Step 1/10
Soak the basmati rice in cold water for 20 minutes. Drain, rinse, then set aside.
Step 2/10
- 3 tbsp ghee
- 50 g cashews
- 20 g raisins
Set the Instant Pot to high satue. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until cashews begin to turn golden. Remove the cashews and raisins and set aside.
Step 3/10
- 5 cardamom pods
- 4 cloves
- 2 bay leaves
- ½ cinnamon stick
- ½ tsp cumin seed
- ½ tsp fennel seed
- 1 onion
Add the whole spices to the pot and stir. Once they sizzle and become fragrant, add the onions. Stir-fry until the onions become golden brown and caramelized (about 7 minutes).
Step 4/10
Add the garlic and ginger and stir fry for 30 seconds.
Step 5/10
Add the chicken and stir-fry until outside of chicken is no longer pink (around 7 minutes).
Step 6/10
- 2 tsp ground coriander
- 2 tsp sweet paprika powder
- 2 tsp salt
- 1 tsp garam masala
- ¼ tsp pepper
- ¼ tsp cayenne pepper
- ¼ tsp ground cumin
- ¼ tsp turmeric
Add the ground spices and mix to coat the chicken.
Step 7/10
Dump the rice on top of the chicken (do not mix!). Add water.
Step 8/10
Sprinkle half of the fresh herbs on top of the rice.
Step 9/10
Secure the lid, close the pressure valve and cook on high pressure for 6 minutes. Allow pressure to naturally release for 10 minutes, then open the valve to release remaining pressure.
Step 10/10
Discard the whole spices (optional). Sprinkle with remaining fresh herbs and garnish with set aside cashews and raisins.