1 1/4cupbasmati ricewashed and soaked for 30 minutes
2tbspghee or oilI used mix, more if required
Mix of whole spicescardamom, black pepper, clove, bay leaf
1onionthinly sliced
2green chilliesthinly chopped
1tspginger garlic paste
1tomatochopped
Salt to taste
1/4cupchopped coriander and mint leaves
2cups water
Instructions
Wash and drain the chicken well.
Add all the ingredients under "for marination" and coat well. Set aside till time of use.
Switch on the Instant pot, take off lid, leave the inside pot. Set on "Saute" mode. Mine automatically shows 15 minutes. Leave it at that timing.
Once the inner pot gets heated, add the oil and/or ghee. Add in the whole spices if using and saute for a few seconds.
Add in the onion with some salt and saute occassionally till wilted. Do note that Instant Pot cooks faster than your usual pan, so keep an eye on the same.
Once wilted, add the ginger garlic paste and chillies and saute for a few seconds.
Add in the tomato and give a good mix. Cook till the tomato is smashed. If the mixture is getting stuck at the bottom, sprinkle in some water and scrape the bottom well.
Once the mixture is well cooked, add in the chicken along with all its marination. You may add a couple of tbsp of water to clean up the marination in the pan and add it to the pan.
Saute occasionally, tossing the mixture well, till the chicken starts to look whitish in color. Cook for roughly 5 minutes.
Add in the half the coriander-mint leaves and toss well.
Add in the water, adjust seasoning, allow it to come to a boil. Let it boil for a couple of minutes, or till the "Saute" option goes off.
Drain the rice. Add into the boiling mixture along with the remaining coriander-mint leaves. Put the lid on.
Choose the "Pressure Cooker" mode, keep on high, keep the timer for 6 minutes and start the process.
Once the cooking is done, keep the pressure on for 10 minutes and then release the pressure. If you want eldente rice, then keep for 5 minutes. (refer notes)
Open the lid, fluff up the rice. Serve hot with sides of choice.
Notes
My family likes overcooked rice and hence I kept it for 10 minutes. Otherwise let the pressure go off in 5 minutes.