Chicken pulao is a South Asian rice dish in which aromatic spices, chicken, and rice cook together in a seasoned broth; versions vary by region and household. This Instant Pot version uses bone-in chicken thighs for flavor and basmati rice for separate, fragrant grains, with a brief pressure-cooking time and a natural release to finish the rice gently.
Ingredients
- 2 cups (370 g) aged basmati rice
- 1½ lb (680 g) bone-in, skinless chicken thighs, about 4 pieces
- 2 tablespoons (30 ml) neutral oil or ghee
- 1 medium yellow onion (about 150 g), thinly sliced
- 1 tablespoon (15 g) ginger-garlic paste, or 2 teaspoons (10 g) finely grated ginger plus 2 garlic cloves (about 6 g), minced
- 1 teaspoon (2 g) cumin seeds
- 4 whole green cardamom pods
- 1 small cinnamon stick, about 2 inches (5 cm)
- 4 whole cloves
- 1 bay leaf
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) ground turmeric
- ½ teaspoon (1 g) ground black pepper
- 1½ teaspoons (8 g) fine salt, or to taste
- 1 medium tomato (about 120 g), chopped
- 1¾ cups (420 ml) low-sodium chicken broth or water
- ¼ cup (60 ml) plain yogurt, stirred smooth
- ½ cup (75 g) frozen peas, optional
- 2 tablespoons (8 g) chopped fresh cilantro, plus extra to serve
- 1 tablespoon (15 ml) lemon juice
Instructions
- Rinse the basmati rice in several changes of cool water until the water is mostly clear. Drain well and set aside; do not soak it for this recipe. Pat the chicken dry. Keep the yogurt at room temperature while you prepare the other ingredients so it is less likely to split.
- Set a 6-quart Instant Pot to Sauté on Normal. Add the oil or ghee. When hot, add the cumin seeds, cardamom, cinnamon, cloves, and bay leaf. Stir for about 30 seconds, just until fragrant.
- Add the sliced onion and cook for 5–6 minutes, stirring often, until golden at the edges. Stir in the ginger-garlic paste and cook for 30 seconds. Add coriander, turmeric, pepper, and salt; stir briefly.
- Add the chicken thighs and turn them in the spices for about 2 minutes. Stir in the tomato and cook for 2 minutes, scraping the bottom of the pot to loosen browned bits. Press Cancel. Stir in the yogurt until combined, then pour in the broth and scrape the base thoroughly to prevent a burn warning.
- Spread the drained rice evenly over the liquid. Do not stir it in: keeping the rice above the chicken helps it cook evenly without becoming mushy. Scatter the peas over the top if using. Lock the lid, set the steam release valve to Sealing, and cook at High Pressure for 6 minutes.
- When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure. Open the lid away from your face. Check the thickest part of a chicken thigh with a food thermometer, without touching bone; the USDA FSIS safe minimum for poultry is 165°F (74°C). If it has not reached that temperature, remove the rice to a covered dish and use Sauté or a separate pan to finish cooking the chicken, checking again before serving.
- Remove the whole spices if you prefer. Gently fluff the rice with a fork, lifting it from the edges rather than stirring vigorously. Fold in the cilantro and lemon juice, then rest uncovered for 2 minutes so excess steam can escape. Serve hot.
Tips
- Use aged basmati and rinse it well. Short-grain rice or unwashed rice can turn sticky, and other varieties may need a different liquid ratio or pressure time.
- Keep the rice-to-liquid ratio as written. The tomato and yogurt also add moisture, so extra broth can leave the grains wet; measure the broth rather than topping it up casually.
- Scrape the pot base after adding broth. Stuck onion or spice residue can trigger the Instant Pot burn warning. If you use a larger cooker, make sure the liquid still covers the bottom.
- Bone-in thighs suit the listed pressure time. If substituting boneless thighs, check for 165°F (74°C) and be aware they can cook faster; breast meat is leaner and more likely to dry out. For less heat, use mild ground pepper and serve a chili condiment separately.
Serving Suggestions
Serve the pulao as a complete meal with cucumber raita, plain yogurt, or a crisp salad of cucumber, tomato, onion, and lemon. A simple vegetable side such as sautéed green beans or roasted cauliflower adds color without competing with the spices. Offer lemon wedges and extra cilantro at the table. If serving several dishes, keep the pulao covered and hot until mealtime rather than leaving it at room temperature.
Variations
For a milder, simpler pulao, omit the peas or tomato; add a splash of broth only if the pot needs it to deglaze. For a vegetable version, replace chicken with 1 lb (450 g) mixed vegetables and chickpeas, and use vegetable broth; pressure timing may vary with the size and type of vegetables, so choose firm pieces and avoid overfilling. You can substitute 1 teaspoon (2 g) ground cumin for the cumin seeds, though the flavor will be less toasty. If cardamom, cloves, or cinnamon are unavailable, leave out the missing whole spice rather than adding a large amount of ground spice, which can make the dish gritty or overpowering.
Storage and Reheating
Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Keep for 3–4 days at 40°F (4°C) or colder. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you plan to eat, covered in the microwave with a spoonful of water, or in a saucepan with a splash of water, stirring gently. Heat until the chicken and rice reach 165°F (74°C), the safe temperature for reheated leftovers. Do not reheat the same portion repeatedly, and discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use chicken breast?
Yes, but breast meat is leaner and can dry out during pressure cooking. Cut it into large, even pieces, check that every piece reaches 165°F (74°C), and remove it promptly if done while the rice finishes resting. Bone-in thighs are more forgiving in this recipe.
Why is my Instant Pot showing a burn warning?
Usually, ingredients have stuck to the bottom before pressure cooking. Deglaze carefully after cooking the onion and tomato, scraping up all browned bits, and make sure the broth reaches the base. Avoid stirring the rice down into the pot after layering it.
Can I use chicken broth instead of water?
Yes. Low-sodium broth gives the rice a fuller savory flavor and makes it easier to control salt. If using regular salted broth, reduce the added salt and adjust only after cooking.
Can I make this with brown rice?
Not by swapping it directly. Brown basmati needs a substantially longer pressure time and more liquid, which can overcook the chicken. For reliable results, cook brown rice separately and serve the spiced chicken alongside it.
Do I need to soak basmati rice?
No. Rinsing and draining is enough here. Soaking changes how quickly rice absorbs water, so adding a soak without adjusting the method may make the grains too soft.
What if the rice is still firm after pressure cooking?
Check that the pot reached pressure and that the rice was fully drained after rinsing. If the chicken is already cooked, remove it and gently stir 2–3 tablespoons (30–45 ml) hot water into the rice, then cover the pot for 5 minutes on Keep Warm. Check texture before adding more water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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