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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Passive Time | 50 minutes |
| Servings |
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Ingredients
- 2 TBSP Ghee
- 1/2 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves whole
- 5 peppercorns, black
- 5 cardamom, green pods
- 1 onion(s) Small, thinly sliced
- 1 TBSP ginger minced
- 4 cloves garlic crushed
- 2 jalapeño diced
- 1 lb chicken thighs, boneless, skinless, cubed
- 1/2 cup cilantro chopped
- 6 mint leaves Finely chopped
- 1 cup basmati rice rinsed and drained
- DIY garam masala as needed
- 1 cup filtered water
Ingredients
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Instructions
- Choose the Saute setting on the Instant Pot and adjust to More for high heat. When ready, melt the ghee inside. Add cumin seeds, cinnamon, cloves, peppercorns, and cardamom pods, stirring well for 1 to 2 minutes until the spices begin to sizzle.
- Add the sliced onion and cook until it is browned along the edges.
- Mix in ginger, garlic, and jalapeños. Cook for 2 to 3 minutes.
- Add pieces of chicken and let them sear on both sides so they can be slightly precooked. Spread out the mixture along the bottom of the pot before sprinkling in the cilantro and mint.
- Spread rice in a layer over everything and sprinkle salt over the top. Do not stir.
- Pour in the water, being careful to keep the rice gently below the water but not mixed in with the chicken.
- Lock the lid and choose the Manual setting. Adjust pressure to High and cook for 5 minutes.
- When done, allow the pressure to naturally release. Remove the lid.
- You can mix before serving, or serve by scooping out in layers.
