Recipe:
3 tbsp olive oil
2 whole chickens cut and cleaned
2.5 cups basmati long grain rice washed not soaked
2 large potatoes skinned and cubed soaked in water
4 tbsp fresh ginger and garlic (divide 2 tbsp for the marination of the chicken and 2 tbsp for the rice itself)
Marination for the chicken: Marinate the chicken if you can 20 minutes before you start preparing the pilaf
3 tbsp thick yogurt
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala
1 tsp salt to taste For the pilaf:
1.5 tbsp whole cumin seeds
1 large onion diced
4 red dried peppers
4 bay leaves
1 cinnamon stick
8 cardamon pods
1/2 tsp black peppercorns
8 coves
1 cup water Raitu:
4 tbsp thick yogurt
1 tbsp lemon juice
1/2 tsp cayyen
1/2 tsp cajun seasoning
1/2 onion sliced
2 carrots diced or shredded
1 large cucumber cubed in small pieces
Mix all the above ingredients and let marinate for a while until the rice is cooked. To make the kachumber omit the yogurt and make sure you do a taste test and adjust it to your pallet.
Method: Turn the instant pot on to sauté mode and add the olive oil, once a little hot add the onions in there, as well as the cumin seeds and the fresh ginger and garlic, let this cook for a bit, at this time you will have an amazing aroma, next add the onions, once they are a little soft add all the whole spices and let cook for about 2 minutes, next add the drained potatoes and cook them for another 3 minutes, next add the chicken in make sure you stir it really well, cook the chicken and make sure to stir fry this where the outside is nice and brown and the inside is going to be raw. Add the rice and make sure you stir it well, lastly add the water mix and cancel out of everything on the instant pot, put the instant pot on rice mode, make sure and you have it in sealing mode, once done, release the pressure and open it up, fluff it up with a fork and you are ready to serve it. You can serve it with the raitu or kachumber.