 1 C water
Preheat the Instant Pot by selecting Saute and adjust to high heat. When the inner cooking pot is hot, add the ghee and heat until it is shimmering. Add the cumin seeds, cinnamon, cloves, peppercorns, and cardamom pods. Stir and cook for 1-2 minutes, or until the spices are sizzling.
Once the spices sizzle, add the onion and cook until it’s well browned and crisp at the edges.
Add the ginger, garlic, and jalapenos and cook for 2-3 minutes.
Add chicken pieces and sear gently on both sides to precook the chicken slightly.
Spread out the chicken and vegetable mixture to cover bottom of pot. Sprinkle the chopped cilantro and mint over the chicken mixture. Spread rice across everything and sprinkle salt over the top. Do not stir. Pour in the water and gently push the rice down so ti is mostly covered by the water.
lock the lid into place. Select Manual and adjust pressure to high. Cook for 5 minutes. Let pressure release naturally.
Urvashi Pitre