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Prep time
10 minutes
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Cook time
15 minutes
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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
Watch This Recipe
Pressure Cooker Chicken Pulao by Neel Kajale
Ingredients
- For the Chicken Marinade
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1/2 pound
bone-in chicken thighs and drumsticks, cut into pieces
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2 tablespoons
ginger-garlic paste
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1 tablespoon
lemon juice
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1 teaspoon
ground turmeric
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2 teaspoons
red chili powder
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1 teaspoon
salt
- For the Rice
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1 cup
aged basmati rice, washed, soaked for 30 minutes, and drained
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6 ounces
chicken stock or water
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2 tablespoons
ghee
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1
whole clove
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1
green cardamom pod
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1
mace blade
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1/2
inch cinnamon stick
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1 teaspoon
chopped onion
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1 teaspoon
chopped ginger
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1 teaspoon
chopped green chilis
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1 teaspoon
chopped cilantro
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1 teaspoon
red chili powder
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1 teaspoon
ground turmeric
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1 teaspoon
salt
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3 tablespoons
fried onions, for garnish
Directions
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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.
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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.
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Sauté the aromatics: Add the chopped onion, ginger, green chilis, and cilantro to the pressure cooker. Sauté until softened and translucent, about 30 seconds.
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Bloom the spices: Stir in the red chili powder and turmeric. Cook for an additional 30 seconds, or until fragrant.
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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.
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Add the chicken and liquid: Pour in the chicken stock (or water) and add the marinated chicken pieces. Stir to combine.
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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.
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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.
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