Video Recipe ➡️ https://youtu.be/JFee0t-Z-RM
__Ingredients__
- 2 1/2 cups rice
- 6 chicken thighs (whole)weighs 260-263 grams each
- 3 tbsp oil
- 1 onion
- 2 1/2 tsp salt
- ground spices: 2 cinnamon sticks, 5 green cardamoms, 1 tbsp cumin seeds, 1 tsp black pepper
- 3-4 tbsp oil
- 2 cups water
- 1 cup almonds
- 2 carrots
- 1/2 cup raisins
- 3 tbsp brown sugar
__Recipe__
1. Soak rice in water for at least one hour.
2. Dip almonds in hot water for about 2 minutes then peel the skin off. Peel and julienne 2 carrots. Take 1/2 cup raisins.
3. Slice one medium sized onion.
4. Put 3-4 tbsp oil in instant pot and sauté carrots for about 2 minutes. You can use any pot but cooking time could be different.
5. Add brown sugar in carrots and sauté for another 2 minutes.
6. Add raisins and sauté for 1 more minute. When it’s done, take it out and cover for later use.
7. Sauté onion in 3 tbsp oil until golden brown. Add chicken and cook for 3-4 minutes. Then add salt, ground spices and water. Cover and turn the knob to sealing. Cook on high pressure for 18 minutes.
8. Open it when the floating valve lid drops. Take out all the chicken pieces (We are going to cook rice in the chicken broth).
9. Strain all the water from rice and put the rice into the pot. Give it a good mix. Cover the lid , turn the knob to sealing and press the rice button.
10. When the floating valve drops, turn the knob to venting. Open the lid and fluff up the rice.
11. Assemble your dish. Spread the rice in your serving dish. Top it with chicken and garnish with almonds, carrots and raisins.
Note: Chicken is soft and tender but I broiled the chicken for 5 minutes @400°F to give it a golden colour. You can totally skip it if you don’t want it.
Please watch the video for instructions.
Video Recipe ➡️ https://youtu.be/JFee0t-Z-RM
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