Ingredients
The following ingredients have 4 Servings
- 1 cup basmati rice (soaked 15-30 minutes)
- 3 tablespoons ghee
- ⅓ cup cashews (halved)
- 2 tablespoons golden raisins
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion (thinly sliced)
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
- 2 teaspoons coriander powder
- 2 teaspoons paprika
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 cup water
- ½ cup fresh cilantro leaves (chopped)
- ½ cup fresh mint leaves (chopped)
Instruction
- Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
- Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
- Add the ground spices and mix to coat the chicken.
- Dump the rice on top of the chicken (do not mix). Add water.
- Sprinkle half the cilantro and mint on top of the rice.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.
