One-Pot Wonders

Pressure Cooker Chicken Pulao by Neel Kajale

September  6, 2024
4.7
7 Ratings
Photo by Elvin Abril
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Neel Kajale, chef de cuisine at Dhamaka and longtime friend of Food52, shared his go-to recipe for a quick and flavorful weeknight meal: Pressure Cooker Chicken Pulao. Developed using a traditional Indian stovetop pressure cooker, this recipe is adaptable to any pressure cooker, yielding tender chicken and fragrant rice in under 30 minutes. It's a one-pot wonder that's perfect for busy evenings. —César Pérez

Test Kitchen Notes

Watch César and Chef Neel making the recipe together on “Recipe Drop.” —The Editors

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Pressure Cooker Chicken Pulao by Neel Kajale
Ingredients
  • For the Chicken Marinade
  • 1/2 pound bone-in chicken thighs and drumsticks, cut into pieces
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 2 teaspoons red chili powder
  • 1 teaspoon salt
  • For the Rice
  • 1 cup aged basmati rice, washed, soaked for 30 minutes, and drained
  • 6 ounces chicken stock or water
  • 2 tablespoons ghee
  • 1 whole clove
  • 1 green cardamom pod
  • 1 mace blade
  • 1/2 inch cinnamon stick
  • 1 teaspoon chopped onion
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped green chilis
  • 1 teaspoon chopped cilantro
  • 1 teaspoon red chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 tablespoons fried onions, for garnish
Directions
  1. Marinate the chicken: In a large bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, turmeric, red chili powder, and salt. Set aside to marinate while you prepare the other ingredients.
  2. Toast the spices: Heat the ghee in your pressure cooker over medium-high heat. Add the clove, cardamom, mace, and cinnamon stick. Toast until fragrant, about 30 seconds.  
  3. Sauté the aromatics: Add the chopped onion, ginger, green chilis, and cilantro to the pressure cooker. Sauté until softened and translucent, about 30 seconds.
  4. Bloom the spices: Stir in the red chili powder and turmeric. Cook for an additional 30 seconds, or until fragrant.
  5. Add the rice: Add the soaked and drained rice to the pressure cooker. Stir until the rice is well coated in the ghee and spices.
  6. Add the chicken and liquid: Pour in the chicken stock (or water) and add the marinated chicken pieces. Stir to combine.
  7. Pressure cook: Secure the lid on the pressure cooker and bring to high pressure over medium-high heat. Once the pressure cooker reaches high pressure (you'll hear a hissing sound or see steam escaping), reduce heat to low and cook for 7-8 minutes.  
  8. Rest and serve: Remove the pressure cooker from heat and allow the pressure to release naturally for at least 10 minutes before opening the lid. Once the pressure is released, fluff the rice with a fork and garnish with fried onions. Serve immediately.

See what other Food52ers are saying.

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

7 Reviews

cookinalong November 6, 2024
1/2 lb. chicken for 4 people!? Is that a typo?
Chrissy November 9, 2024
I'd estimate closer to 1 pound. The video shows 4 pieces of bone-in/skin-on chicken (2 thighs, 2 drumsticks) which likely weighed about 400 grams. I used 6 boneless/skinless thighs that weighed 498 grams.
Kimberly H. October 1, 2024
The chicken was so tender and the rice cooked perfectly. I loved the crunch of the fried onions. I really want to try this recipe with lamb…..
Anne L. September 17, 2024
are there any veggies you would recommend adding it or is it best to leave out?
Chrissy September 12, 2024
Loved the video. Caught the addition of the fried onions to the marinade while watching... do it! Garnished with them too. Made in my Instant Pot, and it turned out fabulous! Extremely delicious!! Thanks!!!
Elizabeth G. September 12, 2024
This was so delicious and flavorful, especially for how quickly it comes together! I used what I had on hand - boneless chicken thighs, ground nutmeg instead of mace, ground cardamom instead of the green pod, and regular basmati. It still turned out great! I served it with cucumber yogurt. Definitely a keeper! I may cut back on the salt next time, and double it if making it for more than 2 adults and a little one.
SJhapamama September 11, 2024
Please add the fried onions to the marinade recipe--I saw Chef Neel use them in the video. Also, would this recipe be OK if doubled, or are there tweaks to be made? Thanks--I'm looking forward to making this!